Baked Vegan Nachos
This delicious tray of jackfruit loaded baked vegan nachos is the perfect dish to share with family and friends. It’s layers of tortilla chips, saucy pulled jackfruit and vegan cheese, all baked to perfection and then topped with vegan sour cream, pico de gallo salsa and guacamole.
Ingredients
Pulled Jackfruit Mix
- 1 tbsp olive oil
- 1 small onion, diced
- 4 tomatoes, diced
- 1 red capsicum, diced
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp dried oregano
- 4 tsp cumin powder
- 4 tsp smoked paprika
- 1/2 tsp chilli powder
- 2 400g cans young green jackfruit, drained and rinsed
- 1 400g can kidney beans, drained and rinsed
- 1 400g can kidney beans, drained and rinsed
- 1 tsp salt
- 4 tbsp chipotle in adobo sauce
- 1/2 cup water
Vegan Sour Cream
- 2 cups cashews, soaked
- 1/4 cup lemon juice
- 1/4 cup apple cider vinegar
- 2 tbsp nutritional yeast
- 2/3 cups filtered water
- 1/2 tsp salt
Pico de Gallo (Fresh Salsa)
- 4 large tomatoes
- 1 white or red onion
- 1 jalapeño pepper
- 15 fresh coriander sprigs
- Juice of 1 lime
- 1/2-1 tsp salt (to taste)
Guacamole
- 2 hass avocados
- 2 tbsp finely chopped red onion
- 1 tbsp finely chopped jalapeño
- 1/8 cup coriander leaves, roughly chopped
- 1/2 tsp salt
- Juice of half a lime
Baked Vegan Nachos
- 250 g tortilla chips
- 1 cup shredded vegan cheese
Instructions
Pulled Jackfruit Mix
- Heat 1tbsp olive oil in a frying pan over medium heat.
- Add 1 diced onion, 4 diced tomatoes, 1 diced red capsicum, 2tsp garlic powder, 2tsp onion powder, 2tsp fried oregano, 4tsp cumin powder, 4tsp smoked paprika, ½ tsp chilli powder and sauté for 2 minutes.
- Add 800g jackfruit and cook for a further 3 minutes.
- Add ½ cup of water, 1tsp salt and 4tbsp chipotle sauce. Cook for 10 minutes until jackfruit starts to soften. Break up the jackfruit using the back of a fork so that it appears shredded.
- Add kidney beans and black beans, stir until combined and heated through.
Vegan Sour Cream
- Place 2 cups of cashews in bowl and cover with water, soak for at least 4 hours.
- In a high-powered blender, add soaked cashews, 1/4 cup lemon juice, 1/4 cup apple cider vinegar, 2 tbsp nutritional yeast, 2/3 cup filtered water and 1/2 tsp salt. Blend until combined.
Pico de Gallo (Fresh Salsa)
- Deseed the tomatoes: cut the tops off the tomatoes and then slice in half lengthwise. Use a spoon to scoop out the seed and pulp.
- Deseed the jalapeño pepper: remove the top of the chili and then slice in half lengthwise. Cut out the seeds and veins.
- Remove the coriander leaves from the stems.
- Dice the tomatoes, and finely chop the onion, coriander and jalapeño.
- Place into a mixing bowl, add the lime juice and salt. Mix gently until combined.
Guacamole
- Place 2 tbsp finely chopped red onion, 1 tbsp finely chopped jalapeño, 1/8 cup roughly chopped coriander leaves and 1/2 tsp salt into a mortar and pestle and grind into a paste.
- Add the paste to bowl. Then add juice of half a lime and 2 avocados, and mash to desired consistency.
- Taste test and adjust flavours as required.
Baked Vegan Nachos
- Preheat oven to 180 Degrees Celsius, fan forced.
- Spread tortilla chips across the tray, top with the pulled jackfruit mix. Leave gaps to make eating the dish easier.
- Sprinkle vegan cheese over the tray and bake in oven for 10 minutes, or until cheese is melted.
- Remove tray from oven and top with vegan sour cream, pico de gallo salsa and guacamole. Add extra tortilla chips to the side of the tray.
- Serve warm.