Dinner
Jackfruit Pot Roast for the Table
Jackfruit Pot Roast– I hope you’re ready for an unfussy and SAVORY vegan holiday meal that’s a mimic of old-school
- 4 servings
- Prep 15 minutes
- Cook 50 minutes
- Total 1 hour
Jackfruit Pot Roast– I hope you’re ready for an straightforward and SAVORY vegan holiday meal that’s a mimic of familiar 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 method was to provide a fun, straightforward, and somewhat old-school 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 regular 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? A regular here it for this:) The savory sauce genuinely helps it tastes like old-style pot roast as well.
How to cook this Jackfruit Pot Roast:
This vegan pot roast comes together much like old-style pot roast and it’s overall especially 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 satisfying 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.
ESPECIALLY simple and so so good!
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 dish, PLEASE please don’t forget to snap a pic and tag me on Instagram! @! I certainly love to see you all making my recipes:)
The recipe
Jackfruit Pot Roast on the Stove
A vegan take on a old-school: Jackfruit Pot Roast
- 4 servings
- Prep 15 minutes
- Cook 50 minutes
- Total 1 hour
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*)
Method
- 1
Pre-heat the oven to 400 degrees F.
- 2
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.
- 3
Now add in the red wine, Worcestershire sauce, thyme, rosemary, salt and pepper. Stir and bring to a gentle simmer.
- 4
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.
- 5
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!
- 6
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!
Cook notes
I bought 2 packages (18 ounces total) of the Jackfruit Company Lightly Seasoned Jackfruit and truly like that kind for this method. You can actually get it on amazon HERE
Per serving
- Calories397 kcal
- Carbohydrates69 g
- Protein6 g
- Fat8 g
- Saturated Fat1 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat5 g
- Sodium1096 mg
- Potassium1479 mg
- Fiber8 g
- Sugar34 g
- Vitamin A15804 IU
- Vitamin C34 mg
- Calcium105 mg
- Iron3 mg
