I did put the recipe up for BBQ Jackfruit recently, so tonight i decided to try it as an alternative for chicken pie.
Sadly I picked up Jackfruit in brine instead of water, so I drained it and left it in the colander for several minutes with the water running to wash off the salt.
Then cut the hard core from each piece and check for any stray seeds.
In a pan, put a little water, 1 chopped clove of garlic, 1 chopped onion, 1 tsp of each of the following-basil, thyme and rosemary. 2 cups of Almond milk, add the jackfruit, some peas and a little tomato passata (home made from the over ripe toms from work), leave to simmer until the Jackfruit is cooked.
Remove from the heat and pull the Jackfruit apart. Add a cup of small diced sweet potato and return to the heat for 15 minutes or until the potato is cooked.
The above made enough for 2 pies. I used a clay pot.
Roll out pastry of your choice, here Im using puff pastry. Decorate it- you don’t have to.
Bake for 20 minutes in a hot oven.
Serve with whatever green veggies you fancy.
This pie has 300 calories, 47gms of carbs,10 gms fat and 7 gms of protein.
Vegetarian and Vegan Nutrition 