Vegan pizza pulled pork style

Ingredients for 2 servings:

• 1 package of pizza dough
• 324 g jackfruit (drained weight)
• 5 tbsp BBQ sauce
• 1 onion(s)
• ¼ bunch coriander for sprinkling
• 125 g mango(s)
• ½ bell pepper(s), red
• 2 tbsp jalapeño(s) sliced
• 1 tsp lemon juice
• 1 pinch of salt
• 60 g cashew nuts
• 4 tbsp water
• 2 tbsp lemon juice
• 1 tsp apple cider vinegar
• ½ tsp salt
• ¼ bunch coriander

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with mango salsa and cashew-coriander dip

First, prepare the mango salsa. Finely dice the bell pepper and mango. Chop the jalapeño slices. Mix this with the remaining ingredients in a bowl and let it sit for a moment. Drain the jackfruit and roughly shred it in a food processor. Dice the onion. Heat a little oil in a pan and sauté the onions until translucent. Add the jackfruit and fry until the moisture has evaporated and the fibers begin to brown. Stir in the BBQ sauce and remove the pan from the heat. Preheat the oven to 200°C (top/bottom heat). Roll out the pizza dough and spread with the BBQ mixture. Spread the salsa on top and bake the pizza in the hot oven for about 20 minutes, until the edges are browned. Meanwhile, combine the dip ingredients in a blender. Pick the leaves from the remaining 1/4 bunch of cilantro and roughly chop them. Once the pizza is ready, sprinkle it with the remaining coriander and drizzle with the dip.