Nachos have always been a little bit of a favourite comfort food of mine, I always loved the crisp corn chips, spicy beans, creamy guacamole and oozing melted cheese – the problem is not only is this far from a clean and healthy meal, but corn products, in particular corn chips, give me the worst stomach pains. I have been aware of this ‘sensitivity’ for some time, but every now and again I ignore the intelligence of my body and eat corn, with the same result every time. As my love for nachos is not waning I decided I would have to find a healthier, more nutritious alternative.
So naturally when I stumbled across a recipe for homemade vegan pumpkin nachos by BonaFood Magazine (which by the way is awesome and I would recommend you subscribe!) I was more than a little excited. My version of their recipe involves a few substitutions and alterations according to my preferences and what was in the cupboard, but I can safely say that these nachos are delicious, nutritious and the perfect guilt (and stomach ache) free comfort food.
If you don’t want to go to the effort of making the pumpkin nacho chips (although I recommend you do), then you can also thinly slice and roast sweet potato with olive/coconut oil and salt to act as your chips.
Vegan Pumpkin Nachos
- 1 cup pumpkin, roasted
- 1 cup brown rice flour (or any gluten-free flour of your choice)
- 1/2 cup coconut flour
- 1 flax/psyllium egg (2 tbsp psyllium husk/flax seeds in 1/3 cup water for 15 minutes)
- 1 tsp cumin
- 1 tbsp yeast
- Salt to taste
- Coconut oil
- 1 onion
- 2 cloves garlic
- 1 can lentils
- 1 can diced tomatos
- 1 carrot, grated
- Chilli powder
- Salt and pepper to taste
- Fresh herbs
- 1/2 avocado, mashed or cubed
1. Preheat oven to 160C. In a food processor mix together pumpkin, brown rice flour, coconut flour, flax/psyllium egg, cumin, yeast and salt, until a dough forms. Add oil if necessary. Line 2 trays with baking paper.
2. Roll dough out until 0.5cm thick and cut into lengths. Place on lined baking trays. Bake for 10 minutes in oven.
3. Take lengths out of oven, cut into desired chip shapes (we chose squares), and bake for another 5 or so minutes, until crispy. Allow to cool slightly before serving.
4. To make the bean ‘mince’, fry off onion and garlic in a saucepan with olive oil. After 5 minutes add lentils, tomatoes, carrot and herbs and spices to taste. Cook off until warm and carrot is soft. Pour over pumpkin chips.
5. Finish plate of chips and mince sauce with avocado to your liking!
What is your favourite comfort food?
Keep healthy, Erica xx