Korean Bulgogi Jackfruit Taco Nachos
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: Lots
  • 2 boxes of edwardandsons pre shredded jackfruit (or two cans of young jackfruit in brine. you’ll have to shred yourself with a fork)
  • ½ cup tamari
  • ¼ cup Bragg Liquid Aminos (sub soy sauce)
  • ½ cup maple syrup (sub any liquid sweetener)
  • ½ cup water
  • ½ cup apple cider vinegar
  • large thumb of ginger minced
  • 2 tbsp garlic puree
  • 1 medium onion peeled and chopped
  • 1 honey crisp apple cored and chopped
  • 4 tablespoons sesame oil
  • cilantro, cabbage, avocado, red pickled onion, carrot, green onions
  • 4 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tbsp sesame oil
  • 1 tbsp dijon mustard
  • 1 tbsp chilli sauce (asian kind)
  • black pepper
  • 2 tbsp vegan mayo
  • 2 tbsp vegan sour cream
  • juice of 1 lime
  • 1 tbsp garlic puree
  • few squirts of sriracha depending how hot you want it
  1. mix all bulgogi ingredients first, toss together and cook in a slow cooker overnight 5-8 hours on low
  2. once finished drain the access liquid and move to a pan and cook off any extra liquid left over, put in container and set aside
  3. toss your slaw mixture and make your slaw dressing and toss all together by hand, stick in fridge
  4. mix your drizzle in a bowl and once finished pour into a squeeze bottle or any container and place in fridge.
  5. this is optional but assemble your nachos bulgogi first, then the slaw, then finish with drizzle and finish in the oven for 10 minutes at 350F/175C. Do not add drizzle until they are out of the oven and ready to serve!
Recipe by The Rustic Vegan at http://therusticvegan.com/korean-bulgogi-jackfruit-taco-nachos/