Jackfruit Burger and Vegan Tuna Salad

Dr Thomas Joseph

Jackfruit Burger

Barbecue Sauce
2 tsp Smoky Paprika
3 1/2 Tbsp Tamari or Soy Sauce (Try 3 Tbsp as can get salty)
2 Tbsp Tomato Puree/ paste (Can try 1/2 Tbsp extra)
3 Cloves Garlic (or 1 tsp garlic granules)
1 1/2 tsp Lime juice (Try 1 tsp first as can get too tart)
1 Tbsp Maple Syrup or sweetener
2 Tbsp Oil
4 Tbsp Water

Jackfruit Burger Filling
1 Tin (300 gms) Young Green Jackfruit in brine- Rinse and pull it into small pieces

1 small garlic clove
1/2 tsp Salt
1 1/2 Tbsp Lime juice
1 tsp sweetener
150ml Soy Milk
150ml Sunflower Oil

Add the barbecue sauce to the pulled Jackfruit and either fry in a non-stick pan for about 10 min on medium heat or bake at 180C for 20 min.
Blend the mayonnaise ingredients (excluding sunflower oil) in a food processor and then slowly add 150 ml of Sunflower Oil while blending into a smooth paste

Vegan Tuna Salad

1 ¼ C Boiled chickpea (1 x 400 gm can)
4 Tbsp Vegan Mayonnaise*
½ C Celery chopped small
¼ C Red onion finely chopped
1 tsp Lime/ lemon juice
¼ tsp salt
¼ tsp garlic granules
1 Nori sheet- finely chopped
1Tbsp Nutritional flakes (optional)
½ tsp Red chilli flakes (optional)
1 Tbsp Dijon Mustard (optional)
1tsp Tahini (optional)

Mix all the above ingredients and serve cold.

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