Culinary Hotline - Vegan Feast

Vegan doesn’t have to be boring or hard work! 

All recipes by Nicole Snelling


  • 360g Plant based mince
  • 250g Salted nachos chips
  • 400g Mexican-style tinned tomatoes
  • 425g Refried beans
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 Tbsp oil
  • Guacamole, to serve
  • Salsa, to serve
    “Cheese” sauce:
  • 500g butternut, steamed and cooled
  • ¼- 1/3 Cup nutritional yeast
  • Dash of water
  • Salt, taste
    Cashew sour cream:
  • 1 Cup Raw cashew nuts, soaked in water (overnight)
  • ½ Cup water
  • 1 Tbsp fresh lemon juice
  • 1 tsp apple cider vinegar
  • Pinch salt

How To Make Plant Based Nachos:

  1. To make the nacho topping, preheat a non-stick pan, add the oil and onions.
  2. Allow the onions to cook for 3-4 minutes before adding the plant based mince and garlic.
  3. Cook for 3-4 minutes before adding the tinned tomatoes. Season to taste and set aside.
  4. To make the cheese sauce, place the butternut, nutritional yeast and pinch of salt to a blender.
  5. Blend the ingredients until smooth. Add a dash of water if the mixture is too thick.
  6. To make the cashew cream, place all the ingredients into a blender and blend until smooth.
  7. To assemble the nachos, place the nacho chips onto a serving platter, top with mince mixture, warmed up refried beans and then top with warmed up cheese sauce.
  8. Serve with homemade sour cream, salsa and guacamole.


  • 400g Plant based puff pastry
  • 2 Cups cherry tomatoes, halved
  • 2 onions, thinly sliced & caramelized
  • 2-3 thyme sprigs
  • 130g Plant Powered™ Dairy Free
  • White Salad Cheese
  • Balsamic glaze, to serve
  • Wild rocket, to serve
  • Salt and pepper, to taste

How To Make Caramelised Onion & Tomato Tart

  1. Preheat the oven to 180°C and prepare a baking sheet with a non-stick spray.
  2. Place the tomatoes faced down onto the baking sheet, season with salt and pepper.
  3. Evenly spread over the caramelized onions and thyme sprigs.
  4. Top with the rolled-out puff pastry, covering all the ingredients.
  5. Place the baking sheet into the oven and bake for 15-20 minutes until golden brown.
  6. To serve the tart, turn the tart upside down onto a serving platter or wooden board, top with feta, rocket and a drizzle of balsamic glaze.


  • 180g Roasted Red Pepper Hummus
  • 180g Hummus
  • 300g Plant Powered™ Dairy Free Cheese Spread
  • 340g Roasted Red Peppers in Brine
  • 3-4 Tbsp Basil pesto
  • 3-4 Sundried tomatoes, roughly chopped
  • 2x 70g Pitted Black Kalamata and Green Olives
  • 1/3 Cup Toasted nuts and seeds of your choice
  • Sliced toasted garlic ciabatta, to serve

How To Make Vegan Mediterranean Platter

  1. Assemble as you like on a big serving platter for guests to enjoy!

Watch The Culinary Hotline with Gabi Sangiorgio

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