Recipe: Luke’s Vegan Nice Nachos with Beetroot Chips

 

 

Luke Hines is an expert on healthy eating and his new book Eat More Vegan (Macmilllan) has arguably some of the healthiest, tastiest dishes you will find anywhere! Try this wonderful vegan take on nachos. It will add a delicious burst of colour to your snack time!

Says Luke: “As you know, I like to make things from scratch. So, rather than using packet corn chips, I’ve done a little thinking outside the square and opted for colourful beetroot chips instead. Using beetroot adds so much vibrancy to the plate that just looking at this dish makes me happy!”

Serves 4

Ingredients

3 large beetroot, rinsed and scrubbed

olive or avocado oil or oil spray

sea salt and freshly ground black pepper

Avocado Cream

2 avocados

2 tablespoons coconut cream

2 teaspoons extra-virgin olive, avocado,

macadamia or hemp oil

zest and juice of 1 lime

sea salt and freshly ground black pepper,

to taste

Spicy Tomato Salsa

4 tomatoes, finely diced

½ red onion, finely diced

1 bunch of coriander, leaves roughly chopped, plus extra to serve

1 long red chilli, finely chopped

zest and juice of 1 lime

2 tablespoons extra-virgin olive,

avocado, macadamia or hemp oil

sea salt and freshly ground black pepper, to taste

Macadamia Cheese

160 g (1 cup) macadamia nuts, soaked in water for 1 hour, drained

125 ml (½ cup) filtered water

1/2 teaspoon sea salt

zest and juice of 1 lemon

Method

Preheat the oven to 190°C and place an oven rack in the centre of the oven. Line two baking trays with baking paper.

Using a mandoline or sharp knife, slice the beetroot as finely as possible (they should curl a little when cut). Divide the slices between the prepared trays and spray or very lightly drizzle with the oil, season with salt and pepper and toss well to coat. Arrange the coated slices in a single layer, making sure there is space between each slice for ultimate crispiness, and bake for 15–20 minutes, or until crispy and slightly brown. (Be sure to watch the chips closely past the 15-minute mark as they can burn quickly.) Remove from the oven and set aside to cool while you prepare the other elements.

To make the avocado cream, blitz the ingredients in a food processor until smooth. Cover and keep in the fridge until needed.

For the tomato salsa, combine all the ingredients in a bowl. Set aside.

To make the macadamia cheese, blitz all the ingredients in the food processor until smooth and creamy.

When ready to serve, spread the beetroot chips out on a platter. Dollop over spoonfuls of the avocado cream, salsa and macadamia cheese and sprinkle over a little extra chopped coriander to finish.

 

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