This vegan pot roast with jackfruit is good for you comfort food that is hearty, filling, meaty but entirely meatless of course. Really easy to throw together even last minute and brimming with savory flavor throughout. A new favorite to add to your weekly recipe rotation.
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.