Sautee carrots and broccoli in olive oil for about two minutes before adding jackfruit to same 10-12" inch sauté pan and cook all together for additional 5-6 minutes
Portion out endive leaves and place on platter.
Fill each leaf with a spoon of Edamame Quinoa and Teriyaki Jackfruit vegetable medley on top.
Garnish with black sesame and scallions if desired and available.
