Jackfruit Burger<\/p>\n
Ingredients
\nBarbecue Sauce
\n2 tsp Smoky Paprika
\n3 1\/2 Tbsp Tamari or Soy Sauce (Try 3 Tbsp as can get salty)
\n2 Tbsp Tomato Puree\/ paste (Can try 1\/2 Tbsp extra)
\n3 Cloves Garlic (or 1 tsp garlic granules)
\n1 1\/2 tsp Lime juice (Try 1 tsp first as can get too tart)
\n1 Tbsp Maple Syrup or sweetener
\n2 Tbsp Oil
\n4 Tbsp Water<\/p>\n
Jackfruit Burger Filling
\n1 Tin (300 gms) Young Green Jackfruit in brine- Rinse and pull it into small pieces<\/p>\n
Mayonnaise
\n1 small garlic clove
\n1\/2 tsp Salt
\n1 1\/2 Tbsp Lime juice
\n1 tsp sweetener
\n150ml Soy Milk
\n150ml Sunflower Oil<\/p>\n
Method
\nAdd 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.
\nBlend 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<\/p>\n
Vegan Tuna Salad
\nIngredients<\/p>\n
1 \u00bc C Boiled chickpea (1 x 400 gm can)
\n4 Tbsp Vegan Mayonnaise*
\n\u00bd C Celery chopped small
\n\u00bc C Red onion finely chopped
\n1 tsp Lime\/ lemon juice
\n\u00bc tsp salt
\n\u00bc tsp garlic granules
\n1 Nori sheet- finely chopped
\n1Tbsp Nutritional flakes (optional)
\n\u00bd tsp Red chilli flakes (optional)
\n1 Tbsp Dijon Mustard (optional)
\n1tsp Tahini (optional)<\/p>\n
Method
\nMix all the above ingredients and serve cold.<\/p>\n","protected":false},"excerpt":{"rendered":"
Jackfruit Burger Ingredients 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) […]<\/p>\n","protected":false},"featured_media":495,"template":"","categories":[8,10],"acf":[],"yoast_head":"\n