COBB Plant Based Meal - Cobb Portable Braai

Ingredients

• 2 cups organic stoneground flour
• ¾ cup + 2 tbsp plant based yoghurt (I used coconut)
• 2 tbsp extra virgin olive oil
• 1 tsp baking powder
• 1 tsp mixed dried herbs (optional)
• 1 tsp pink Himalayan salt
• 1 cup sugar free tomato sauce
• ½ cup water
• ¼ cup apple cider vinegar with ‘the mother’
• 2 tbsp lemon juice
• 2 tbsp sweetener of choice (coconut sugar / maple syrup / agave syrup)
• 2 tbsp wholegrain mustard
• 3 tbsp tamari
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp coriander
• ½ tsp ground cumin
• 2-3 drops liquid smoke
• Salt and pepper to taste
• 1 medium sized red onion, finely chopped
• 400g tin of jackfruit, drained & shredded
• 1 1/2 cups homemade BBQ sauce
• 540g mixed exotic mushrooms, shredded (I used a mix of oyster, brown & white shimeji mushrooms)
• Pink Himalayan salt and pepper to taste
• Olive oil for cooking
• 1 cup coconut yoghurt
• 1 baby marrow, grated
• 1 garlic clove, crushed
• ½ cup fresh coriander leaves, finely chopped
• ¼ cup fresh mint leaves, finely chopped
• Juice from half a lemon & more if you like it lemony
• 2 large zucchinis
• Olive oil for brushing
• Squeeze of lemon juice
• Mixed dried herbs
• Pink Himalayan salt and pepper