Vegan Loaded Nachos with BBQ “Pulled Pork”


Looking for a party dish that always delivers, especially when your guests are ravished with hunger? Look no further than these nachos, loaded with flavor and plant-based nutritional goodness! Make the vegan cheese sauce and BBQ jackfruit in advance and this dish can be ready in 15 minutes or less—you can even prepare it during a commercial break!

For the BBQ jackfruit
1 (7.9-ounce) can young jackfruit
1⁄2 cup medium organic yellow onion, diced
2 tablespoons Natural Grocers® Brand Organic Extra Virgin Olive Oil
2 cloves organic garlic, minced
1⁄8 teaspoon Natural Grocers Brand Bulk Organic Smoked Paprika
1⁄4 teaspoon sea salt
1⁄8 teaspoon Natural Grocers Brand Bulk Organic Chipotle Chili Pepper Powder
1⁄3 cup BBQ sauce of your choice
For the “EZ cheez” sauce
1 1⁄4 cups peeled and chopped organic russet or Yukon Gold potato
1 1⁄4 cups organic carrot, peeled and chopped
1⁄2 cup organic yellow onion, diced
4 cloves organic garlic
1 cup water or vegetable stock
3 tablespoons Natural Grocers Brand Bulk Nutritional Yeast
2 tablespoons Natural Grocers® Brand Organic Extra Virgin Olive Oil, optional
1 tablespoon organic lemon juice from 1/2 of a small lemon, freshly squeezed
1⁄2 teaspoon sea salt, or to taste
1⁄4 teaspoon Natural Grocers Brand Bulk Organic Chipotle Chili Pepper Powder
1⁄8 teaspoon ground black pepper, or to taste
For the Nachos
1⁄2 package Natural Grocers Brand Organic Corn Tortilla Chips
1 (15-ounce) can Natural Grocers Brand Organic Black Beans, drained
3⁄4 cup organic salsa, or more as desired for serving (optional)
1⁄2 cup vegan sour cream, or ½ cup vegan mayonnaise mixed with 2 teaspoons lemon juice
1 organic Roma tomato, diced
1⁄4 cup organic red onion, diced
1 organic avocado, cut into ½-inch cubes, or ½ cup guacamole
2 tablespoons organic cilantro, chopped
1⁄4 cup Natural Grocers Brand Bulk Organic Pumpkin Seeds, toasted if desired
1 organic lime, cut into 6 wedges
  1. Prepare the BBQ jackfruit: Preheat the oven to 400°F. Place the jackfruit, onion, olive oil, garlic, smoked paprika, salt, and chipotle powder in a baking dish and mix well. Cover with foil, place in the oven, and bake for 30 minutes. Add the BBQ sauce, mix well, and bake uncovered for an additional 15 minutes. Set aside.
  2. Prepare the EZ cheez sauce: While the jackfruit bakes, place the potato, carrot, onion, and garlic in a pot and fill with ample water to cover. Place over medium-high heat and cook until the vegetables are tender, approximately 15 minutes, stirring occasionally. Drain well, reserving 1 cup of cooking liquid. Place cooked vegetables in a blender with remaining ingredients, add reserved cup of cooking liquid, and blend until creamy.
  3. Build your nacho plate: Place the tortilla chips on a large plate or platter. Top with the jackfruit and cheez sauce and then the black beans, salsa, vegan sour cream, tomato, onion, avocado, cilantro, and pumpkin seeds. Place lime wedges around a plate and dig in!