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Vegetarian Nachos

Serves 4

This one is for all you Mexican food lovers out there. It’s cheesy, bursting with flavour, deliciously heart warming AND low FODMAP… need we say more?! ​​​​​​​​
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Author: Bianca Berton-Scarlet, Monash FODMAP accredited Dietitian

Prep time: 5min
Cook time: 30 min

Ingredients

  • Garlic infused oil or any oil of choice 
  • 300g Quorn vegetarian mince (we use Quorn made from Mycoprotein)
  • 4 Tablespoon of The Friendly Food Co ‘Na’cho Problem’ spice mix
  • 1 Tablespoon tomato paste 
  • 1x can crushed tomatoes 
  • 2x carrots diced
  • 1x canned corn 
  • Corn chips 
  • Grated cheese
  • Coriander to serve (optional)

Method

  1. Preheat oven on grill setting to high. 
  2. Heat a drizzle of garlic infused oil in a large fry-pan on high heat. Add Na’cho Problem spice mix and cook for 1min until fragrant. 
  3. Add tomato paste and crushed tomatoes to the pan and cook for 1-2 min. Add in the diced carrot and cook for about 5 min until softened. 
  4. Add the Quorn, breaking it up with a wooden spoon, as it cooks for 8-10 min or according to packet instructions. 
  5. Stir through the corn and add ¼ cup water if needed depending on consistency and bring to a simmer. 
  6. In a large casserole/baking dish, layer the bottom with corn chips and top with the Quorn Nacho mixture and sprinkle with cheese. 
  7. Grill for about 6 minutes or until cheese is melted and golden. 
  8. Serve Nachos with a dollop of sour cream and coriander to garnish. 

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