INGREDIENTS​

Base:

• 1 ½ cup dried red lentils

• ½ tsp salt

• 2 tsp mixed herbs

• 1 garlic clove

• 2 cup water

 

Filling:

• 2 tblsp tomato paste

• 200g mushrooms

• 3 garlic cloves

• 1 cup humus (flavoured if preferred)

• 1 onion

• 1 tblsp sriracha

• 2 tsp paprika

• 2 tsp mixed herbs

• 1 red pepper, finely chopped

• 1 tsp black pepper

• 2 tsp wholegrain mustard

• 2 tsp veg stock with warm water

• 1 can jackfruit pieces 

• 2 tblsp engevita flakes

• 200g cherry tomatoes

• 1 cup chopped sundried tomatoes (optional)

• 1/2 cup whoemeal breadcrumbs

 

METHOD

1. Preheat the oven to 180 degrees, chop the tomatoes in half and spread in a baking tray, sprinkle with a little mixed herbs and cook in the oven for 20-30minutes, until aromatic, soft and slightly darkened and crispy

2. While the tomatoes are cooking, chop the onions and mushrooms and fry in a little olive oil with crushed garlic and black pepper until, soft and browned, then set aside in a bowl

3. Remove the jackfruit from the can and chop into pieces, in a bowl mix with sriracha, paprika and add to the used pan, drizzle with 1 btlsp olive oil and cook for 5 minutes

4. In a mug mix the veg stock, engevita, mustard, pinch of salt, and 200ml hot water, mix well and pour into the jackfruit mix, along with the finely chopped red pepper, and cook for a further 8 minutes on medium heat, until all softened

5. For the base add lentils, garlic, water and herbs to a blender and mix well until a thick batter consistency, if it seems too thick to pour and a little more water

6. In a large frying pan add a little olive oil and pour in half the base mixture, spread out until even in the pan and cook until bubbles appear, peek under using a spatula and if browned, gently flip over and cook the other side

7. Once browned both sides, gently remove and place onto a large baking tray

8. Spread tomatopaste thinly on the base, then humus and top with the prepared veggies, sprinkle with breadcrumbs and under the grill for about 5-10 minutes, until toppings start to brown, careful not to burn

9. Remove from grill and transfer to a large board, cut into pieces and enjoy!

10. TIP: I love sprinkling a little truffle oil on the top, it is such a delcious additional flavour