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by keepinitkind 32 Comments
Aren't nachos the best?
Especially when they're piled high with jackfruit, black bean and corn salsa, and drenched in oodles of creamy nacho cheese. Am I right? These jackfruit nachos are from my book, But I Could Never Go Vegan!and I wanted to share them with those of you who may not have bought the book yet, just so you would have them in time for the Super Bowl.
Speaking of the book, if you want to read more about my book or check out more recipes, then you should check out these awesome reviews:
Olives For Dinner's Review + the Recipe for the BBQ Bacon Burger
The Vegan Crew's Review + the Recipe for the Caramel Apple-Stuffed French Toast
My Darling Vegan's Review + the Recipe for the Pumpkin Chocolate Chip Cookies(which, by the way, I recently made using Bob's Red Mill 1 to 1 Gluten Free Baking Flour and they turned out perfectly!)
The Taste Space's Review + the Recipe for the Balsamic Maple Brussels Sprouts & Sweet Potato
Farmer's Market Vegan's Review + the Recipe for the Caramel Apple-Stuffed French Toast
Choosing Raw's Review + the Recipe for the Roasted Broccoli & Apple Salad with Lemon Tahini Dressing
I'm also loving reading the reviews on Amazon that some of you have left. If you've left a review, thank you so much. If you have the book and love it,I would be so appreciative if you could leave a little review there. Thank you!
Also, for those of you who have already purchased the book, I need to make note of a typo. For the Sunflower Cheddar recipe, the recipe should read 2 tablespoons of agar flakes rather than the 2 teaspoons as it is written. I apologize for any problems or inconveniences this may have caused.Now, let's eat some nachos!
Jackfruit Nacho Supreme
Prep Time: 30 minutes
Cook Time: 25 minutes
Are you afraid your friends won’t come over to watch the game after you go vegan? When you serve up these nachos, you won’t be able to keep them away! What makes these nachos “supreme” is the whole layer of spicy shredded jackfruit hiding beneath black bean and corn salsa, sour cream, guacamole, and, of course, super-creamy cashew based nacho cheese. It creates a mountain of nachos that no group of armchair quarterbacks can resist devouring.
Ingredients
- 1 ½ cups (265 g) cooked black beans or one 15-ounce (425 g) can, rinsed and drained
- 1 ½ cups (210 g) corn kernels (fresh, or defrosted if frozen)
- 1 cup (160 g) chopped Roma tomato
- ½ cup (20 g) chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped jalapeno
- Salt to taste
- ¾ cup (120 g) raw cashews, soaked for at least 1 hour, water reserved
- ¼ cup (35 g) nutritional yeast
- 2 tablespoons chopped canned green chiles
- 2 tablespoons lime juice
- 2 teaspoons white miso
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon turmeric, optional
- Salt to taste
- Two 20-ounce cans (1130 g) jackfruit packed in brine (not syrup)
- 1 teaspoon extra virgin olive oil
- 3 garlic cloves, minced
- ½ large onion, chopped
- 1 red bell pepper, chopped
- 2 tablespoons diced canned green chiles
- ¼ cup (60 ml) liquid aminos
- ¼ cup (60 g) tomato paste
- 2 teaspoons liquid smoke
- 1 ½ teaspoons cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried ancho chile powder
- Smoked salt or regular salt to taste
- Black pepper to taste
- 6 to 8 handfuls tortilla chips
- Tofu Sour Cream, optional
- Guacamole, optional
- ¼ cup (25 g) chopped green onions (white and green parts)
black bean and corn salsa
nacho cheese
nachos
Instructions
- Toss the salsa ingredients together in a large bowl, cover, and chill until ready to use. The longer it sits, the tastier it gets.
- Combine the nacho cheese ingredients, including ½ cup of the reserved soaking water, in a food processor or blender and process until smooth. Cover until ready to serve.
- Place the jackfruit in a colander and rinse thoroughly. Use two forks or your fingers to tear it into shreds. Set aside.
