Vegan Jackfruit Melt with Quick Pesto by @schoolnightvegan 💚 . (makes 2 servings) Ingredients For the Pesto 28 g raw cashews or pine nuts (toasted in a dry frying pan) 1 garlic clove (roughly chopped) 3/4 tsp flaky sea salt 30 g fresh basil (roughly chopped) 20 g extra virgin olive oil 1 tbsp fresh lemon juice 1.5 tbsp nutritional yeast 1 tbsp water pinch ground black pepper For the Sandwich 1/2 tbsp olive oil 80 g chunks of young jackfruit (I used canned jackfruit) 1/4 tsp dried oregano pinch flaky sea salt 4 slices sourdough 2 tbsp vegan mayonnaise 60 g vegan mozarella 1/4 red onion (finely sliced) Instructions To Make the Pesto Place all the ingredients in the cup of a blender. Blitz until you reach the desired consistency - I always stop just before smooth to give it a little texture. Set aside. To Make the Sandwich Heat a medium frying pan over a medium heat and add the olive oil. Once at temperature, add the chunks of jackfruit chunks. Tossing or stirring frequently, allow the jackfruit to brown lightly. Once browned, using a fork or a potato masher, break the jackfruit into rough shreds. Add the oregano and salt and keep over the heat - cook for a further 2 minutes then remove from the heat. Preheat the grill/broiler to full temperature. Arrange the slices of bread on a grill tray. Place under the grill and toast lightly until crisp. Remove the grill tray from the oven and remove one of the slices. Flip the remaining slice of bread and spread with the vegan mayo. Top one side with the cooked jackfruit and then top the jackfruit with the vegan mozzarella. Place under the grill/broiler until the mozzaella is melted and starting to brown. While the cheese is grilling, spread the untoasted side of the other slice of bread liberally with the pesto. Remove the cheesy jackfruit slice from the oven once grilled and top with some freshly sliced red onion. Top with the pesto covered bread and enjoy. [As posted on schoolnightvegan.com] #bestofvegan @bestofvegan bestofvegan Best Of Vegan

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    @bestofvegan

    1 week ago
  • Vegan Jackfruit Melt with Quick Pesto by @schoolnightvegan 💚 . (makes 2 servings) Ingredients For the Pesto 28 g raw cashews or pine nuts (toasted in a dry frying pan) 1 garlic clove (roughly chopped) 3/4 tsp flaky sea salt 30 g fresh basil (roughly chopped) 20 g extra virgin olive oil 1 tbsp fresh lemon juice 1.5 tbsp nutritional yeast 1 tbsp water pinch ground black pepper For the Sandwich 1/2 tbsp olive oil 80 g chunks of young jackfruit (I used canned jackfruit) 1/4 tsp dried oregano pinch flaky sea salt 4 slices sourdough 2 tbsp vegan mayonnaise 60 g vegan mozarella 1/4 red onion (finely sliced) Instructions To Make the Pesto Place all the ingredients in the cup of a blender. Blitz until you reach the desired consistency - I always stop just before smooth to give it a little texture. Set aside. To Make the Sandwich Heat a medium frying pan over a medium heat and add the olive oil. Once at temperature, add the chunks of jackfruit chunks. Tossing or stirring frequently, allow the jackfruit to brown lightly. Once browned, using a fork or a potato masher, break the jackfruit into rough shreds. Add the oregano and salt and keep over the heat - cook for a further 2 minutes then remove from the heat. Preheat the grill/broiler to full temperature. Arrange the slices of bread on a grill tray. Place under the grill and toast lightly until crisp. Remove the grill tray from the oven and remove one of the slices. Flip the remaining slice of bread and spread with the vegan mayo. Top one side with the cooked jackfruit and then top the jackfruit with the vegan mozzarella. Place under the grill/broiler until the mozzaella is melted and starting to brown. While the cheese is grilling, spread the untoasted side of the other slice of bread liberally with the pesto. Remove the cheesy jackfruit slice from the oven once grilled and top with some freshly sliced red onion. Top with the pesto covered bread and enjoy. [As posted on schoolnightvegan.com] #bestofvegan

    Vegan Jackfruit Melt with Quick Pesto by @schoolnightvegan 💚
    .
    (makes 2 servings)
    Ingredients
    For the Pesto
    28 g raw cashews or pine nuts (toasted in a dry frying pan)
    1 garlic clove (roughly chopped)
    3/4 tsp flaky sea salt
    30 g fresh basil (roughly chopped)
    20 g extra virgin olive oil
    1 tbsp fresh lemon juice
    1.5 tbsp nutritional yeast
    1 tbsp water
    pinch ground black pepper
    For the Sandwich
    1/2 tbsp olive oil
    80 g chunks of young jackfruit (I used canned jackfruit)
    1/4 tsp dried oregano
    pinch flaky sea salt
    4 slices sourdough
    2 tbsp vegan mayonnaise
    60 g vegan mozarella
    1/4 red onion (finely sliced)
    Instructions
    To Make the Pesto
    Place all the ingredients in the cup of a blender. Blitz until you reach the desired consistency - I always stop just before smooth to give it a little texture. Set aside.
    To Make the Sandwich
    Heat a medium frying pan over a medium heat and add the olive oil. Once at temperature, add the chunks of jackfruit chunks. Tossing or stirring frequently, allow the jackfruit to brown lightly.
    Once browned, using a fork or a potato masher, break the jackfruit into rough shreds. Add the oregano and salt and keep over the heat - cook for a further 2 minutes then remove from the heat.
    Preheat the grill/broiler to full temperature. Arrange the slices of bread on a grill tray. Place under the grill and toast lightly until crisp. Remove the grill tray from the oven and remove one of the slices. Flip the remaining slice of bread and spread with the vegan mayo. Top one side with the cooked jackfruit and then top the jackfruit with the vegan mozzarella. Place under the grill/broiler until the mozzaella is melted and starting to brown. While the cheese is grilling, spread the untoasted side of the other slice of bread liberally with the pesto.
    Remove the cheesy jackfruit slice from the oven once grilled and top with some freshly sliced red onion. Top with the pesto covered bread and enjoy. [As posted on schoolnightvegan.com] #bestofvegan

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