I can guarantee this vegan pot pie recipe is the solution to all your problems! The filling is rich and creamy, the pastry is flaky and buttery and there are zero compromises on flavour (you seriously wouldn’t know it was vegan AND gluten-free)!
For the filling, I’m using all the classics – garlic, thyme and white wine but instead of cream thickened with flour, I used cashews and shredded jackfruit to replace the chicken.
If you don’t like jackfruit, I don’t blame you! For a long time, I didn’t like it either! Jackfruit straight from the tin might look like shredded meat but let’s be honest it can be pretty mushy.
The trick to getting jackfruit to resemble meat not only in appearance but in texture is to dry it out in the oven for 10-15 minutes before you use it. This little hack has completely changed my opinion of jackfruit, and the texture is perfect for this vegan pot pie!
What do you need to know before you make this recipe?
Start by soaking your cashews in boiling water so they’ll blend into a cream more easily. While you soak the cashews, chuck the jackfruit in the oven to dry out and then move on to saute your veg.
If you want to make this a one-pot meal, use an ovenproof frying pan for the filling, cover the filling in the pan with pastry and cook as instructed.
This vegan pot pie is great served with buttered baby potatoes and blanched asparagus or broccolini.
I’ve included all the notes for this vegan pot pie recipe at the bottom of the page with the hope of improving your experience here at blue border. If you found this useful, I’d love your support on Instagram, click here to follow.
ingredients
- 200g raw cashew nuts
- 350g boiling water
- 2 x 400ml tins jackfruit, in water
- 2 Tbsp. dairy-free butter
- 1 medium onion, finely diced
- 1½ tsp. salt
- ½ tsp. black pepper
- 2 medium carrots, finely diced
- 2 celery ribs, finely diced
- 2 garlic cloves, minced
- 1 tsp. dried thyme
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 1 vegetable stock cube
- 125g white wine, vegan
- 2 Tbsp. nutritional yeast
- 150g frozen peas
- 1 sheet puff pastry, vegan and gluten-free
process
Preheat the oven to 200C/390F.
Submerge the cashew nuts in the boiling water and set aside for 20 minutes. Drain the tins of jackfruit and rinse well. Roughly shred the jackfruit and transfer it to a baking tray lined with parchment paper. Place in the oven for 10-15 minutes to dry out slightly.
In a large deep frying pan, saute the onions in butter on medium heat. Add the salt, pepper, carrots and celery and cook for 2-3 minutes.
Add the garlic, dried thyme, garlic powder and onion powder and cook for another minute. Deglaze the pan with white wine and add the stock cube along with the jackfruit from the oven.
Transfer the cashews and the water into the jug of a blender and blend until smooth. Pour this mixture into the pan along with the nutritional yeast and frozen peas and mix well.
Transfer the Jackfruit mixture into a pie dish cover and cover with pastry (I like the rustic look of letting the pastry fold over itself as you cover the filling, but you can crimp the pastry if you prefer). Brush the pastry with non-dairy milk and bake for 25-30 minutes or until golden.
NOTES: Vegan Pot Pie
Ingredients Notes
Pastry
I used the Jus Rol gluten-free puff pastry. Jus Rol is a UK based brand and, I’m not sure if you’ll find a vegan puff pastry that’s also gluten-free elsewhere. If you fancy making your own, I highly recommend the recipe by Aran Goyoaga in her book Cannelle et Vanille (I subbed the cultured butter for a vegan one).
If you’re not sticking to a gluten-free diet, most puff pastry brands are accidentally vegan – just make sure to check the ingredients.
Jackfruit
I used the Plant Chef tinned jackfruit from Tesco the same as the Tesco own brand jackfruit). Their jackfruit is very young and far less mushy than a lot of the brands I’ve tried.
Recipe Questions
Can I make this without jackfruit?
Yes, you can replace the jackfruit with your favourite faux chicken or use the same quantity of chickpeas and add them directly to the filling (no need to dry them out in the oven).
Can I make this without the cashews?
You can replace cashews with the same quantity of blanched almonds, but they will need to soak for longer; 30mins – 1 hour. I haven’t tried the recipe without nuts, but if you want to use non-dairy milk instead, you’ll need to thicken the mixture with flour.
Want another jackfruit recipe?
For a quick and easy plant-based take on a classic sandwich try this vegan tuna melt recipe!
