Recipe: Vegan Jackfruit Burger with Kim Chi Slaw

Recipe provided by Neff.

 Cooking Method: CircoTherm 200°C for 25 minutes 

 Prep Time: 20 minutes

Serves: 2 

INGREDIENTS:

 Pulled jackfruit: 

1 can of jackfruit, drained 

2 tbsp cornflour 

1 tbsp paprika 

½ tbsp of ground cinnamon 

Flatbread: 

150g self-raising flour 

120g vegan natural yoghurt 

1 tbsp olive oil 

½ tsp sea salt 

½ tsp black pepper 

1 tsp baking powder 

Slaw: 

1 carrot, grated 

¼ red cabbage, finely sliced 

1 jar of kim chi, roughly chopped 

½ of the kim chi juice 

2 tbsp vegan mayonnaise 

Baby gem lettuce to serve 

PREPARATION:

1. Preheat the oven to CircoTherm 200ºC. 
2. Mix the flatbread ingredients in a food processor until combined. Roll out onto a floured surface and knead for 2 minutes. Split the dough equally into two and roll out into a circle roughly 1cm in depth. Place on greaseproof paper and cook in the oven for 20 minutes. 
3. Drain the jackfruit and mix in a ceramic dish with cornflour, paprika and cinnamon. Place in the same oven for 5 minutes to dry out. Once finished, pull with two forks and shape like a burger with your hands. 
4. Combine the slaw ingredients and leave to sit. 
5. Once the flat breads are finished cooking, leave to cool for 5 minutes. Then slice down the middle to be able to fill. Place the burger in, top with slaw and serve.