Culinary Hotline - Vegan Feast

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

All recipes by Nicole Snelling

Ingredients:

To make the nacho topping, preheat a non-stick pan, add the oil and onions.
Allow the onions to cook for 3-4 minutes before adding the plant based mince and garlic.
Cook for 3-4 minutes before adding the tinned tomatoes. Season to taste and set aside.
To make the cheese sauce, place the butternut, nutritional yeast and pinch of salt to a blender.
Blend the ingredients until smooth. Add a dash of water if the mixture is too thick.
To make the cashew cream, place all the ingredients into a blender and blend until smooth.
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.
Serve with homemade sour cream, salsa and guacamole.

Preheat the oven to 180°C and prepare a baking sheet with a non-stick spray.
Place the tomatoes faced down onto the baking sheet, season with salt and pepper.
Evenly spread over the caramelized onions and thyme sprigs.
Top with the rolled-out puff pastry, covering all the ingredients.
Place the baking sheet into the oven and bake for 15-20 minutes until golden brown.
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.