Leftover Veggie Nachos
Max La Manna
Ingredients
- lx 200g bag tortilla chips
- bunch kale,chopped 2 tomatoes, diced
- 100g dried cannellini beans (or any bean is fine), soaked overnight then cooked (see page 160)
- 1 large carrot,shoved into ribbons or thinly sliced
- olive oil,for drizzling
- 120mlCheese sauce (see page 179)
- 3 tbsp home-made cashew yoghurt (see page 38) or any other yoghurt you like
- Pickled red onion (see page 90) or any other pickles you have at home
- 1raw beetroot, very finely sliced
- small bunch of coriander, chopped
Directions
- Preheat your oven to 180°C.
- Place the bag of nachos on a baking tray, then cover them with a layer of chopped kale first, then a layer of chopped or crushed tomato and beans.
- Add the carrot and a light drizzle of olive oil.Bake in the oven for
- 8-10 minutes untilthe edges of the tortilla chips start to brown.
- Remove from the oven,but keep everything on the tray. Drizzle over your cheese sauce, a dollop of cashew yoghurt, pickled vegetables, beetroot and coriander.
The best is that it can be eaten straight from the tray and means you’ll have less to clean up – that was easy!
Recipe Note
Something I love doing (when invited) is to rummage through my friends’ and family’s kitchens and see what they have that hasn’t been eaten, or worse, has been forgotten.
In a recent visit to a friend’s kitchen, I stumbled upon a bag of nachos that had definitely been there at my last visit. I suspected they weren’t going to be eaten so I devised this recipe to make use of them. Plus, I haven’t bought a bag of nachos or anything in plastic for that matter in almost two years so it was a treat. I know that this plastic-free living may
be challenging for some so this recipe is not to encourage you to go out and buy bags of nachos; it was my ticket to preparing a fun and tasty meal from something that was in plastic. But perhaps you love nachos and tortilla chips are the only plastic product you buy. (We made sure to recycle the bag afterward, of course.)
About the Chef
Max La Manna, zero waste chef and sustainability advocate, bridges the gap between vegan food and waste-free cooking – inviting us to channel the MORE PLANTS LESS WASTE mindset and discover a stronger purpose in our daily routines.
Max has inspired thousands of people across the world to rethink their approach to consumption and made it his mission to turn the tide on plastic and breathe new energy into the leftovers that are typically destined for the bin. In his first cookbook he will share 80 of his tasty, healthy recipes that will have your taste buds watering, help you save money, food and eat well from Sumptuous Spag Bol and Crunchy Cauliflower Curry to Leftover Veggie Nachos in a Hurry.
Get Max’s New Cookbook More Plants Less Waste: Plant-based Recipes + Zero Waste Life Hacks with Purpose on Amazon available now!
