Tempeh Chilli Nachos

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When it comes to snacks and lunch, I’ve been kept on my toes since my son is not at school and home everyday during lockdown so coming up with new ideas has been the main agenda.

So I had come leftover tortillas and decided that nachos was the way to go and so I made up a delicious tempeh chilli, made crispy tortilla chips with the tortillas and bobs your uncle the most amazing snack was made…Add in some avocado, sour cream and more chilli powder and trust me when I say this will become a firm favourite in your house and makes a great snack, lunch or dinner.

If you don’t like it too hot then simply reduce the chilli in it!

Want to bulk it out, then add in some kidney beans or black beans?

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Tempeh chilli nachos

1 block smoked plant power tempeh (cut into small pieces or crumbled)

200g baby plum tomatoes

1 onion

2 garlic cloves

3 tsp cumin

1cm red chilli chopped

1 tsp smoked paprika

1 tsp chilli powder or ancho chilli powder

Avocado

Coriander

Sour cream

In a pan add the chopped onion and

Tomato and cook until nicely softened (you can of course use a tin of tomatoes)

Add the chopped garlic and stir through.

Add the spices, chilli and then add the crumbled tempeh making sure to coat with the spices.

Season well and add some water or vegetable stock to make a thick sauce.

Cook until the sauce has reduce down 

To make the tortilla chips

Cut the corn tortillas into triangles and place on a baking tray and drizzle with a little olive oil and salt and pop into the oven for approximately 10 minutes turning half way until nice and crisp.

Serve the tortillas chips with the tempeh chilli over the top. Add avocado slices, sour cream (vegan) and coriander leaves and sprinkle with more chilli powder and enjoy 

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