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.
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.
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.