Add the jackfruit, butternut squash, onion, mushrooms, peppers, red chili, garlic, paprika, chilli powder, basil and mixed herbs and cook for 5 minutes.
Stir in the chopped tomatoes and water and allow to simmer for 30-45 minutes.
Season to taste.
Cut the low protein bread rolls in half and add 3 tbsp cooked mixture to the bases.
Sprinkle approximately 50g of Violife mozzarella flavour over the top of each base.
Place on a baking tray and grill for 5 minutes or until the Violife mozzarella flavour has melted.
Top with the other half of the bread roll and serve.