Jackfruit Pot Pie
Jackfruit Pot Pie
210g canned jackfruit drained
2 cloves minced garlic
1 medium onion chopped
220g frozen green beans
1 red bell pepper chopped
500g mushrooms
1 tsp garlic powder
1 tsp ground cumin
400ml veggie stock approx
500g vegan flakey pastry
1. Add onions and garlic to large pan or wok add a splash of water.
2. Sauté for two to three minutes.
3. Then add mushrooms cooking for a few minutes until juices start to run.
4. Add in peppers, jackfruit, spices and stock.
5. Add in green beans simmer for ten to fifteen minutes until stock has reduced down.
6. The filling is now ready to be add to ramekins or one large suitable oven proof dish.
7. Top off with flakey pastry, wetting the dish edges with a little water.
8. Flute edges of pastry before baking until golden perfection, around ten to fifteen minutes at 200 C.
Notes:
Oyster mushrooms work well in this recipe, but any mushrooms are fine.
