Recipe: jackfruit pot pie from Greenbox

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Wednesday, January 23, 2019 - 11:07

Best friends Ross and Tom were on the search for easily accessible plant-based options. Dissatisfied with what they found, the pair grew a taste for change and Greenbox was born.

Jackfruit has been one of the vegan buzzwords for 2018. With its fibrous properties and quite neutral flavouring, it acts as the perfect natural meat replacement. The Greenbox team love jackfruit and their bbq jackfruit wraps and crispy peking jackfruit wraps are amongst the favourite dishes of their customers. 

Find out how to make their vegan alternative to a classic winter warmer, the pot pie.

jackfruit pot pie


for the filling:

  • 1 can of Young green jackfruit in brine
  • 2 ½ cups oat milk, divided
  • 1 yellow onion, diced
  • 3 cloves of garlic, pressed
  • 2 bay leaves
  • 2 sprigs of rosemary
  • 1 tbsp olive oil
  • 200g potatoes, diced into 1.5/2cm cubes
  • 200g carrots, diced in 1cm cubes
  • ½ cup frozen peas

for the roux:

  • 50g plain flour
  • 50g vegan butter
  • Reserved oat milk from the mixture and some excess to make up ½ pint

for pie casing:

  • 50g shortcrust or puff pastry – Just Rol works perfectly 
  • ½ cup oat milk for glazing



  1. Drain and rinse the jackfruit. Cut inner firm core away and discard.
  2. Heat the olive oil in a large pan on a medium heat and add the jackfruit and onion. Fry for 3-4 minutes or until the onions start to go clear.
  3. Add the garlic, bay leaves, rosemary and 2 cups of oat milk. Turn the heat down to low and cover.
  4. Simmer for 20 minutes until the jackfruit has softened. Using two forks shred the jackfruit. Add the last half a cup of oat milk.
  5. Add the carrots, potatoes and peas. Turn the heat up to medium and simmer for another 15-20 minutes or until the vegetables are softened. Discard the bay leaves and rosemary.
  6. Remove the pan from the heat. Using a slotted spoon, scoop the vegetables and jackfruit into a large bowl. Strain the mixture through a sieve into a large jug. Reserve the infused oat milk. If the reserved milk doesn’t make up 1/2 pint of liquid, add extra oat milk.
  7. Preheat the oven to 190c.
  8. Wipe the pan clean and heat the butter on a low heat. Once melted, stir in the flour.
  9. Whisk the flour and butter together until it forms a paste, make sure flour and butter are fully mixed.
  10. Pour in half of the infused oat milk and allow the mixture to boil. After a minute of boiling, reduce the heat to low and then whisk thoroughly until the roux starts to thicken.
  11. Once all the lumps are gone, add the other half of the oat milk. Whisk again thoroughly until smooth, mixture should have a velvet texture.
  12. Remove from the heat and stir in the vegetables.
  13. Lightly flour a work surface and roll out the pastry into a thin disk, lay pastry over dish to make sure it’s rolled to the right size.
  14. Pour vegetables and sauce into a deep casserole dish.
  15. Lay the pastry over the dish and press down the sides with a fork. Trim pastry edge to dish. Keep excess pastry to make pie decorations (we suggest leaf shapes). Use a bit of oat milk on pastry top and on back of decorations to act as glue.
  16. Brush the top of the pastry with remaining oat milk. Cut two little slits in the pastry.
  17. Cook in the oven for 15-20 minutes or until the top is golden brown, and serve.



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