Jackfruit Pot Roast

A vegan take on a classic: Jackfruit Pot Roast. I hope you’re ready for an easy and DELICIOUS vegan holiday meal that’s a mimic of classic pot roast and something that even meat eaters will love. This vegan pot roast comes together much like traditional pot roast and it’s overall super simple to make.

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 4 Servings

Calories: 404 kcal per serving

Ingredients

2 tablespoons - olive oil
1 - white onion
4 cloves - garlic
2 tablespoons - vegan Worcestershire sauce
1 cup - dry red wine
1 tsp - dried thyme
1 tsp - dried rosemary
1 tsp - fine sea salt
½ tsp - black pepper
2 cups - vegetable broth
2 tablespoons - cornstarch
1 lb - red potatoes
1 lb - baby carrots
18 ounces - young jackfruit

Instructions

Pre-heat the oven to 400 degrees F.
In an extra large skillet or stockpot, heat the olive oil over medium heat. Add in the onion and saute for 5 minutes. Add in the garlic and cook for one additional minute. Add in the jackfruit and cook over medium for one more minute.
Now add in the red wine, Worcestershire sauce, thyme, rosemary, salt and pepper. Stir and bring to a gentle simmer.
In a measuring cup/ bowl, whisk together the broth and cornstarch until fully combined and then mix into the skillet with the jackfruit. Bring to a simmer and let cook for 5 minutes, stirring often.
Pour the jackfruit mixture over top of the carrots and potatoes and bake for 40 minutes or until the veggies are fork tender and ready to eat. Let cool slightly and enjoy!
For a prettier presentation like in my photos: remove as much of the jackfruit as possible to a separate plate. Spoon the veggies onto a serving tray and then top with the jackfruit in the middle. You can pour any remaining sauce over the top or serve it on the side as a gravy. YUM!

Nutrition