Restaurant Style Loaded Vegan BBQ Pulled "Pork" Nachos
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Restaurant Style Loaded Vegan BBQ Pulled Pork Nachos

Restaurant Style Loaded Vegan BBQ Pulled Pork Nachos
Course Main Course
Cuisine Vegan
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Author Veg Life Staff

Ingredients

  • 1 bag MorningStar Farms Veggie Pulled Pork sauteed with 2 Tbl Water
  • 1 bag Restaurant Style Tortilla Chips (they are just a bit larger)
  • 1 c Black Beans drained and rinsed
  • 1 c Corn
  • 1 c Vegan Mexican Style Shredded Cheese

FOR THE HOMEMADE BBQ SAUCE:

  • 1 tsp Oil
  • 1 Onion finely diced
  • 1 clove Garlic minced
  • 1-1/2 c Vegan Ketchup
  • 1/3 c Brown Sugar (or sweetener of choice)
  • 1/2 c Apple Cider Vinegar
  • 1/4 c Vegan Worcestershire Sauce
  • 1 tbsp Ground Mustard
  • Water to thin
  • Salt + Pepper to taste

FOR TOPPING and more for SERVING:

  • Pico de Gallo (diced tomatoes, white onion and parsley/cilantro, lime juice, salt + pepper)
  • Your Favorite Guacamole
  • Vegan Sour Cream (tip: thin slightly with water to use in the squeeze bottle)
  • Parsley for garnish

Instructions

  • In a saute pan, add the oil and onion.  Saute until translucent.  Add the garlic, cooking only for a minute.  Add the remaining ingredients for the barbecue sauce and cook until the sugar has dissolved and everything is well incorporated.
  • Prepare the Veggie Pulled Pork according to the package instructions straight from the freezer in a saute pan with a few tablespoons of water.  Allow to brown slightly on the edges and then add the barbecue sauce.  Toss to coat.
  • In a grill-safe pan, layer the tortilla chips, beans, corn, veggie pulled pork and vegan cheese.  I did two layers, but if your pan can accommodate, feel free to do three.
  • Close the grill lid to let the cheese melt.  
  • Finish with your toppings.  I like to serve more of everything on the side as well, including the barbecue sauce and vegan sour cream (keep this chilled if outdoors).