Today I’m eating one of my favourite dishes — nachos! There are six elements to my vegan nachos (recipes for each linked further down in the description):

Plain, salted corn chips (bought from the store)
Bean and tomato mix/sauce
Vegan cheese
Guacamole
Vegan sour cream
Salsa

Simply assemble all this deliciousness together on a plate and garnish with pickled jalapeños and a sprinkling of Tabasco sauce if you so desire.

Also, I apologise that this video is a little darker/grainier than usual. A storm was approaching as I sat down to film it and it got real dark, real quick.

As always, thank you for watching ❤️

RECIPES:

Vegan cheese: https://itdoesnttastelikechicken.com/melty-stretchy-gooey-vegan-nacho-cheese/

Vegan sour cream (I omitted the cilantro): http://www.simple-veganista.com/2012/08/raw-taco-salad_12.html

Guacamole: in a bowl mash two avocados and mix with lemon juice, salt and minced garlic. Quantities to your taste.

Salsa: in a bowl mix together two diced tomatoes, ¼ of a diced red onion, a couple of tablespoons of minced pickled jalapenos and some lime juice. Quantities to your taste.

Bean/tomato mixture (this was not measured, it is an approximation only): add 1–2 tablespoons of oil to a pan on medium heat. Add 1 tsp ground coriander, 1½ tsp ground cumin, and ¼–½ tsp chilli flakes, and fry them off for about 20 seconds to release their oils and aroma. Add 1 diced onion and saute until translucent. Add 2 cans black beans, 2 cans kidney beans, and 2 cans diced tomato. Add 1 tsp sugar and 2 tsp of salt (or salt to taste). Mix well and simmer until liquid slightly thickened.