Pulled BBQ jackfruit and mushroom flatbreads

Mira Weiner
4 servings Prep: 1 hr, Cooking: 1 hr
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Pulled BBQ jackfruit and mushroom flatbreads with chargrilled zucchinis and a vegan coriander raita make for a celebratory spread the whole family can enjoy.

By Independent Contributor November 18 2021
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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
lime — cut into wedges
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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.

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