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Jackfruit Potpie

Active time 25 mins
Total time 55 mins
Yield

Serves 8

Nothing says comfort quite like potpie. Traditionally made with chicken, we put a plant-based spin on this cozy casserole by substituting shredded jackfruit and using vegan-friendly puff pastry. With rich flavor thanks to the sautéed onions and combination of herbs, this is a vegan main dish that will fool even the most committed meat-eaters. Serve with a side salad or steamed veggies to complete the meal.  

Ingredients

  • 1 yellow onion, chopped
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 4 cups unsalted vegetable stock
  • 2 cans jackfruit in brine, drained and shredded
  • 2 medium golden potatoes, cubed
  • 2 medium carrots, thinly sliced
  • 1 teaspoon dry sage
  • 1/2 teaspoon dry rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 1 cup baby kale, roughly chopped
  • 2 tablespoons whole wheat flour
  • 2 cups unsweetened soy milk
  • 1 sheet vegan puff pastry, thawed (such as Pepperidge Farm brand)

Nutrition Information

  • calories 240
  • fat 6.9 g
  • satfat 1 g
  • monofat 2.5 g
  • polyfat 0.4 g
  • protein 7.5 g
  • carbohydrate 36 g
  • fiber 7.8 g
  • cholesterol 0 mg
  • iron 1 mg
  • sodium 410 mg
  • calcium 94 mg
  • sugars 1.9 g

How to Make It

  1. Preheat oven to 400°F.
  2. In a large pot over medium-high heat, sauté onion and garlic in olive oil. Cook until translucent and fragrant. Add stock and the next 7 ingredients (through kosher salt). Boil until the vegetables are fork tender, about 15 minutes.
  3. Stir in baby kale. Make a slurry by whisking together the flour and soymilk. Stir in and simmer until semi-thickened. Pour the potpie filling into a 10-inch cast iron skillet, place puff pastry on top. Bake for 30 minutes, or until the top is golden brown.
    Jackfruit Potpie