Smoky Soy Nachos

Smoky Soy Nachos

Ready in 30 minutes • Serves 5
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, September 8, 2019.
Order Now
Order Now

Ingredients

Smoky Soy

  • 1 cup vegetable stock
  • 1 cup organic TVP
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 2 packs nacho spices
  • 1 Tbsp tomato paste
  • 1 Tbsp butter (optional)

Toppings

  • 2 tomatoes, diced
  • 2 radishes, thinly sliced
  • 1 Lebanese cucumber, diced
  • 1 avocado, diced
  • 2 spring onions, thinly sliced
  • 1/2 bunch coriander, roughly chopped
  • 1/4 cup sour cream
  • 1 pack salsa roja

Nachos

  • 1 1/2 packs corn chips
  • 1/2 cup grated Colby cheese

Steps

  1. Preheat oven to high grill. Prep smoky soy. Bring stock to the boil in a pot on high heat. Add TVP, remove from heat, cover and set aside to soak for about 10 minutes.
  2. Prep smoky soy veggies & toppings.
  3. Start smoky soy. Heat a drizzle of olive oil in a fry pan on medium heat. Cook onion and garlic with a pinch of salt for 3-4 minutes, until soft. Add nacho spices and tomato paste and cook for 1 minute, until fragrant.
  4. Add soaked TVP and any remaining stock, increase heat to medium-high, and cook for about 10 minutes, until liquid has evaporated, and TVP starts to crisp. Stir through butter to coat and season to taste.
  5. Cook nachos. Place corn chips on a lined oven tray and sprinkle with cheese. Grill for 3-5 minutes, until cheese is melted and golden.
  6. Serve nachos topped with dollops of smoky soy and sprinkle with toppings.

Nutritional Information

Energy 2677 kj
640 kcal
Protein 25.5g
Carbohydrate 56.9g
Fat 32.6g