▢ 2 tablespoons granulated sugar
▢ 2 tablespoons butter , softened
▢ ¼ cup molasses
▢ ⅔ cup flour + pinch x.gum
▢ ¼ teaspoon baking soda
▢ ¼ teaspoon ground cinnamon
▢ ¼ teaspoon ground ginger
▢ ⅛ teaspoon ground cloves
▢ ⅛ teaspoon salt
▢ ¼ cup hot water

5” dish, 350f, 30min.

Char Siu Sauce
1 ½ tablespoons soy sauce
1 tablespoon vegan 'oyster' sauce
1 tablespoon hoisin sauce
1 tablespoon maple syrup
½ tablespoon sesame oil
⅛ teaspoon dark soy sauce* for color (optional)
white pepper
⅓ cup water

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

Dry Rub
I tablespoon Cajun seasoning
I tablespoon black pepper
I tablespoon sesame seeds

INSTRUCTIONS

For marinade

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!

me-safe version:

1. 2 cups cooked navy beans
2. 1 cup maple syrup
3. 1/2 cup coconut oil, melted
4. 2 tbsp cinnamon
5. 1/4 tsp nutmeg
6. 1/2 tsp salt
7. Zest of one lemon
8. 1 tsp vanilla
9. 2 tsp agar powder
10. 1 cup coconut cream

Blend until smooth.

Bring to a boil, simmer 5 minutes.

Pour into crust (nut, dates, coconut oil), chill until firm.

(Needs tweaking. Agar is expensive. Maybe tapioca starch? Arrowroot?)

2 cups almond meal
1/2 cup shredded coconut flakes
1/2 cup nut butter
3 tbsp melted coconut oil
pinch of sea salt
1 tsp vanilla extract

Topping:
1/2 cup chocolate chips to melted in
2 tbsp coconut oil

FOR THE DOSA BATTER:
2 cups short-grain rice
½ cup urad dal (split husked black lentils)
1 teaspoon fenugreek seeds
½ teaspoon salt
Vegetable oil, for frying

FOR THE POTATO FILLING:
3 tablespoons ghee or vegetable oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds
2 small dried hot red peppers
1 medium onion, diced
½ teaspoon salt
½ teaspoon turmeric
Pinch of asafetida
1 tablespoon grated ginger
6 to 8 curry leaves
4 garlic cloves, minced
2 small green chiles, finely chopped
1 ½ pounds yellow-fleshed potatoes, such as Yukon Gold, boiled, peeled and cubed
½ cup roughly chopped cilantro, leaves and tender stems
Add to Your Grocery List
Ingredient Substitution Guide
Nutritional Information

PREPARATION

Make the dosa batter: Put rice in a bowl, rinse well and cover with 4 cups cold water. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.

Drain rice and dal-fenugreek mixture in separate colanders. Put rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it may be necessary to work in batches. Repeat the process with the dal-fenugreek mixture.

Combine the two pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter. You should have about 6 cups.

Cover bowl with a kitchen towel and set in a warm place. Let ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the batter straight away or refrigerate for later use. (Batter will keep for up to a week, refrigerated. Thin with water if necessary before proceeding.)

Make the potato filling: Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.
Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)
To make dosas, set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately. Continue making dosas one at a time.
Tip
If you desire, you can make batter with 3 cups rice flour, 1 cup urad dal flour, 1/2 teaspoon ground fenugreek and 4 1/2 cups cold water. Ferment for 8 hours, until bubbly, add 1/2 teaspoon salt and proceed with recipe.

to be veganized and deglutened:

5 cups about 2 pounds russet potatoes, washed
2 eggs
2 tablespoons all-purpose flour
1 tablespoon potato starch optional
1 teaspoon garlic powder
1 1/2 teaspoons paprika
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper
3-4 kosher dill pickles, sliced 1/4 inch thin and dried very well
1 teaspoon potato starch
½ cup canola oil