Shaun The Vegan’s Jou Ma Se Chik’n & Mushroom Pie with Jackfruit
January 29, 2021
Shaun is the co-owner of the popular Vegan Goods Market, an incredible place for those in Cape Town to experience vegan food and feel connected to the plant-based community. Using Jackfruit, Shaun has created a heart-warming vegan expression of a chicken and mushroom pie.
The Jackfruit Challenge
V-foods supported our #Veganuary2021 campaign in South Africa, sharing some of their exciting products with us. V-foods makes it possible for South Africans to enjoy quality vegan products such as Nature’s Choice, Chef’s Charm and the well-loved Violife cheese.
We were most interested to see what our favourite foodies could make with Nature’s Charm Young Green Jackfruit. Shaun responded to our Jackfruit Challenge with a unique twist on a chicken and mushroom pie. Buy Jackfruit online at Wellness Warehouse and make your own.
Jou Ma Se Chik’n & Mushroom Jackfruit Pie
1 Tbsp of Oil
4 Cloves of Garlic
1/3 Green Pepper (use a whole one if it’s small)
1 Tbsp of Garlic Powder
Knorr Brown Onion Soup Mix
850ml of Water
1/2 Punnet of Mushrooms
1 Tin of Jackfruit
1 Roll of Ready-made Puffed Pastry
Any non-dairy milk
Mix 850ml of hot water with the brown onion soup mix and set aside.
Drain the jackfruit, put it in a straining bag, and squeeze out as much liquid as possible.
Cut away the core and seeds from the jackfruit pieces, so you’re only left with the meaty bits.
Use your fingers to pull the jackfruit apart.
Dice and braise onions in a dash of oil until it becomes translucent. Deglaze the pan with water when needed.
Add diced garlic and green pepper and braise until you smell the garlic.
Add the jackfruit to the onions, green pepper, and garlic mix and braise for 5 minutes, adding water to deglaze when needed.
Add the brown onion soup mixture and diced mushrooms to the pot, lower the heat and cook for 10 minutes. Add garlic powder, salt, and pepper.
Preheat your oven at 180 degrees Celcius.
Sprinkle some flour onto a surface, cut your puffed pastry in half, and roll out enough to fit your baking dish.
Layer one pastry piece at the bottom of the dish, with pastry floating over the sides.
Fill the dish with the jackfruit and mushroom filling, spreading it out evenly.
Layer the other pastry piece over the top, pinching the pastry ends together at the border.
Be creative and make your own design with any leftover pastry.
Use a fork to decorate the edges of the pie and to poke air holes in the top.
Brush the top with some non-dairy milk to help the pastry become golden.
Pop the pie into the oven for 25-30 minutes or until the pastry is visibly cooked, puffed, and golden.
Remove from the oven, allow to rest, and enjoy.
Find more Jackfruit Recipes
Looking for new ways to use Jackfruit in the kitchen? We got you covered with four creative recipes over here.