Hot Sweet Spicy Pretzel Nachos



vegan cheese 

honey or maple syrup or molasses

red pepper flakes 

mustard of choice or a variety of mustards 

vegan parmesan

optional: vegan bacon bits, vegan feta, vegan bleu cheese, nutritional yeast

microwave or warm in oven 


Jackfruit/ Chickpea Tuna

 Jackfruit/ Chickpea Tuna: 

1 (20 oz.) can green/young jackfruit in brine
1 large lemon, cut in half
3 ribs celery, diced (about 1 cup)
1 small red onion, diced (about ¾ cup)
1 ½ to 2 teaspoons Old Bay seasoning
1 (15 oz.) can chickpeas, rinsed and drained
1 batch Oil-Free Vegan Aquafaba Mayo OR ½ to ¾ cup vegan mayo of choice
1 to 2 teaspoons dulse granules (Substitute crumbled toasted nori, if desired)
A few dashes cayenne pepper (optional)
Salt, to taste
Drain the jackfruit and soak it in water in a shallow bowl while preparing other ingredients.
Preheat a sauté pan over medium heat.
Drain the jackfruit and squeeze out excess liquid using a clean towel.
Saute the jackfruit in the pan for 2 to 3 minutes with 1.5 teaspoons Old Bay seasoning and juice from half a lemon. Cool on a plate.
In a large food processor, combine the cooled jackfruit, chickpeas, and ½ cup mayo. Pulse 5 to 8 times.
Scrape down the sides and add dulse granules, cayenne, and more mayo if desired. Pulse to combine.
Adjust seasoning with salt, lemon juice, Old Bay, dulse, and/or cayenne to taste.
Add diced red onion and celery, pulse to incorporate.
Transfer the vegan tuna salad to a lidded storage container and refrigerate until ready to serve.
Tip: Sautéing the jackfruit helps evaporate moisture and enhances the flavor of Old Bay seasoning and lemon.