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Vegan Loaded BBQ Nachos

Photo: Jamie Vespa

8 servings

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)
  • Vegan Nacho Cheese Sauce
  • 1/4 cup chopped yellow bell pepper
  • 1/4 cup chopped red onion
  • 2 tablespoons chopped chives
  • Optional toppings: Fresh or pickled jalapeños, lime wedges, cilantro

Nutrition Information

  • calories 200
  • fat 9.2 g
  • satfat 1.1 g
  • monofat 2.7 g
  • polyfat 0.8 g
  • protein 5 g
  • carbohydrate 24.5 g
  • fiber 2.4 g
  • cholesterol 0 mg
  • iron 1.2 mg
  • sodium 293 mg
  • calcium 44 mg
  • sugars 5 g

How to Make It

  1. 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.
  2. 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.