Vegan Pot Roast (Easy Recipe)
About this recipe
This Vegan Pot Roast is a hearty, plant-based twist on a classic comfort dish. With jackfruit as the star ingredient, it mimics the texture of meat while being entirely vegan-friendly. The combination of savory sauces and spices brings a depth of flavor that makes this dish satisfying for everyone, not just those on a plant-based diet.
In just under two hours, you can create a warm, filling meal that's perfect for family dinners or a cozy night in. The use of fresh vegetables like carrots, potatoes, and mushrooms adds both nutrition and a pop of color to the dish.
Ingredient notes
- Use young jackfruit in water or brine for the best texture.
- Adjust the red pepper flakes if serving to kids.
Tips from Fly Vegan's video
- Sauté the onions and garlic for about 5 minutes to build a flavorful base before adding other ingredients.
- Let the jackfruit mixture simmer for about 30 minutes to allow the flavors to meld together before baking.
No life story here — the video and the recipe are the whole point. All credit to Fly Vegan: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Add vegan butter to a pan.
- 2
Add onions and garlic, and sauté for about 5 minutes.
- 3
Add A1 sauce, better than bouillon, and Worcestershire sauce, then mix.
- 4
Add rinsed and drained jackfruit, along with the seasoning, and stir.
- 5
Mix cornstarch with water, pour it in, and let it simmer for about 30 minutes.
- 6
In a casserole dish, add red potatoes, carrots, celery, and mushrooms, spreading them out evenly.
- 7
Add the jackfruit mixture on top of the vegetables.
- 8
Bake in the oven at 350°F for 1.5 hours.
Heads up — we had to guess a little:
- Adjusted red pepper flakes quantity based on the note about kids.
Credit where it's due: this recipe was transcribed from Fly Vegan's original video on YouTube. Follow them there — it's their dish.
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