Quorn Veggie Nachos

• 10.58oz Bag Quorn ChiQin Pieces (defrosted)
• ½ tsp salt
• 1 tsp chili flakes
• Juice of ½ lime
• 1 tbsp vegetable oil

For the Nacho Sauce

• 2 medium eggplants
• 1 tbsp vegetable oil
• 3/4 cup non-dairy milk
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp ground cumin
• ½ tsp paprika
• ½ tsp chili flakes
• 1 tbsp nutritional yeast flakes
• 1 tsp vegan Worcestershire sauce
• 1 tbsp corn starch dissolved in 2 tbsp cold water

For the Tomato Salsa

• 1 red onion, finely diced
• 1 clove of garlic, crushed
• 1 red chili, diced
• 3 large ripe plum tomatoes, finely diced
• Small bunch of cilantro, finely chopped
• Juice of ½ lime
• Salt and pepper to taste

For the Mushroom Fry

• 1 tbsp vegetable oil
• 1 cup mushrooms, thinly sliced
• 1 tsp ground cilantro
• 1 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp fresh cilantro, finely chopped
• 1 ripe avocado, half diced, the other half mashed and seasoned with red chili, salt and black pepper to serve with the nachos
• 1 large bag of Corn Tortilla Chips
• 1 tbsp toasted pumpkin seeds
• 1 red chili, thinly sliced for garnish
• Cilantro leaves for garnish
• Vegan sour cream