1. In a frypan add 1 can of jackfruit (rinsed and drained) with ¼ cup soy sauce, 1 tbsp hoisin sauce, 2 tbsp sesame oil and 1 tbsp rice vinegar. Saute for 8 minutes, mixing the ingredients together and breaking the jackfruit apart as it cooks and softens. Refrigerate once done.

2. In a blender add 100g/3.5oz silken tofu, the juice from 1 lemon, 1 tbsp apple cider vinegar, a pinch of salt, 2 tsp onion powder and 1/4 cup fresh chives. Blend until thick and creamy. Set aside.

3. Using a Y peeler, peel 8 strips from 1 cucumber, layering them together (with some overlap) into a large rectangle. This will resemble a sushi sheet.

4. Spoon a ¼ of the jackfruit mixture along the top (of the short side) with a ¼ of the cream cheese. Gently, bring the cucumber sheet up and over the mixture and tightly continue rolling until it is a large cucumber log! (This method is similar to how you roll sushi). Cut into 4 pieces and continue with the other cucumbers, until you have 16 pieces. Sprinkle capers and fresh dill over the top and serve with the dressing.

5. For the dressing, combine ¼ cup soy sauce, ¼ cup water, 1 tbsp coconut sugar, 1 tbsp rice vinegar, 1 tbsp sesame seeds and 1 tbsp chilli flakes. Mix well.

*Tips – a Y peeler is the easiest tool to use but if you cannot find one you can use a regular peeler and lay down more strips until it is sturdy enough!
Use a sharp knife to cut through the cucumber rolls as they are quite soft

Ve – Vegan
DF – Dairy Free
GF – Gluten Free
NF – Nut Free

Nutritional Information Per Serve: 4 pieces
Calories: 160kcal / 670kJ
Protein: 4g
Carbohydrates: 14g
Fat: 8g

Nutrient Boost + Recovery
Jackfruit is a fruit that has become popular in the vegan community due to its tasty ability to absorb flavour when marinated. It’s also loaded with a range of micronutrients including potassium, magnesium, vitamin C, vitamin A, vitamin B3 and zinc. If you’re ever feeling super sore and struggling to recover after a tough session, it could be because your potassium levels are low. When you sweat during a workout, your body loses potassium and other electrolytes as it pushes water through your sweat glands and onto your skin. This process is how your body regulates its temperature, as the more your muscles contract, the hotter they get. By replenishing with potassium-rich foods post-workout, you restore water balance and optimise muscle recovery, making this recipe a refreshing snack and nutrient boost!