Vegan Mushroom 'Meat' Nachos

Nutrition per serve

Ingredients

• 250g mushroom meat
• 10g South American seasoning
• 10g Spanish seasoning
• 50g tomato paste
• 150g corn chips
• 1pcs lime
• 1bunch coriander
• 1pcs tomato
• 1pcs avocado
• 10ml olive oil
• 1pinch pinch of sugar
• 5ml extra virgin olive oil
• 3ml white wine vinegar

Method

1. Step 1 — Brown mushroom meat
   Check your avocado is ripe before starting this recipe (see cooking tip). Preheat the oven to 200C, fan-forced. Heat 2 tsp olive oil in a medium deep frypan over high heat. Cook the mushroom meat, South American seasoning and half the Spanish seasoning*, breaking up the lumps with a spoon, for 3 mins or until starting to brown.
2. Step 2 — Simmer mushroom meat
   Stir the tomato paste, a pinch of sugar and 300ml (1¼ cups) water into the mushroom meat mixture and bring to a simmer. Reduce the heat to medium and cook, covered, for 15 mins or until tender. Simmer, uncovered, for a further 1-2 mins until slightly thickened. Taste, then season with salt and pepper.
3. Step 3 — Toast corn chips
   Meanwhile, put the corn chips on an oven tray. Bake for 3-5 mins until lightly toasted.
4. Step 4 — Prep ingredients
   Juice half the lime. Cut the remaining lime into wedges. Finely chop the coriander leaves and stems. Finely chop the tomato. Scoop the avocado into a bowl and mash until almost smooth.
5. Step 5 — Make guacamole
   Stir half the coriander and 2 tsp lime juice into the avocado. Season well with salt and pepper.
6. Step 6 — Make tomato salsa
   Combine the tomato, remaining coriander, 1 tsp extra virgin olive oil and ½ tsp white wine vinegar in a bowl and season with salt and pepper. Divide the corn chips, mushroom meat mixture and guacamole among plates. Scatter with the tomato salsa and serve with the lime wedges.

Allergens

Sulphites, Soy