How To Make Vegan & Gluten-Free Jackfruit Potpie

Three individual servings of jackfruit potpie filling in white ramekin each topped with golden biscuit

5 from 1 vote

How To Make Vegan & Gluten-Free Jackfruit Potpie

This is our take on the southern comfort food classic; just veganized. It doesn't get any better than this Jackfruit Potpie a creamy mixture of jackfruit and vegetables in a rich and creamy gravy with a buttery vegan biscuit on top. This meatless pot pie is perfect for Sunday dinner and the holidays.

Prep Time15

Cook Time55

Total Time1 10

Course: Dinner

Cuisine: American

Diet: Gluten Free, Vegan

Calories: 786kcal

Author: Nija Clark

Equipment

Ramekins

Ingredients

Biscuits

1 package Ready made vegan gluten-free biscuits We have a local bakery that sells V+GF ready made and we make our own. The recipe is on the site

Filling

4 tablespoons Margarine
½ teaspoon Thyme
1 Garlic clove - minced
3 Carrots - peeled and diced
½ teaspoon Celery seeds
½ cup Gluten-Free All-Purpose Flour
2 cups Almond milk
1 ½ cups "Chick'n" Broth - we use vegan Not-Chick'n bouillon cubes to make broth
1 ½ tablespoons Everything but the Leftovers seasoning - from trader joes
2 cans Jackfruit
1 cups Frozen peas
1 teaspoon Salt
Lemon juice - squeeze
Black pepper - to taste

Instructions

Preheat the oven to 425 degrees
Melt the butter in a large pan. Add the thyme and garlic; sauté for 5 minutes
Add the carrots and celery seed; sauté for 5 minutes
Sprinkle ½ cup of flour and sauté for 1-2 minutes
Slowly and gradually, add the milk and the broth until mixture resembles a thick, creamy soup
sprinkle in Everything but the Leftovers seasoning and mix well
Add jackfruit and peas. Season with salt, pepper, and lemon juice
Arrange biscuits on top of filling
Brush biscuits with milk or butter for extra browning
Bake for 30 minutes or longer until hot, bubbly, and biscuits are cooked through
Enjoy

Notes

Calculate doesn't include biscuits.

Although www.thevgnway.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.

Nutrition