A great dish to share as a starter or as a main meal, prepare to get messy!

Vegan Pieces & Nachos

Vegan Pieces & Nachos






280g Quorn Vegan Pieces, defrosted

Ingredients for the Predust

  • 1/2 tsp salt
  • 1 tsp chilli flakes
  • Juice of 1/2 lime
  • 1 tbsp vegetable oil

Ingredients for the Nacho Sauce

  • 2 medium aubergines
  • 1 tbsp vegetable oil
  • 200ml rice milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp chilli flakes
  • 1 tbsp yeast flakes
  • 1 tsp vegan Worcestershire sauce
  • 1 tbsp corn flour dissolved in 2 tbsp cold water

Ingredients for Tomato Salsa

  • 1 red onion, finely diced
  • 1 clove of garlic, crushed
  • 1 red chilli, diced
  • 3 large ripe plum tomatoes, finely diced
  • Small bunch of coriander, finely chopped
  • Juice of 1/2 lime
  • Salt and pepper to taste

Ingredients for the Mushroom Fry

  • 1 tbsp vegetable oil
  • 150g mushrooms such as chestnut, thinly sliced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 2 tbsp fresh coriander, finely chopped
  • 1 ripe avocado, half diced, the other half mashed and seasoned with red chilli, salt and black pepper to serve with the nachos
  • 1 large bag of Corn Tortilla Chips
  • 1 tbsp toasted pumpkin seeds
  • 1 red chilli, thinly sliced for garnish
  • Coriander leaves for garnish
  • Vegan cream


  1. Combine the ingredients for the pre dust with the exception of the oil, stir in the Quorn Vegan Pieces then cover and refrigerate for 30 minutes
  2. To prepare the Nacho Sauce, preheat the oven to 200C/400F/Gas Mark 6, coat the aubergines with the oil then bake for 20-30 minutes, or until softened. Remove and allow to cool slightly then scoop out the flesh with a spoon. Blitz this along with the rice milk, spices and Worcestershire Sauce until smooth. Place in a pan, bring to the boil then add the corn flour stirring until thickened. Remove from the heat and set to one side
  3. To prepare the salsa, combine all of the ingredients in a bowl, cover and refrigerate until required.
  4. To make the mushroom fry, preheat the oil in a frying pan and fry the mushrooms for 4-5 minutes until softened. Add the spices and seasoning and cook for a further 1-2 minutes. Stir in the fresh coriander
  5. Preheat the oil for the Quorn Vegan Pieces in a frying pan and cook the Pieces for 7-8 minutes
  6. To assemble the Nachos, place a layer of tortilla chips in a large, shallow oven proof dish, add a layer of the Nacho Sauce, more tortillas, tomato salsa, diced avocado, Quorn Vegan Pieces and mushroom fry. Repeat this, topping with the Quorn Vegan Pieces and toasted pumpkin seeds. Bake for 8-10 minutes until golden and thoroughly warmed through
  7. Garnish with freshly chopped coriander and fresh chilli slices and serve with vegan cream

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