Vegan Pot Pie with Jackfruit and Vegan Biscuits
This Vegan Pot Pie will give you all of the comfort food nostalgia. This plant-based spin on a pot pie leaves no flavor behind, with hearty vegetables, rich vegetable broth, and savory dried thyme. Topped with soft and flaky plant-based biscuits, this is a truly delicious vegetarian and vegan pot pie recipe. No need to be vegan to devour this easy savory recipe.
Servings: 8
Calories: 334kcal
Equipment
Ingredients
For the Filling
- 2 tablespoons oil divided
- 2-3 cups mirepoix diced onion, carrot, celery
- 2 tablespoons all-purpose flour
- 2 large potatoes diced
- 1 teaspoon dried thyme
- 1 20 oz can young green jackfruit rinsed, dried, cored and shredded
- 3 cups vegetable stock
- ¼ cup oat milk
- 1 cup frozen green peas
For the Biscuits
- 360 grams flour about 3 cups
- 1 teaspoon baking powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- 5 tablespoons vegan butter cold *see notes
- 1 tablespoon white vinegar
- 1 cup oat milk
Instructions
- Preheat the oven to 350°F (180°C).
TO MAKE THE VEGAN POT PIE FILLING
- Prep the jackfruit. Rinse + dry the jackfruit squeezing gently to remove excess liquid. The jackfruit will look like little triangular pieces. Cut the pointy core off. Pop the little seed pods off and discard. Now shred the jackfruit. You can do this either by pulling the pieces apart with your hands or by using two fork to pull them apart.
- Heat a large cast iron skillet (or other oven safe pan) over medium heat.
- Add one tablespoon of oil and the mirepoix. Cook, stirring occasionally for about 5-6 minutes, until the vegetables are glossy and the onions are translucent. Add the potatoes, the jackfruit and the dried thyme and cook, stirring, for about 2 minutes. Season with salt and pepper.
- Add the other tablespoon of oil, and the flour. Stir well and cook for about 2 minutes or so, stirring often, so that the raw flour gets cooked. There shouldn't be any visible white flour showing. Add the broth.
- Turn the heat to high and bring to a boil. Once at a boil, turn the heat back to medium or so and maintain a simmer for about 10-12 minutes, or until the potatoes are almost fork tender and cooked. Add the green peas in the last 3 minutes of cook time.
TO MAKE THE VEGAN BISCUITS
- In the meantime, make the biscuits. Make the vegan buttermilk by adding one tablespoon of vinegar to a one cup measure and filling the rest with the oat milk. Let sit for 5 minutes.
- Combine the flour, baking soda, baking powder and salt in a mixing bowl. Mix well. Add the cold vegan butter, or cold margarine + cold coconut oil. Mix together using your hands by pinching or snapped the butter into the flour until all combined.
- Add the buttermilk and stir to combine, bringing everything together but not over mixing. Add more milk a tablespoon at a time if needed. The dough should not be sticky.
- Flatten the dough into a rectangle and cut biscuits shapes out, or simply cut in 8 squares with a knife.
TO BAKE THE VEGAN POT PIE
- Add ¼ cup oat milk to the pot pie mixture, mix in and remove from heat. Place the biscuits on top, brush them with oat milk and sprinkle salt and pepper on top.
- Bake for 15-20 minutes or until the biscuits are golden brown on top and cooked. Serve while hot.
Notes
Notes - Make sure the vegan butter is cold when making the biscuits. Make sure to use young green jackfruit and not ripe jackfruit canned in syrup.
Substitutions
- Instead of the vegan butter, you can use 2 1/2 tablespoons vegan margarine with 2 1/2 tablespoons coconut oil, solid and cold.
- You can use a puff pastry or pie crust here instead. Brush with oat milk for a more brown result and bake until done.
- You can un-veganize this recipe by using diary butter + milk, and also using chicken instead of the jackfruit.
Nutrition
Calories: 334kcal | Carbohydrates: 52g | Protein: 7g | Fat: 10g | Fiber: 5g | Sugar: 5g
https://www.pipercooks.com/vegan-pot-pie-with-jackfruit/
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