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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.
I love this recipe! I added mushrooms, peas and extra broth and it was really delicious! I find jackfruit tricky to cook with but this was really easy and yummy!
Could you do this in a crock pot after you sauté the onion, garlic and jackfruit?
I made this and WOW! It totally satisfied my post roast craving! The flavors were spot on! I made it for Thanksgiving so I converted it to a slow cooker recipe, I added the carrots and then potatoes, and the sauteed onion/jackfruit gravy mixture on top and cooked on low for 5-6 hours (no stirring till the very end). I did reduce the broth in the recipe to 1 cup and I used vegetarian “not-Beef” bouillon cubes. I couldn’t find the jackfruit brand recommended, although I would like to try it that way some time, I used Upton’s Lightly Seasoned Jackfruit and it had an overwhelming vinegar scent , to the point I thought I might have to scrap the dish. But, at the end of the cook time it had mellowed out and I added a few squirts of Ketchup and BBQ sauce for sweet/meatyness. Overall, such a great recipe!! Thank you!
OMG
I just made this for our Canadian Thanksgiving and IT.IS.DELICIOUS!!!!!!!!!
So so so good!
I did have to cook it a bit longer so I’d say about an hour, but that could be my oven or baking dish!
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It was delish! The red wine stood out well with the flavor of the jackfruit. My husband really enjoyed it! Took me a bit longer just cause I’m new to actual cooking hahaha but it was worth it!
Great recipe, I would suggest boiling carrots a little before because they turned out hard.
Super yummy!! Sautéed everything in the Instant Pot, added veggies (carrots, cut down on potato & added turnip & sunchokes, and added mushrooms). Sealed it up and did manual for 13mins, then a quick release and it was perfect! Skipped cornstarch, though could have done a slurry at the end if needed, it wasn’t for us.
Hey! So you didn’t have to put it in the oven? I use my instant pot for everything would love to use it for this recipe. Did the potatoes come out to soft at all? How did the jackfruit cook? How long did you sauteed it for ?
Love the recipe, do you think it could work in the slow cooker/ crock pot?
Can we cook this in a crockpot?
I still haven’t tried that but so any people have and said it worked great!