I love loaded nachos. There was a time when I would order the ‘sharing’ nachos platter from Wetherspoons and eat the whole thing myself. Sharing shmaring! Anyway, now I don’t bother leaving the house and just make these loaded nachos instead! Who knows what day it is, or who even cares, when there are nachos!
I’m classing these as part of my ‘CBA Cookery’ series because the recipe involves very little in the way of chopping and prep and the whole thing takes like 15-20 mins, so you can have something tasty on the table but expend very little effort (yay). I don’t know about you but considering how bizarre current times are and how that fucks with my mental health, there’s not a lot of ‘spoons’ left over for faffing about in the kitchen by the time dinner rolls around.
As usual this recipe is gluten free, dairy free, vegan and generally ‘allergy-friendly’. The sauce is mild enough to feed to the kids and you can kick it up a notch with some chilli flakes or sliced jalapenos at the end if you wish.
The nachos I’ve used this time were the ‘Free From’ Tesco brand ‘cheesy’ nachos, which are gluten free and vegan, but regular old plain nachos would be just fine! I also loaded mine with Violife Original grated ‘cheese’ – but after the photos were taken because due to the amount of cheese I chuck on there, nobody would be able to see the other ingredients!
The ‘sour cream’ I’ve used can be made in 2 minutes by stirring a splash of lemon juice in some plain dairy-free yoghurt (try the plain Koko dairy free one if avoiding Soy)
Also the ‘chicken’ I’ve used is Quorn – I’ve gone for the regular pieces because they are soy and wheat free, although not vegan, but they do have a vegan version (but that contains wheat!) so just make the choices based on your family’s dietary intolerances and preferences! (My husband is wheat intolerant and my daughter is both dairy and soy intolerant, food shopping is a bitch!)
It’s also important to use smoked paprika, as regular paprika is boring and doesn’t taste half as good…
For ingredients where I’ve not given a specific amount, that is because you can use as much or as little as you feel is appropriate. You can also add in frozen sliced peppers if you like, but they’ve been out of stock where I shop for weeks and I’m too lazy to slice actual ones.
Loaded Vegan ‘Chicken’ Nachos: (df, gf, vegan)
- oil for frying (I use rapeseed)
- 250-300g fake chicken pieces of choice
- 3tbsp tomato puree
- smoked paprika
- squeezy garlic
- 1 tin of mixed beans
- frozen sweetcorn
- ‘sour cream’
- chilli flakes
- nachos of choice
- Heat the oil in a non-stick pan and chuck in your ‘chicken’
- Once that has browned a bit add in your tomato puree, smoked paprika and squeezy garlic
- Chuck in the beans and frozen sweetcorn and turn the heat down
- Cook until everything is, er, cooked… about 10 minutes, it’ll need stirring a bit as it’s not very saucy and you don’t want it sticking (which is why I suggested a non-stick pan!)
- Plonk some nachos on a plate and pop your chicken-y stuff on top.
- Artistically arrange toppings and serve!
Ta-da! A super easy family-pleasing recipe that’s quick and easy, which is just the way I like my dinner recipes!
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