5 from 12 votes
Vegan Pot Pie With Jackfruit
This Vegan Pot Pie features a savory filling made with jackfruit, oyster mushrooms, bell peppers, leeks, and green peas thickened with buckwheat flour and simmered in vegetable broth. The filling is encased in a homemade crust made from buckwheat flour, ground flaxseed, tahini, and water, rolled thin and cut into circles before baking. The dish offers a hearty, plant-based alternative to traditional pot pie using jackfruit's shredded texture to mimic meat.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
2
large pot pies, around 5 inches in diameter (see recipe notes)
Calories:
522 kcal
Course:
Main Course
Cuisine:
Vegan
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.
Cup of Yum
Notes
- Large soup bowls were used here, but you can serve smaller portions in ramekins for appetizers.
Nutrition Information
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%)
Nutrition Facts
Serving: 2 large pot pies, around 5 inches in diameter (see recipe notes)
Amount Per Serving
Calories 522
% 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.