Super tasty to munch on, and those vegan feta dollops make it so irresistible.
FOR THE JACKFRUIT
▶️ 1/2 tbsp vegetable oil
▶️ 1 medium onion, diced
▶️ 2 large cloves garlic, minced
▶️ 1 jar or pouch of your favourite vegan curry sauce
▶️ 1/2 cup tomato passata
▶️ Salt and pepper to taste
▶️ 1 x 500g tin Nature’s Charm Young Green Jackfruit
▶️ 350-400g can chickpeas
▶️ Drain the jackfruit and shred or chop into small pieces. Drain and rinse the chickpeas.
▶️ Heat the oil on medium in a large frying pan, then fry the onions for 2-3 minutes until translucent and starting to brown. Stir in the garlic and cook for another minute before adding the jackfruit, chickpeas, curry sauce, and tomato passata. Fry for 8-10 minutes until the sauce is sticky and caramelised, stirring occasionally.
▶️ If the store-bought sauce isn’t punchy enough, feel free to enhance the flavour with some of these ingredients: garam masala, ground cumin, curry powder, brown sugar, tamari/soy sauce, or chilli flakes. Season with salt and pepper to taste. Once cooked through, remove from the heat and set aside.
FOR THE PIZZAS:
▶️ 3 fresh vegan naan
▶️ Olive oil, for brushing
▶️ Mango chutney, lime pickle, chilli pickle, etc.
▶️ Vegan feta
▶️ Coconut yogurt or Homemade Raita (recipe below)
▶️ Fresh coriander
▶️ Preheat the oven to 200C/400F/gas 6. Brush the edges of the naan with olive oil, then brush or spread a thin layer of mango chutney or lime pickle (or both!) over the middle of each naan.
▶️ Next, add a generous amount of the curried jackfruit and chickpeas to each naan, spreading evenly across the base. Sprinkle on the vegan feta (if using), then bake for 5-10 minutes until the crust is crisp to your liking.
▶️ Once cooked, remove the naan pizzas from the oven and drizzle with coconut yogurt or raita (or use as a dipping sauce), a sprinkle of fresh coriander, and more chutneys or pickles (or serve on the side for dipping). Slice the pizzas and enjoy!