Description

The most extra recipe out there, tater tots topped with sweet and spicy pumpkin barbecue sauce, pulled hearts of palm and smothered in insanely creamy vegan nacho cheese.

Ingredients

Scale

Pulled “Pork”

2 cans hearts of palm

5 cloves garlic, minced

2 tbsp soy sauce

1 tbsp agave nectar (or maple syrup)

1 tsp red pepper flakes

1 tbsp adobo spice

1 tsp smoked paprika

1 tbsp chili powder

1 tsp liquid smoke

2 tbsp olive oil

1/2 tsp each salt and pepper

Vegan Nacho Cheese

1 baking potato, peeled and diced

2 carrots, peeled and diced

1/4 cup vegetable oil

1/4 cup unsweetened almond milk

1/4 cup nutritional yeast

2 tsp tapioca or potato starch

2 tsp garlic powder

2 tsp onion powder

1 tsp sea salt

2 tsp lemon juice

1/4 cup pickled jalapenos

3 tbsp jalapeno brine

1 tbsp tomato paste

Pumpkin Barbecue Sauce

1 cup pumpkin puree

1/2 cup apple cider

3 tbsp soy sauce

2 tbsp apple cider vinegar

1 tbsp tomato paste

2 tbsp dijon mustard

2 tbsp sriracha

2 tbsp maple syrup

2 tsp smoked paprika

2 tsp garlic powder

1 tsp onion powder

1 tbsp chili powder

1/2 tsp cinnamon

1 tbsp rubbed sage

1 tsp liquid smoke

1 tsp each salt and pepper

Toppings

1 bag tater tots

2 cups kale, thinly sliced

1 cup red cabbage, shredded

1/2 cup cilantro

1/2 cup fresh radishes, sliced thin

2 carrots, thinly sliced

1 cup mayonnaise

2 tbsp dijon mustard

juice 2 limes

1 tsp each salt and pepper

Pickled jalapenos

pickled onions

Instructions

Start by cooking the tater tots according to the directions on the package.
To make the pumpkin barbecue sauce, whisk together all the ingredients for the sauce in a medium bowl. When they are full mixed, transfer to a medium sauce pan under medium heat. Turn down to low and simmer for 15 minutes. You may need to add a little more water to thin it out.
To make the nacho cheese, placed the diced potatoes and carrots into a small pot. Fill the pot about 3/4 of the way with water and bring to a boil. Boil until the potatoes and carrots are softened. When they are soft, drain and transfer to a high speed blender. Add the remaining nacho cheese ingredients and blend on high until smooth. It will be warm now, but set aside until the other ingredients are done. You may need to reheat it slightly.
To make the pulled hearts of palm, remove them from the can and drain the liquid. Then place them into cheesecloth or a clean tea towel. A nutmilk bag also works. Squeeze all the liquid out of the hearts of palm by twisting it in the cloth. When you remove it from the towel it will already be starting to shred. Place into a small bowl and continue to shred it, it will start to look kind of like imitation crab.
Once it’s shredded, add in the ingredients for the pulled pork and toss until it’s fully coated in the spice rub. Here you have two choices, you can put the hearts of palm into a skillet and heat alone, or you can add it directly to the sauce. I browned them slightly in a pan alone and poured the sauce over them at the end.
Last, make the slaw! Add the kale, red cabbage, cilantro, radishes and carrots to a large bowl and toss to combine. Add in the mayo, dijon, lime juice, and salt and pepper Toss together until fully mixed and all the veggies are coated in the dressing.
Finally, assemble the nachos. Place the tots on a pan, then top with the slaw, then the hearts of palm and pumpkin barbecue sauce, the finish with the nacho cheese. Sprinkle with some cilantro!

Notes

Serving Notes: The barbecue sauce, slaw and nacho cheese here amount to more serving wise than you need for the nachos so you can easily double this recipe by just making more tater tots and using one more can of hearts of palm.