Vegan Pot Roast
This post may contain affiliate links. Read our disclosure policy.
This vegan pot roast with jackfruit is good for you comfort food that is hearty, filling, meaty but entirely meatless of course. Baby potatoes are tossed together with melt in your mouth tender jackfruit pieces, carrots, tons of garlic, rosemary and spices.
Vegan Pot Roast
A really easy roasted veggies recipe to throw together any day of the week, brimming with super delicious savory flavor throughout. A new favorite to add to your weekly recipe rotation or serve as a kind Easter centerpiece meal alongside a fresh garden salad.
The Potatoes
If available use gold baby potatoes halved through the center to expose their flesh and get delicious golden bits throughout the roasting process. Regular gold potatoes scrubbed well and diced into one inch pieces will also work, so would any waxy potatoes that hold their shape throughout the long cooking process. Fingerlings or a creamer potato medley in the sprig can be really lovely too.
About the Jackfruit
The jackfruit pieces must be green unripe canned in brine or water (not syrup), this is very important! Do not use ripe jackfruit pieces (fresh or frozen), those are sweet and pungent and not suitable for this recipe. The green jackfruit has a meaty texture and no flavor to speak of, so therefor acts like a natural sponge to soak up all the savory flavors of the roast. For best results and the most tender texture and flavor, make sure to boil the jackfruit for 10 minutes before roasting. Toss with a splash of tamari for a deep layer of umami flavor throughout.
Recipe + Ingredient Tips
- Carrots – I like using skinnier carrots rather than thicker as they cook faster and get softer. You can use a mixture of colorful heirloom carrots scrubbed and rinsed well, no need to peel them unless you want to.
- 11 Garlic Cloves – What’s a pot roast without garlic right?! Why 11 cloves? I just love that number and it’s better than 10 ha! Lightly smash the cloves but keep them in their paper to prevent any burning. I happen to love the way they get all jammy without the paper but it’s an acquired taste so consider your preference and who you will share the dish with.
- Herbs – I use both rosemary and sage because I love both but you don’t have to. You can do just plain rosemary and bay or throw in a few sprigs of thyme.
- Spices – A simple combination of onion powder, smoked or sweet paprika and nutritional yeast. Just to give a little extra umami and savory boost to the dish.
- The Roasting Dish – Try using a large and shallow dish where you can spread the veggie mixture in one layer for faster cooking and nice browning. I used my large 15 inch long cast iron gratin pan and everything was perfectly cooked in one hour.
- Should I cover the potatoes during roasting? – Technically you don’t have to but I did so for the first half of the cooking time. I also added some water to the bottom of the pan (you can add dry white wine) to create steam and help the potatoes get soft in the center without drying out. Then I removed the cover to get everything to crisp up nicely around the edges. If cooking uncovered the entire time make sure to check and give them a toss every 20 minutes or so to prevent burning.
Serving Suggestions
- Avocado Tomato Salad
- Vegan Caesar Salad with bruschetta croutons
- Healthy Creamed Spinach
- Vegan Chicken Cutlets
- Crispy Fried Mushrooms
- Grilled Corn Tomato Avocado Salad
- Balsamic Tomatoes
- Pickled Red Onion
- Best Roasted Broccoli.
how to make a vegan pot roast
Vegan Pot Roast
Ingredients
- 2 x 14 oz cans jackfruit green unripe
- 1.5 lb baby potatoes halved
- 3 carrots sliced into 1 inch pieces
- 11 garlic cloves (in paper, lightly smashed)
- 3 sprigs rosemary (leaves only)
- 8 sage leaves (optional)
- 2 bay leaves
- 2 Tbsp tamari
- 3 tsp onion powder
- 2.5 tsp smoked paprika
- 1 tsp red chili flakes
- 1 Tbsp nutritional yeast optional
- 1 pinch sea salt + black pepper to taste
- 3/4 cup water (dry white wine or low sodium veggie stock)
- 4 tbsp olive oil (omit for WFPB & Plantricious diets)
Instructions
- Preheat your oven to 400”F.
- Drain and rinse the jackfruit pieces. Discard any tough seeds if you find any and add all the pieces to a saucepan. Cover with water and boil for 10 minutes. Drain well. Transfer to a bowl and toss with the tamari.2 x 14 oz cans jackfruit, 2 Tbsp tamari
- Scrub and rinse the potatoes, half any baby potatoes or cut into 1 inch pieces if using regular gold potatoes. Rinse well and pat dry on a tea towel.1.5 lb baby potatoes
- Scrub the carrots and slice into 1 inch pieces.3 carrots
- To the bowl with the jackfruit pieces add the carrots, potatoes, garlic, rosemary, sage and bay leaves. Drizzle with the olive oil and sprinkle with the onion powder, paprika, chili flakes, nutritional yeast and a good pinch of salt and pepper.2 x 14 oz cans jackfruit, 1.5 lb baby potatoes, 3 carrots, 11 garlic cloves, 3 sprigs rosemary, 8 sage leaves, 2 bay leaves, 3 tsp onion powder, 2.5 tsp smoked paprika, 1 tsp red chili flakes, 1 Tbsp nutritional yeast, 1 pinch sea salt + black pepper, 4 tbsp olive oil
- Transfer the seasoned veggies to your largest shallow roasting dish in one layer. Cover with tint foil but make sure it doesn't touch the food. Roast @400”F for 35 minutes, remove cover, give the veggies a toss and cook another 15 minutes uncovered.
- Carefully pour in the water or wine, this will create a nice burst of steam that will make the potatoes extra fluffy and buttery. Continue roasting uncovered for another 15 minutes or so until potatoes are cooked through and golden. (If desired for extra crispy edges you can lightly spray the top of the veggies with olive oil at this point). Serve hot garnished with fresh herbs like dill, parsley or chives.3/4 cup water
WFPB + Plantricious
- Omit all oil to make the recipe WFPB compliant.
Notes
- The Jackfruit - must be green unripe canned in brine or water (not syrup). Do not use ripe jackfruit or frozen pieces that are ripe as those are sweet and pungent. The green jackfruit has a meaty texture and no flavor to speak of, so therefor acts like a natural sponge to soak up all the savory flavors of the roast. For best results and the most tender texture and flavor, make sure to boil the jackfruit pieces for 10 minutes before roasting. Toss with a splash of tamari for a deep layer of umami flavor throughout.
- The Roasting Dish - Try using a large and shallow dish where you can spread the veggie mixture in one layer for faster cooking and nice browning. I used my large 15 inch long cast iron gratin pan and everything was perfectly cooked in one hour, any large rimmed roasting pan should work just fine.
Absolutely delicious! Family approved! I had leftover frozen jackfruit and this was the perfect recipe to use it all up! A nice savory flavor with just a bit of sweetness. I added some porcini powder too for a very robust flavor. Easy to prep after a busy day.