Our low FODMAP Vegetarian Nachos are for all you Mexican food lovers out there. It’s cheesy, bursting with flavour, deliciously heart warming and gut friendly… need we say more?!
Author: Bianca Berton-Scarlet, Monash FODMAP trained Dietitian
Prep time: 5 min
Cook time: 30 min
Ingredients
- 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 400g can crushed tomatoes
- 2 carrots, grated
- 1 cup corn kernels (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)
Method
- Preheat oven on grill setting to high.
- 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.
- 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.
- Stir through the carrot, corn and add ¼ cup water if needed depending on consistency and bring to a simmer.
- In a large casserole/baking dish, layer the bottom with corn chips and top with the Nacho mixture and sprinkle with cheese.
- Grill for about 5 minutes or until cheese is golden.
- Serve your low FODMAP vegetarian nachos with a dollop of sour cream and coriander to garnish.
