If I am hosting a party with family or friends I will always whack out the nachos, you can’t go wrong, people absolutely love them. So many different flavours and textures, people find it impressive when you have made the tortilla chips yourself too.
It may seem like a lot of ingredients you need to make these nachos, but it’s a lot quicker process than you would think and its so worth using fresh ingredients, it shows!
2 tins of jackfruit in salted water (not syrup or brine)
2 tbsp brown sugar
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp chilli powder
2 cup bbq sauce (if using shop bought – read the label to ensure its vegan)
- Rinse, drain, and thoroughly dry the jackfruit.
- Chop off the center “core” portion of the fruit and discard. Sieve through the jackfruit pieces removing any beans (these can be used in the salsa or for another dish – do not throw them away, they have very high nutritional value)
- Place the shredded bits of jackfruit in a mixing bowl and set aside.
- Mix together BBQ seasoning and add to jackfruit. Toss to coat.
- Heat a large saucepan over a medium heat. Once hot, add 1-2 tbsp of rapeseed oil and seasoned jackfruit. Toss to coat and cook for 2-3 minutes to achieve some colour.
- Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low and cook for about 20 minutes.
- Remove lid and stir occasionally, ensuring the jackfruit isn’t sticking to the bottom of the saucepan, the bbq sauce can get quite sticky, if this is the case, just add more water.
TIP: For finer texture, use two forks to shred the jackfruit as it cooks down.
200g cherry tomatoes
1 red pepper
1 red onion
20g fresh mint
2 tbsp lime juice
- Finely dice the tomatoes, onion and red pepper
- Oven roast for 10 minutes in a small amount of oil
- After 10 minutes add the passata to the oven dish, cook for a further 3 minutes until the passata has heated through
- Remove from the oven and add the lime juice and shredded coriander and mint to the salsa mix (leaving some coriander for the top of the nachos once built) mix well
Nacho Cheese Sauce
150g cashew nuts
180ml plant based milk
2 tbsp nutritional yeast
1/2 tsp turmeric
2 tsp mustard powder
1/2 tsp chilli flakes
1 tsp garlic granuels
- Place all of the above ingredients into a food processor & whizz until you have a smooth consistency and all of the lumps from the cashews have broken down
- Put in a squeezy bottle ready to be drizzled onto the nachos
1 pack of 8 large tortilla wraps
- Place 3-4 tortilla wraps on top of each other at a time and slice into large triangles
- Heat up a large frying pan with rapeseed oil, once it is at about 180c place as many triangles as you can fit at one time in the pan, fry for 1-2 minutes on each side
- Once the tortilla triangles are golden brown and crispy, sit them on kitchen paper to drain the excess oil
(equally you can buy tortilla chips for the nachos but I think they taste better and look a lot more fancy like this!)
Now its time to build the Nachos – I think Nachos are best when they are layered with all the components 2-3 times so that all of the toppings haven’t been eaten from the top then you’re left with dry tortillas at the bottom
- On a large plate or tray – put a layer of the nachos, then a layer of salsa, then a layer of the bbq jackfruit, then drizzle the nacho cheese on top
- Repeat this step for 2-3 layers, maybe even if you’re feeling daring!
- Sprinkle coriander on top. Work of art 🙂