Pulled Jackfruit Nachos with Homemade BBQ Sauce

Platter of nachos with jackfruit, jalapeno, and corn on top.

5 from 5 votes

Pulled Jackfruit Nachos with Homemade BBQ Sauce

Delicious vegan nachos are topped with jackfruit that is smothered in delicious, homemade BBQ sauce. Ready in 20 minutes!

Prep Time10

Cook Time8

Total Time18

Course: Appetizer, Snack

Cuisine: Mexican

Servings: Servings

Calories: 378cal

Ingredients

For the Jackfruit

220 grams bag multigrain tortilla chips or your choice
20 oz can young green jackfruit drained & rinsed (the kind in water or brine, not syrup)
3 tablespoon tomato paste
¼ cup apple cider vinegar
1 tablespoon maple syrup
1 teaspoon yellow mustard
2 tablespoon tamari or soy sauce (or ½ teaspoon salt)
¼ cup water
2 teaspoon onion powder
2 teaspoon garlic powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper optional

Optional Toppings & Dips

Instructions

Combine all the bbq sauce ingredients in a medium bowl and mix well. Set aside.
Pull apart the chunks of jackfruit using your hands or two forks. It will shred quite easily, and place it in a large skillet. Then pour the sauce over top and mix well.
Over medium heat, cook the jackfruit in the sauce, it will be a little soupy at first but it will quickly absorb the sauce as it cooks. This will take about 5-8 minutes.
Meanwhile, layer your chips in a serving dish, and once ready, top it with the jackfruit and your choice of toppings. Serve your jackfruit nachos with guacamole, cashew cream, and/or salsa.

Notes

Make sure to purchase jackfruit that is canned in water or brine, and not syrup. The syrupy kind is very sweet and you want it to absorb the BBQ sauce flavour, and not be overpowered by the syrupy taste.

If you're short on time, or don't want to make your own BBQ sauce, you may sub for a store bought sauce instead. Use about ¾ cup of prepared sauce in replacement of the homemade version.

If you prefer some crispy edges on your jackfruit, transfer it, once cooked, to a baking tray in a single layer and bake at 375 degrees for 15-20 minutes before adding to your nachos.

For oil free chips, here's a recipe by Sweet Simple Vegan to make your own healthy tortilla chips.

Remember, the jackfruit is the star of the show, so add a generous layer to your chips before sprinkling additional toppings.

If you have leftovers, store in a sealed container in the refrigerator for up to 5 days.

Use your leftovers to make a vegan "pulled pork" style sandwich topped with my creamy vegan coleslaw.

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