My Vegan Pulled Jackfruit Nachos have changed the nacho game!
This simple deconstructed bowl is great for lunches, dinners and to serve for guests.
I love jackfruit because it’s great for our immune systems, it leaves you feeling energised and it tastes absolutely amazing.
I hope you enjoy! Xx
1 tbsp of olive oil
1 can of jackfruit, drained
1 tsp of onion powder
1/2 tsp of cumin powder
1 tsp of chilli powder
1tbsp of sriracha
2 tbsp of maple syrup
1 tsp of sea salt
1 tbsp of apple cider vinegar
1 tsp of grainy mustard
2 chopped beef tomatoes
4 tbsp of tomato concentrate
Heat a pan with the oil, add the onion powder, chilli, cumin and jackfruit and stir for a minutes, then add the tomatoes, tomato puree, search, maple syrup, salt, vinegar and mustard.
Cook for 45 minutes, adding water if it needs.
While this is cooking toast the flat bread on a griddle pan for a few minutes each side then cut into triangles.
Once the jackfruit is cooked, shred it by pushing down with a wooden spoon so it falls apart, transfer to a bowl and pop a little splash of love oil in the pan and fry the beans with some salt for a few minutes.
Serve everything together.