Description
A "meaty" filling of roasted jackfruit and mushrooms, crispy potatoes, and cool tzatziki all wrapped up in warm naan.
Ingredients
Scale
- 3 pieces naan or pita bread
- sliced tomato, to taste
- sliced onion, to taste
- lettuce, to taste
Jackfruit and Mushroom Filling
- 1 tbsp olive oil
- 1/2 onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 jalapeño, seeds removed (optional)
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- pinch oregano
- 1 can jackfruit in brine (drained, core removed, and rinsed)
- 8 Cremini mushrooms, thinly sliced
- 1/2 tsp liquid smoke
- 1/2 tbsp molasses
- pinch of cinnamon
- 1/2 cup water
Tzatziki
- 1/2 cup unsweetened coconut yogurt
- 1/2 cup soaked cashews
- 1/3 zucchini, grated, generously salted and drained
- 2 cloves garlic, minced
- 2 tbsp chives, chopped
- 2 tbsp green onion, chopped
- black pepper, to taste
- salt, to taste
Crispy potatoes
- 10 Creamer potatoes, quartered and parboiled
- olive oil, for frying
- salt and pepper, to taste
Instructions
Jackfruit and Mushroom Filling
- Preheat oven to 350F.
- In a large skillet, heat olive oil over medium-high heat. Add onion, garlic, jalapeño, paprika, chili powder, salt, pepper, and oregano. Cook for about 3 minutes, until onion is tender.
- Add jackfruit and mushrooms. Cook, stirring often and shredding the jackfruit, until mushrooms are tender.
- Add liquid smoke, molasses, and cinnamon. Stir well. Cook, stirring often, for 10 minutes. Taste and adjust seasoning if needed.
- Stir in 1/2 cup water. Cook for another minute and transfer to a baking sheet lined with parchment paper. Bake for 30 minutes, stirring every 10 minutes, until browned but still slightly moist.
Tzatziki
- Blend unsweetened coconut yogurt and soaked cashews until smooth.
- Add drained, grated zucchini, minced garli, chives, green onion, black pepper and salt. Stir well. Chill for 20 minutes.
- Taste and adjust seasoning.
Crispy potatoes
- In the same skillet used to cook the filling, heat a generous amount of olive oil over medium-high heat. Fry potatoes until crispy and cooked through. Season with salt and pepper.
Assembly
- Warm naan bread in oven. Arrange lettuce, tomato, and onion down center of naan. Top with 1/3 filling, 1/3 crispy potatoes, and a generous amount of tzatziki. Fold edges tightly inwards and wrap with parchment paper if necessary. Enjoy!