Tray Bake Vegan Nacho's

This delicious tray of saucy jackfruit loaded nachos is a favourite in our home. We always make this on the baking tray and sit down to eat it together or with friends - straight from the tray! The recipe is based off of the jackfruit nachos from my second cookbook - The Global Vegan, only we have served it on the tray, we use a cheats vegan sour cream, and a fresh salsa on top! I call it the new and improved version ;)

Enjoy!

Ingredients:

Serves: 2-3

Jackfruit Mix

1 tbsp oil (such as avocado)

1 tbsp smoked paprika

1/2 red onion, finely chopped

1 red capsicum, diced

1 red chilli, finely chopped

1 tbsp coriander stems, finely chopped

1/2 tsp salt

400 g can of young jackfruit, drained and rinsed

3 tbsp chipotle sauce

400 g can of diced tomatoes

400 g can black beans, drained & rinsed

250 g corn chips

1 cup vegan cheese *see note

Fresh Salsa

1/2 red onion, finely diced

1 tomato, finely diced

handful fresh coriander, roughly chopped

1/2 lime, juiced

pinch of salt

Guac

2 avocados (1 large or 2 small)

1/2 lime, juiced

salt, to taste

1/2 cup natural coconut yoghurt *see note

pickled jalapeños *see note

How to make:

Preheat oven to 200 degrees Celsius, fan forced and line a baking tray.
Prep ingredients as per ingredients list.
Heat a fry-pan over medium to high heat and add the oil.
Once hot, add paprika, onion, capsicum, chilli, coriander stems and salt. Fry, stirring occasionally for 3 minutes.
Add jackfruit to the pan and fry for a further 3 minutes, stirring occasionally.
Add the chipotle sauce and diced tomatoes, reduce heat to a medium and simmer for 5 minutes.
Meanwhile, prep the salsa ingredients, add to a bowl, stir together and set aside for serving.
Make the guac, adding all ingredient to a bowl and mashing with a fork, season with salt to taste.
Add the black beans to the jackfruit pan, stir through and remove pan from heat.
Spread corn chips across the tray, top with piles of jackfruit mix, ensure you leave gaps of uncovered chips to make eating the dish easier.
Sprinkle cheese over tray and place in the oven to bake for approx. 8 minutes (or until golden crisp, and cheese is melted), checking occasionally.
Remove tray from oven and top with the fresh salsa, dollops of guac, and dollops of coconut yoghurt. Garnish with pickled jalapeños.
Serve on the tray as a big shared dish or with side plates.

Notes:

My favourite vegan cheese brand is the “Sheese” by Bute Island - I find it at Woolworths supermarket.

Using natural coconut yogurt by Coyo is the best quick vegan sour cream hack! I have only tried out the Coyo brand natural yoghurt so I do not have alternate brand recommendations but avoid any sweet or flavoured yoghurts.

You can pickle your own jalapeños by finely slicing a fresh jalapeño and placing it in a bowl with shallow filled with water, a big pinch of salt and a teaspoon of vinegar.