Vegan pulled 'pork' nachos

Author Notes: In my former life (the one where I ate meat), I never ate real pulled pork. Alannah | Kale Mary

Serves: 4


For the pulled 'pork' jackfruit

  • 1 can jackfruit, drained and rinsed
  • 3/4 cup tomato sauce/ketchup
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vegan Worcestershire sauce
  • 1 tablespoon Mexican spice blend
  • 1/4 cup water

For the beans

  • 1 red onion, finely chopped
  • 5 tablespoons Mexican spice blend
  • 6 Tomatoes, roughly chopped
  • 1 cup vegetable stock
  • 1 tin black beans, drained and rinsed
  • 1 tin kidney beans, drained and rinsed
  • White corn chips, to serve
  • Avocado, to serve
  • Lime, to serve
In This Recipe


For the pulled 'pork' jackfruit

  1. Use a potato masher to mash jackfruit into a bowl then add rest of ingredients and mix to combine.
  2. Add ingredients to a saucepan over a medium heat. Cook for approx. 10 minutes until liquid reduces and jackfruit is soft.

For the beans

  1. Heat onions with some coconut oil over a medium heat. Turn heat to low and cook onions until they start to caramelise.
  2. Add the spice mix and tomatoes and stir to combine before adding the vegetable stock and beans.
  3. Cook until liquid reduces and tomatoes soften, about 20 minutes.
  4. To assemble, lay corn chips around the edges of a bowl. Add beans then pulled jackfruit. Top with avocado and a drizzle of lime juice.

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