Loaded Potato Nachos

Preheat oven to 180℃. Lightly oil trays (3 baking) with olive oil (130 ml). Thinly slice the potatoes (8) and arrange them evenly on the trays. Evenly sprinkle garlic powder (25 g), onion powder (25 g), paprika (25 g), cayenne pepper (25 g), and salt (1 tsp) over the potatoes. Bake for minutes (25), or until crispy, keeping an eye on them as cooking times may vary based on slice thickness.

Once the potatoes are cooked, remove them from the oven and allow them to cool slightly. Line the bottom of a [lasagne dish] with a single layer of the potato slices.

Layer the drained black beans (400 g), finely chopped onion (1 red), cherry tomatoes (120 g), and jalapeno (60 g) over the potato layer. Add strips of steak (1 seitan). Grate and mix vegan cheddar cheese (90 g) and vegan mozzarella (90 g) then sprinkle a portion over the filling. Repeat the layering process until all ingredients are used, finishing with a generous layer of the mixed vegan cheeses. Cover the dish with [tin foil] and bake for minutes (25) to ensure the cheese is melted and bubbly. Start 25m timer

While the nachos are baking, prepare the guacamole. Mash the avocados (2) with a fork until chunky. Slice the cherry tomatoes (12 g) in half. Combine the mashed avocado, halved cherry tomatoes, lime juice (1 tbsp), salt (1 tsp), garlic powder (1 tsp), olive oil (2 tbsp), sliced chilli (1 red), and finely chopped onion (0.25 red). Stir in the coriander (1 bunch) until well combined.

Remove the fully loaded potato nachos from the oven and serve immediately with a large dollop of freshly made guacamole.