Greek Jackfruit Kebab
[Vegan]

For the Jackfruit Gyros:

1. Cut off the pointy bits of the jackfruit (the really hard bits) and remove the round seeds where you can.
2. Heat the oil in a large pan on medium heat. Lightly fry the spices, herbs and garlic. Add 1-2 tbsp water to form a paste.
3. Add the jackfruit and fry to coat it in the herbs. Add 1 cup of hot water then once bubbling add the tomato purée.
4. Once boiling, cover the pan and leave to simmer for around 10 mins. With a fork press down the jackfruit until it falls apart, add in the mushrooms and mix in the soya sauce and maple syrup until well covered and fry for a couple minutes. Add in more soya sauce or water if it is looking a bit dry.
5. Season with salt and pepper. Once the jackfruit is soft and the sauce has thickened lay out the mixture on a baking tray and grill on high heat for 5 mins to slightly crisp up the edges (but not too long to dry it out)

For the Tzatziki:

1. Add the cucumber on a plate and sprinkle with salt. Leave to stand for half an hour then drain the excess liquid
2. Put the crushed garlic in a bowl and mix in the oil and vinegar. Slowly add the vegan yogurt and stir continuously to form a thick cream
3. Drain the cucumber and add it in to the yogurt mix along with the mint (if using). Season with salt and pepper and refrigerate.

To Serve:

1. Serve the jackfruit gyros in the pita wraps with the tzatziki, chips and cabbage and wrap them with foil to seal tight. Serve with a Greek salad.