Quorn Mince Chilli Topped Plantain Nachos
Get ready for a delicious treat that is great to share, with this South American inspired vegan friendly family meal.
Quorn Mince Chilli Topped Plantain Nachos combines flavours from Mexico and plantains from Ecuador and can be on your table in under 20 minutes. Perfect for busy weekday nights.
And by using Purely Plantain Chips instead of traditional potato tortillas or wraps, this is an even healthier way to enjoy this vegan crowd pleaser.
Plus, Purely Plantain Chips are 100% natural, and are free from gluten, wheat, sugar, additives, dairy, palm oil and trans-fats.
Plantain v Banana
Although very similar in appearance - the plantain is a cousin of the banana- plantains is more savoury and treated like a vegetable when consumed as a staple in diets throughout Africa, South-east Asia, and both Central and South America.
Cooked like a vegetable, plantain is packed full of nutritional goodness, including antioxidants, magnesium, fibre and more.
Combined with Purely’s delicious flavours, including Wild Garlic, Nice & Spicy, Lemon and Salt and Sea Salt, they make for a perfect healthy alternative to potato-based crisps that you can use in a range of recipes.
150g Purely Plantain Chips (2 sharing bags)
500g Quorn Vegetarian Mince (1 Big Bag)
300g frozen mixed peppers, defrosted in microwave
25g spring onion
3 cloves of garlic, minced
1 tbsp olive oil
2 tsp chilli powder
1 tsp cumin
1 tsp oregano
400ml vegetable stock
Salt and pepper
Step 1: Place plantain Chips onto two, large foil-lined and greased baking sheets, in one layer ensuring there are no overlaps.
Step 2: Spray them lightly with olive oil-based cooking spray
Step 3: Add the whiter end of the spring onion and rapeseed oil into a large non-stick pan over a medium heat. Fry for 2 minutes before adding the Quorn Mince into the pan.
Step 4: Fry for 4 minutes, then add the garlic and spices/oregano.
Step 5: Season with salt and pepper and fry for 2 minutes before adding passata, vegetable stock and mixed peppers.
Step 6: Cook for 10-15 minutes, until thickened
Step 7: Pour the loaded nacho topping over the tortilla chips and top with the greener end of the sliced spring onion and optional chilli flakes.
Step 8: Optional sprinkle some vegan cheese over the top and return to the oven for 5 minutes until it melts