Food Network Live Presents: Foodie Tuesdays – Jackfruit Nachos

By: Ayinde Howell


  • 1 can jackfruit (in)
  • 2 tablespoons vegan butter
  • 1/4 cups shallots, Rough chop
  • 1 teaspoon garlic, minced
  • 1 tablespoon cumin powder
  • 1 tablespoon chili powder
  • 1 tablespoon soy sauce
  • 1/2 cup water
  • can black beans
  • 1 tablespoon vegan butter
  • 1 /4 cup shallots, rough chop
  • teaspoons cumin powder
  • 1 teaspoon chili powder
  • 1/4 teaspoon sea salt
  • 1/4 cup vegan sour cream
  • 1/4 cup salsa
  • 1/2 cup black olives, sliced
  • 1/2 cup green onions, chopped

For sauce:

  • 2 tablespoons vegan butter
  • 1 tablespoon all-purpose flour
  • 1 cup unsweetened unflavored soy milk
  • 1/4 cup nutritional yeast
  • 1/4 teaspoon sea salt


You will need two skillets and one saucepot.

Medium skillet over medium-high heat, melt butter until hot and shimmering and jackfruit Saturday for 2 to 3 minutes on medium then add shallots.

Continue to cook for approximately five minutes staring occasionally to keep from sticking in use your fork to break the fruit up into shreds. Add garlic and seasonings continue to cook and water and soy sauce mix everything well and allow to simmer. Continue to break apart the fruit with your fork, I would use a knife here as well to get the bulbs smaller.

The second skillet over medium-high heat melt butter and add shallots to your skillet sauté for approximately two minutes. Add black beans, herbs, water, salt to taste and allow the liquid to reduce for approximately 3 to 5 minutes.

For sauce:

In your saucepan melt butter and flour using a whisk, mix flour constantly for approximately 1 to 2 minutes careful not to burn. Add soy milk and continue to mix, and nutritional yeast, continue to mix salt to taste.

Set up your nachos

Put a little bit of sauce on the bottom of the plate then chips, black beans, jackfruit, then cheese sauce, and toppings. Serve hot!

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