What’s for dinner? Meat-free Nachos.

Meat-free equals boring. Not a chance. These loaded homemade nachos take less than half an hour from getting into the kitchen to sitting down at the table.

Here’s another recipe from Tammy Fry’s brilliant new book Made with Love and Plants. Although it’s crammed with recipes for those who follow a strictly plant-based diet, the recipes are tasty enough for everyone, and there are loads of ideas if, like us, you’re Meat-free Monday fans.


You’ll need:

3 soft flour tortillas or wraps

1 Tbsp olive oil

1 tsp smoky paprika

1 tsp ground coriander

½ tsp ground cumin

2 tsp salt

2 plant-based schnitzels (e.g. Fry’s)

For the guacamole: 

2 avocados, mashed

½ red onion, diced

2 cloves garlic, minced

a handful of fresh coriander, roughly chopped

juice of 1 lime

salt to taste

For the tomato salsa:

2 medium tomatoes, skinned and finely chopped

¼ red onion, very finely chopped

1 small clove garlic, chopped

a splash of white wine vinegar

juice of 1/2 lime

a handful of fresh coriander, roughly chopped

To serve:

black olives, depipped

1 x 400 g can black beans, drained and rinsed

lime wedges  

To make:

Preheat the oven to 180°C.

Cut the tortillas or wraps into six small triangles (like pizza wedges).

Brush the triangles with the olive oil and sprinkle with the paprika, coriander, cumin and salt.

Arrange the tortilla triangles and schnitzels on a baking tray and bake in the oven for three to five minutes, taking care not to burn them.

Remove the tortilla chips but return the schnitzels to the oven for another five  minutes.

Once the schnitzels are done, slice them into strips.

To make the guacamole, combine all the ingredients, except the salt, in a bowl, then season to taste.

For the salsa, combine all the ingredients in a small bowl.

Place the tortilla chips in a bowl and top them with the schnitzel strips.

Serve with the guacamole, tomato salsa, black olives, black beans and lime wedges.

You could also serve this dish with sour cream, if you wish.  

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