Servings: 6
Prep Time: 30 minutes
Bake Time: 30 minutes
Total Time: 1 hour

Young jackfruit, mushrooms and white beans are simmered in a rich vegetable gravy and baked beneath a golden puff pastry crust. This hearty vegan pot pie is a comforting way to showcase jackfruit without relying on pulled-jackfruit flavors.

Ingredients

Filling

– 3 cups young green jackfruit, drained and cut into 1-inch pieces
– 8 ounces cremini mushrooms, sliced
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt
– 1/4 cup all-purpose flour
– 2 cups vegetable broth
– 1 tablespoon soy sauce
– 1 tablespoon Dijon mustard
– 1 can (15 ounces) cannellini beans, drained and rinsed
– 1/2 cup unsweetened plant milk
– 1 tablespoon chopped fresh parsley

Topping

– 1 sheet refrigerated vegan puff pastry, approximately 8 ounces
– 1 tablespoon plant milk
– 1 teaspoon olive oil

Instructions

1. Preheat the oven to 400°F.
2. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium heat.
3. Add the onion, carrots and celery.
4. Cook for 6 minutes, stirring occasionally.
5. Add the sliced mushrooms and cook for another 5 minutes.
6. Add the garlic, thyme, rosemary, black pepper and salt.
7. Cook for 1 minute.
8. Add the jackfruit and cook for 4 minutes.
9. Sprinkle the flour evenly over the vegetables and jackfruit.
10. Stir continuously for 1 minute.
11. Slowly pour in the vegetable broth while stirring constantly.
12. Add the soy sauce and Dijon mustard.
13. Bring the mixture to a gentle simmer.
14. Cook for 5 minutes, stirring frequently, until the gravy begins to thicken.
15. Add the cannellini beans and plant milk.
16. Simmer for another 3 minutes.
17. Remove the skillet from the heat.
18. Stir in the fresh parsley.
19. Allow the filling to cool for 5 minutes.
20. Carefully place the puff pastry over the top of the skillet.
21. Trim away any large pieces of excess pastry around the edges.
22. Cut 3–4 small slits in the center of the pastry to allow steam to escape.
23. Brush the pastry with 1 tablespoon plant milk.
24. Lightly brush the top with 1 teaspoon olive oil.
25. Place the skillet in the preheated oven.
26. Bake for 25–30 minutes, or until the pastry is puffed and golden brown.
27. Remove from the oven and allow the pot pie to rest for 10 minutes before serving.

Serving Suggestion

Serve warm with a simple green salad or steamed vegetables.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven until the filling is hot and the pastry is crisp.