NGREDIENTS:
Bbq sauce:
1/2 cup tomato paste
1 x Tbs Cacao butter
2 x Tbs hot sauce
1.5 Tbs vegan Worcester sauce
1 x Tbs apple cider vinegar
2 x Tbs maple syrup
Jackfruit Sweet Pot Balls:
2 x tins jackfruit rinsed and shredded
4 x med kumara cubed, boiled then mashed with 2 x Tbs extra virgin olive oil
2 x chia seed ‘eggs’ (2 x Tbs chia seeds in a mug with 3 Tbs water stirred well and left to rest for 5 mins to form an ‘egg’ like consistency)
2 x garlic cloves grated
1/2 cup Panko breadcrumbs
LSA for coating the balls or ground almonds
Coleslaw:
1/2 red cabbage shredded
1 x cup carrot grated
1 x cup coconut flakes
Slaw dressing:
1/2 cup coconut yoghurt
1 x Tbs Dijon mustard
2 x Tbs apple cider vinegar
1 x tsp maple syrup
1 x lemon (juice and rind)
Salt and pepp
METHOD:
- Melt your cacao butter in a sauce pan on medium heat until it melts, then add the remanding bbq sauce ingredients and stir for 4 minutes then takes off heat and rest.
- On med-high heat stirfry your jackfruit for 4 minutes.
- Pour over your BBQ sauce and mix through, cover and stir every few minutes for 25 minutes. Preheat your over to 200•C
- Once your jackfruit is done transfer it to a large mixing bowl with your mashed kumara, chia eggs, bread crumbs and garlic, season with salt and pepper and give it a really good mix
- Roll them into balls and then roll them in your lsa to coat them. Pop in the over at 200•C for 1/2 an hour
- Mix all of your slaw dressing ingredients together in a jug. In another mixing bowl mis together your slaw ingredients and then your dressing. Mix it all together and season
- Pull your kumara balls out of the oven and serve on top of your vegan coleslaw 😍