Thursday, January 12, 2017

Recipe Of The Week: Korean BBQ Wonton Nachos

These crispy nachos are fusion food at its finest. Wonton wrappers are sliced into nacho shapes, then baked until crispy and given the works — vegan Korean "pork," barbecue sauce, spicy jalapeños, avocado, and fresh cilantro. Your guests will devour these in an instant.

SERVES

4

INGREDIENTS

FOR THE SAUCE:

FOR THE NACHOS:

  • 15 vegan wonton squares, sliced in half
  • 1 quart vegetable oil, for frying
  • About 7 ounces vegan “pork”
  • 1-2 avocados, sliced
  • 1 cup white cabbage, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 2 tablespoons black sesame seeds
  • 2 jalapeño, thinly sliced
  • 2 sprigs of cilantro
  • 2 scallions, chopped
  • Juice of 1/2 a lime
  • 5.3 ounces vegan mozzarella shreds
  • 1/2 cup vegan sour cream
  • 2 tablespoons Sriracha (optional)

PREPARATION

TO MAKE THE SAUCE:

  1. In a small saucepan over medium-high heat add all the sauce ingredients except for the arrowroot powder 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.
  2. 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.

TO MAKE THE WONTON CHIPS:

  1. Heat oven to 350°F. Line a baking 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. Add salt to preference. Bake for 12-14 minutes, rotating baking sheets halfway through. Remove from oven and transfer chips to a cooling rack in a single layer. Set aside

TO MAKE THE VEGAN PORK:

  1. Slice the vegan pork a little so the pieces are uniform. In a medium-size pan over medium/high heat, cook with the korean barbecue sauce. Don’t overly stir it, let it get a good sear.

TO ASSEMBLE:

  1. Heat oven to 425°F. Cover bottom of casserole dish with wonton chips, layer with cheese and vegan pork. Repeat once more and place assembled nachos into the oven and bake until cheese is melted.
  2. Serve with purple and white cabbage, avocado, jalapeño, cilantro, scallion, black sesame seeds, and vegan sour cream. Top with a squeeze of lime.

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AUTHOR & RECIPE DETAILS


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My name is Gabrielle and I’m the founder and creator of EatDrinkShrink.com. I’m an NYC based holistic nutritionist who holds a BS and MS in Clinical Nutrition, work in vegan recipe development, privately teach yoga, and am a future vegan cookbook author. Looking to expand your plant based culinary abilities, obtain vegan product reviews, or receive nutrition counseling? Come join me at eatdrinkshrink.com