Future Farm’s cutting-edge plant-based meats make flexitarian and vegan lifestyles so easy and delicious. These recipes for loaded nachos and stuffed peppers are perfect for weekend vegging out with family and friends.
The weekend is calling and it’s saying loaded nachos, laid-back comfort eating and vegging to the max. By vegging we mean plant-based deliciousness from Future Farm, whose tasty, natural, and nourishing meat alternatives are revolutionising the planet. Just arrived in South Africa and available at Checkers, the Future Farm meatless meat range uses a tech-savvy mix of GMO-free chickpea, pea, soy, and beetroot, all grown in an environmentally friendly way, to give all the taste and texture satisfaction of meat. So, it’s ideal when your friend and fam bubble includes both meat-lovers and vegans. One dish to cook, everyone’s happy!
Kick back on the couch with one of these flavour-packed Future Farm Mince recipes this weekend and taste the future for yourself!
Fully Loaded Nachos
Spicy mince and melted cheese, what’s not to love! Use vegan cheese and vegan sour cream to be fully plant-based, or your regular dairy favourites if you’re going for vegetarian comfort food.
- 1 pack Future Farm Mince
- 1 onion chopped fine
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 250g grated cheese (your choice of vegan or regular)
- 1 pack nacho chips
For the Pico de Gallo salsa
- Cherry tomatoes quartered
- ½ red onion finely sliced
- Fresh coriander chopped
- Olive oil
- Balsamic vinegar
- Sour cream (your choice of vegan or regular)
- Preheat the oven to 200C
- In a pan gently fry the chopped onion in a tablespoon of olive oil until soft. Stir in the Future Farm Mince, breaking it up with a spatula, and add the spices, plus a seasoning of salt and pepper. Cook stirring over a medium heat for about 5 minutes until browned, well mixed, and fragrant.
- In a baking tin or dish spread half the nachos in one layer. Cover with half the grated cheese and half the mince, then the rest of the nachos, topped with the rest of the mince and cheese. Bake in the oven for about 15 minutes until the cheese is thoroughly melted.
- Make the Pico de Gallo salsa by combining the chopped tomatoes, red onions and coriander and dressing lightly with salt, pepper, oil, and vinegar.
To serve – top nachos with the salsa and generous dollops of guacamole and sour cream, plus more fresh coriander. Alternatively, keep the toppings in small bowls on the side for everyone to add their own.