Name: Pulled BBQ jackfruit and mushroom flatbreads
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4 servings
Cuisine: Family
Ingredients: 2 cup organic stoneground flour; 3/4 cup + 2 tbsp plant-based yoghurt; 2 tbsp extra virgin olive oil; 1 tsp baking powder; 1 tsp dried mixed herbs; 1 tsp pink himalayan salt; 1 cup sugar free tomato sauce; 1/2 cup water; 1/4 cup apple cider vinegar; 2 tbsp lemon juice; 2 tbsp coconut sugar or maple syrup; 2 tbsp wholegrain mustard; 3 tbsp tamari sauce; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 2-3 drops liquid smoke; salt and black pepper; 1 red onion finely chopped; 400 g tin of jackfruit drained and shredded; 1 1/2 cup homemade BBQ sauce; 540 g exotic mushrooms shredded; pink Himalayan salt and pepper to taste; olive oil for cooking; 1 cup coconut yoghurt; 1 baby marrow grated; 1 garlic clove crushed; 1/4 fresh coriander chopped

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Ingredients (44)

For the flatbreads

2 cup	organic stoneground flour
3/4 cup + 2 tbsp	plant-based yoghurt
2 tbsp	extra virgin olive oil
1 tsp	baking powder
1 tsp	dried mixed herbs
1 tsp	pink himalayan salt

For the homemade BBQ sauce

1 cup	sugar free tomato sauce
1/2 cup	water
1/4 cup	apple cider vinegar
2 tbsp	lemon juice
2 tbsp	coconut sugar — or maple syrup
2 tbsp	wholegrain mustard
3 tbsp	tamari sauce
1 tsp	smoked paprika
1 tsp	garlic powder
1 tsp	onion powder
1/2 tsp	ground cumin
1/2 tsp	ground coriander
2-3 drops	liquid smoke
	salt and black pepper

For the pulled BBQ mushroom and jackfruit filling

1	red onion — finely chopped
400 g	tin of jackfruit — drained and shredded
1 1/2 cup	homemade BBQ sauce
540 g	exotic mushrooms — shredded
	pink Himalayan salt and pepper — to taste
	olive oil — for cooking

For the coriander raita

1 cup	coconut yoghurt
1	baby marrow — grated
1	garlic clove — crushed
1/4	fresh coriander — chopped
1/4	fresh mint — chopped
1/2	lemon — juiced
	pink Himalayan salt and pepper — to taste

For the chargrilled zucchini's

2 large	zucchini
	olive oil — for brushing
	fresh lemon juice
	dried mixed herbs
	pink Himalayan salt and pepper

Serving suggestions

	quick pickle radishes — with apple cider vinegar and pink Himalayan salt
	red cabbage sauerkraut
	spring onions — sliced
	jalapeño chillies — sliced
	rocket
	lime — cut into wedges

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Method:

Flatbreads

In a bowl combine the flour, baking powder and salt. In a separate bowl mix together the plant based yoghurt and olive oil. Combine the dry ingredients with the wet ingredients. Mix well and knead the mixture so that everything is well combined. You want the dough to feel light. Roll into a ball and brush with olive oil, place into a covered bowl for 30 minutes to rest. Once well rested, slice the dough into 4 pieces and roll each piece out into a round flatbread. Using the COBB frying pan, make sure it is nice and hot – then place the rolled out flatbreads onto the pan. Cook for a few minutes until they start to go golden in colour, flip over and continue to cook on the other side. Watch them carefully.

Homemade BBQ sauce

Combine all ingredients together in a blender or Nutribullet and blend until smooth.

Pulled mushroom and jackfruit filling

Once the COBB frying dish is hot, add the olive oil and red onion. Sauté the onions until they have cooked down, then add the shredded mushrooms and jackfruit to the pan. Mix well and season with salt and pepper. Cook for a few minutes until the mixture has reduced in size. Add the homemade BBQ sauce and continue to cook until the sauce thickens up. Remove immediately and set aside.

Plant based yoghurt and coriander raita

Combine all the ingredients together in a bowl and mix well. Can be refrigerated until serving time.

Chargrilled zucchinis

Slice the zucchinis lengthwise. In a bowl, mix together the olive oil, lemon juice, dried herbs, salt and pepper. Using the COBB griddle pan, place the zucchini slices onto the grill and brush with the marinade. Cook for a few minutes on each side making sure the pieces are nicely coated with the marinade mixture.

Recipe reprinted with permission from Mira Weiner, follow along on Instagram for more plant-based recipe inspiration. Images captured by Samantha Lowe.