1 ripe avocado, half diced, the other half mashed and seasoned with red chilli, salt and black pepper to serve with the nachos
1 large bag of Corn Tortilla Chips
1 tbsp toasted pumpkin seeds
1 red chilli, thinly sliced for garnish
Coriander leaves for garnish
Combine the ingredients for the pre dust with the exception of the oil, stir in the Quorn Vegan Pieces then cover and refrigerate for 30 minutes
To prepare the Nacho Sauce, preheat the oven to 200C/400F/Gas Mark 6, coat the aubergines with the oil then bake for 20-30 minutes, or until softened. Remove and allow to cool slightly then scoop out the flesh with a spoon. Blitz this along with the rice milk, spices and Worcestershire Sauce until smooth. Place in a pan, bring to the boil then add the corn flour stirring until thickened. Remove from the heat and set to one side
To prepare the salsa, combine all of the ingredients in a bowl, cover and refrigerate until required.
To make the mushroom fry, preheat the oil in a frying pan and fry the mushrooms for 4-5 minutes until softened. Add the spices and seasoning and cook for a further 1-2 minutes. Stir in the fresh coriander
Preheat the oil for the Quorn Vegan Pieces in a frying pan and cook the Pieces for 7-8 minutes
To assemble the Nachos, place a layer of tortilla chips in a large, shallow oven proof dish, add a layer of the Nacho Sauce, more tortillas, tomato salsa, diced avocado, Quorn Vegan Pieces and mushroom fry. Repeat this, topping with the Quorn Vegan Pieces and toasted pumpkin seeds. Bake for 8-10 minutes until golden and thoroughly warmed through
Garnish with freshly chopped coriander and fresh chilli slices and serve with vegan cream
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