Quorn Vegan Pieces & Nachos

280g Quorn Vegan Chicken Pieces (defrosted)

For the Quorn coating:

• ½ tsp salt
• 1 tsp chilli flakes
• Juice of ½ lime
• 1 tbsp vegetable oil

For the Nacho Sauce:

• 2 medium aubergines
• 1 tbsp vegetable oil
• 200ml rice milk
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp ground cumin
• ½ tsp paprika
• ½ tsp chilli flakes
• 1 tbsp yeast flakes
• 1 tsp vegan Worcestershire sauce
• 1 tbsp corn flour dissolved in 2 tbsp cold water

For the Tomato Salsa:

• 1 red onion, finely diced
• 1 clove of garlic, crushed
• 1 red chilli, diced
• 3 large ripe plum tomatoes, finely diced
• Small bunch of coriander, finely chopped
• Juice of ½ lime
• Salt and pepper to taste

Ingredients for the Mushroom Fry

• 1 tbsp vegetable oil
• 150g mushrooms such as chestnut, thinly sliced
• 1 tsp ground coriander
• 1 tsp ground cumin
• Salt and pepper to taste
• 2 tbsp fresh coriander, finely chopped
• 1 ripe avocado, half diced, the other half mashed and seasoned with red chilli, salt and black pepper to serve with the nachos
• 1 large bag of Corn Tortilla Chips
• 1 tbsp toasted pumpkin seeds
• 1 red chilli, thinly sliced for garnish
• Coriander leaves for garnish
• Vegan cream