Jackfruit Pot Pie

Jackfruit Pot Pie
Jackfruit Pot Pie

Jackfruit Pot Pie time is now! For my take on this beloved classic, I use jackfruit in lieu of chicken. To be completely honest, you can’t notice the difference. And that’s what makes jackfruit such a favorite when it comes to replacing meat in a dish. As far as I can remember, pot pies were one of my absolute favorite things my mom used to make. She would make hers with a crust on the bottom AND on the top. And truly, it’s the dough for me. She would make a creamy béchamel and then add many vegetables: carrots, celery, onions, parsnips, red peppers, and mushrooms. For this recipe, feel free to use the vegetables you most like in a pot pie. Just make sure to add them according to their cooking time. You can use regular dough, but for this one, I used flaky puff pastry, just to be extra! I hope you’ll enjoy it as much as we did!

To discover more about the famous jackfruit, click here.

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Jackfruit Pot Pie

Jackfruit Pot Pie
  • Author: Karine K
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Method: Oven

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 3 cloves garlic, minced
  • 1 sprig fresh thyme
  • 2 cans jackfruit (in brine), rinsed and drained, shredded and pulled apart with your hands
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 2 cups plant milk, warmed
  • 1 cup vegetable broth
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon fresh thyme, minced
  • 1 pinch of nutmeg
  • 1 teaspoon sea salt (or to taste)
  • 1/2 teaspoon pepper
  • 3/4 cup green peas
  • 1 sheet puff pastry, thawed
  • 1 tablespoon butter, coconut oil or vegan ghee, melted

Instructions

Preheat oven to 375˚F. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, garlic, and the thyme sprig. Sauté, while stirring, until the vegetables start to soften, about 3-4 minutes. Add the jackfruit and cook for 2 minutes, stirring often. Remove the vegetables to a bowl and set aside. 

In the same pot, melt the butter. Add the flour and whisk until the mixture starts to turn gold, about 1-2 minutes. Add the warm milk slowly, while whisking, ensuring the mixture thickens. Add the broth and whisk. Add the garlic powder, the onion powder, the fresh thyme, the nutmeg, and the sea salt and pepper. 

Add the vegetables back to the pot, as well as the green peas. Heat through. Place the mixture in a 8 x 11 1/2-inch baking dish. On a lightly floured work surface, roll out the puff pastry sheet to a 9 x 13-inch rectangle. Lay the pastry over the baking dish and gently tuck in the overhanging pastry. Using a sharp knife, cut 4 slits in the top of the pastry. Brush the top of the pastry with the melted butter or vegan ghee, and set the pie on a rimmed baking sheet. Place in the oven and bake for about 1 hour, until the puff pastry is golden brown and the filling is bubbly. Let stand for 30 minutes before serving. Bon appétit!

Keywords: pot pie, jackfruit

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Pâté au fruit du jacquier

Jackfruit Pot Pie

Quel plaisir quand maman faisait des pâtés au poulet! J’aimais tant! Et ma partie préférée, c’était la croûte. Elle mettait souvent une croûte en dessous et une croûte sur le dessus. La garniture, faite à partir d’une béchamel crémeuse, était remplie de légumes variés, comme des carottes, des oignons, du panais, des poivrons rouges, et des champignons. Pour cette version, on peut utiliser les légumes qui nous branchent. Assurez-vous seulement de les ajouter selon leur temps de cuisson. Vous pouvez aussi utiliser une pâte régulière, mais j’ai décidé d’y aller pour une pâte feuilletée. Pour ceux qui ne connaissent pas le fruit du jacquier, il s’agit en fait du fruit le plus gros au monde. Un fruit peut peser jusqu’à près de 40 kilos! On le retrouve frais, dans les marchés ethniques, mais surtout en boîte, dans plusieurs marchés locaux. Il est important d’acheter le fruit dans la saumure et non dans le sirop. J’espère que vous aimerez autant que nous!

