Vegan Pot Pie With Jackfruit
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 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
Description
The Vegan Pot Pie with Jackfruit uses canned jackfruit broken into pieces and cooked with onion, garlic, leek, red bell pepper, oyster mushrooms, and green peas. These vegetables and fruit are thickened with buckwheat flour and flavored with garlic powder, basil, and cumin before simmering in vegetable broth to create a rich filling. The buckwheat flour adds a slightly nutty note and helps thicken the sauce without dairy.
The crust dough combines buckwheat flour, ground flaxseed as a binder, tahini for moisture and richness, salt, and water to make a pliable dough. This dough is rolled into thin sheets and cut into circles to cover the pots or ramekins holding the filling. The assembled pot pies are baked at 170°C (340°F) until the crust sets.
This pot pie is suitable for those seeking a vegan dish with hearty, textural contrast between tender cooked vegetables and the slightly nutty crust. The recipe can be adapted by using larger or smaller baking vessels depending on serving size, offering flexibility for main courses or appetizers.
The original notes suggest using large soup bowls for making the pot pies but indicate that smaller ramekins are appropriate for smaller portions, such as starters.
Ingredients
For the filling
- 1 can jackfruit 240g drained, canned
- 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 basil dried
- 1 tsp cumin
For the pastry
- ¼ cup buckwheat flour
- 1 tbsp Flaxseed ground
- 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.
Notes
- Large soup bowls were used here, but you can serve smaller portions in ramekins for appetizers.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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