Vegan Pot Pie with Jackfruit

Ingredients for 8 servings:

• 400 g jackfruit
• 2 onions
• 2 garlic cloves
• 2 carrots
• 500 g sweet potatoes
• 225 g peas
• 3 tbsp flour
• 300 ml vegetable stock
• 250 ml plant-based cream (Plant Cream Cuisine)
• 2 tbsp soy sauce
• 2 packs of puff pastry, vegan
• 2 tbsp olive oil
• some salt and pepper
• some nutmeg
• some paprika powder
• some chili powder
• some lemongrass
• Vegetable oil for frying
• Fat for the mold

Instructions

Working time approx. 50 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 10 minutes

Peel and dice the onions. Peel the sweet potatoes and dice them along with the carrots. Drain the jackfruit and tear and chop it on a separate plate. Heat a little vegetable oil in a pan and fry the jackfruit for about 5-6 minutes. Then add the diced onions and sauté for about 2-3 minutes. Press the garlic through a garlic press, add to the pan and sauté for about 1 minute. Add the carrots and diced sweet potato and sauté everything together with 100 ml of vegetable stock for about 10 minutes. Pour the contents of the pan into a saucepan and add the peas. Sprinkle the flour over the vegetables and add 200 ml of vegetable stock and the plant-based cream. Season the filling generously with soy sauce, salt, pepper, nutmeg, chili powder, paprika, and lemongrass. You can add more spices if you like; we personally found it tasted best with more strong seasoning. Simmer for about 8 minutes. Grease a pie dish or round baking pan well and place one of the two puff pastry sheets in it as the base. Fold the top edge of the puff pastry over slightly. Cover the base with a little flour and pour the jackfruit filling into the dish. Cut the second puff pastry sheet lengthwise into equal-width strips and arrange them over the filling to form a lattice. Finally, fold in the excess strip and press it down firmly around the edges. Season the olive oil with a little salt and pepper and brush it over the pie crust. Bake the pot pie for about 35-40 minutes at 200°C (fan oven) or until the puff pastry is golden brown. It’s best to let the pie stand for a while to firm up before cutting.