▢ 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