Jackfruit Pot Pie [Vegan]

Vegetarian-friendly jackfruit replaces traditional chicken in this innovative vegan take on a classic pot pie. To create this delightful dish, you’ll need the following ingredients:
Contents
Jackfruit Pot Pie [Vegan]Vegetarian-friendly jackfruit replaces traditional chicken in this innovative vegan take on a classic pot pie. To create this delightful dish, you’ll need the following ingredients: * 1 can of young green jackfruit in brine * 2 tablespoons olive oil * 1 onion, diced * 3 cloves garlic, minced * 1 teaspoon dried thyme * 1/2 teaspoon paprika * 1/4 teaspoon cayenne pepper (optional) * 1 cup vegetable broth * 1/2 cup non-dairy milk * 2 tablespoons all-purpose flour * 1 pie crust for a single-crust pie or two pie crusts for a double-crust pie For the Filling:For the Roux:For the Pastry:Cultivate a savory vegan masterpiece with this innovative Jackfruit Pot Pie recipe. First, preheat your oven to 375°F (190°C). Next, in a large pan over medium heat, sauté the onion and garlic until translucent, then add the jackfruit and cook for about 5 minutes or until it starts to brown.To Make the Filling:To Assemble:Nutritional Information Jackfruit Pot Pie (Vegan)

* 1 can of young green jackfruit in brine
* 2 tablespoons olive oil
* 1 onion, diced
* 3 cloves garlic, minced
* 1 teaspoon dried thyme
* 1/2 teaspoon paprika
* 1/4 teaspoon cayenne pepper (optional)
* 1 cup vegetable broth
* 1/2 cup non-dairy milk
* 2 tablespoons all-purpose flour
* 1 pie crust for a single-crust pie or two pie crusts for a double-crust pie

For the Filling:

One can of green jackfruit in water.
Two and one-half cups of unsweetened almond milk, divided.
One-quarter of a yellow onion, finely chopped.
2 cloves of garlic, pressed
2 bay leaves
2 sprigs of rosemary
1 tablespoon olive oil
Three-quarters of a cup of potatoes, cut into small, bite-sized pieces.
Three-quarters cup of carrots, sliced into rings.
1/2 cup frozen peas

For the Roux:

3 tablespoons plain flour
3 tablespoons vegan butter
Retained approximately 1/2 cup of reserved almond milk from the concentrated mixture and supplemented with excess ingredients to yield a total volume of around 8 ounces (half a standard pint) of liquid.

For the Pastry:

Cultivate a savory vegan masterpiece with this innovative Jackfruit Pot Pie recipe. First, preheat your oven to 375°F (190°C). Next, in a large pan over medium heat, sauté the onion and garlic until translucent, then add the jackfruit and cook for about 5 minutes or until it starts to brown.

To Make the Filling:

Drain and rinse the jackfruit. Remove the pithy center and dispose of it.
In a large skillet, warm the olive oil over medium heat before adding the tender jackfruit and its aromatic counterpart, the onion. Sauté the onions over medium-high heat for approximately 3-4 minutes, or until they develop a hint of caramelization and a deeper golden hue.
The aromatic bouquet begins to unfold as the pungent garlic, fragrant bay leaves, and herbaceous rosemary mingle harmoniously with the creamy 2 cups of almond milk. Reduce the heat to a gentle simmer and cover the dish.
Allow the jackfruit to cook undisturbed for 25 minutes, allowing its natural texture to transform into a tender and palatable consistency. Shred the jackfruit using a pair of forks in a gentle, alternating motion to break down its texture into smaller, more manageable pieces. As I finish mixing the ingredients, I add the remaining half-cup of creamy almond milk.
As the stew begins to simmer, the aromatic medley of carrots, potatoes, and peas starts to unfold, their tender sweetness mingling with the savory depths of the beef and onions. Adjust the heat to a gentle medium and let the dish cook at a low boil for an additional 15 minutes, allowing the vegetables to tenderize to your liking. Remove the bay leaves and rosemary from the dish.
Removing the pan from the heat, use a slotted spoon to carefully transfer the cooked vegetables and jackfruit to a large bowl. Pour the mixture carefully into a large jug to strain out any solids, using a fine-mesh sieve to catch any particles or sediment. Reserve the infused almond milk. If the reserved milk falls short of 1/2 pint of liquid, supplement with additional almond milk as needed.
Preheat the oven to 375°F.
Effortlessly clear the pan of any residual food debris, then proceed to melt the butter over a gentle low heat setting. As soon as the mixture has fully dissolved, gradually incorporate the flour into the liquid.
With a whisk, combine flour and butter until they form a cohesive paste that readily detaches from the pan’s periphery.
Continue cooking for an additional two minutes to fully dissipate any lingering raw flour undertones.
Combine 50% of the almond milk with the mixture, then permit the concoction to reach a rolling boil. Two minutes into boiling, adjust the heat to a simmer and vigorously whisk the mixture to initiate thickening of the roux.
With the lumps dissolved, you may now incorporate the remaining 1/2 cup of almond milk to create a smooth consistency. Whisk again thoroughly until smooth.
Allow the dish to cool slightly before gently incorporating the vegetables.

To Assemble:

Transfer the mixture to a deep, well-portioned casserole dish. Rolling out the puff pastry onto a lightly floured work surface to a thickness of about 7 inches in diameter.
Place the puff pastry sheet over the dish, gently pressing the edges to the surface with a fork, ensuring a secure seal.
Gently brush the uppermost surface of the pastry with a moderate amount of melted butter. Make two small incisions in the crust.
Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the top is golden brown and caramelized.