Ingredients

The following ingredients have 7 Servings
  • For the Vegan Buffalo Chicken:
  • 2 20oz Cans (4 Cups) of Jackfruit in Brine (drained)
  • 3/4 Cup Frank's RedHot Buffalo Sauce
  • 2 TB Vegan/Soy-Free Butter (I use MELT)
  • 1 Tsp Minced Garlic
  • For the Nachos:
  • 1 12oz Bag of Large Yellow Corn Tortilla Chips*
  • 1 Batch of Vegan Buffalo Chicken
  • 1 8oz Bag (2 Cups) of Shredded Vegan Cheddar or Pepper Jack Cheese
  • 2 Cups Shredded Iceberg Lettuce
  • 1 Cup Diced Celery
  • 1/3 Cup Chopped Green Onions
  • Vegan Sour Cream (about 1/2 Cup)*
  • Frank's RedHot Buffalo Sauce (for drizzling on top)

Instruction

  • Heat all of the vegan buffalo chicken ingredients in a medium sauce pot over medium-low heat on the stove.
  • This should take about 5 minutes, just enough to heat through and allow you to "pull" the jackfruit pieces apart. Remove from heat and set aside
  • Preheat the oven to 400°F.
  • Line a 9x13 baking sheet with parchment paper or a Silpat.
  • On the lined baking sheet, evenly spread out the corn tortilla chips, then the vegan buffalo chicken, then the shredded cheese.
  • Bake in the oven for 5-7 minutes or until cheese has melted.
  • Remove the nachos from the oven and layer on the rest of the ingredients starting with the shredded lettuce, celery, green onion, and then dollop on the sour cream using a spoon and finish things off with a drizzle of more buffalo sauce!