Vegan Pot Pie With Jackfruit
User Reviews
5.0
12 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
2 large pot pies, around 5 inches in diameter (see recipe notes)
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Calories
522 kcal
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Course
Main Course
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Cuisine
Vegan
Vegan Pot Pie With Jackfruit
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This vegan pot pie with jackfruit is a healthy comforting dish that's also gluten-free, oil-free and made from scratch (including the crust) using simple ingredients. This easy recipe is great as both a weeknight dinner and special occasions.
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Ingredients
For the filling
- 1 can canned jackfruit 240g drained
- ½ large onion
- 2 cloves garlic minced
- 1 tsp garlic powder
- ½ large leek chopped
- 1 large red bell pepper chopped
- 2.5 cups oyster mushrooms chopped
- 2 cups vegetable broth
- ¼ cup buckwheat flour
- ½ cup green peas
- ½ tsp dried basil
- 1 tsp cumin
For the pastry
- ¼ cup buckwheat flour
- 1 tbsp ground flaxseed
- ¼ tsp salt
- 3 tbsp Tahini
- 2 tsp water
Instructions
- To make the crust, add the buckwheat flour, ground flaxseed, salt, tahini and water to a mixing bowl. Mix together until a dough forms.
- Roll out the dough into a sheet about ¼ inch in thickness. Place the pot you're using upside down on the sheet and cut around the edges. Repeat until you have enough circles for the amount of pot pies you are making. Set aside.
- Preheat the oven to 170 degrees C/340 F. Meanwhile, using your hands or a fork, break apart the jackfruit pieces.
- Add the onion and garlic to a saucepan with a splash of water. Sauté on a medium-high heat for 2-3 minutes, until softened.
- Add the garlic powder, leek, bell pepper, oyster mushrooms and jackfruit. Cook, stirring frequently, for around 5 minutes, until the mushrooms shrink down.
- Pour in the veggie stock together with the buckwheat flour, green peas, dried basil and cumin. Season to taste with salt and pepper. Lower the heat, and simmer on a low-medium heat, stirring occasionally, for around 7-10 minutes, until the sauce thickens.
- Distribute the filling evenly between soup bowls or ramekins. Cover with the dough circles and press down firmly around the edges.
- Bake in the oven for 18-20 minutes, until the crust is golden. Serve straight away, or store in the fridge for up to 4 days, reheating as needed.
Equipments used:
Notes
- * I used large soup bowls to make these pot pies, but you can distribute the filling between a larger number of smaller ramekins (this would be great as an entrée or appetizer).
Nutrition Information
Show Details
Calories
522kcal
(26%)
Carbohydrates
86g
(29%)
Protein
16g
(32%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Sodium
1040mg
(43%)
Potassium
1256mg
(36%)
Fiber
13g
(52%)
Sugar
11g
(22%)
Vitamin A
3395IU
(68%)
Vitamin C
124.6mg
(138%)
Calcium
157mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2large pot pies, around 5 inches in diameter (see recipe notes)
Amount Per Serving
Calories 522 kcal
% Daily Value*
| Calories | 522kcal | 26% |
| Carbohydrates | 86g | 29% |
| Protein | 16g | 32% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Sodium | 1040mg | 43% |
| Potassium | 1256mg | 27% |
| Fiber | 13g | 52% |
| Sugar | 11g | 22% |
| Vitamin A | 3395IU | 68% |
| Vitamin C | 124.6mg | 138% |
| Calcium | 157mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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