Photo: Jamie Vespa
Yield
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.

How to Make It

Step 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.

Step 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.