Vegan Nachos w/ Jackfruit BBQ

15 min prep, 20 min cook, 4-6 servings, vegan

Vegan Nachos

• 2 medium potatoes, peeled & chopped
• 2 medium carrots, peeled & chopped
  
• ¾ cup nutritional yeast
  
• ¼ teaspoon onion powder
  
• ¼ teaspoon garlic powder
  
• 1 Tablespoon lemon juice
  
• 10 ounces Upton’s bbq jackfruit
  
• 6 ounce bag of Beanitos bean chips

Optional Toppings

• Black beans
  
• Jalapeno, thinly sliced
  
• Avocado, chopped
  
• Red onion, diced
  
• Cilantro, leaves
  
• Cherry tomatoes, halved
  
• Salsa
  
• Lime wedges
  

Instructions

1. Place potatoes and carrots in a pot with water. Boil until fork tender. Drain and set aside 1 ½ cups of the water.
   
2. Place veggies in a food processor. Add nutritional yeast, spices, and lemon juice. Blend until smooth with half of the reserved water. If too thick to blend, add a little water at a time until desired thickness.
   
3. Heat oven to 425° F.
   
4. Heat jackfruit in a small saucepan following package instructions.
   
5. Place chips on a large oven-safe plate or platter, add toppings, and pour nacho sauce over the top. Bake for 5 minutes or until heated through.
   

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