Vegan Pulled Jackfruit Nachos

Vegan Pulled Jackfruit Nachos

These loaded nachos bring all the flavor without the fuss. Tender shredded jackfruit simmers with beans, tomatoes, and a zesty nacho seasoning blend, creating a rich, hearty topping that pairs perfectly with crunchy chips. Topped with melty vegan cheese and finished with cooling coconut yoghurt, fresh coriander, and spicy jalapeños, this dish is a guaranteed crowd-pleaser for any occasion.

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🍽 Serves 3-4 🕘 45-50 minutes Difficulty: Beginner

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Ingredients:

• 1 can jackfruit

• 1 sachet nacho seasoning

• 1 red onion (diced)

• 1 medium tomato (chopped)

• 1 can kidney beans

• 1 can black beans

• 1 can chopped tomatoes

• 1 cup passata

• Vegan cheese

• Coconut yoghurt

• Coriander to garnish

• Jalapeño peppers

• Nacho chips

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Instructions:

1. Prepare all the ingredients. Dice red onion.

2. Rinse the beans and mix them together. Mix in ½ nacho seasoning. Put aside.

3. Rinse and shred jackfruit. Mix in the remaining nacho seasoning and a dash of olive oil. Set aside.

4. Fry diced red onion to golden. Add jackfruit and fry for 15-20 min until soft. Add chopped tomatoes, passata and beans. Cook for another 10 min. Preheat the oven to 160’C.

5. Place nacho chips, jackfruit beans sauce and cover with grated cheese of your choice.

6. Bake for 5-6 min.

7. Top with coconut yoghurt and garnish with coriander and jalapeño peppers (both optional).

8. Enjoy!

   
   

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Watch a short tutorial on Instagram

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