Heat the oil in a frying pan on medium heat.
Add the jackfruit, butternut squash, onion, mushrooms, peppers, red chili, garlic, paprika, chilli powder, basil and mixed herbs and cook for 5 minutes.
Stir in the chopped tomatoes and water and allow to simmer for 30-45 minutes.
Season to taste.
Cut the low protein bread rolls in half and add 3 tbsp cooked mixture to the bases.
Sprinkle approximately 50g of Violife mozzarella flavour over the top of each base.
Place on a baking tray and grill for 5 minutes or until the Violife mozzarella flavour has melted.
Top with the other half of the bread roll and serve.
Serve with guacamole and salsa.
Add some more chilli powder for a spicy kick!