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+ servings
Vegan pot pie with jackfruit gluten-free

Get the Recipe: Vegan Pot Pie With Jackfruit

This vegan pot pie with jackfruit is a healthy comforting dish that's also gluten-free, oil-free and made from scratch (including the crust) using simple ingredients. This easy recipe is great as both a weeknight dinner and special occasions. 
5 from 1 vote


For the filling

  • 1 can canned jackfruit, 240g drained
  • 1/2 large onion
  • 2 cloves garlic, minced
  • 1 tsp garlic powder
  • 1/2 large leek, chopped
  • 1 large red bell pepper, chopped
  • 2.5 cups oyster mushrooms, chopped
  • 2 cups veggie stock
  • 1/4 cup buckwheat flour
  • 1/2 cup green peas
  • 1/2 tsp dried basil
  • 1 tsp cumin

For the pastry

  • 1/4 cup buckwheat flour
  • 1 tbsp ground flaxseed
  • 1/4 tsp salt
  • 3 tbsp tahini
  • 2 tsp water


  • To make the crust, add the buckwheat flour, ground flaxseed, salt, tahini and water to a mixing bowl. Mix together until a dough forms. 
  • Roll out the dough into a sheet about 1/4 inch in thickness. Place the pot you're using upside down on the sheet and cut around the edges. Repeat until you have enough circles for the amount of pot pies you are making. Set aside.
  • Preheat the oven to 170 degrees C/340 F. Meanwhile, using your hands or a fork, break apart the jackfruit pieces. 
  • Add the onion and garlic to a saucepan with a splash of water. Sauté on a medium-high heat for 2-3 minutes, until softened. 
  • Add the garlic powder, leek, bell pepper, oyster mushrooms and jackfruit. Cook, stirring frequently, for around 5 minutes, until the mushrooms shrink down. 
  • Pour in the veggie stock together with the buckwheat flour, green peas, dried basil and cumin. Season to taste with salt and pepper. Lower the heat, and simmer on a low-medium heat, stirring occasionally, for around 7-10 minutes, until the sauce thickens. 
  • Distribute the filling evenly between soup bowls or ramekins. Cover with the dough circles and press down firmly around the edges. 
  • Bake in the oven for 18-20 minutes, until the crust is golden. Serve straight away, or store in the fridge for up to 4 days, reheating as needed. 


* I used large soup bowls to make these pot pies, but you can distribute the filling between a larger number of smaller ramekins (this would be great as an entrée or appetizer). 
Calories: 522kcal, Carbohydrates: 86g, Protein: 16g, Fat: 16g, Saturated Fat: 2g, Sodium: 1040mg, Potassium: 1256mg, Fiber: 13g, Sugar: 11g, Vitamin A: 3395IU, Vitamin C: 124.6mg, Calcium: 157mg, Iron: 6mg