  • Author: Karine K
  • Cook Time: 1 heure 15 minutes
  • Total Time: 15 minute
  • Yield: 8 portions 1x
  • Method: Au four

Ingredients

Scale
  • 2 c. à soupe d’huile d’olive
  • 1 oignon, en dés
  • 1 tasse de carotte, en dés
  • 1 tasse de céleri, en dés
  • 3 gousses d’ail, émincées
  • 1 branche de thym frais entière
  • 2 boîtes de jackfruit (dans la saumure), rincé, égoutté, et déchiqueté avec les mains
  • 4 c. à soupe de beurre
  • 3 c. à soupe de farine
  • 2 tasses de lait végétal, réchauffé
  • 1 tasse de bouillon de légumes
  • 1/4 c. à thé de poudre d’ail
  • 1/4 c. à thé de poudre d’oignon
  • 1/2 c. à thé de thym frais, émincé
  • 1 pincée de muscade
  • 1 c. à thé de sel de mer (ou au goût)
  • 1/2 c. à thé de poivre (ou au goût)
  • 3/4 tasse de petits pois verts surgelés
  • 1 feuille de pâte feuilletée, décongelée
  • 1 c. à soupe de beurre ou d’huile de coco, fondu 

Instructions

Préchauffer le four à 190˚C (375˚F). Dans une grande casserole, chauffer l’huile d’olive à feu moyen, Ajouter les oignons, les carottes, le céleri, l’ail et la branche de thym. Faire revenir, en remuant, jusqu’à ce que les légumes commencent à ramollir, environ 3 à 4 minutes. Ajouter le fruit du jacquier et cuire pendant 2 minutes de plus, en brassant souvent. Retirer les légumes de la casserole et réserver.

Dans la même casserole, faire fondre le beurre. Ajouter la farine et fouetter jusqu’à ce que le mélange commence à peine à dorer, environ 1 à 2 minutes. Ajouter le lait chaud en fouettant, s’assurant que le mélange épaississe. Ajouter ensuite le bouillon de légumes en fouettant. Ajouter la poudre d’ail, la poudre d’oignon, le thym frais, la muscade, et le sel de mer et le poivre.

Ajouter les légumes à la sauce, ainsi que les petits pois. Réchauffer. Placer le mélange dans un plat allant au four de 20 par 30 cm (8 par 11 1/2 pouces). Sur une surface légèrement enfarinée, rouler la pâte feuilletée dans un rectangle de 22 par 33cm (9 par 13 pouces). Déposer la pâte sur la préparation et replier l’excédent de pâte sous celle-ci. À l’aide d’un petit couteau, faire 4 incisions sur le dessus de la pâte, afin de laisser la vapeur s’échapper. Badigeonner le dessus de la pâte avec le beurre ou l’huile fondu et placer le pâté sur une tôle de cuisson. Transférer au four et cuire pendant environ 1 heure, jusqu’à ce que la pâte soit dorée et que le mélange bouillonne. Laisser reposer 30 minutes avant de servir. Bon appétit!

Keywords: fruit du jacquier, pâté

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BBQ Pulled Jackfruit

BBQ Pulled Jackfruit
BBQ Pulled Jackfruit

Jackfruit is the new favorite in meat alternatives, and this BBQ Pulled Jackfruit is one of the best way to enjoy it. The meaty texture of jackfruit makes it perfect for dishes like tacos, stews, sandwiches, and salads. Make sure you buy jackfruit in brine (or water), not in syrup. Serve on hamburger buns, garnished with this Quick and Versatile Spicy Mayo and this Red Cabbage Slaw.

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BBQ Pulled Jackfruit

BBQ Pulled Jackfruit
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x

Ingredients

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For the BBQ Sauce:

  • 1 teaspoon olive oil
  • 1/2 onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 can of tomato paste
  • 12 tablespoons molasses (depending on how sweet you like your BBQ sauce)
  • 23 tablespoons white vinegar
  • 1 tablespoon brown sugar
  • 2 teaspoon Dijon mustard

For the Jackfruit:

  • 1 20-oz can jackfruit in brine (not in syrup)
  • 1 tablespoon olive oil
  • 1/2 onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 cup vegetable broth
  • Additional salt and pepper, to taste

Instructions

For the BBQ Sauce: In a medium saucepan, heat the oil over medium heat. Add the onion and garlic. Sauté for about 6-7 minutes. Add the rest of the ingredients, except the mustard, and cook for about 20-25 minutes, over low heat, stirring occasionally. Add the mustard and taste. Adjust seasonings. Blend using immersion blender.

