Serves 4

Our low FODMAP vegetarian Nachos are for all you Mexican food lovers out there. It’s cheesy, bursting with flavour, deliciously heart warming… need we say more?! ​​​​​​​​
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Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian

Prep time: 5min
Cook time: 30 min

• Garlic infused olive oil
• 400g Quorn mince or vegan mince (such as Impossible Plant Based Mince) 
• 4 Tablespoon of The Friendly Food Co ‘Na’cho Problem’ spice mix
• 1 Tablespoon tomato paste 
• 1 x 400g can crushed tomatoes 
• 2 x carrots, grated 
• 1 cup corn kernals (you can use fresh, frozen or canned)
• 120g corn chips
• 1 cup hard cheese or vegan cheese, grated (e.g. Edam or Tasty) 
• Coriander, to serve (optional)
• 160g Sour cream, to serve (optional)

1. Preheat oven on grill setting to high. 
2. Heat a drizzle of garlic infused oil in a large fry-pan on high heat. Add Na’cho Problem spice mix and cook for 1 minute, until fragrant. 
3. Add tomato paste crushed tomatoes and the Quorn or vegan mince, breaking it up with a wooden spoon, as it cooks for 8-10 min or according to packet instructions. 
4. Stir through the carrot, corn and add ¼ cup water if needed depending on consistency and bring to a simmer. 
5. In a large casserole/baking dish, layer the bottom with corn chips and top with the Nacho mixture and sprinkle with cheese. 
6. Grill for about 5 minutes or until cheese is golden. 
7. Serve your low FODMAP vegetarian nachos with a dollop of sour cream and coriander to garnish.