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    Oh My Veggies » Vegan Recipes » Vegan Main Dishes

    Pot Pie With Jackfruit

    Published: Dec 21, 2019 · by Nicole · Updated: Nov 3, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    jackfruit pie

    This vegan pot pie with jackfruit is a healthy comforting dish that's also gluten-free, oil-free and made from scratch (including the crust) using simple ingredients. This easy recipe is great as both a weeknight dinner and special occasions. 

    Vegan pot pie with jackfruit gluten-free

    Before I went vegan, I used to eat pot pie a fair amount. I loved coming home from school knowing that my mom had it planned for dinner, especially in the winter when it’s cold and gets dark at 3pm and everyone craves comfort food.

    Then, not realizing how easy it is to veganize a pot pie, I didn’t eat it until I made one spontaneously last Christmas. I, of course, didn’t write down the recipe but remembering how incredible it was made me want to make a vegan pot pie while the holiday season is still here.

    I think it's impossible not to love all the cozy deliciousness the Christmas season inspires us to cook!

    Vegan pot pie with jackfruit filling and gluten-free crust

    About this vegan pot pie

    This is one of those recipes that can actually make you like winter. Sure, it’s cold and rainy and mostly snow-less here in my hometown. But when you sit down in the evening with a comforting dish like a vegan pot pie, it instantly feels better.

    This is also a healthy recipe that’s made completely from scratch with whole food ingredients. In other words, this is great if you’re not a fan of using store-brought pastry, as this one is gluten-free and made from buckwheat flour in just a few easy steps.

    It has a crumbly, soft texture and complements the flavors of the filling really well.

    Vegan pot pie with jackfruit and vegetables

    What is the 'chicken' in the filling?

    Instead of a store-brought meat replacement, I used jackfruit for the filling. Meat replacements can be good, but I know that not everyone likes to eat them and I prefer to use simpler ingredients whenever possible.

    Jackfruit has a neutral flavor by itself and easily replicates the texture of pulled pork or chicken. (If that sounds great, check out these vegan pulled jackfruit sandwiches too.)

    So, these vegan pot pies are a great way to impress non-vegans if you’re preparing dinner for people with a range of dietary requirements.

    As well as the jackfruit, I used a whole range of other vegetables to add a variety of flavor and texture. The result is a creamy, flavorful pot pie filling that creates a perfect comfort food for the cold weather.

    Easy vegan jackfruit pot pie

    The resulting pot pie is

    • Undetectably vegan. Seriously, no one I served this to missed the chicken one bit!
    • Packed full of flavor. Think savoury, with hints of earthiness and just the right level of umami. Yum!
    • Gluten-free, thanks to a few key ingredients in the crust.
    • Oil-free
    • Really easy and beginner-friendly. Very difficult to mess this up, even if you're as clumsy as me!
    • Comforting. Seriously, this is vegan comfort food at its best.
    • A great way to eat more vegetables.
    • Comfort food that’s also healthy. Seriously, what else could you ask for?!

    These vegan pot pies are a great dish to serve on Christmas Day, either as a main course or an appetizer that everyone will love! Plus, they keep well in the fridge, so if you have any leftovers, you can still enjoy them the day after, reheating as needed.

    How to make vegan pot pies

    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 340 degrees F / 170 C. 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.

    Vegan pot pies with jackfruit and gluten-free crust

    More vegan Christmas recipes!

    If you're here planning your holiday menu, don't miss our new Vegan Christmas and Vegan Thanksgiving cookbooks. They're packed with all my favorite holiday-worthy recipes for a plant-based feast.

    And be sure to check out these other delicious holiday ideas:

    • 45+ Vegan Holiday Treats
    • Vegan Holiday Nog
    • Chickpea Shepherd's Pie
    • 13 Homemade Cranberry Sauce Recipes

    Let me know in the comments - what's your favourite winter comfort food? If you give these vegan pot pie recipe a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below.

    Vegan Pot Pie With Jackfruit

    This vegan pot pie with jackfruit is a healthy comforting dish that's also gluten-free, oil-free and made from scratch (including the crust) using simple ingredients. This easy recipe is great as both a weeknight dinner and special occasions. 
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Course: Main Course
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: Buckwheat flour, Christmas, comfort food, earth of maria, easy, Gluten-Free, Jackfruit, Oil free, party food, Pot pie, to move, Vegetables
    Servings: 2 large pot pies, around 5 inches in diameter (see recipe notes)
    Calories: 522kcal
    Author: Oh My Veggies

    Equipment

    • 2 large soup bowls or ramekins, see notes
    • Deep Frying Pan
    • Rolling Pin

    Ingredients

    For the filling

    • 1 can canned jackfruit 240g drained
    • 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 dried basil
    • 1 tsp cumin

    For the pastry

    • ¼ cup buckwheat flour
    • 1 tbsp ground flaxseed
    • ¼ tsp salt
    • 3 tbsp tahini
    • 2 tsp water
    US Customary - Metric

    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

    * I used large soup bowls to make these pot pies, but you can distribute the filling between a larger number of smaller ramekins (this would be great as an entrée or appetizer). 

    Nutrition

    Calories: 522kcalCarbohydrates: 86gProtein: 16gFat: 16gSaturated Fat: 2gSodium: 1040mgPotassium: 1256mgFiber: 13gSugar: 11gVitamin A: 3395IUVitamin C: 124.6mgCalcium: 157mgIron: 6mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Chai Poached Pears with Cinnamon Whipped Cream
    Vegan Cheese Ball with Cranberry-Pecan Crust »

    Christmas Recipes, Earth of Maria, Gluten-free Vegan Recipes, Holiday Recipes, Thanksgiving Recipes, Vegan Main Dishes, Vegan Recipes, Vegan Weeknight Meals, Vegetarian Main Dishes, Vegetarian Recipes buckwheat flour, Jackfruit, vegetables

    Reader Interactions

    Comments

    1. PamelaB says

      December 18, 2022 at 3:46 pm

      5 stars
      Upfront….
      I’m a person that fiddles with things…as I read a recipe I frequently think “what about ___?”, or “wonder how this ___ would be”. 🤔
      I’m a believer that’s part of what is so fulfilling about cooking.
      (some are offended when I fool with their recipes/ideas) (which is NEVER my intention)
      So….
      •Would using a double crust work satisfactorily?
      •Any thoughts on using a large/giant muffin tin to make multiples? (w/double crust)

      Looking forward to making this. Even without fiddling with it. 😊

      Reply
      • Nicole says

        January 18, 2023 at 2:01 pm

        I am never offended by people fiddling with the recipes - that's how new recipes are born! I think a double crust would work well, as many traditional pot pie recipes use a double crust. I'm less sure about the muffin tin - might not be much room for filling with a double crust in there. But if you try it, do let me know how it turns out!

        Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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