These crispy nachos are fusion food at its finest. Wonton wrappers are sliced into nacho shapes, then baked until crispy and given the works — vegan Korean "pork," barbecue sauce, spicy jalapeños, avocado, and fresh cilantro. Your guests will devour these in an instant.
Korean BBQ Wonton Nachos [Vegan]
For the Sauce:
- 3/4 cup brown sugar
- 1 cup tamari
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1/2 teaspoon cracked black pepper
- 2 teaspoons fresh grated ginger
- 4 garlic cloves, grated
- 1 tablespoons red pepper flakes
- 1 1/2 tablespoons arrowroot powder
- 1 tablespoon water
- 3 tablespoons scallions
For the Nachos:
- 15 vegan wonton squares, sliced in half
- 1 quart vegetable oil, for frying
- About 7 ounces vegan "pork"
- 1-2 avocados, sliced
- 1 cup white cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- 2 tablespoons black sesame seeds
- 2 jalapeño, thinly sliced
- 2 sprigs of cilantro
- 2 scallions, chopped
- Juice of 1/2 a lime
- 5.3 ounces vegan mozzarella shreds
- 1/2 cup vegan sour cream
- 2 tablespoons Sriracha or gochujang (optional)
To Make the Sauce:
- In a small saucepan over medium-high heat add all the sauce ingredients except for the arrowroot powder and water. Whisk everything together and bring to a boil. In a small bowl, stir together the arrowroot and water until it dissolves. Gradually pour the mixture into the boiling sauce, while continuously whisking for 1 minute.
- Reduce heat to medium-low and allow to simmer for 3-5 minutes, until the sauce has become thickened. Remove from heat and cool before pouring into a jar.
To Make the Wonton Chips:
- Heat oven to 350°F. Line a baking sheet with foil. In a small bowl, mix together butter and canola oil until well combined. Use a pastry brush and cover both sides of the wonton pieces with the butter mixture. Add salt to preference. Bake for 12-14 minutes, rotating baking sheets halfway through. Remove from oven and transfer chips to a cooling rack in a single layer. Set aside
To Make the Vegan Pork:
- Slice the vegan pork a little so the pieces are uniform. In a medium-size pan over medium/high heat, cook with the korean barbecue sauce. Don't overly stir it, let it get a good sear.
- Heat oven to 425°F. Cover bottom of casserole dish with wonton chips, layer with cheese and vegan pork. Repeat once more and place assembled nachos into the oven and bake until cheese is melted.
- Serve with purple and white cabbage, avocado, jalapeño, cilantro, scallion, black sesame seeds, and vegan sour cream. Top with a squeeze of lime.