Vegan Pot Roast
This Vegan Pot Roast delivers all the comfort of the classic dish! Tender vegetables and jackfruit roast together in one pot with a rich, savory gravy, making it a cozy favorite.
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Bonnie - Serene Trail
Servings: 6
Calories: 276kcal
Ingredients
- 1 tbsp olive oil
- 1 large sweet onion, cut into chunks
- 4 medium garlic cloves, chopped
- 2 tbsp tomato paste
- 1/4 cup pomegranate juice, or red wine, (60ml)
- 1/4 cup soy sauce low-sodium, (60ml)
- 1 tbsp cornstarch
- 2 tsp bouillon (no beef or vegetable) + 2 cups water, or vegetable broth
- 2 tbsp vegan worcestershire sauce
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried oregano
- 1 lb baby potato medley
- 4 medium carrots, peeled, cut into 1-inch pieces
- 20-30 ounces jackfruit, canned, drained, rinsed, (565g)
- 8 ounces cremini mushrooms, whole or halved, (227g)
- 3 sprigs thyme
- 1 sprig rosemary
Instructions
- Position one of the racks in the middle of the oven, making sure there's enough room for the dutch oven. Preheat it to 400°F (200°C).
- Cut the onions, garlic, potatoes, and carrots. The mushrooms can be left whole if they are smaller. Drain and rinse the jackfruit really well. Look through the pieces and remove any seeds you see. It's okay if you don't get them all.
- Heat your pot over medium-high heat. Sauté the onions in olive oil until they are slightly browned. Add the garlic and tomato paste to the pot. Stir as the paste spreads and cooks for 1-2 minutes.
- Pour in the pomegranate juice or red wine. Deglaze the pot by scraping the bits off of the bottom.
- Mix the cornstarch into the soy sauce in a small container until it's smooth. Stir in the soy sauce mixture, bouillon, water, Worcestershire, salt, pepper, and oregano.
- Bring the gravy to a boil, then reduce the heat and let it simmer for 3-4 minutes.
- Add the potatoes, carrots, mushrooms, jackfruit, and herbs to the pot. Stir everything to coat it in the sauce. Cover the dish and cook it in the oven for 50-60 minutes. Stir halfway through and add a bit more water if it looks like it's drying out.
- The pot roast is done when the vegetables are fork-tender. Remove the herb stems and enjoy!
Video
Notes
If I'm setting this out as a festive meal, I like to serve it in a separate casserole dish. This is because the dutch oven will be very hot, and the walls will look a little messy. I do this by transferring all of the food to the dish with a slotted spoon and then drizzling the gravy over it. You can also shred the jackfruit before serving it.
If you don't have an enameled cast-iron dutch oven available, simply start with a medium pot and then transfer everything to a casserole dish with a fitted lid (or foil) before roasting.
Nutrition
Calories: 276kcal | Carbohydrates: 62.1g | Protein: 4.9g | Fat: 2.9g | Saturated Fat: 0.5g | Sodium: 1016mg | Potassium: 1126mg | Fiber: 5.2g | Sugar: 16.6g | Calcium: 99mg | Iron: 2mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.