Easy Sheet Pan Vegan Buffalo Chicken Nachos (Gluten-Free, Allergy-Free)
What's easier and more delicious than a big batch of sheet pan nachos? These Easy Sheet Pan Vegan Buffalo Chicken Nachos are gluten-free, allergy-free, & 100% meatless! Whip up these quick, bold, & spicy chips for a snack, party appetizer, or fun dinner! This baked plant-based recipe will be your go-to for nachos!
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: 6-8 1x
- Category: Appetizer, Main, Snack
- Cuisine: American, Mexican
Ingredients
Scale
- For the Vegan Buffalo Chicken:
- 2 20oz Cans (4 Cups) of Jackfruit in Brine (drained)
- 3/4 Cup Frank's RedHot Buffalo Sauce
- 2 TB Vegan/Soy-Free Butter (I use MELT)
- 1 Tsp Minced Garlic
- For the Nachos:
- 1 12oz Bag of Large Yellow Corn Tortilla Chips*
- 1 Batch of Vegan Buffalo Chicken
- 1 8oz Bag (2 Cups) of Shredded Vegan Cheddar or Pepper Jack Cheese
- 2 Cups Shredded Iceberg Lettuce
- 1 Cup Diced Celery
- 1/3 Cup Chopped Green Onions
- Vegan Sour Cream (about 1/2 Cup)*
- Frank's RedHot Buffalo Sauce (for drizzling on top)
Instructions
- Heat all of the vegan buffalo chicken ingredients in a medium sauce pot over medium-low heat on the stove.
- This should take about 5 minutes, just enough to heat through and allow you to "pull" the jackfruit pieces apart. Remove from heat and set aside
- Preheat the oven to 400°F.
- Line a 9x13 baking sheet with parchment paper or a Silpat.
- On the lined baking sheet, evenly spread out the corn tortilla chips, then the vegan buffalo chicken, then the shredded cheese.
- Bake in the oven for 5-7 minutes or until cheese has melted.
- Remove the nachos from the oven and layer on the rest of the ingredients starting with the shredded lettuce, celery, green onion, and then dollop on the sour cream using a spoon and finish things off with a drizzle of more buffalo sauce!
Notes
*Want to make these grain-free nachos? Use these grain-free tortilla chips!
**You can make your own vegan/allergy-free sour cream by mixing 1/2 Cup unsweetened coconut yogurt with 2-3 Tsp of lemon juice.
Nutrition
- Serving Size: Varies