Jackfruit Pot Roast
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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.
I shared a teaser video of this jackfruit Pot Roast on my inst stories a couple of weeks ago and got SO. MANY. MESSAGES. from people wanting the recipe. The story was actually watched over 40,000 times which is quite high for me. I wasn’t originally planning to share the recipe here on the blog but since it was so highly requested, I figured I would go ahead and put the recipe out into the world.
My motivation for this recipe was to provide a fun, easy, and somewhat classic option for vegetarians around the holidays. Growing up, we ate a lot of roasts in the winter months and I wanted to re-create the dish but with a meatless option. ENTER my new favorite friend: jackfruit!
Jackfruit does such a great job of mimicking meat and acts as a great substitute for chicken, pork, and beef in recipes. I have a roundup of a ton of great jackfruit recipes if you want to try out some others. I’m a HUGE fan of these BBQ Jackfruit Sandwiches.
Isn’t it crazy how much this looks like pot roast? I love it for this :) The savory sauce really helps it tastes like traditional pot roast as well.
How to make this Jackfruit Pot Roast:
This vegan pot roast comes together much like traditional pot roast and it’s overall super simple to make
We’ll start by sautéing the onion, garlic, and jackfruit for about 5 minutes before adding in the remaining ingredients to make up the sauce. That simmers together for a few more minutes to thicken into a delicious gravy.
The chopped carrots and potatoes go straight into the baking dish and then the jackfruit and gravy mixture is poured on top.
That is all baked for about 40 minutes or until the veggies are fork tender and ready to eat.
When it comes out of the oven, it looks a little sloppy (see photo above) so to give it a prettier presentation, I scooped out all/ most of the jackfruit and placed that on a plate. I then transferred the veggies to a separate several bowl/ tray and then topped it with the jackfruit in the middle and drizzled on any remaining gravy.
SUPER simple and so so tasty!
I’m ridiculously excited to see y’all making this vegan pot roast for the upcoming holiday season! I know you’re going to love this and everyone will be shocked that it’s fully vegan :D WIN WIN!
And if you do make this recipe, PLEASE please don’t forget to snap a pic and tag me on Instagram! @foodwithfeeling ! I absolutely love to see you all making my recipes :)
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Jackfruit Pot Roast
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
A vegan take on a classic: Jackfruit Pot Roast
Ingredients
- 2 tablespoons of olive oil
- 1 small white onion, diced into 1 inch chunks
- 4 cloves of garlic, minced
- 2 tablespoons of vegan Worcestershire sauce
- 1 cup of dry red wine (can sub for additional broth)
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 teaspoon of fine sea salt
- ½ teaspoon of black pepper
- 2 cups of veggie broth
- 2 tablespoons of cornstarch
- 1 pound of red potatoes cut into quarters or halves depending on preferred size
- 1 pound of baby carrots
- 18 ounces of young jackfruit (if you buy jackfruit in a can, look to get 18 ounces of DRAINED 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!
Notes
- I bought 2 packages (18 ounces total) of the Jackfruit Company Lightly Seasoned Jackfruit and really like that kind for this recipe. You can actually get it on amazon HERE
- Category: Dinner
- Method: Roast
- Cuisine: American
Keywords: vegan holiday meal, vegan thanksgiving main, vegan main dish, jackfruit recipe
This post may contain affiliate links. Please read my disclosure policy.
24 Comments on “Jackfruit Pot Roast”
This looks delicious! What temp did you use for baking?
SO sorry about that! Updated the recipe to reflect that it bakes at 400 degrees!
My brother can’t have alcohol with his meds. Any substitutes for the red wine?
I would substitute it with 1/4 cup of soy sauce as well as 3/4 of water (so 1 cup of liquid total to keep the proportions the same!).
Pomegranate juice is a good substitute for red wine.
I just recently got a crock pot for Christmas and was looking for Jackfruit recipes to try with it. Do you think i could adapt this recipe for a slow cooker?
I think that this would work well but I’m really not 100% sure what modifications would be necessary. Please let me know if you end up trying it out
I look forward to cooking this.. but… Worcestershire sauce isn’t vegan. I usually substitute it with soy sauce instead.
The Annie’s brand and Whole foods 365 are! :)
The Kroger brand of Worcetershire sauce is accidentally vegan.
Sorry.. I pressed the send key too soon!! Can’t wait to try this out and I know it will be amazing.
OH MY GOODNESS!! Forgive my madness!! I didn’t read the “vegan Worstershire sauce”…
Ignore my comment.. but…. if one can’t get hold of a vegan alternative.. do you think Soy would work as well ? Love your recipes.
Very yummy. Thank you very much!
★★★★
This was excellent — the perfect quarantine food! I didn’t have any red wine on hand but did have a nice dark stout beer that I subbed in and it was worked well! The flavors are so great and baking the jackfruit mixture on top gives it a great texture. I did find I needed to keep in the oven about 15 minutes longer than the recipe called for, to make sure all the root veggies were tender — but I think next time I’ll just cut them smaller so they’ll cook faster. Thx for a great recipe!
★★★★★
I make this all the time now, it’s one of my favorites.
★★★★★
This was so yummy! I am just getting ready to transition to that autumn state of mind and this recipe will definitely be on like the list. I ended up adding more veggies like bell peppers, zucchini and mushrooms and boy, it turned out hearty and delicious! Also, I could only find canned jackfruit in brine in my local stores so I made sure to drain it and rinse well with water a few times through. It still turned out yummy and the potatoes actually pulled in some of that flavor and were divine! Thank you so much for this recipe!
★★★★★
This is pretty delicious but even after soaking the jackfruit for an hour, it still has the canned jackfruit flavor. I wish there was a way to get rid of that flavor.
★★★★
You could boil the jackfruit.
I would love to make this for the holidays! But I can’t have soy which seems to be in Worcestershire sauce… Any recommendations for a sub?
have you tried liquid aminos? similar taste and texture…it would work great if you can get it!
Thank you! All I’ve seen are coconut aminos and I’m allergic to coconut. But I made my own version of a Worcestershire sauce and am going to try it today!
Very delicious. Brita always makes the best recipes! The sauce was *chef’s kiss* good. Definitely recommend getting the drained jackfruit like she said. I ignored that and got it in a can, and it had the brine-pickle taste. I didn’t mind it, but will get the right jackfruit next time! haha.
★★★★★
I made this for the main dish for Thanksgiving and it was so yummy. I multiplied the recipe by 4 and cooked it in a crockpot rather than the oven. It cooked on high for about 4 hours and was so delicious!! Highly recommend.
★★★★★
This was delicious! I cooked it in the oven much longer than suggested but we like our veggies really tender. Tasted even better after retreating in the oven again the next day. I had mine with a horseradish/vegan Mayo mixture and added more pepper and garlic. So dang good!!!