Korean Plantain Nachos

Gluten-Free, Soy-Free, Oil-Free, Grain-Free, Nut-Free, Vegan (of course!)

Korean Plantain Nachos. Yeah, we’re going there! One big pile of bursting, delectable flavor! This recipe is the twist of all twists! Korean instead of Mexican, plantains instead of chips, and, oh yeah, it’s entirely plant-based! It’s Korean Nacho time, friends!

Each layer of these nachos is even more delicious than the last. Crispy baked plantains, Korean-spiced “meat,” refreshing-yet-complimentary cucumber salsa, a creamy-spicy sauce to coat, and chopped scallions and pears to top it all off. It’s Korean Plantain Nacho time, friends!

IMG_8281.JPG

Ingredients:

For the Plantain Chips:

  • Two slightly yellow plantains
  • Two tbsp. of coconut aminos (or soy sauce or tamari)
  • Two tsp. of water
  • ¼ of a tsp. of ground ginger
  • ¼ of a tsp. of of onion powder
  • ¼ of a tsp. of garlic powder
  • ¼ of a tsp. of ground cumin
  • Pinch of pepper

For the Korean “Meat:”

  • Two large carrots, peeled
  • Eight medium-large white button mushrooms
  • One red bell pepper, de-stemmed and de-seeded
  • Three scallions
  • One thumb-sized piece of fresh ginger, peeled
  • Three cloves of garlic
  • Two tbsp. of coconut aminos (or soy sauce or tamari)
  • One tsp. of ground cumin
  • ¼ of a tsp. of chili powder
  • ¼ of a tsp. of garlic powder
  • ¼ of a tsp. of onion powder
  • ¼ of a tsp. of red pepper flakes (or to taste)
  • Pinch of pepper
  • The juice from half of a lime

For the Cucumber Salsa:

  • One cucumber (peeled if desired)
  • Ten cherry tomatoes
  • 1/3 of a cup of cilantro
  • ¼ of a tsp. of garlic powder
  • One scallion
  • Pinch of salt and pepper
  • The juice from half of a lime

For the Spicy Creamy Sauce:

  • One large avocado
  • 1/4 of a cup of medium or hot salsa of choice (I used this salsa)
  • One tsp. of ground cumin
  • One tsp. of chili powder

For topping:

  • One large pear, diced
  • Chopped scallions

How to make:

  1. Preheat your oven to 400 degrees, and line a baking sheet with parchment paper (you may need to line two baking sheets if you run out of space).
  2. Place the Korean “Meat” ingredients into a food processor, and blend until fully broken down and fully combined.
  3. Transfer the Korean “Meat” to a pot and sautee over medium heat.
  4. While the Korean “Meat” cooks, peel the plantains, then slice them into very thin rounds (about ⅛ of an inch or less).
  5. In a large bowl, mix together the coconut aminos, water ground ginger, garlic powder, onion powder, and pepper, then place the chopped plantains into the large bowl, and evenly coat the plantains.
  6. Place the plantains evenly spaced onto the lined baking sheet, and baked them for about 25 minutes, flipping halfway through baking.
  7. While the chips bake, place the cucumber salsa ingredients into a food processor (just rinse out the one from earlier), and blend until an evenly mixed, chunky salsa is made. Set aside.
  8. To make the Spicy Creamy Sauce, mash the avocado, then mix the remaining sauce ingredients into the avocado until smooth and creamy.
  9. Once the chips have finished baking, remove them from the oven and place them on a platter.
  10. Evenly layer the Korean “Meat,” cucumber salsa, and spicy creamy sauce on top of the chips, then top with the chopped pears and scallions.
  11. Serve and enjoy!

Love this recipe? You may also enjoy:

Processed with VSCO with c1 preset
Sheet Pan Plantain Fajitas
Processed with VSCO with c1 preset
Jamaican Plantain Fries with Avocado Mojo Sauce
Processed with VSCO with e2 preset
Caramelized Onion and Pear Pizza
Processed with VSCO with e2 preset
Baked Tostones with Pomegranate Guacamole

Screen Shot 2018-05-04 at 7.21.21 PM

This post contains affiliate links. Thank you for helping support LoveThroughPlants!

IMG_8225
←Previous Recipe: Whole Roasted Thanksgiving Cauliflower

 

Leave a Comment:

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s