Loaded Vegan Nachos

This recipe is a simple yet affective way to use up leftovers in your kitchen. This is a great addition to any vegan menu.

20 Mins

Ingredients

4 Brioche Style Buns

150ml Soured Cream

For the salsa:

4 Tomatoes, diced

½ Red onion, diced

2 spring onions, finely chopped

Lime Juice

Handful of chopped fresh coriander

A drizzle of apple cider vinegar

Salt & Pepper

For the Guacamole:

1 Large tomato, chopped

2 Avocados, destoned

Lime Juice

Handful of chopped fresh coriander

1 Red Onion, chopped

1 red chilli, chopped

Process

Take your brioche style buns and chop into triangles. Spray with vegan coconut fry light and bake in the oven for 30 minutes until gold and crispy.

For the salsa, tip all the ingredients into a bowl and mix, the lime juice will help preserve the ingredients until serving.

For the guacamole, tip all the ingredients into a large bowl. Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.

To assemble: take your brioche and line a dish, place on your salsa, guacamole and sour cream. Add chopped chillis and serve.

This recipe uses