Jackfruit nachos are the ideal game day snack or party appetizer. They're a 100% vegan, but the BBQ jackfruit has a meaty, pulled pork taste, which makes them over-the-top yummy.
What Is Jackfruit?
Jackfruit is a fruit that's grown in Africa, Brazil and parts of Southeast Asia. It's related to breadfruit or figs, but it has the consistency of pulled chicken or pork, making it a popular vegan meat substitute. It's also brilliant at absorbing flavors, so it's a great at soaking up all the lovely BBQ sauce on these jackfruit nachos.
Not only is jackfruit a great meat substitute, it has tons of health benefits. It contain no fat, and it's high in nutrients and antioxidants. Reportedly, it's good at helping control blood sugar, and all those antioxidants have immune boosting properties.
The kind of jackfruit you want for this recipe is canned, young jackfruit. Don't buy the variety that's canned in syrup - that's for dessert recipes. Also, fresh jackfruit takes some practice to work with...it can be quite messy, so I highly recommend just getting yourself the canned variety. Simplicity is key!
Ingredients in BBQ Jackfruit Nachos
- For The BBQ Jackfruit Nachos:
- Tortilla Chips: I used plain, tortilla chips, but feel free to use any kind of chip that you like. Seeded or multi grain might be nice.
- Kidney Beans: Kidney beans are one of the lowest fat, highest protein beans, plus they're great in nachos.
- Vegan Cheese: The cheese is optional in the this recipe, but I really like a sprinkling of grated vegan cheese. Alternatively, you could try my Vegan Queso, which is a delicious pourable vegan cheese that's to die for.
- For The BBQ Sauce: You can see my step-by-step tutorial on how to make vegan bbq sauce here. The ingredients you'll need are:
- Tomato Sauce: Use a plain tomato puree or passata.
- Maple Syrup: Adds a little natural sweetness to your BBQ sauce. If you want to know if maple syrup is vegan, read my article.
- Apple Cider Vinegar: Gives your BBQ sauce that tangy twang. You could also use white wine vinegar here.
- Dijon Mustard: Tangy, yet kind of spicy, Dijon mustard really helps balance out the sweetness of the maple syrup and tomatoes.
- Garlic Powder: Garlic powder is less assertive than raw garlic, making it perfect for use in sauces.
- Liquid Smoke: This is optional, but I highly recommend it. If you don't have any you could use tamari sauce, soy sauce or coconut aminos instead.
- Chili Powder: Chili powder adds a spicy little kick. If you prefer your jackfruit nachos to be a bit more subtle, substitute paprika or leave it out entirely.
What Are The Best Vegan Toppings For Nachos?
- Chopped Tomatoes: Tomatoes are a must! They add a bright fresh note that really levels up these nachos.
- Salsa: You could try my popular Pineapple Salsa or my Mango Habanero Salsa.
- Guacamole or Fresh Avocado: Enough said!
- Cilantro: Chopped fresh cilantro (or coriander, depending on where your from) adds the perfect Mexican flourish.
- Jalapenos: Fresh or pickled both work here.
- Lime: Garnish with a few wedges of lime, so your guests can squeeze it over their nachos.
- Start off by making your BBQ sauce. In a small bowl combine your tomato sauce, maple syrup, Dijon mustard, garlic powder, liquid smoke chili powder, and ground black pepper.
- Prepare the jackfruit, by draining and rinsing it, and ripping it apart with your hands. Alternatively, you can use two fork to tear it apart like you would pulled pork. Discard any hard bits.
- Heat you olive oil in a large saute pan, and saute the chopped red onion with the jackfruit for 5 minutes. Season well with salt.
- Now tip in your BBQ sauce and kidney beans and add a ½ cup of water. Reduce the heat to a gentle simmer and simmer for 10 minutes. Preheat your oven to 375 F (195 C).
- Meanwhile, tip your tortilla chips into an ovenproof dish, and prepare your preferred toppings.
- Pour your BBQ jackfruit and bean topping over the tortilla chips, and sprinkle with vegan cheese.
- Pop the pan in the oven for 15 minutes to heat up the tortilla chips and melt the cheese.
- Top with your desired toppings and enjoy!
Did You Make This Recipe?
Frequently Asked Questions About This Recipe
Sure, you could use crumbled tempeh or tofu instead of the jackfruit. Prepare the recipe as above.
You can get ahead of the game by preparing the BBQ sauce and chopping your preferred toppings in advance. But, I wouldn't suggest assembling and cooking the nachos in advance.
Yes, but please check your ingredients carefully if you need it to be 100% gluten free. Most corn tortillas are gluten-free, but check the back of the package first.
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For The Jackfruit Nachos
- 9 ounce bag tortilla chips
- 20 oz can young green jackfruit drained and rinsed
- 1 tablespoon olive oil
- 1 red onion chopped
- ½ teaspoon salt
- ½ cup water
- 1 can black beans
- 1 cup vegan cheddar cheese grated
For The BBQ Sauce
- 1 cup tomato sauce
- 2 tablespoon maple syrup
- 2 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- ½ tablespoon garlic powder
- 1 tablespoon liquid smoke *or tamari or soy sauce
- ½ teaspoon chili powder
- ½ teaspoon ground black pepper
- 1 avocado
- 1 cup tomatoes chopped
- 1 cup chopped cilantro
- 2 limes cut in half
- 1 jalapeno pepper chopped
- Make the BBQ sauce: Mix together all the BBQ sauce ingredients in a small bowl.
- Drain and rinse the jackfruit. Prepare it by ripping it apart with your hand (or two forks). Discard the hard inner core.
- Heat the olive oil in a large saute pan, and add the jackfruit and red onion.Season with salt. Saute for 5 minutes. Add and BBQ sauce and ½ cup of water and lower the heat to a simmer. Simmer for 15 minutes.
- Preheat the oven to 375°F (195°C).
- Put the tortilla chips in an oven safe pan and top with the bbq jackfruit mixture. Sprinkle with vegan cheese and bake for 15 minutes.
- Top with the toppings of your choice.