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JACKFRUIT NACHO SUPREME
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| black bean and corn salsa | |
| 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 | |
| nacho cheese | |
| 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 | |
| nachos | |
| 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 | |
| regular | salt to taste, alternative |
| 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) |
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
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