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Ingredients
  • Filling:
  • 1 can of green jackfruit in water (not brine or syrup)
  • 2 1/2 cups unsweetened almond milk, divided
  • 1/2 of a yellow onion, diced
  • 2 cloves of garlic, pressed
  • 2 bay leaves
  • 2 sprigs of rosemary
  • 1 tablespoon olive oil
  • 3/4 cup potatoes, diced into small chunks
  • 3/4 cup carrots, cut into rings
  • 1/2 cup frozen peas
  • Roux:
  • 3 tablespoons plain flour
  • 3 tablespoons vegan butter
  • Reserved almond milk from the cooked down mixture plus excess to make up half a pint of liquid
  • Pastry:
  • 2 ounces vegan puff pastry
  • 1 teaspoon vegan butter, melted
Steps
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