Serves: 4

Ingredients

for flatbreads

2 cups organic stoneground flour

¾ cup + 2 tbsp plant based yoghurt  (I used coconut)

2 tbsp extra virgin olive oil

1 tsp baking powder

1 tsp mixed dried herbs (optional) 

1 tsp pink Himalayan salt

for homemade BBQ sauce

1 cup sugar free tomato sauce 

½ cup water

¼ cup apple cider vinegar with ‘the mother’

2 tbsp lemon juice

2 tbsp sweetener of choice (coconut sugar / maple syrup /
agave syrup)

2 tbsp wholegrain mustard 

3 tbsp tamari

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

½ tsp coriander

½ tsp ground cumin

2-3 drops liquid smoke

Salt and pepper to taste

for pulled mushroom + jackfruit filling

1 medium sized red onion, finely chopped

400g tin of jackfruit, drained + shredded

1.5 cups homemade BBQ sauce

540g mixed exotic mushrooms, shredded (I used a mix of
oyster, brown + white shimeji mushrooms)

Pink Himalayan salt and pepper to taste

Olive oil for cooking

for plant based yoghurt + coriander raita

1 cup coconut yoghurt

1 baby marrow, grated

1 garlic clove, crushed

½ cup fresh coriander leaves, finely chopped

¼ cup fresh mint leaves, finely chopped

Juice from half a lemon + more if you like it lemony

Pink Himalayan salt and pepper to taste

 
for chargrilled courgettes

2 large courgettes

Olive oil for brushing

Squeeze of lemon juice

Mixed dried herbs

Pink Himalayan salt and pepper

Method

for flatbreads

• In a bowl combine the flour, baking powder and salt.
   
• In a separate bowl mix together the plant based yoghurt and olive oil. 
  
  
• Combine the dry ingredients with the wet ingredients.  Mix well and knead the mixture so that everything is well combined.  You want the dough to feel light.  Roll into a ball and brush with olive oil, place into a covered bowl for 30 minutes to rest. 
  
  
• Once well rested, slice the dough into 4 pieces and roll each piece out into a round flatbread. 
  
  
• Using the COBB frying pan, make sure it is nice and hot – then place the rolled out flatbreads onto the pan.  Cook for a few minutes until they start to go golden in colour, flip over and continue to cook on the other side.  Watch them carefully!
  
  

 for homemade BBQ sauce

• Combine all ingredients together in a blender and blend until smooth.  
  
  

 
for pulled mushroom + jackfruit filling

• Once the COBB frying dish is hot, add the olive oil and red onion.  Sauté the onions until they have cooked down.
  
  
• Add the shredded mushrooms and jackfruit to the pan.  Mix well and season with salt and pepper. Cook for a few minutes until the mixture has reduced in size. 
  
  
• Add the homemade BBQ sauce and continue to cook until the sauce thickens up.  Remove immediately and set aside.
  
  
  

for plant based yoghurt + coriander raita 

• Combine all the ingredients together in a bowl and mix well.
  Can be refrigerated until serving time.

 

for chargrilled courgettes 

• Slice the courgettes lengthwise.  In a bowl, mix together the olive oil, lemon juice, dried herbs, salt and pepper. 
  
  
• Using the COBB griddle, place the courgette slices onto the grill and brush with the marinade.  Cook for a few minutes on each side making sure the pieces are nicely coated with the marinade mixture.

Serving suggestion

Quick pickle radishes with apple cider vinegar + pink Himalayan salt 

Red cabbage sauerkraut 

Sliced spring onions

Fresh jalapenos

Rocket leaves

Lime wedges