Quorn Meat-Free Nachos

Flavours and textures blend perfectly together with this tasty recipe for vegetarian nachos. Top nacho chips with jalapeno, mushroom, tomato, olives, sour cream and a tasty Quorn Mince mix. Finish with cheese and get sharing!

Serves 4

30 mins

A Little Effort

Made with Quorn Meat Free Mince

High in protein
Gluten free
Low in saturated fat


  • 300 g Nacho Chips
  • 100 g Sliced Jalapeno
  • 100 g Corn Kernel
  • 100 g Black Olives, sliced
  • 100 g Mushroom, sliced (Canned)
  • 100 g Tomato, diced
  • 100 g Red Onion, diced
  • ¼ cup Cheese Sauce
  • 4 tbsp. Sour Cream Quorn Mince Sauce
  • 25 ml. Olive Oil
  • 250 g Quorn Meat Free Mince
  • 50 g Onion, chopped
  • 20 g Garlic, minced
  • ¼ cup Tomato Sauce
  • ¼ cup Spaghetti Sauce
  • ½ tsp. Dried Oregano
  • ½ tsp. Dried Basil
  • Salt and Pepper to taste


Quorn Mince Sauce

  1. In a large pan heat olive oil on a medium-high heat.
  2. Add the Quorn Mince and cook for 10 minutes or until all sides are lightly browned.
  3. Add the onion and garlic, stir and cook for 4 - 5 minutes.
  4. Add the tomato sauce and spaghetti sauce to the pan. Add the dried oregano and basil. Season with salt and pepper.
  5. Let the sauce simmer and bring down the heat to low-temperature. Simmer the Quorn Mince sauce for another 30 minutes, stirring occasionally.
  6. Turn off the heat and let it cool. Set aside.

Assembling Nachos

  1. Arrange the chips in a bowl
  2. Spread jalapeno, corn, black olives, mushroom, tomatoes, and red onions over the chips
  3. Layer with cheese sauce, Quorn Mince sauce and drizzle with sour cream.

Recipe inspiration

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