- Heat the oil in a large shallow saucepan over medium heat. Add the garlic and saute for 1 minute. Add the onion and saute until translucent. Add the bell pepper and green chiles and saute until the bell pepper is tender, about 5 minutes.
- Meanwhile, mix the liquid aminos, tomato paste, liquid smoke, cumin, paprika, and chile powder in a cup. Add the shredded jackfruit to the pan and saute for a couple more minutes before adding the tomato paste mixture. Stir to combine and simmer for about 10 minutes, until heated through and the sauce has thickened. Add smoked salt and pepper; remove from the heat.
- Spread the tortilla chips on a large plate or platter. Top with the jackfruit. Add the black bean and corn salsa. Drizzle the nacho cheese over the top. Top with Tofu Sour Cream and/or Guacamole, if using. Sprinkle with the green onions. Serve immediately.
Notes
Variation: If you prefer hot nacho sauce, transfer it to a medium pot and warm over medium-low heat, stirring occasionally while the jackfruit is cooking.
Recipe from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, copyright © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. www.theexperimentpublishing.com
Happy Munching!
Photography by Chris Miller
More
- Gluten-Free, Vegan Buffalo Mac n' Cheese Balls
- Maple Spice Pumpkin Butter
- Cilantro Chile Almond Dip
Reader Interactions
Comments
Nicole
Wow, such a wonderful list of reviews already. And now I know why the Sunflower Cheddar I made last weekend didn't firm up! I thought 2 teaspoons was a rather small amount, now I know it should have been tablespoons. I'll have to give it another try soon. They flavour was delicious! 🙂
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keepinitkind
Thank you so much, Nicole! It was actually your comment on Instagram regarding the cheese that made me take a look because you're not the first person I've heard say that. The first couple times, I just assumed that they didn't let it set long enough, but when I saw that you had trouble too, I knew something must be up. I wish I'd caught the error during the editing process but oh well. Life goes on. Thanks for understanding and I hope your next batch turns out well. 🙂
Caitlin
i just read the reviews on amazon. one of my biggest pet peeves EVER is when people leave negative comments on something that has nothing to do with the actual product. like the way the book smells. seriously??? omg people.
ANYWAY, these nachos look delicious and absolutely perfect for the superbowl in a perfectly contained environment. i would never serve these to my husband's insanely sloppy friends, but definitely for the two of us to share 😉 :*
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keepinitkind
Hahahahahahahahahaha! Chris and I have been laughing so hard over that review. I also love the "ugh nothing work cooking." If I was snarky, I would comment saying "ugh nothing worth spelling correctly." 😉
If you do make them, I hope you and David enjoy them!
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Rebecca Travis
I am having a hard time finding jackfruit. I live in a pretty urban area with a lot of different grocery stores. Any suggestions! It looks yummy.
On a different note, I absolutely love your cookbook. I was contemplating going vegan, and your book made it seem like something I could actually do! So, thanks!Reply
keepinitkind
Aw! Rebecca- thank you! I am so happy the book has been helpful for you!
Jackfruit can be found at most Asian markets (look for the packed in brine variety). I've also seen it at some Whole Foods in the canned fruit aisle. If you're in a pinch, Amazon has some for sell sometimes. Good luck!
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Rebecca Travis
Thanks!
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Rebecca Travis
Sorry. Any suggestions? Not !
Silly phone...
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Afton
Rebecca - Lots of Indian restaurants have a little market attached to them, and that's where I've found jackfruit.
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Sarah B
I'm so glad you posted about the mistake. I could not for the life of me figure out why the sunflower cheddar wouldn't get firmer for me. Either way it was delicious. Love the book. Thanks!
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keepinitkind
Thanks, Sarah, and I'm sorry for the mix-up!
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Karen
This recipe is serious incredible! Book is our new go-to resource for weeknight and Sunday evening meals. We've bookmarked every other page to return to and have never been more pleased with how tasty and fun the recipes are to make.