For the Jackfruit: Drain and rinse the jackfruit. Cut out the tough inner core. Transfer the fruit to a large bowl and mix in the brown sugar, smoked paprika, black pepper, and chili powder.

Heat the olive oil in a large skillet over medium heat. Add the onion and the garlic, and sauté until the onion is translucent, 4-5 minutes. Add the jackfruit to the skillet and cook, stirring, until the jackfruit begins to brown, about 4-5 minutes.

Add the vegetable broth and 3/4 of the BBQ sauce. Reduce the heat and simmer until sauce has thickened about 20 minutes. Stir to break the jackfruit apart as it softens. Optional: Transfer the jackfruit to a baking dish and transfer to a 400˚ oven to brown for about 10 minutes.

Shred the jackfruit with forks and season to taste with salt and pepper. Serve on any buns you like. Top with this Red Cabbage Slaw, some Spicy Mayo, and some cilantro. Or simply top with your favorites: tomato, lettuce, red onion. Serve with the rest of the BBQ sauce. Bon appétit!

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Jackfruit BBQ

BBQ Pulled Jackfruit
  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 portions 1x

Ingredients

Scale

Pour la sauce BBQ maison:

  • 1 c. à thé d’huile d’olive
  • 1/2 oignon, émincé
  • 3 gousses d’ail, émincées
  • 1/2 c. à thé de sel de mer
  • 1/2 c. à thé de flocons de chili broyés
  • 1/2 boîte de pâte de tomate
  • 1 à 2 c. à soupe de mélasse (selon le niveau de sucre désiré)
  • 2 à 3 c. à soupe de vinaigre blanc
  • 1 c. à soupe de cassonade
  • 2 c. à thé de moutarde de Dijon

Pour le jackfruit:

  • 1 boîte de jackfruit de 20 onces (s’assurer que le jackfruit est dans l’eau et non dans un sirop)
  • 1 c. à soupe d’huile d’olive
  • 1/2 oignon, émincé
  • 3 gousses d’ail, émincées
  • 2 c. à soupe de cassonade
  • 2 c. à thé de paprika fumé
  • 1/2 c. à thé de poivre noir
  • 1/2 c. à thé de poudre de chili
  • 1/2 tasse de bouillon de légumes
  • Sel de mer et poivre, au goût

Instructions

Pour la sauce BBQ: Dans une casserole moyenne, chauffer l’huile à feu moyen. Ajouter l’oignon et l’ail et faire revenir pendant 6 à 7 minutes. Ajouter le reste des ingrédients, sauf la moutarde de Dijon, réduire le feu et cuire pendant 20 à 25 minutes, en brassant de temps à autre. Ajouter la moutarde en brassant, goûter, et ajuster les assaisonnements. Mélanger avec un mélangeur à main.

Pour le jackfruit: Égoutter et rincer le jackfruit. Couper le coeur de chaque triangle. Placer les fruits dans un grand bol et y incorporer la cassonade, le paprika fumé, le poivre, et la poudre de chili.

Chauffer l’huile d’olive dans une grande poêle à feu moyen. Ajouter l’oignon et l’ail et faire revenir jusqu’à ce que l’oignon soit translucide, environ 4 à 5 minutes. Ajouter le jackfruit et cuire, en brassant, jusqu’à ce que le jackfruit commence à dorer, environ 4 à 5 minutes.

Ajouter le bouillon de légumes et 3/4 de la sauce BBQ. Réduire le feu et laisser mijoter jusqu’à ce que la sauce épaississe, environ 20 minutes. Mélanger afin de défaire le jackfruit pendant la cuisson. En option, vous pouvez transférer le jackfruit au four préchauffé à 400˚ pour laisser dorer pendant 10 minutes.

Défaire le jackfruit à la fourchette et assaisonner, au goût, de sel de mer et de poivre. Servir sur des pains à sandwich ou à hamburger, avec cette mayonnaise épicée, cette salade de chou rouge, et de la coriandre fraîche. Ou tout simplement avec tomate, laitue et oignon rouge. Servir avec le reste de la sauce BBQ. Bon appétit!

