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

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.

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