Serves 2-3
Cooking time ~20 minutes

Updated from this recipe.

Ingredients:

Jackfruit

• 1 tin Jackfruit
• 1 Tbsp Brown Rice Miso Paste 
• 2 Tbsp Tamari Sauce
• 1 Tbsp Maple Syrup
• 1 Tbsp Sesame Oil
• A little hot sauce

Tofu sauce

• 1 Tbsp Sesame Oil
• 20g dried Shiitake Mushrooms – rehydrate in warm water for about 3 hours
• 1 pack Silken Tofu
• 2 Tbsp Coconut Cream 

Filling

• 2-3 Burger buns / 4-6 slices bread
• Slices of Cucumber
• 2-3 piece of Sushi Ginger, and/or pickled Gherkin
• 1 small pack seaweed nori sheets
• slices of vegan cheese (optional)

Method:

Frying the Jackfruit:

1. Drain the Jackfruit, use your hands and pull the Jackfruit into small bite-sized pieces.
2. In a large frying pan on medium heat add 1 Tbsp Sesame Oil, then the pulled Jackfruit, stir and fry for a few minutes. 
3. Meanwhile in a small bowl, add 2 Tbsp Tamari, 1 Tbsp Miso, 1 Tbsp Maple Syrup, and a little hot sauce, and mix together.
4. Pour the sauce on to the jackfruit and cook for a further 3min or until the water from the jackfruit has evaporated. Transfer to a bowl and keep warm. (Save this frypan for toasting the buns).

Cooking the Tofu sauce:

1. Add 1 Tbsp sesame oil to another frypan, and fry the rehydrated Shiitake mushrooms on a medium heat for about 5-8 minutes until starting to golden.
2. Open and drain the water from the Tofu pack, and with your hands, crumble it into the pan and stir. 
3. Add 2 Tbsp coconut cream and season with 2 Tbsp Tamari. 
4. Take off the heat and place the sauce into the blender or food processor until relatively smooth.

Assembling the burger:

1. Toast the bun / bread for a few minutes in the pan you fried the jackfruits.
2. Spread 1/4 -1/6th of the creamy sauce on the base of the bun. Add a layer of nori sheet.
3. Use your hands and place a generous amount of the jackfruits.
4. Then the layer of pickled ginger, gherkins, and cucumber. 
5. Spread some more of the tofu sauce on the top bun, and you’re ready to go.