Boil sweet potatoes for 8-12minutes or until tender.
Place sweet potatoes, nutritional yeast, cinnamon, sugar and 1 cup milk into blender. Blend for 2-3minutes until smooth. Add more milk until a thick liquid consistency is obtained similar to “nacho” cheese.
Combine all ingredients in a blender. Pulse 5-10times until a chunky consistency.
Place in fridge to “marinate” until the rest of the nachos is complete.
Heat up a pan with some olive oil. Drop potatoes onto the pan and season with a sprinkle of salt and rosemary. Mix together to ensure proper coating. Cook for 5minutes.
Add Quorn Chikn Tenders to the potatoes and cook for 5-8minutes.
Once the tenders are no longer frozen and have begun to warm and crisp up, add the mushrooms, green beans, parsley, rosemary, salt and pepper. Mix everything together and cook for 5minutes. Taste test to ensure proper seasoning.
Head up sweet potato cheese in sauce pan if cooled.
Spread tortilla chips onto big plate or large baking pan.
Spoon base (chikn, potatoes, green beans mushrooms) onto the tortilla chips in varying amounts.
Spoon or pour sweet potato cheese over tortilla chips and base ingredients.
Top with varying amounts of dried stuffing croutons and fried onion strings.