Vegan Nachos


By Marina Lathouraki

Mildly spicy.

Serves 4 as a main and 6 as a side.

1 med eggplant or similar, cut into bite-sized pieces
2 small to medium zucchini, sliced
1 red capsicum, diced
1 large brown onion, diced
2 to 3 cloves garlic, chopped finely or crushed
2 tablespoons olive oil
1 can Watties hot chilli beans or can red kidney beans
2 cans chopped tomatoes
1 to 2 tablespoons oreganum
½ cup hot water
½ tsp cumin
¼ tsp chili powder or small fresh red chili
Salt and pepper to taste
Natural Mexicano corn chips


1. In a large frypan saute onion in oil until clear, add garlic and sauté for 1 minute more.

2. Add diced capsicum and cook for 2-3 minutes.

3. Add eggplant and zucchini and brown for a few minutes, then add chilli beans, diced tomatoes, oreganum, cumin, chili and the hot water.

4. Put lid on frypan and simmer until eggplant is cooked – 20 mins to half an hour. Add more spices and salt and pepper to taste.

5. Serve on heated corn chips or with rice for a healthier option.


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