Easy Vegan  Pot Roast

It’s full of rustic flavors, plump root vegetables that melt in your mouth, and an irresistible smoky sauce. 


Preheat the oven to 400°F. In a dutch oven, sauté the onions until they are slightly browned. 

Stir in the garlic and tomato paste. Let it cook for 1-2 minutes.

Deglaze the pot by scraping the bits off of the bottom with a little pomegranate juice or red wine.

Mix cornstarch into soy sauce until it's smooth. Stir this into the pot along with bouillon, water, vegan worcestershire, and seasoning.

Bring the sauce to a boil, then lower the heat and let it simmer for 3-4 minutes.

Add the chopped potatoes, carrots, mushrooms, jackfruit, and herbs to the pot.  

Stir everything together.

Cover the pot and cook the veggies in the oven for 50-60 minutes.

Check on it halfway through and give it a good stir. 

Enjoy! Click the link below for the full recipe and other helpful tips.

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