Jackfruit Pot Pie
A savory and hearty vegan pot pie filled with tender jackfruit and vegetables.
20 mins
Prep Time
40 mins
Cook Time
4
Servings
Ingredients
- 2 cans young green jackfruit (in brine, drained and shredded)
- 1 sheet vegan puff pastry
- 1 cup diced carrots
- 1 cup diced potatoes
- 1/2 cup frozen peas
- 1/2 cup diced onions
- 2 cloves garlic (minced)
- 2 cups vegetable broth
- 1/2 cup unsweetened almond milk
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Nutrition Facts
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Instructions
Preheat oven to 375°F (190°C). Roll out the puff pastry and cut it to fit your pie dish. Set aside.
Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until fragrant, about 2 minutes.
Add carrots and potatoes. Cook for 5 minutes, stirring occasionally, until slightly softened.
Stir in shredded jackfruit, thyme, rosemary, salt, and pepper. Cook for another 3 minutes.
Sprinkle flour over the mixture and stir well. Gradually pour in vegetable broth and almond milk, stirring continuously until the sauce thickens.
Add frozen peas and mix well. Simmer for 5 minutes, then remove from heat.
Transfer the filling into the pie dish. Cover with the puff pastry, crimping the edges to seal. Cut a few slits on top for ventilation.
Bake for 30-35 minutes, or until the pastry is golden brown and flaky. Let cool for 5 minutes before serving.
Chef's Tips
- Shredding Jackfruit: Use a fork to shred the jackfruit for a meat-like texture.
- Herb Variations: Experiment with sage or poultry seasoning for a deeper flavor.
- Crust Options: For a gluten-free version, use a gluten-free pie crust.
- Make Ahead: Prepare the filling a day ahead and assemble before baking.
- Storage: Leftovers can be refrigerated for up to 3 days. Reheat in the oven for best results.
