Delicious Dishes You Didn’t Know You Could Make with Jackfruit

Delicious Dishes You Didn’t Know You Could Make with Jackfruit

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Vegetarian Jackfruit Pot Pie Recipe

Creamy jackfruit filling with potatoes, carrots and peas inside a flaky crust.

Delicious Dishes You Didn't Know You Could Make with Jackfruit02-Vegan-Jackfruit-Pot-Pie-Courtesy-Soy-Division

Who needs meat when you have jackfruit? Try making this chicken pot pie in a muffin tin for easy single servings! Recipe by Soy Division, a blog about living the vegan life

Ingredients 

For the filling

  • 1 can of young green jackfruit in brine
  • 2 1/2 cups unsweetened almond milk, divided
  • 1/2 of a yellow onion, diced
  • 2 cloves of garlic, pressed
  • 2 bay leaves
  • 2 sprigs of rosemary
  • 1 tablespoon of olive oil
  • 150 grams of potatoes, diced into small chunks
  • 150 grams of carrots, cut into rings
  • 1/2 cup frozen peas

 

For the roux

  • 40 grams of plain flour
  • 40 grams of vegan butter
  • 50 grams of puff pastry
  • 1 teaspoon of vegan butter, melted
  • Reserved almond milk from the cooked down mixture + excess to make up half a pint of liquid

 

Directions

  • Drain and rinse the jackfruit. Cut inner fibrous core away and discard.
  • Heat the olive oil in a large pan on a medium heat and add the jackfruit and onion. Fry for 3-4 minutes or until the onions take on some color.
  • Add the garlic, bay leaves, rosemary and 2 cups of almond milk. Turn the heat down to low and cover.
  • Simmer for 25 minutes until the jackfruit has softened. Using two forks shred the jackfruit. Add the last half a cup of almond milk.
  • Add the carrots, potatoes and peas. Turn the heat up to medium and simmer for another 15 minutes or until the vegetables are softened. Discard the bay leaves and rosemary.
  • Remove the pan from the heat and using a slotted spoon scoop the vegetables and jackfruit into a large bowl. Strain the mixture through a sieve into a large jug. Reserve the infused almond milk. If the reserved milk doesn’t make up 1/2 pint of liquid add extra almond milk.
  • Preheat the oven to 375 F.
  • Wipe the pan clean and heat the butter on a low heat. Once it’s all melted, stir in the flour.
  • Using a whisk, whisk the flour and butter together until it forms a paste that moves away from the sides of the pan.
  • Cook for another 2 minutes to cook off any raw flour taste.
  • Pour in half of the almond milk and allow the mixture to boil. After 2 minutes of boiling, reduce the heat to low and then whisk thoroughly until the roux starts to thicken.
  • Once all the lumps are gone add the other half of the almond milk. Whisk again thoroughly until smooth.
  • Remove from the heat and stir in the vegetables.
  • Pour the mixture into a deep bottomed casserole dish. Mine was 3 inches deep and 6 inches across. Lightly flour a work surface and roll out the puff pastry into a thin disk, around 7 inches.
  • Lay the puff pastry over the dish and press down the sides with a fork.
  • Brush the top of the pastry with a bit of melted butter. Cut two little slits in the pastry.
  • Cook in the oven for 15-20 minutes or until the top is golden brown.

Recipe yields 1 pot pie.

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