For the Marinade
1 tablespoon vegan butter
2 cups of vegetable broth
1 teaspoon of Thyme
1 teaspoon Rosemary
1 teaspoon Sage
Salt and pepper to taste
For the Roast
1 (12 oz) can of jackfruit
2 cups of firm tofu (sub for a can of chickpeas if soy free)
1 1/2 cups of vegetable broth
2 tablespoons olive oil
1 tablespoon molasses
½ tablespoon liquid smoke
1 tablespoon celery salt
1 tablespoon garlic powder
2 tablespoons of kojac powder (Glucomannan)
2 cups pea protein
I tablespoon Cajun seasoning
I tablespoon black pepper
I tablespoon sesame seeds
In a large pot add vegan butter, broth and spices.
Drain and rinse the 1 can of jackfruit. Add to marinade then bring to a boil.
Turn down the heat and simmer for 10 minutes.
For the Roast:
Add the tofu (sub chickpeas), broth, oil, molasses, liquid smoke and seasoning to a blender and pulse until smooth.
Add in the jackfruit pieces and blitz to shred the pieces into the mixture. Next stir in the pea protein and mix to combine
The mixture should now form a wet dough. Wrap in foil and move to the fridge overnight or to the freezer for a hour this help the loaf bind and be firm enough to coat.
Once frim roll in the dry rub mixture to coat.
Wrap in the aluminum foil and Cook at 400 degrees for 75 minutes.
To slice oil a sharp or serrated knife and cut into desire thickness.
Serve on your favorite vegan cheese platter, in a sandwich or on its own and enjoy.
If you make this recipe post a picture on Instagram, tag me, and use the hashtag #veganalohakitchen so I can check it out!