It's Sunday and as I'm sitting here typing all I can think about is Sunday supper. Growing up we always had a rich, slow roasted, made with love meal. It's a tradition many of us have upheld in our own homes as well. However, when I went vegan I kind of thought those days were over. Let's face it, vegan cooking is pretty quick and easy per meal, so slow cooking is not really something in the cards...or is it? I recently discovered jackfruit and how it is one of the most versatile food items in the plant based world. And wouldn't you know jackfruit makes the most amazing Vegan Pot Roast Recipe!
Yes, you heard me right! I can now enjoy the traditional Sunday roast with this beautiful Vegan Pot Roast! I can't wait to share it with you so...
Let's Get Started!
For this Vegan Pot Roast Recipe you will need a few simple ingredient:
- 1 can of Jackfruit
- 3 large Russet Potatoes, in bite-sized pieces
- 3 Carrots, in bite-sized pieces
- 1 Onion, quartered
- 6 cloves of Garlic, minced
- 2 Tbsp Vegan Butter
- 1/3 c Steak Sauce
- 1/2 c Low Sodium Soy Sauce
- 2 Tbsp Vegan Worcestershire Sauce
- 1 quart Vegetable Broth
- 2 Tbsp Cornstarch
- 1 Tbsp Italian Seasoning
- Salt & Pepper, to taste
- French Fried Onions, to top
To begin preheat your oven to 350 degrees.
Rinse and drain your jack fruit, and place into a resealable plastic bag.
Pour in the low sodium soy sauce and allow the jackfruit to marinate for 30 minutes.
In a large pan you will add the vegan butter.
Place over medium/high heat and allow pan to get hot and the butter to melt.
Place the quartered onion in the pan and allow to brown on both sides, about 2-3 minutes.
Now add the garlic and cook for 1-2 minutes, until you smell is coming from the pan.
Add the marinated jackfruit to the pan and brown for 3-5 minutes.
Now add the steak sauce,
Vegan Worcestershire sauce,
And let simmer for 2-3 minutes.
Combine the cornstarch and vegetable broth and pour into the pan.
Add the italian seasoning, salt, and pepper.
Bring to a boil, drop the heat, and let simmer for 30 minutes.
While the onions and jackfruit are simmering, dice the potatoes and carrots, and place them in a baking dish.
After the 30 minutes simmer pour the onion and jackfruit gravy over the potatoes and carrots.
Cover with foil and bake at 350 for 1 and 1/2 hours.
After 1 and 1/2 hours your vegan pot roast will look like this.
You can totally eat it now, but I like to add one more little ingredients to make it a little Sunday supper special.
Place some french fried onions over your vegan pot roast and place it until the broiler until the top bits get brown and crispy.
And here you have a rich, hearty, and delectable Vegan Pot Roast that is perfect for Sunday supper, a cool autumn evening, or hey any night of the week! I know you and yours are gonna love it so get in the kitchen and give it a try TONIGHT!
And as always...
Happy Reading, Happy Eating, and Healthy Living,
~The Kitchen Wife~
Vegan Pot Roast Recipe
This Vegan Pot Roast Recipe has all the classic ingredients of a traditional pot roast, but with none of the extra fat! You are going to fall in love!
Prep time: 10 MinCook time: 1 H & 30 Minactive time: 30 MinTotal time: 2 H & 10 M
Ingredients
- 1 can of Jackfruit
- 3 large Russet Potatoes, in bite-sized pieces
- 3 Carrots, in bite-sized pieces
- 1 Onion, quartered
- 6 cloves of Garlic, minced
- 2 Tbsp Vegan Butter
- 1/3 c Steak Sauce
- 1/2 c Low Sodium Soy Sauce
- 2 Tbsp Vegan Worcestershire Sauce
- 1 quart Vegetable Broth
- 2 Tbsp Cornstarch
- 1 Tbsp Italian Seasoning
- Salt & Pepper, to taste
- French Fried Onions, to top
Instructions
- Preheat the oven to 350 degrees.
- Drain and rinse the jackfruit and place in a resealable bag. Pour in the low sodium soy sauce and marinate for 30 minutes.
- Place the vegan butter into a pan and place over medium/high heat. Allow the pan to get hot and the butter melt.
- Once the butter is melted add the quartered onions. Brown on both sides, about 2-3 minutes.
- Add the garlic and cook for 1-2 minutes until you smell it coming up from the pan.
- Add the marinated jackfruit and let brown for 2-3 minutes.
- Add the steak sauce and Worcestershire sauce and simmer for 2-3 minutes.
- Combine the cornstarch with the vegetable broth and pour into the pan.
- Add the Italian seasoning, salt, and pepper. Simmer for 30 minutes.
- Place the carrots and potatoes into a baking dish.
- Pour the jackfruit and onion gravy mixture over the carrots and potatoes. Cover and bake for 1 and 1/2 hours in a 350 degree oven.
- Remove from oven, uncover, add the french fried onions, and place under broiler until brown and crispy, 3-5 minutes.
- Serve and Enjoy!
Created using The Recipes Generator
