Korean BBQ Wonton Nachos
[Vegan]

To Make the Sauce:

1. 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.
2. 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:

1. 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:

1. 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.

To Assemble:

1. 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.
2. Serve with purple and white cabbage, avocado, jalapeño, cilantro, scallion, black sesame seeds, and vegan sour cream. Top with a squeeze of lime.