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.