Delicious Vegan Jackfruit Pot Pie Recipe

/ Vegan Recipes / By

Craving a comforting dish that’s both hearty and plant-based? This Vegan Jackfruit Pot Pie is the perfect solution. It’s a vegan recipe that brings together the unique texture of jackfruit with a medley of vegetables, all enveloped in a flaky crust. You’ll love how simple yet satisfying this dish is, making it a great choice for family dinners or meal prep for the week ahead.

Imagine cutting into a golden pie crust to reveal a rich filling that’s not only delicious but also good for you. This pot pie is a wonderful way to introduce jackfruit into your meals, showcasing its versatility while providing a satisfying taste experience. Whether you’re a long-time vegan or just looking to try something new, this dish will leave everyone at the table wanting more.

Hearty Vegan Jackfruit Pot Pie

Vegan jackfruit pot pie with a flaky crust, filled with jackfruit and vegetables, on a rustic table.

This Vegan Jackfruit Pot Pie features a savory filling of jackfruit, mixed vegetables, and herbs, all encased in a buttery, flaky crust. The jackfruit absorbs the flavors of the spices, offering a delightful and satisfying taste that mimics traditional pot pie.

Ingredients

  • 1 can young green jackfruit in brine, drained and rinsed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 cup frozen peas
  • 1 cup vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon olive oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • Salt and pepper to taste
  • 1 package of refrigerated vegan pie crusts

Instructions

  1. Prepare the Jackfruit: Shred the jackfruit using a fork or your fingers, discarding any hard seeds.
  2. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until soft.
  3. Add Jackfruit and Carrots: Stir in shredded jackfruit and diced carrots, cooking for an additional 5 minutes.
  4. Create Filling: Add vegetable broth, thyme, rosemary, soy sauce, salt, and pepper to the skillet. Allow to simmer for 10 minutes. Stir in the cornstarch mixture until thickened, then remove from heat and fold in the peas.
  5. Assemble the Pot Pie: Preheat the oven to 400°F (200°C). Roll out one pie crust and place it in a pie dish. Pour the jackfruit filling into the crust, then cover with the second crust. Cut slits in the top crust to allow steam to escape.
  6. Bake: Bake for 30-35 minutes or until the crust is golden brown. Allow to cool for a few minutes before serving.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes

Nutrition Information

  • Servings: 6 slices
  • Calories: 270kcal
  • Fat: 10g
  • Protein: 3g
  • Carbohydrates: 40g