Another amazing vegan meal that is traditionally loaded with meat and lots of dairy. You will not miss either when you make these loaded nachos! We were supposed to go visit friends this weekend in Dallas but Emilia got some nasty bug, either just a cold or croup, and we weren’t able to go. It started with a high fever in the middle of the night Thursday night and it finally just broke today. Then it moved into a runny nose and a nasty cough where she gasped for air in between. Thankfully, she seems to have turned a corner and is much better today though the congestion and cough is lingering a bit. And she has been sleeping really bad because she’s either been uncomfortable with the fever, couldn’t breath or coughing. Hopefully tonight will be a bit better!
Since we were going to be gone, I didn’t have dinner planned for Saturday night and really didn’t want to go to the store. We quickly threw together these nachos because we had all the ingredients on hand. After we dug in, I knew I had to make it a post! They were so good and filling and make a great dinner treat on the weekend or “meatless Monday”. If only we had margaritas too. You could even make the lentil mixture and cashew sour cream ahead of time. You could also leave out the lentil mixture and use canned black, pinto or re-fried beans to make this meal even easier. You could buy guac from the store or make your own by mashing up ripe avocados with lime juice, salt, pepper and garlic powder. If you’re scrapped for time, the cashew sour cream is optional and probably works best with a high-powered blender, though I think it’s really delicious. My favorite vegan shredded cheeses are the Follow Your Heart and Daiya brands. I do not like the Go Veggie brand and do not recommend it. It was the first vegan cheese I tried and it was just awful!
The kiddos and I are heading to Omaha this week and I’ve been scouring the internet for some vegan friendly restaurants. There is one I really want to try called Modern Love, but it’s not super kid friendly. Maybe I can convince my sister to go with me. *Hint hint* 🙂 It’s honestly been hard to find places that have a decent selection of vegan options besides a plain salad. We’re pretty spoiled here in Austin with so many plant-based only restaurants or restaurants that specifically label their vegetarian and vegan options. Hoping I can find something good this time! If anyone knows of any good places, let me know.
Ingredients
- 175g self-raising flour
- 50g margarine
- 50g caster sugar
- 2 Medium eggs
- 4 tablespoons milk
- 1 teaspoon vanilla extract
- 200g chocolate
Optional
- sugar (a sprinkling for a crunchy top)
Directions
| Step 1 | |
| Place the flour and caster sugar into a bowl and create a well in the middle for the other ingredients.
Mix the eggs, vanilla extract, milk and margarine and then pour it into the bowl with the dry ingredients. Mix well until it is lump free and then break the chocolate into small pieces and add them. |
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| Step 2 | |
| Pour the muffin mixture into a muffin tin filling each mould up to two thirds full.
Place a block of chocolate into the middle of each muffin. Then sprinkle some sugar over the top of each. |
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| Step 3 | |
| Cook for around 20 minutes in a preheated oven at 200ºC / 390ºF / gas mark 5. After 18 minutes or so check to see if they are cooked enough.
Insert a knife into one of the muffins and if no mixture is on the knife then they are cooked! Allow to cool for at least 5 minutes before eating. |
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