| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 464 | 16g | 7g | 70g |
| sugars | fibre | protein | salt |
| 6g | 5g | 9g | 1.5g |
There’s a certain magic when tradition meets innovation, much like the allure of our beloved Vegan Jackfruit Pot Pie. Rooted in the classic comforts of Southern pot pie, with its hearty warmth and flavorful depth, this vegan rendition introduces an unexpected twist with the use of jackfruit. Oh, the sweet surprise! Such seemingly disparate elements not only co-exist, they create a tantalizing medley that is outlandishly delightful.
Bringing the Best of Both Worlds
While my cuisine may lean heavily on generous Southern hospitality, I’m a firm believer in versatility. Whether you’re adhering to a vegan lifestyle, partaking in a Meatless Monday, or just looking for a fun kitchen adventure, you’re bound to fall in love with Vegan Jackfruit Pot Pie. Traditionalists refrain from wincing – this pot pie comes with a promise of hearty satisfaction much like its chicken-based counterpart. Plus, it’s a fabulous addition to your repertoire of vegan recipes.
The Health Kick
But this recipe isn’t just innovative, it’s nutritious too! Jackfruits, the star component, are insanely rich in vitamin A, vitamin C, magnesium, and dietary fiber. Such a nutrient powerhouse that it boosts immunity and aids in digestion. The blend of herbs like thyme and oregano is more than just aromatic; it’s packed with known health benefits like improved digestion and regulating blood pressure. Served with a side of steamed vegetables, and you have a complete meal that your body will thank you for.
No Compromises on Flavor
You may be thinking – can jackfruit really replace chicken? If you’ve never cooked with jackfruit before, you’re in for a treat. This remarkable fruit takes on savory flavors remarkably well, resulting in a dish that’s shockingly similar to traditional chicken pot pie. It’s uncanny ability to mimic the texture and flavor of meat makes it a favorite amongst vegans and vegetarians alike. Incorporate it into this pot pie recipe and you’ll swear by its magical potential. You can learn more about cooking with jackfruit here.
Served alongside a fresh, crisp salad or a hearty cornbread, this Vegan Jackfruit Pot Pie will not disappoint. It’s truly an underrated wonder that’s won my Southern heart. So why not give it a shot? We could all use a little magic in our kitchens.
What You’ll Need
- 2 cans (20 oz each) Young Green Jackfruit in Brine
- 1 cup Frozen Mixed Vegetables
- 1 large Yellow Onion, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive Oil
- 2 cups Vegetable Broth
- 1/2 cup Flour
- 1 cup Unsweetened Almond Milk
- 2 teaspoons Thyme
- 2 teaspoons Oregano
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 package (16 oz) Vegan Puff Pastry
Method
Step One
Begin by preheating your oven to 400 degrees Fahrenheit. Then, drain and rinse the jackfruit. Shred the jackfruit pieces by pulling them apart with your fingers.
Step Two
In a large saucepan, heat the olive oil over medium heat. Add the chopped yellow onion and minced garlic to the pan and sauté until the onions are translucent and the garlic is fragrant.
Step Three
Add the shredded jackfruit to the pan and stir well. Cook for about 5 minutes, until the jackfruit is heated through. Then, add the frozen mixed vegetables to the pan and stir again.
Step Four
Sprinkle the flour over the vegetable mixture in the pan and stir well to combine. Cook for a minute or two, until the flour has absorbed the oils in the pan. Then, slowly add the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook for about 5 minutes, until the sauce has thickened.
Step Five
Stir in the unsweetened almond milk, thyme, oregano, salt, and black pepper. Let the mixture simmer for a few more minutes to let the flavors meld together.
Step Six
Transfer the jackfruit and vegetable mixture into a pie dish. Roll out the vegan puff pastry and cover the dish with it, crimping the edges to seal. Cut a few slits in the top of the pastry to allow steam to escape.
Step Seven
Bake the pot pie in the preheated oven for about 25-30 minutes, until the pastry is golden brown and the filling is bubbling. Let the pie cool for a few minutes before serving.
