‘Cheesy’ Vegan Jackfruit Nachos
BARBECUE JACKFRUIT NACHOS (WITH AIR FRIED POTATO COINS) & CREAMY VEGAN CHEESE SAUCE
These delicious (and nutritious) vegan nachos are honestly better than the real thing. They are also PACKED FULL of veggies. I promise they will leave you feeling full and satisfied without all of the added salt, oil, meat, and refined sugar. Don’t fear going back for seconds!
Equipment
- Air Fryer
- Skillet
Ingredients
Jackfruit Nachos
- 1 large russet potato (sliced into thin coins)
- 1 small red bell pepper (diced)
- ¼ cup red onion (diced)
- ½ cup white mushrooms (diced into small pieces)
- 1 pack Upton’s Naturals Jackfruit Shreds
- ½ diced jalapeno (optional)
- ½ cup salt-free pinto beans (canned)
- 2 tbsp refined sugar-free barbecue sauce
- 1 tsp olive oil
Creamy Vegan Cheese Sauce
- 1 medium sweet potato (peeled and chopped)
- 2 large carrots (peeled and chopped)
- ¼ cup nutritional yeast
- ½ cup low sodium vegetable broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp red miso paste
- ½ tsp Table Tasty Salt-Free Seasoning (see notes)
Optional Toppings
- Cilantro
- Green onions
Instructions
For The Cheese Sauce
- Boil water over high heat.
- Peel the sweet potato and cut into medium cubes.
- Peel the carrots and cut into medium chunks.
- Once the water is boiling, add the sweet potato and carrots. Turn down the heat to medium high.
- Cook the potato and carrots for 10-15 minutes, or until they are soft (you can test by poking the vegetables with a fork).
- Add all the cheese sauce ingredients (1/2 cup veggie broth, nutritional yeast, onion powder, garlic powder, smoked paprika, miso paste, and salt-free seasoning) to a high speed blender + the sweet potato and carrots.
- The cheese sauce should be thick, not runny. If you are having a hard time blending the ingredients, add more vegetable broth until desired consistency is reached.
For The Potato Coins (Nacho Chips)
- Turn your air fryer to 375 degrees. Let it heat up for 5 minutes before adding the potatoes.
- Slice the russet potato into thin coins (between 1/8 and 1/16-inch thick. You can use a mandoline to get 1/16-inch thick slices). Do not peel the potato.
- Once hot, cook the potatoes for 15-20 minutes, flipping halfway through (cooking oil is optional here). Make sure they are crispy, but not burnt.
For The Barbecue Jackfruit Mixture
- While the potato coins are cooking, heat a pan over medium heat.
- Dice the red onion, red bell pepper, jalapeno (optional), and mushrooms.
- Once the pan is hot, add the oil (optional). If you prefer to not use oil, leave it out.
- Add the diced vegetables to the pan and let brown for 4-5 minutes.
- Add the jackfruit shreds to the pan. If necessary, add some vegetable broth throughout the cooking process to prevent sticking.
- Cook all ingredients for an additional 5-10 minutes.
- Add 2 tbsp barbecue sauce and 1/2 cup pinto beans during the last 2 minutes of cooking.
- Place the potato coins in a single row on your plate. Top with the barbecue jackfruit mixture and drizzle the cheese sauce over it (don’t be afraid to use too much).
- Top with cilantro and green onions (optional). Serve and enjoy!
Notes
Primal Kitchen barbecue sauce’s are great options for a healthier alternative to barbecue sauce.
My favorite brand of red miso paste is Marukome, which you can buy on Amazon here.
Table Tasty Salt-Free Seasoning is a great alternative to salt. I put it on almost everything!
