Vegan Roast aka Jackfruit Pot Roast is a cozy comforting one pot dinner! Melt-in-your-mouth jackfruit and veggies are coated in an umami-packed gravy.
This Vegan Roast is JUST the kind of cozy cold-weather food we are craving! The tender jackfruit is packed with flavor and melt-in-your-mouth tender. The umami-rich gravy is the perfect consistancy to coat the braised vegetables and jackfruit. Fresh thyme and rosemary top off the dish with even more flavor!
It’s pot roast. It’s vegan. And it is delicious!
Reasons to love this recipe:
- By using lots of umami-packed ingredients, we get the deep flavors of pot roast, but vegan!
- It tastes even better the next day, so you’ll look forward to leftovers!
- It’s vegan, gluten free, and so comforting!
- The perfect weekend or holiday meal!
Ingredients and substitutions:
- Jackfruit – you want to look for young green jackfruit in brine. I find it at Trader Joe’s, other local health food stores (Whole Foods probable has it!), at my local Asian market or order it online.
- Tomato paste – adds umami and richness to the recipe.
- Balsamic vinegar – doubles down on the umami flavor!
- Vegan worchesterchire sauce – ditto here. This liquid is FULL of umami. Sense a theme here? We are trying to get as much “meaty” umami flavor into the jackfruit as possible.
- Soy sauce – saltiness coupled with umami.
- Dijon mustard – yet another source of umami!
- Olive oil – for getting a nice sear on our vegetables.
- Onions – yellow, white, or red all work!
- Carrots – you can peel them or leave the skin on. Whatever you prefer!
- Garlic – freshly minced only!
- Baby potatoes – red, gold, fingerling, etc.
- Red wine – a common ingredient in pot roast. It adds acidity and depth of flavor. You can use more broth if omitting.
- Vegetable broth
- Cornstarch – to thicken our gravy.
- Thyme – fresh sprigs.
- Rosemary – fresh sprigs.
- Salt – to bring out flavor.
How to make vegan roast:
Marinate: Stir together the jackfruit and seasonings in a lidded container and marinate in the fridge overnight, or at least 1 hour.
Sear: Sear the onion and carrots in oil until browned. Remove from the pan.
Cook: Add in the garlic and cook until fragrant. Stir in the jackfruit and cook for 2-3 minutes to wake up the flavors. Pour in the red wine and simmer until reduced by half. Stir in the remaining ingredients and top with herbs.
Braise: Cover and bake until the gravy has thickened and the vegetables are fork tender.
Storage:
Store leftover vegan roast in a lidded container in the fridge for up to 5 days. I think the flavors are even better the second day! Reheat in the microwave until warmed through.
What is Jackfruit?
Jackfruit is a fruit that, in this case, is harvested early before the sweetness develops. It grows in strands, which have a very similar texture to shredded meat.
Once you fall in love with it in this vegan jackfruit roast recipe, check out this in-depth post for more ways to cook it!
What to serve with vegan roast?
Vegan roast is a wonderful hearty weekend meal. I like to pair it with some good crusty bread and butter. I’ll add a light salad if I am feeling fancy.
It also makes an AMAZING Thanksgiving or Christmas main! In that case, I would add a few sides like Garlic Lover’s Green Beans, Sweet Potato Casserole Boats, Dairy Free Mashed Potatoes, and My Grandma’s Cranberry Pineapple Relish. I would serve bread and butter, this winter salad, plus Cinnamon Baked Apples and Pumpkin Pie for dessert!
More hearty vegan meals!
- Lentil Loaf with Butternut Squash
- Cabbage Rolls – with wild rice and mushroom stuffing!
- Vegan Pasta Bake
- Chickpea and Spinach Curry
- The Best Vegan Bolognese
- Vegetable Pot Pie
Vegan Roast (Jackfruit Pot Roast!)
- Prep Time: 15 minutes
- Marinate Time: 1 hour
- Cook Time: 60 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Vegan Roast aka Jackfruit Pot Roast is a cozy comforting one pot dinner! Melt-in-your-mouth jackfruit and veggies are coated in an umami-packed gravy.
Ingredients
For the jackfruit:
- 2 cans jackfruit, drained and rinsed well
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 1 ½ tablespoons vegan Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
For the roast:
- 2 tablespoons olive oil
- 2 onions, peeled and cut into quarters
- 4 large carrots, cut into 2-inch lengths
- 4 cloves garlic, minced
- 1 cup red wine
- 3 ½ cups vegetable broth
- 1 lb. baby potatoes, cut into large chunks
- 3 tablespoons corn starch mixed with a little water
- ½ teaspoon salt
- 5 sprigs thyme
- 2 sprigs rosemary
Instructions
In a large bowl, stir together the jackfruit, tomato paste, balsamic vinegar, vegan Worcestershire sauce, soy sauce, and Dijon mustard. Cover and marinate in the fridge overnight, or at least 1 hour.
Preheat the oven to 400 degrees.
Heat a large cast iron skillet over medium-high heat. Add the oil and sear the onions until golden brown. Remove from the skillet and set aside. Add in the carrots and brown. Remove from the pan and set aside with the onions.
Lower the heat to medium, add in the garlic and cook until fragrant. Stir in the jackfruit and cook for 2-3 minutes to wake up the flavors. Pour in the red wine and simmer until reduced by half, about 3-5 minutes.
Add in the vegetable broth, potatoes, cornstarch, and salt. Top with the thyme and rosemary. Cover and bake for 40 minutes or until the potatoes are fork tender and the gravy has thickened. Remove the herbs and serve.
Notes
Jackfruit – you want to look for young green jackfruit in brine. I find it at Trader Joe’s, other local health food stores (Whole Foods probable has it!), at my local Asian market or order it online.
Keywords: jackfruit, carrot, onion, potato, red wine, vegetable broth, thyme, rosemary, one pot, vegan, gluten free, Thanksgiving, Christmas,
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