Can I use canned jackfruit for this recipe?

Yes, canned young jackfruit works perfectly for this recipe. Be sure to drain and rinse the jackfruit before using it to ensure it absorbs the flavors of the sauce better.

How can I make this recipe gluten-free?

To make the jackfruit pot roast gluten-free, ensure that you use gluten-free Worcestershire sauce and vegetable broth. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven or microwave before serving. You can also freeze leftovers for up to 2–3 months, although the texture of the vegetables may change slightly upon reheating.

Jackfruit Pot Roast: A Vegan Twist on a Classic Comfort Dish

Description

Jackfruit Pot Roast is a savory and hearty vegan twist on the classic pot roast, featuring tender jackfruit in a flavorful gravy served with potatoes and carrots. It’s the perfect dish for holidays, family dinners, or anyone seeking a plant-based comfort food option that even meat-eaters will love.

Ingredients

Scale

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 (or vegetable 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
1 pound baby carrots
18 ounces young jackfruit, drained

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Instructions

Preheat the oven to 400°F (200°C).
In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes until softened. Add the garlic and cook for 1 additional minute.
Add the jackfruit and cook for another minute, allowing it to absorb the flavors.
Stir in the red wine, Worcestershire sauce, thyme, rosemary, salt, and pepper. Bring the mixture to a simmer.
In a bowl, whisk together the veggie broth and cornstarch until fully combined. Stir this mixture into the skillet and let it simmer for 5 minutes to thicken.
Place the chopped potatoes and carrots into a baking dish. Pour the jackfruit and gravy mixture over the vegetables.
Cover the dish with foil and bake for 40 minutes or until the vegetables are fork-tender.
For presentation, remove the jackfruit and arrange the vegetables separately, then top with jackfruit and pour any remaining gravy over the top.

Notes

Ensure to check the vegetable doneness after 40 minutes; you may need an additional 10-15 minutes if they are still firm.
For a spicier variation, add cayenne pepper or chili flakes to the gravy.
Store leftovers in an airtight container for up to 3-4 days or freeze for 2-3 months.
If you prefer, substitute red wine with more vegetable broth for a non-alcoholic version.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking, Sautéing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 397 kcal
Sugar: 34g
Sodium: 1096mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 69g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg