Meatless Nachos - Partnership with Hexa

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Lately, I have been seeing TikTok videos about Doritos chips served with ground meat, cheese and all kinds of toppings. I thought of recreating that with a meatless version. And this idea just popped into my head. Maybe perhaps, I have been cooking legumes these days and this just came naturally.

Anyway, I am using a mixture of lentils. You can also use chickpeas or even ground meat if desired. But keep in mind that if you are using ground meat, the cooking method will be different from this.

What better way to top this yummiliciousness than to use Hexa's Jalapeño Cheese Sauce Premix Powder? The spiciness is all balanced out with some sour cream. The combination works its magic wonderfully; the lentil stew, the crispy tortilla chips, the spicy cheese sauce and the tang from the sour cream. Perfect!

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Ingredients:

(Serve 8)

• Mixed Lentils, 200g

• Vegetable Stock Homemade, 500g

• Dried Mushrooms, 10

• Baking Soda, Pinch

• High Quality Olive Oil, 2 TBSP

• Yellow Onion Finely Sliced, 1

• Sea Salt, Pinch

• Black Pepper, Pinch

• Carrots Obliqued, 2

• Unsalted Butter, 2 TBSP

• Garlic Finely Minced, 3 Cloves

• Leeks Finely Sliced, 2

• Taco Seasonings Homemade, 1 TBSP

• Tomatoes Diced, 1 Can / 400g

• Tomato Puree, 2 TBSP

• Dried Oregano, Pinch

• Balsamic Vinegar, 1 TBSP or Chipotle In Adobo Sauce, 1/2 + 1 TBSP Adobo Sauce

• Hexa's Jalapeño Cheese Sauce Premix Powder, 40g

• Corn Tortilla Chips, A Bag

• Avocado Oil / Extra Virgin Olive Oil, For Drizzling

• Sour Cream, For Serving

• Coriander Coarsely Chopped, For Garnishing

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Equipment:

• Heavy Sauce Pot

• Sauce Pot

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Directions:

1. Please visit my "How To Make Vegetable Stock" page for the recipe.

2. Prepare the Lentils and Mushrooms

3. Soak lentils in a large bowl with water about 1" above the lentils. Cover and leave overnight.

4. The next day, bring vegetable stock to a simmer in a sauce pot.

5. Blanch dried mushrooms for 2 to 3 minutes or until tender. Remove, cool slightly, discard stems, and slice thinly.

6. Drain and rinse the lentils. Add them to the stock with a pinch of baking soda.

7. Simmer for 15 to 20 minutes, or until the lentils are soft and mashable.

8. Drain and reserve the stock. Set lentils aside.

9. Simmer vegetable scraps in the reserved stock for 3 to 5 minutes. Cover, steep, strain, and discard scraps.

10. Make the Meatless Sauce

11. In a heavy sauce pot over medium heat, heat olive oil.

12. Add onion, season with salt and pepper, and sauté until lightly caramelized.

13. Add carrots and sauté until combined.

14. Add butter, cover, and cook 2 to 3 minutes until carrots are fork tender.

15. Stir in garlic, leeks, and taco seasoning until aromatic.

16. Deglaze with ¼ cup of reserved stock.

17. Stir in tomatoes, tomato purée, lentils, and the rest of the stock.

18. Simmer for 5 to 8 minutes until slightly reduced.

19. Stir in balsamic vinegar. Taste and adjust seasoning with salt and pepper.

20. Remove from heat and set aside.

21. Prepare the Jalapeño Cheese Sauce

22. In a sauce pot over medium heat, combine Hexa's Jalapeño Cheese Sauce Premix Powder with 80g hot water.

23. Stir until smooth and lump-free.

24. Remove from heat and set aside.

25. Assemble the Nachos

26. Spoon lentil sauce over tortilla chips.

27. Drizzle avocado oil on top.

28. Add dollops of cheese sauce and sour cream.

29. Scatter chopped coriander over everything.

30. Serve individually or on a shared baking tray.

    
    

Nourishing in every mouthful...

Hexa's Jalapeño Cheese Sauce Premix Powder...

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Recipe Video: