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Vegan Jackfruit Pot Pie with Sweet Potato Recipe

A cozy, flaky vegan pot pie packed with tender jackfruit and sweet potatoes.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in saucepan; sauté onion, garlic, carrots, and celery until soft.
  3. Stir in flour, cook 2 minutes, then add broth and coconut milk, whisking until thick.
  4. Add jackfruit, sweet potatoes, thyme, salt, and pepper; simmer 10 minutes.
  5. Pour filling into baking dish; cover with pie crust, seal edges, and cut vents.
  6. Bake 35 minutes until crust is golden and bubbly.
  7. 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.