Tempeh Nachos
The perfect sharing dish, for anything from a family dinner to a dinner party. Simply crumble & cook the Organic Tempeh in your favourite sauce and veggies, then serve it with whatever you like. Our favourites are tortilla chips, vegan sour cream, guacamole, pico de gallo and a handful of coriander.
Recipe by Better Nature
40 min
Serves:
2
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ingredients
- 4 garlic cloves, crushed
- 2 small red onions, finely sliced
- 3 tomatoes, finely sliced
- 1 red bell pepper, finely sliced
- 1 lime, sliced into wedges
- 1 large avocado, mashed
- 200g of carrots, finely sliced
- 200g of mushrooms, finely sliced
- 20ml of rapeseed oil
- 170g pack of our Organic Tempeh
- 200g of your favourite tomato sauce (bought or made)
- 400g can of black beans
- 200g of tortilla chips
- 200g of vegan sour cream
- 40g of coriander, chopped
instructions
- Prepare the garlic, red onion, carrots, mushrooms, coriander, tomatoes, bell pepper, lime and avocado
- In a frying pan, heat 10ml of the rapeseed oil for 1 minute
- Add in the garlic and one third of the red onions and cook them for 3 minutes
- Add in the carrots and mushrooms and cook them for a further 7 minutes
- As these are cooking, in a large saucepan, heat another 10ml of rapeseed oil for 1 minute
- Crumble the organic tempeh into a mince consistency.
- Add in the mince to this saucepan and mix frequently for about 5 minutes, to ensure it doesn’t catch
- Reduce the heat, then add the garlic, onion, carrots and mushrooms mixture to the mince, followed by the tomato sauce and the black beans, continuing to mix them together for 10 mins
- As this is cooking, to make the guacamole, mix the mashed avocado, a third of the tomatoes, the next third of the red onion mixture and half the juice of the lime together
- Then, to make the pico de gallo, mix the rest of the tomatoes, the remaining third of the red onions and the remaining juice of the lime together
- Serve the three components with the tortilla chips, topped with vegan sour cream and chopped coriander
instructions
- Prepare the garlic, red onion, carrots, mushrooms, coriander, tomatoes, bell pepper, lime and avocado
- In a frying pan, heat 10ml of the rapeseed oil for 1 minute
- Add in the garlic and one third of the red onions and cook them for 3 minutes
- Add in the carrots and mushrooms and cook them for a further 7 minutes
- As these are cooking, in a large saucepan, heat another 10ml of rapeseed oil for 1 minute
- Crumble the organic tempeh into a mince consistency.
- Add in the mince to this saucepan and mix frequently for about 5 minutes, to ensure it doesn’t catch
- Reduce the heat, then add the garlic, onion, carrots and mushrooms mixture to the mince, followed by the tomato sauce and the black beans, continuing to mix them together for 10 mins
- As this is cooking, to make the guacamole, mix the mashed avocado, a third of the tomatoes, the next third of the red onion mixture and half the juice of the lime together
- Then, to make the pico de gallo, mix the rest of the tomatoes, the remaining third of the red onions and the remaining juice of the lime together
- Serve the three components with the tortilla chips, topped with vegan sour cream and chopped coriander
make it with
Organic Tempeh
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