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
Cilantro leaves for garnish
Vegan sour cream
Combine the salt, lime juice, chilli flakes, stir in the Quorn Vegan Meatless Pieces then cover and refrigerate for 30 minutes.
To prepare the Nacho Sauce, preheat the oven to 400F, coat the eggplants 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. Puree or blend along with the non-dairy 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 cilantro.
Preheat the oil for the Quorn Vegan Meatless Pieces in a frying pan and cook 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 Meatless Pieces and mushroom fry. Repeat this, topping with the Quorn Vegan Meatless Pieces and toasted pumpkin seeds. Bake for 8-10 minutes until golden and thoroughly warmed through.
Garnish with freshly chopped cilantro and fresh chilli pepper (optional) and serve with vegan sour cream.