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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 :)
Jackfruit Pot Roast
Ingredients
- 2 tablespoons olive oil
- 1 small white onion, diced into 1 inch chunks
- 4 cloves garlic, minced
- 2 tablespoons vegan Worcestershire sauce
- 1 cup dry red wine, can sub for additional broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 2 cups veggie broth
- 2 tablespoons cornstarch
- 1 pound red potatoes, cut into quarters or halves depending on preferred size
- 1 pound baby carrots
- 18 ounces 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
I make this all the time now, it’s one of my favorites.
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!
Very yummy. Thank you very much!
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.
Sorry.. I pressed the send key too soon!! Can’t wait to try this out and I know it will be amazing.
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.
You can buy vegan Worcestershire sauce
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 tried it and it worked great! I reduced the broth to one cup and cooked on low for 5-6 hours. I dumped in the carrots and potatoes first so they were on bottom and poured the sauteed onion/jackfruit mixture on top. I’m not sure it made a difference, but I also didn’t stir it till it was time to serve, that way the vegetables were on the bottom and able to get tender.
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.
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!