Delicious Dishes You Didn’t Know You Could Make with Jackfruit
By: AMANDA REED
Vegetarian Jackfruit Pot Pie Recipe
Creamy jackfruit filling with potatoes, carrots and peas inside a flaky crust.
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
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
- 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.