Recipe: Vegetarian nachos | The Spinoff

by admin

A moreish meat-free dish, perfect for scoffing in front of the TV.

From time to time my brother will phone me asking for cooking advice. I’m never actually convinced he needs it as he is a wonderful cook himself but it makes me feel good all the same! This week he called to ask how he might add depth and flavour to a nacho dish he was making for his vegetarian girlfriend. Several hours later I received a text from him informing me that the resulting dish was “off the chain” and that he would have to write up the recipe for me. I thought it was a wonderful idea and whipped it up for the kids and I. It is indeed delicious and well worthy of sharing.

This is a tasty family meal that is wonderful served with a quick slaw. To make mine I shredded cabbage, doused it in a bit of olive oil and seasoned with salt, massaged it a bit then added in lots of chopped mint and coriander. Enjoy!


Serves 4

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

To serve

  • Corn chips
  • Grated cheese
  • Sour cream
  • Chopped coriander
  • Lime wedges

Heat a heavy-bottomed saucepan over a medium-high heat, heat the oil and fry the onion and garlic until soft and translucent. Add in the walnuts and continue to a cook for a further minute or two until they begin to brown. Add in the remaining ingredients except for the chocolate, bring to the boil then reduce to a gentle simmer and cook for 1 ½ – 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 tray, top with the beans and grated cheese and grill under a hot grill until golden and bubbly. Serve with sour cream, chopped coriander and lime wedges.


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