Vegan Korean Bbq Nachos

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Hello & Happy Tuesday!!

 

 

 

 

 

Whenever I explore new food concepts I always like to try a few different variations. Needless to say, after I developed a recipe for Mexican Street Corn nachos for Beafields Chips and my mind was blown.. 

 

 

I had to give it another go!!

 

 

While nachos are typically comprised of beans and cheese, life is just too short for plain jane eats, ..even when it comes to nachos!

 

 

 

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I love this recipe as it packs heat, sweetness, multiple textures, flavors that blend seamlessly together, and uses fried wontons instead of chips!

 


 

 

 

If you love a fun concept that’s bright, colorful, and a definite crowd pleaser.. 

 

 

then you have to try this recipe for

korean Bbq Nachos!

 

 

 

 

 

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Why this recipe rocks: 

 

 

 

Easy

Colorful

Fun

Great presentation

Non vegan approved

Affordable

Tons of veggies

Lots of heat

Slight Sweet

Game. Changer. 

 

 

 

 

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Serves 4-6

Vegan Korean Bbq Nachos

25 minPrep Time

20 minCook Time

45 minTotal Time

Save RecipeSave Recipe

Ingredients

    Sauce
  • 3/4 cup brown sugar
  • 1 cup Tamari
  • 1 TB rice vinegar
  • 2 teaspoons sesame oil
  • 1/2 teaspoon cracked black pepper
  • 2 teaspoons fresh grated ginger
  • 4 cloves garlic, grated
  • 1 tbsp red pepper flakes
  • 1 1/2 TBs arrowroot
  • 1 TB water
  • 3 tbsp scallions
  • Wontons
  • 15 Wonton square (sliced in half)
  • 1 small quart of vegetable oil for frying
  • 1 package of Gardein vegan pork
  • 1-2 avocados sliced
  • 1 cup white cabbage (thinly sliced)
  • 1 cup red cabbage (thinly sliced)
  • 2 tbsp black sesame seeds
  • 2 jalapeno thinly sliced
  • 2 sprigs of cilantro
  • 2 scallions (chopped)
  • 1/2 lime (juice)
  • 3/4 block vegan Follow Your Heart Cheese mozzarella (shredded)
  • 1/2 cup Follow Your Heart Vegan Sour Cream
  • 2 tbsp Sriracha (optional)

Instructions

  1. Sauce: (optional, can use Gardein sauce packet)
  2. In a small saucepan over medium high heat add all the sauce ingredients except for the arrowroot and water. Whisk everything together and bring to a boil. In a small bowl, stir together the arrowroot and water until it dissolves. Gradually pour the mixture into the boiling sauce, while continuously whisking for 1 minute. Reduce heat to medium-low and allow to simmer for 3-5 minutes, until the sauce has become thickened. Remove from heat and cool before pouring into a jar.
  3. To make wonton chips
  4. Heat oven to 350 degrees. Line a bake sheet with foil. In a small bowl mix together butter and canola oil until well combined. Use a pastry brush and cover both sides of the wonton pieces with the butter mixture. Salt to preference. Bake for 12 - 14 minutes at 350 degrees F, rotate bake sheets half way through. Remove from oven and transfer chips to a cooling rack in a single layer. Set aside
  5. To make Korean beef.
  6. Slice the vegan beef a little so the pieces are uniform. In a medium size pan over medium/high heat cook the beef crumbles with the korean bbq sauce. Don't overly stir it, let it get a good sear!
  7. To assemble nachos
  8. Heat oven to 425 degrees F. Cover bottom of casserole dish with wonton chips, layer with cheese and meat. Repeat once more and place assembled nachos into the oven and bake at 425 degrees F until cheese is melted. Serve with purple and white cabbage, avocado, jalapeƱo, cilantro, scallion, black sesame seeds, and vegan sour cream. Top with a squeeze of lime!
Cuisine: Appetizer | Recipe Type: Nachos
7.6.4
869
http://www.eatdrinkshrink.com/cooking/korean-bbq-nachos

 

 

 

 

 

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