Vegan Jackfruit Pot Pie with Sweet Potato Recipe
Ready to swap your boring dinner for something cozy and outrageously delicious? This vegan jackfruit pot pie with sweet potato combines hearty plant-based goodness and creamy comfort. Jackfruit’s meaty texture pairs perfectly with sweet potato’s natural sweetness, wrapped in flaky, golden crust magic. It’s the ultimate soul-soother that’s gluten-free, guilt-free, and finger-licking fabulous. Trust me, this recipe will have you questioning why you ever needed Grandma’s recipe when you’ve got this cruelty-free classic. So, put on your apron, because dinner just got a whole lot sassier and infinitely tastier without any animal drama.
Vegan Jackfruit Pot Pie with Sweet Potato Recipe
A cozy, flaky vegan pot pie packed with tender jackfruit and sweet potatoes.
Ingredients
- Young green jackfruit canned, drained, shredded — 2 cups
- Sweet potato peeled, diced — 1 cup
- Vegan pie crust store-bought or homemade — 1 sheet
- Onion chopped — ½ cup
- Garlic minced — 2 cloves
- Carrots diced — ½ cup
- Celery diced — ½ cup
- Vegetable broth — 1 ½ cups
- Coconut milk unsweetened — ½ cup
- Olive oil — 2 tablespoons
- Flour all-purpose or gluten-free — 3 tablespoons
- Thyme dried — 1 teaspoon
- Salt and pepper — to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in saucepan; sauté onion, garlic, carrots, and celery until soft.
- Stir in flour, cook 2 minutes, then add broth and coconut milk, whisking until thick.
- Add jackfruit, sweet potatoes, thyme, salt, and pepper; simmer 10 minutes.
- Pour filling into baking dish; cover with pie crust, seal edges, and cut vents.
- Bake 35 minutes until crust is golden and bubbly.
- Let cool 5 minutes, then serve warm and dig in.
Notes
Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Vitamin A: 40%
- Vitamin C: 20%
- Calcium: 8%
- Iron: 10%
- Magnesium: 12%
Additional Tips
- Use gluten-free crust if avoiding gluten.
- Add mushrooms for an umami boost.
- Fresh herbs like rosemary make it fancy.
- Leftovers taste amazing reheated the next day.
- Serve with a side salad for crunch and color.
