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.
For the jackfruit:
- 2 cans jackfruit, drained and rinsed well
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 1 1/2 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 1/2 cups vegetable broth
- 1 lb. baby potatoes, cut into large chunks
- 3 tablespoons corn starch mixed with a little water
- 1/2 teaspoon salt
- 5 sprigs thyme
- 2 sprigs rosemary
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.
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,