Vegan Nacho Bowl

This is so tasty! I first came across banana blossom when I was grocery shopping with a friend - Mum's gone wild kind of stuff on a Monday night 🤣😜

This is a cost effective meal and the banana blossom is a blank canvas with no flavour. For this dish, it adds texture which adds to the yummy-ness 😋

We love serving this as a nacho bowl with corn chips, cashew sour cream and a platter of salad, kimchi, avocado... whatever tickles your fancy 🥑🥬🥗

  • 260 gram can of banana blossom (in brine)
  • 1 x brown onion
  • 2 x carrots
  • 1 x zucchini
  • 1 tsp garlic paste (I make my own)
  • 350gr passata
  • 1/4 cup tomato paste
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • splash balsamic vinegar
  • salt & pepper
  • optional: pinch chilli flakes / fresh chilli

  1. Dice brown onion and add to a pan with a glug of olive oil. Cook until softened.
  2. Add garlic and cook for 2 minutes.
  3. Grate or blitz in a Thermomix (be careful not too over mix and make it mushy) your carrots and zuchhini and then add to the pan. Stir and cook for 5 minutes until softened.
  4. Add paprika and turmeric to the pan, coat all of the veggie mixture with the spices and cook for 2 minutes.
  5. Add the tomato paste, passata, vinegar, chilli (optional), season with salt and pepper and stir. Cook for 5 minutes while you prepare the banana blossom.
  6. Open your can of banana blossom, drain the liquid and chop finely or blitz in a Thermomix until shredded. Add the banana blossom directly to the pan and stir through the veggie mixture. Cook for 10 minutes. Taste and season further, add extra chilli or add more liquid if your sauce is too thick.