Add the oil to a medium pan. Add the onions and fry for 6-8 minutes until soft and browning.

Add in the garlic and ginger and cook for a further minute.

Transfer the chopped mushrooms, jackfruit, Mirin, tamari, Miso and hoisin to the pan and stir to combine.

Cook for a further 10 minutes until the mushrooms are cooked.

Finally, add the toasted sesame oil, coconut yogurt, black pepper and chilli flakes. Set aside.

Finely slice the cabbage into long strips.

Cut the spring onion diagonally, slice the fennel into thin slices and slice the carrot into thin ribbons using a peeler. Add them all to a large bowl.

Now toast the seeds by adding them to a dry pan. Toast on a medium heat until lightly toasted. Set aside.

To make the dressing, add all the ingredients to a jar, replace the lid and shake to combine.

Toss the veg with the dressing, then top with the pomegranate seeds, salted peanuts, and toasted seeds. Sprinkle with fresh coriander and mint.

Add the flour and salt to a large bowl. Stir to combine. Add in the water, oil and vinegar. Mix to a smooth batter. Set aside for 10 minutes.

Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom so you get an even pancake.

Cook on a medium heat for approximately 2 minutes until there are bubbles in the pancake and you can lift over to flip easily.

Flip and cook on the other side for 30 seconds to a minute.

Remove from the pan and place on and cover with a clean cloth to keep warm.

Repeat the process with the rest of the batter.

Load the pancakes with the mushroom jackfruit filling and top with the peanut slaw.