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Loaded BBQ Jackfruit and Potato Cheese Nachos [Vegan]

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Look no further for a party dish that always delivers, especially when your guests are ravished with hunger. This loaded nacho plate is loaded with flavors and plant based nutritional goodness! You can save time by using store bought vegan cheese sauce and BBQ jackfruit (or make them in advance), then this dish can be ready in 15 minutes or less… even prepared during a commercial break!

Loaded BBQ Jackfruit and Potato Cheese Nachos [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

643

Serves

4-6

Cook Time

60

Ingredients

For the Cheese Sauce:

  • 1 1/4 cups peeled and chopped white potato
  • 1/2 cup peeled and chopped carrot
  • 1/2 cup diced yellow onion
  • 4- 5 cloves garlic
  • 1 cup water or vegetable stock
  • 3 tablespoons nutritional yeast
  • 2 tablespoons olive oil, optional
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 teaspoon chipotle chile powder
  • 1/8teaspoon ground black pepper

For the BBQ Jackfruit:

  • 1 can Jackfruit
  • 1/2 cup diced yellow onion
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1/2 teaspoon liquid smoke
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon chipotle powder
  • 1/3 cup BBQ sauce, try smoky maple

For the Nachos:

  • 1 recipe cheese sauce, or store bought vegan cheese sauce
  • 1 recipe BBQ Jackfruit, or store bought
  • 10-ounces tortilla chips
  • 15-ounces can black beans, drained well
  • 3/4 cup salsa
  • 1/2 cup vegan sour cream or ½ cup vegan mayonnaise mixed with 2 teaspoons freshly squeezed lemon juice
  • 1/2 cup diced tomato
  • 1/4 cup diced red onion
  • 1 avocado, cubes or guacamole
  • 2 tablespoons roughly chopped cilantro
  • 1/4 cup pumpkin seeds
  • 1 lime, cut into 6 wedges

Preparation

For the Cheese Sauce:

  1. Place potato, carrot, onion, and garlic in a pot and fill pot with ample water to cover.
  2. Place over medium high heat, and cook until vegetables are tender, approximately 15 minutes, stirring occasionally.
  3. Drain well and reserve 1 cup of cooking liquid. Place cooked vegetables in blender with remaining ingredients, and reserved 1 cup of water and blend until creamy.

For the BBQ Jackfruit: 

  1. Preheat the oven to 400°F.
  2. Place the jackfruit, onion, olive oil, garlic, liquid smoke, salt, and chipotle powder in a baking dish and mix well. Cover, place in the oven and cook for 30 minutes.
  3. Add the BBQ sauce, mix well, and cook for 15 minutes. Stir well before serving.

For the Nachos:

  1. Prepare the cheese sauce and the BBQ Jackfruit. Keep warm and set aside.
  2. Build your plate. Place the tortilla chips on a large plate or platter. Top with EZ Cheez Sauce and Jackfruit.
  3. Top with black beans, salsa, vegan sour cream, tomato, onion, avocado, cilantro and pumpkin seeds. Place lime wedges around plate and dig in!

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

AUTHOR & RECIPE DETAILS


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Mark Reinfeld is the 2017 Inductee into the Vegetarian Hall of Fame. He is a multi-award winning chef and author of seven books, including the best selling 30 Minute Vegan series and his latest book, Healing the Vegan Way, selected as the #1 book for Vegans in 2016 by Philly.com. Mark has over 20 years of experience preparing creative vegan and raw cuisine. Since 2012, he has served as the Executive Chef for the North American Vegetarian Society’s Summerfest. He has offered consulting services for clients such as Google, Whole Foods, Bon Appetit Management, and more. Mark was the founding chef of The Blossoming Lotus Restaurant, voted "Best Restaurant on Kaua’i."


 

 

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