Method
Step 1
Heat the oil in a frying pan on medium heat.
Step 2
Add the jackfruit, butternut squash, onion, mushrooms, peppers, red chili, garlic, paprika, chilli powder, basil and mixed herbs and cook for 5 minutes.
Step 3
Stir in the chopped tomatoes and water and allow to simmer for 30-45 minutes.
Step 4
Season to taste.
Step 5
Cut the low protein bread rolls in half and add 3 tbsp cooked mixture to the bases.
Step 6
Sprinkle approximately 50g of Violife mozzarella flavour over the top of each base.
Step 7
Place on a baking tray and grill for 5 minutes or until the Violife mozzarella flavour has melted.
Step 8
Top with the other half of the bread roll and serve.
Serving Suggestion:
Serve with guacamole and salsa.
Top Tip:
Add some more chilli powder for a spicy kick!
Ingredients
- 2 tbsp Olive oil
- 280g Tinned jackfruit, drained and shredded
- 50g Butternut squash, diced
- 1 Onion, finely diced
- 70g Mushrooms, quartered
- 1 Red pepper, diced
- 1 Red chilli, deseeded and finely diced
- 3 Garlic cloves, crushed
- 1 tsp Paprika
- 1 tsp Chilli powder
- 10g Fresh basil, chopped
- 1 tsp Italian mixed herbs
- 390g Tinned chopped tomatoes
- 150ml Water
- Salt and pepper to taste
- 6 Low protein bread rolls (see recipe)
- 300g Violife mozzarella flavour, grated
Table
