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Looking down on jackfruit pot roast with potatoes and carrots in a baking dish.
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Vegan Jackfruit Pot Roast

This vegan jackfruit pot roast is a satisfying and flavorful plant-based alternative to traditional meat-based dishes. You'll love it served with roasted potatoes and carrots and a thick sauce you can use as a gravy.
Course Main Course
Cuisine American
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Resting time 10 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Calories 244kcal
Author Marly McMillen

Ingredients

Pot Roast Sauce

  • 2 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons vegan Worcestershire sauce
  • 3 cup vegetable broth
  • 1 teaspoon dried thyme (substitute 3 to 5 sprigs fresh thyme)
  • 1 teaspoon dried rosemary

Jackfruit Roast

  • 2 medium onions peeled and cut into quarters (red, yellow or white)
  • 30 oz canned jackfruit (drained) Young Green Jackfruit in Brine.
  • 5 cloves garlic roughly chopped
  • 2 tablespoons cornstarch
  • 2 cups baby carrots
  • 6 medium potatoes (Russet, Red, or Gold potatoes)
  • 3 bay leaves
  • Serving: Sprinkle with freshly grated black pepper and salt to taste.
Cups - Metric

Instructions

For the Sauce:

  • Stir together sauce ingredients in a bowl or dish. Set aside.

For the Jackfruit Roast:

  • Preheat oven to 400°F/200°C.
  • Place an oven-ready dutch oven over medium heat. Add 2 to 3 tablespoons of the sauce and the onions and cook until the onions are mostly tender, around 5 minutes. Stir in the jackfruit and cook for around 3 minutes, until golden around the edges. Add the garlic and cook for one minute.
  • Reserve two tablespoons of the sauce and combine it with the cornstarch to create a slurry.
  • Pour the rest of the sauce into the pot. Add the vegetables and cook until it begins to simmer.
    Vegetable broth is being poured into a pot with other vegetables and jackfruit.
  • Add the cornstarch slurry to the pot along with the carrots and potatoes. Add the bay leaves and bring this to a simmer.
  • Once the oven is heated, transfer the pot to the oven and bake for 40 to 45 minutes. Use a fork to stab one of the potatoes. Once they're tender, your roast is ready. Remove it from the oven and let it sit for several minutes before serving.
  • Transfer to a serving dish for the best presentation.

Nutrition

Calories: 244kcal | Carbohydrates: 51g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 896mg | Potassium: 1135mg | Fiber: 7g | Sugar: 7g | Vitamin A: 6231IU | Vitamin C: 48mg | Calcium: 60mg | Iron: 3mg