Vince Nacho Tray Bake
Mexican-flavoured Vince is a vegetarian alternative to mince, and here it’s paired with sides to make your tastebuds sing.
Heat oven to 170°C.
Rehydrate Vince according to packet instructions, then stir in black beans. Spread corn chips across half a large oven tray. Spoon Vince and beans over the chips, then scatter over grated cheese. Season with a little salt and pepper. Pour 1 cup of water into an ovenproof dish and place that in the bottom of hot oven (this helps the vegan cheese to melt without going crisp) then put nacho tray in and bake for around 20 mins until cheese has melted.
Put yoghurt in a bowl and swirl chipotle sauce through. Scatter tomatoes and pickled onions over nachos, then arrange the rest of the accompaniments on the empty side of the tray.
1 packet Vince Mexican
1 tin Ceres black beans, drained
1 packet Culley’s Lightly Salted Corn Chips
½ cup Veesey Cheese Alternative
¾ cup plain Raglan Coconut Yoghurt
2 tsp Culley’s chipotle sauce
½ punnet Strawberry Tomatoes, quartered
2 Tbsp Lucky Taco Pink Pickles, drained
1 cup undressed slaw (we used Taylor Farms Japanese Style Sesame Slaw)
1 lime, sliced into wedges
½ bunch coriander
1 avocado, peeled and sliced