Vegans rejoice — Club Mexicana's Meriel Armitage is here with her vegan loaded nachos recipe to see you through a lifetime of (socially distanced) birthdays, picnics, or any other gathering of plant-based partygoers in your future: "It’s easy to forget how good the classics can be when you’re cooking for a crowd. Skip the shop-bought toppings and learn how to make some knock-out chilli oil, pico de gallo and vegan red pepper queso. Then scale up this nacho recipe for larger groups, picnics and potlucks — easy!"
For the chilli oil — makes 200ml
NOTE: If you can’t find these Mexican dried chillies then just use regular dried chilli flakes, or mix it up with any different types you can find. Whether they are Mexican or not it’ll still taste great!
For the pico de gallo
For the red pepper queso
To serve
The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.
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