Who doesn't love a big plate loaded with cheesy nachos!? Created in collaboration with Hannah and Jan from Healthy Luxe, these Jackfruit Nachos are delicious vegan alternative to classic nachos with no compromise on flavour. We've swapped out the meat for our Tender Jack Original pulled jackfruit – which has a very similar consistency to pulled pork or shredded chicken.
It's also packed full of fibre, protein, Vitamin A & C and manganese – and it's ready in just 5 minutes! Simply fry in a pan with shallots, ginger, tamari and lime juice and pile it on top of your corn chips. We recommend topping your nachos with guacamole, cherry tomatoes, vegan cheese (or organic cheddar cheese) and broccoli sprouts. If you're looking for a little more spice, add some sliced jalapeños and dig in!
If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Cheesy Vegan Jackfruit Nachos
Lunch, Dinner, Tender Jack
2 tbsp extra virgin olive oil
1/2 bunch shallots, chopped
1 tbsp fresh ginger, grated
1 tbsp tamari
2 tbsp fresh lime juice (+1 tbsp extra for the guacamole)
1 pack Amazonia Tender Jack Original
220g organic blue corn chips
½ tsp chilli flakes (add to taste)
30g fresh rocket leaves
40g vegan cheese (or organic grated cheddar cheese)
30g red cabbage, thinly sliced
50g cherry tomatoes, cut in half
Broccoli sprouts, to garnish
Gently heat olive oil in a heavy based pan on stove top.
Add shallots and sauté for approximately 5 minutes.
Add ginger, tamari, lime juice and pulled jackfruit. Using tongs, gently pull apart jackfruit and gently stir.
Cook on low heat for approx. 15 minutes.
Meanwhile, prepare guacamole. Combine avocado, lime juice and chilli flakes in a small mixing bowl and use a fork to mix.
Arrange nachos on serving tray/ platter and spoon over spiced jackfruit mix. Finish with guacamole, rocket, cheese, tomatoes, cabbage and sprouts.