Low Carb Tacos

Keto Veg Pie with Jackfruit

Keto Veg Pie With Jackfruit

Ingredients

Yield: 4 servings

Crust.

• 1 cup (112g) finely ground blanched almond flour
• 1 tablespoon (5g) psyllium husks
• pinch of salt
• 2 tablespoons (30 ml) water

Filling.

• ½ cup (80g) hulled hemp seeds
• ½ cup (80g) jarred lupini beans (packed in brine), drained
• ¾ cup (180 ml) vegetable broth
• 2 tablespoons (30 ml) extra-virgin olive oil
• ¼ cup (20g) nutritional yeast
• 1 tablespoon Savory Herb Mix (see Savory Herb Mix)
• 1 lightly packed cup (30g) chopped fresh spinach
• 1 cup (90g) chopped broccoli florets, fresh or frozen, thawed if frozen
• ½ cup (70g) cubed canned young jackfruit (packed in brine), drained and chopped

Method

1. Preheat the oven to 350°F (177°C)
2. Have on hand a 1- to 1½-quart (1- to 1 5-L) casserole dish
3. To make the crust, whisk together the almond flour, psyllium husks, and salt
4. Stir in the water until a dough forms
5. Knead until uniform, then roll out between 2 sheets of wax or parchment paper until it is slightly larger than the top of the casserole dish you are using
6. To make the sauce for the filling, put the hemp seeds, lupini beans, broth, and olive oil in a high-powered blender or food processor and process until creamy and smooth, about 2 minutes
7. If the mixture still feels a little gritty after 2 minutes, keep blending!
8. Turn off the blender and add the nutritional yeast and herb seasoning
9. Pulse a few times to mix in the herbs without pulverizing them completely
10. Put the spinach, broccoli, and jackfruit in a large mixing bowl
11. Pour the sauce from the blender over the vegetables, then stir to combine
12. Scoop the filling into the casserole dish
13. Peel the top sheet of wax paper off the rolled-out crust and carefully flip the crust over the casserole dish to cover
14. Peel back the remaining sheet of paper and press and crimp the crust all around the edge of the dish to seal it
15. If any crust is hanging over the side of the dish, remove it and press it into any visible cracks
16. Cut four 1-inch (2 5-cm) slits in the top of the crust so that steam can escape
17. Bake the pot pie until the crust is uniform in color and firm to the touch, 25 minutes if using a 1 5-quart (1 5-L) casserole dish or 30 minutes if using a 1-quart (1-L) dish
18. Remove from the oven and let cool for 20 minutes before serving
19. Cover and refrigerate for up to 4 days
20. To reheat – Place in a preheated 300°F (150°C) oven for 15 minutes, until warmed through

Nutritional Info. 480 calories – 34.2g fat – 22.9g protein – 24.7g total carbs – 6.3g net carbs