Whether you're whipping up this recipe for a tailgate or just a movie night in with friends, everyone will enjoy these plant-based nachos. Jackfruit's meaty texture gets coated in a honey-cayenne barbecue sauce that makes every bite a sweet and spicy experience. Drizzle on creamy vegan nacho cheese, go to town with fresh toppings, and you've got an appetizer or snack recipe that will satisfy vegans and meat-eaters alike.
1 can jackfruit in brine
1 8-ounce can no-salt-added tomato sauce
1 tablespoon honey
2 tablespoons apple cider vinegar
1/2 teaspoon onion powder
2 garlic cloves, minced
1 teaspoon yellow mustard
1 teaspoon liquid smoke
1/4 teaspoon cayenne
1/2 teaspoon ground black pepper
1 tablespoon low-sodium soy sauce
6 ounces sea salt rice chips (such as Lundberg Sea Salt Rice Chips)
Optional toppings: Fresh or pickled jalapeños, lime wedges, cilantro
How to Make It
Drain, rinse, and shred the jackfruit in a medium bowl. Add in tomato sauce, honey, vinegar, onion powder, garlic, mustard, liquid smoke, cayenne, black pepper, and soy sauce. Pour the jackfruit mixture into a large saucepan and place over medium-high heat. Cook for 10 minutes, stirring occasionally, or until the sauce is slightly thickened.
Spread out the rice chips on a baking sheet and layer with BBQ jackfruit, cheese sauce, bell pepper, red onion, chives, and any optional toppings you desire.