🍏🍎Jackfruit Orchard Pie🍎🍏


300g Jack & Chill Pulled Jackfruit

2 apples cut into wedges,

1 leek,

 2 medium carrots,

 4 large potatoes,

 2 tbsp apple cider vinegar,

 Half tsp Dijon mustard,

 1 tbsp gram flour,

 1 tsp dried tarragon,

 2 cloves garlic,

1 tbsp nutritional yeast,

1 tbsp vegetable bouillon powder (low salt),

200ml soya cream or yoghurt,

2 tbsp dairy free spread/butter


  1. Peel and chop the potatoes then put into a pan of boiling water, boil until soft then drain the water, return to pan and set aside.
  2. Chop the leek, carrots and garlic and fry in a pan with a dash of oil for three minutes. Add the frozen jackfruit and stir until it is soft.
  3. Add the Dijon mustard, apple cider vinegar, bouillon powder, nutritional yeast, gram flour and tarragon to the pan of jackfruit stirring well then add the soya cream. Simmer for 5 to 10 minutes.
  4. Meanwhile, add one tablespoon on the spread to the potatoes and mash well. Add the other tablespoon of spread to a frying pan. Once the butter is melted place the apple wedges in and fry for a few minutes until browned then flip them over and repeat.
  5. While the apples are cooking, transfer the jackfruit mixture to an oven proof dish and top with the mash. Place in a hot oven or grill until the top layer of potato is crispy.
  6. Serve with vegetables of choice and a few slices of caramelised apple.

Although this recipe was aimed at kids, we loved it too!!

   Contributed by @vegan.mum.of.four on Instagram

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