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Mighty Jackfruit

Jackfruit Tree in Bangladesh
Jackfruit Tree in Bangladesh

I was shopping with the kids and the jackfruit fruits were stacked right at their eye level. It happened like in the movies. They were both somewhat horsing around and when they turned around after tugging on the other’s shirt, they froze. “Maman, c’est quoi ce melon?” They thought it was some weird-looking, spiky type of melon. At that point, my only experiences with jackfruit were in Jamaica, where it can be found fresh at the market, or in different meals, both sweet and savory.

Jackfruit Flesh Pods
Jackfruit Flesh Pods

Ok, it is the largest known tree borne fruit in the world, with fruits that can weigh up to 100 pounds! I got a nice 8-pounder from the market, and was able to make three different dishes. So a 75-pound “spiky melon” would be a little too much for me! Either way, I read about the fruit. And then I read some more. The history of this ginormous and nutritious beast is one for the books. Originating in the southwestern rainforests of the Western Ghats in the Indian Subcontinent (what is now Kerala, West Bengal, coastal Karnataka, and Maharashtra, but also Indonesia), jackfruit is also the national fruit of Bangladesh. It is consumed widely in the different tropical regions of the world, and represents an important source of nourishment for people in those regions.

After studying the jackfruit, it was time to act! I decided to make jackfruit BBQ for tacos, since jackfruit tacos are on everyone’s lips, as well as a nice curried jackfruit dish, flavored with that Indian treasure we call spices. And then, a Facebook user suggested that I simmer the diced jackfruit in coconut milk, with onions, tomatoes, and garlic. I mean… How could I not try that as well?

I have to say, the “funny” part about buying a whole fresh jackfruit is the peeling and trimming and extracting of the flesh, especially after reading that each fruit can contain hundreds of flesh pods! Each pod it attached to some stringy ligaments attached to a solid core, and all these beautiful things release some type of adhesive substance that makes the pods, the strings, and everything else in between stick to everything else!

After spending about 30 minutes on the fruit, I reached the end. Only little warning I can give is that the jackfruit has a very specific, musty scent, that could somewhat remind you of some overly ripen pineapple. But it’s tolerable. Once done, I stored the pods in the fridge, and I had my “meat” ready for the next morning.

The next morning, I started with the BBQ jackfruit for tacos. The recipes I read required canned jackfruit, but I went away and just subbed my freshness for the canned stuff. It seems, according to many, that the canned jackfruit is better for recipes like those. Mine turned out nice anyway. Contrary to many, I wouldn’t say you could “pass this stuff” for pork tacos. At all. But it’s a nice way to change up your taco game, it creates variety. I topped my tacos with a simple slaw, some avocado, some cilantro, and some fresh lime juice.

Jackfruit Tacos
Jackfruit BBQ Tacos

Then came my beloved curried jackfruit, and because India is my second home, my second family, I am always eager to cook Indian food. The kids always love it and the house smells so good! This jackfruit curry was my favorite dish, maybe because the consistency of the jackfruit lends itself so nicely to a warmly spiced dish, and it’s also perfect to serve on rice, or any other grain.

For the finale, I created my veganized version of Ginataang Langka (jackfruit in coconut milk), the Filipino dish suggested by one of my reader on Facebook. This was great too, a very sweet and creamy sauce surrounds diced jackfruit, onion, garlic, ginger, and chile peppers. I served this one over bulgur, topped with the roasted jackfruit seeds. Yes, you can roast the seeds and eat them too! They are rich in protein, potassium, calcium, and iron.

In retrospect, I ADORED playing with the whole jackfruit! I find that it is always important to touch and discover your food, to cook it in different ways, and to explore its different components. Just to feel food in our hands is the first step towards healthy eating habits. The return to knowing what food is, real food. And the jackfruit gave me just that. To know that I’m touching the same fruits that people on the other side of the globe are also depending on for their sustenance. It makes you think, it makes you appreciate nature, and all of its wonders. Mighty jackfruit, thank you, it was quite an experience!

Assorted Jackfruit Dishes | livitygardens.com
Assorted Jackfruit Dishes | livitygardens.com