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)
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

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

Method
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
Ingredients

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)

Method
Mix all the above ingredients and serve cold.

This presentation was given as part of the Live Well series held at Masterton Seventh-day Adventist Church in New Zealand. Feel free to contact us for more information.
www.mastertonsda.nz