Recipe from DoppleGanger - Vegan Teriyaki Jack Fruit Filled Potato Skins
- 400g tin jack fruit
- Chinese five spice powder
- Teriyaki sauce
- Lamb Weston half potato shapes
Drain the tin of jack fruit onto a greased baking sheet and sprinkle with Chinese five spice.
Roast in the oven for 15 minutes at 180°C.
Pull the jack fruit apart using two forks, cover with the teriyaki sauce and roast again for 15 minutes or until caramelized.
Repeat a further two more times.
Make a miso Mayonnaise by blending together 100g soya milk with 40g of miso paste and slowing adding 300g vegetable oil.
Season with salt and pepper.
When ready to serve, cook the Lamb Weston Half Potato Shapes according to instructions, fill with the pulled jack fruit and drizzle with the miso mayo.