Updated: Aug 28
These Breadfruit Nachos are the ultimate weekend snack, that's also super nutritious and packed with protein.
Breadfruit is a large, starchy fruit that can be fried, roasted, baked or boiled. It is high in fiber, amino acids and antioxidants, and is a staple in the Caribbean diet. For these fully loaded nachos, I sliced the breadfruit to resemble nacho chips, fried them in coconut oil, then stacked them with mushroom-walnut taco 'meat', coconut cauliflower cheese sauce, and finished with fresh tomato and avocado salsa, and a dollop of homemade vegan sour cream. You can trust me when I say that these fully loaded nachos are incredibly delicious and perfect for sharing.
See below for the recipes to make this epic fully loaded nachos, with step-by-step videos included.
For The Breadfruit Nachos
1/2 Cup Coconut Oil (for frying)
Salt (for sprinkling on the chips)
Cut the breadfruit into large wedges, remove the skin then slice into thin, small wedges, resembling chips.
Add the coconut oil to a skillet and place on medium-high heat.
When the oil is heated, add a few pieces of breadfruit (making sure not to overcrowd the skillet) and fry on either side until golden brown.
Remove the breadfruit chips using a strainer spoon ladle or heat- proof tongs and place them on paper towels or brown paper to help absorb the excess oil.
Sprinkle with salt while hot.
Set aside until ready to assemble the nachos.
For The 'Quick' Coconut Cauliflower Cheese Sauce
2 Cups Cauliflower Florets
1/2- 3/4 Cup Nutritional Yeast
1 Tbl Onion Powder
1 tsp Paprika
1 Tbl Olive Oil
2 tsp Apple Cider
1 Cup Coconut Milk
Blend all of the ingredients in a high-speed blender until creamy, with tiny remnants of cauliflower remaining.
Now, heat a small pot over medium heat, and pour in the coconut cauliflower sauce.
Whisk the sauce while simmering on medium heat, allowing the sauce to bubble for a bit in between whisking.
Cook for approximately 10 minutes until the sauce has reduced and thickened.
Remove from heat and set aside until ready to assemble your nachos.
For The Mushroom- Walnut Black Bean Taco 'Meat'
3 Cups Sliced Mushrooms
1 Can Black Beans or Lentils, drained and rinsed
1 1/2 Cup Walnuts
1 Medium- Large Onion, chopped
6 Pimentos, roughly chopped
2 Tbl chopped Garlic
1 Tbl Soy Sauce
1 Tbl Coconut Sugar or Brown Sugar
1 tsp Roasted Geera (Cumin)
2 tsp Paprika
2 tsp Salt
2 tsp- 1 Tbl Coconut Oil
Add the onions, garlic, soy sauce, coconut sugar, geera, paprika and salt to a food processor and pulse until finely minced.
Now, toss in the mushrooms and pulse 3 - 4 times, then add the walnuts and pulse again for another 4 pulses.
Add the drained and rinsed black beans or lentils and pulse 3 times until the mixture resembles a minced 'meat' texture, with small to medium sized remnants of the Black beans or lentils remaining.
Heat a non-stick skillet on medium- high heat, then add the coconut oil.
Add the taco 'meat' to the heated skillet and spread the mixture evenly on the skillet. Allow to cook for 3-5 minute, stirring in between.
Cook until the taco 'meat' has browned and forms crispy edges on the skillet.
Remove from heat.
To Assemble The Nachos:
Layer the breadfruit nachos on a serving dish or on the same skillet you used for cooking the tac0 'Meat'. Top with dollops of cauliflower cheese sauce, fresh tomato, avocado salsa, and homemade vegan sour cream. Visit the link below for my sour cream recipe:
To Assemble The Nachos:
Layer the breadfruit nachos on a serving dish or on the same skillet you used for cooking the tac0 'Meat'. Then top with dollops of taco 'Meat', and cauliflower cheese sauce. I also added fresh tomato and avocado salsa with homemade vegan sour cream. Visit the link below for my sour cream recipe: