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Pulled Oat Chilli & Guacamole Loaded Nachos

Serves 4

Nachos Recipe Shot


  • 200g Gold & Green pulled oats
  • 80g canned picante salsa
  • 120g Vegan Junkstar Chedda Cheeze sauce • Add to basket


  • Dice the onion and garlic and pan fry until soft before adding the taco seasoning.
  • Cook on a high heat for 2 minutes then add the chopped tomatoes.
  • Simmer the tomatoes until thickened.
  • In a separate pan cook the pulled oats in a little oil until brown and crispy.
  • Add pulled oats to the tomatoes and season with salt and chilli if needed. Set aside.
  • Mix the lime juice with the cream cheese to make a vegan sour cream.
  • Arrange as shown, making the Mexican flag (green/white/red) with the garnishes.

Used in this recipe

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