The Kitchen Wife: Vegan Pot Roast Recipe (2024)

• 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 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.

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!