Serves 4

Prep Time: 1 hour
Cooking Time: 1 hour

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

Ingredients 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

Ingredients 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

Ingredients 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

Ingredients for chargrilled zucchinis:

  • 2 large zucchinis
  • Olive oil for brushing
  • Squeeze of lemon juice
  • Mixed dried herbs
  • Pink Himalayan salt and pepper

Method for flatbreads:

  1. In a bowl combine the flour, baking powder and salt. In a separate bowl mix together the plant based yoghurt and olive oil.
  2. Combine the dry ingredients with the wet ingredients. Mix well and knead the mixture so that everything is well combined.
  3. 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.
  4. Once well rested, slice the dough into 4 pieces and roll each piece out into a round flatbread.
  5. Using the COBB Frying Pan, make sure it is nice and hot – then place the rolled out flatbreads onto the pan.
  6. 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!

Method for homemade BBQ sauce:

  1. Combine all ingredients together in a blender or Nutribullet and blend until smooth.

Method for pulled mushroom + jackfruit filling:

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

Method for plant based yoghurt + coriander raita :

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

Method for Chargrilled Zucchinis :

  1. Slice the zucchinis lengthwise. In a bowl, mix together the olive oil, lemon juice, dried herbs, salt and pepper.
  2. Using the COBB Griddle+ , place the zucchini slices onto the grill and brush with the marinade.
  3. Cook for a few minutes on each side making sure the pieces are nicely coated with the marinade mixture.

Serving Suggestions:

  • Quick pickle radishes with apple cider vinegar + pink Himalayan salt
  • Red cabbage sauerkraut
  • Sliced spring onions
  • Fresh jalapenos
  • Rocket leaves
  • Lime wedges
I hope these recipes inspire you to eat more plants and to spread love, compassion and kindness 🙂

See more recipes below