Recipe: Vegetarian Nachos | The spin-off

A more gourmet dish without meat, perfect for making fun in front of the TV.

From time to time, my brother calls me to ask for cooking advice. I’m never really convinced he needs it because he’s a wonderful cook himself but it makes me feel good anyway! This week, he called to ask how he could add depth and flavor to a nacho dish he was making for his vegetarian girlfriend. Several hours later, I received a text from him telling me that the resulting dish was “off the line” and that he should write the recipe for me. I thought it was a wonderful idea and cooked it up for the kids and me. It is indeed delicious and worth sharing.

This is a delicious family meal that is wonderful served with a quick coleslaw. To make mine, I shredded some cabbage, drizzled it with a little olive oil and seasoned with salt, massaged it in a bit then added lots of chopped mint and cilantro. Enjoy!

VEGETARIAN NACHOS

For 4 people

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 5 garlic cloves, finely chopped
  • ¾ cup walnuts, finely chopped
  • 2 cans of tomatoes
  • 2 cans of beans (kidney, black, chickpeas, lentils)
  • 2 tablespoons of tomato paste
  • 2 teaspoons of sugar
  • 1 teaspoon of oregano
  • 1 teaspoon basil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 teaspoons smoked paprika
  • Finely ground black pepper
  • 1 cup vegetable broth
  • 30g dark chocolate (the darker the better, I used 85% cocoa)

To serve

  • corn chips
  • Grated cheese
  • Sour cream
  • Chopped cilantro
  • Lime wedges

Heat a heavy saucepan over medium-high heat, heat the oil and sauté the onion and garlic until soft and translucent. Add the walnuts and continue cooking for a minute or two until they begin to brown. Add the rest of the ingredients except the chocolate, bring to a boil then reduce the heat to low and cook for 1 ½ to 2 hours until thick and rich. Remove from the heat, stir in the chocolate and season with sea salt to taste.

Arrange the corn chips on a baking sheet, top with beans and shredded cheese, and broil under a hot broiler until golden and bubbling. Serve with sour cream, chopped cilantro and lime wedges.

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Written by Charlotte Muru-Lanning and produced in partnership with Boring Oat Milk, The Boil Up is your weekly catch-up on what’s happening in our diverse and ever-changing culinary landscape, spanning the personal, the political and the good old delicious. Enter your email below to subscribe to The Boil Up.

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