Made these nachos as part of our NYE celebration and we are still talking about them!
Thank you, Kristy ; )Reply
Abby @ The Frosted Vegan
Ah, this looks downright AMAZING! I am posting my review later this week (making the french toast!) and I want to inhale that whole plate of nachos!
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Christina @ The Beautiful Balance
I absolutely adore jackfruit and love seeing it in savory combinations! Pinning this now 🙂
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Ali @ Farmers Market Vegan
Thanks for the mention, Kristy!!! Love the book. <3
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Angie
I am really excited to try this delicious looking recipe. I have been wanting to experiment with jackfruit!
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Afton
These looks amazing, and I have a can of jackfruit just sitting around in my pantry 🙂
Also, my favorite posts of yours are the "My Vegan Story" series. Are you still doing those? I haven't seen one in a while.
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keepinitkind
Hi Afton- Thank you! I'm so happy you like the MVS series. I hope to do more soon but unfortunately, with my full-time job, I've been slacking a bit on the blog. I apologize and hopefully, things will get back to normal soon. Thanks!
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Karissa
My boyfriend and I made these and LOVED them!! He proclaimed them his favorite nachos! One comment though, we did 2 10 oz cans of Jackfruit assuming that was what you meant. It came out perfect and we had leftovers for days! After reading this though I'm now wondering if we are we supposed to be doing 2 20 oz cans not 10 oz? (we could only find 10 oz cans at our local Whole Foods)
Thanks!!Reply
keepinitkind
I've actually never seen the 10oz cans. I think maybe we pile more jackfruit on our nachos than the average bear but we still have leftovers too. I love having the leftovers for sandwiches or tacos. 🙂
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Kimberly/TheLittlePlantation
It's great to hear your book is doing so well. Congratulations.
And with these recipes I'm not surprised everyone is raving about it!
Thanks for sharing.Reply
Thalia @ butter and brioche
This is basically the ultimate nacho dish.. never have I seen nachos look this good before! Interesting idea to use jackfruit in it too - curious to know what the addition tastes like.
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Jordina
I have just discovered your blog and I wanted to say that I love it! 🙂
•The Health Blog for the Lazy Girl•Reply
keepinitkind
Aww! Thank you, Jordina!
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Stephanie
Can't. Stop. Staring. at this pic-WOW, that looks incredible!!!!!! Gotta make these, right now....
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Andrea
Hey, this sounds so great and delicious, but as I am from Germany I do not have access to jackfruit packed in brine. Any idea or recommendation how to replace? Many thanks in advance.
btw. I love your blog and am addicted to your recipes which I often prepare for my husbund and vegan and non-vegan friends and family with great acknowledgement. Thanks and please keep it up!Reply
keepinitkind
Thank you so much, Andrea! I would crumble up some tempeh and cook it with the same ingredients. 🙂
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Holly
Made these on the weekend....amazing, just amazing!
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Emma
I'm in Australia , what are liquid Aminos? Jackfruit? And liquid smoke? 🙂
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keepinitkind
Liquid aminos are a soy sauce alternative. You could use soy sauce or tamari in its place. Jackfruit is an asian fruit and in it's under-ripe form, has a bland taste and makes a great meat substitute. Liquid smoke is exactly what it sounds like- smoke is captured and turned into liquid form. It adds a smoky taste to whatever you cook with. If they aren't available in your local stores, they are all readily available online.
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Carolyn
I made these last night and though they were labor intensive (for nachos) the results were well worth the time and effort! It was really nice to have something different and more filling then other recipes I have used in the past. Thanks for sharing this!!
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Nikki
I've made this recipe twice now. Outstanding restaurant quality work here. But for the record. I have no idea if I could ever hit the 55 minute mark as indicated. Both time took exactly 90 minutes. No sous chef in my studio apartment to pawn off the chopping and dicing, sadly. If I did have one he'd be some hunky vegan Bradley Copper type.
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