Easy Vegan Pot Roast Recipe

Here’s my go-to vegan pot roast recipe, with tender vegetables, hearty mushrooms, and plenty of savory herbs that create a meat-free version of the classic Sunday dinner favorite.

This pot roast has become a regular at our weekly family dinners, and even my non-vegan friends ask for seconds. I like to make a big batch because the leftovers taste even better the next day. Perfect for a cozy work-from-home lunch, wouldn’t you say?

What Kind of Jackfruit Should I Use?

For this vegan pot roast, you’ll want to use young green jackfruit that comes canned in water or brine, not the sweet ripe jackfruit packed in syrup. The young jackfruit has a neutral flavor and a stringy texture that makes it perfect for mimicking meat. When shopping, look for canned jackfruit labeled as “green,” “young,” or “unripe” – you’ll typically find it in Asian grocery stores or in the international aisle of well-stocked supermarkets. Before using, make sure to drain and rinse the jackfruit well to remove any briny taste, then pull apart the pieces with your hands or a fork to create that shredded texture.

Options for Substitutions

This plant-based pot roast is pretty flexible with substitutions. Here’s what you can swap:

• Jackfruit: This is the main meat substitute here, but you can use seitan, soy curls, or even large chunks of portobello mushrooms instead. If using seitan, add it in the last hour of cooking to prevent it from getting too chewy.
• Pomegranate juice: Red wine works great here, or you can use cranberry juice, grape juice, or even a mix of apple juice with 1 tablespoon of balsamic vinegar for that tangy depth.
• Cremini mushrooms: Any mushroom variety works well – try button, portobello, or shiitake mushrooms. You can even mix different types for more interesting textures.
• Fresh herbs: If you don’t have fresh thyme and rosemary, use dried versions instead. The rule of thumb is: use 1/3 teaspoon dried herbs for each sprig of fresh herbs called for.
• Baby potatoes: Regular potatoes cut into chunks work just fine. Just make sure they’re all similar in size for even cooking.
• Vegan Worcestershire sauce: If you can’t find this, mix equal parts soy sauce and apple cider vinegar with a pinch of sugar as a substitute.

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegan pot roast is not preparing the jackfruit correctly – make sure to thoroughly rinse and drain it, then shred it by hand, removing any tough core pieces that could affect the texture of your roast. A common mistake is overcrowding the pot when browning the vegetables, which leads to steaming instead of caramelization – work in batches if needed to get that rich, deep flavor. To prevent your sauce from becoming too thin, avoid stirring too frequently once everything is assembled, as jackfruit can break down and become mushy with excessive handling. For the best flavor development, don’t rush the cooking process – let it simmer slowly for at least 45 minutes, and if the sauce starts to reduce too much, gradually add small amounts of vegetable stock to maintain the perfect consistency.

What to Serve With Vegan Pot Roast?

This hearty vegan pot roast already comes loaded with vegetables, but there are still some tasty sides that can make the meal even more special. A basket of warm, crusty bread is perfect for soaking up all that rich gravy – try sourdough or a rustic country loaf. For extra green vegetables, steamed broccoli or roasted Brussels sprouts make great additions to round out the plate. If you’re feeding a crowd, consider adding a simple green salad dressed with lemon vinaigrette or some homemade dinner rolls for that traditional Sunday dinner feel.

Storage Instructions

Keep Fresh: This vegan pot roast tastes even better the next day! Place it in an airtight container and keep it in the fridge for up to 4 days. The flavors will continue to develop, making each serving more delicious than the last.

Freeze: Good news – this dish freezes really well! Let it cool completely, then transfer to a freezer-safe container. It’ll stay good for up to 3 months. Just remember to leave a little space at the top of your container since liquids expand when frozen.

Warm Up: To enjoy your leftover pot roast, simply heat it gently on the stovetop over medium-low heat, stirring occasionally. If it’s frozen, thaw overnight in the fridge first. You might need to add a splash of vegetable broth if it seems a bit thick after reheating.

Meal Prep: This is perfect for meal prep! Make a big batch on Sunday, portion it out into containers, and you’ll have cozy lunches or dinners ready to go for the week. The jackfruit and vegetables hold their texture well, making it just as good reheated.

Preparation Time	20-30 minutes
Cooking Time	50-60 minutes
Total Time	70-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 15-20 g
• Fat: 15-20 g
• Carbohydrates: 90-100 g

Ingredients

• 1 tablespoon olive oil
• 1 large sweet onion, cut into chunks
• 4 medium cloves of garlic, chopped
• 2 tablespoons concentrated tomato puree
• 1/4 cup pomegranate juice or red wine (60ml)
• 1/4 cup low-sodium soy sauce (60ml)
• 1 tablespoon cornstarch
• 2 teaspoons bouillon (avoid beef or vegetable) mixed with 2 cups water, or use vegetable stock
• 2 tablespoons vegan worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1 pound baby potatoes
• 4 medium carrots, peeled and cut into 1-inch pieces
• 20-30 ounces of canned jackfruit, drained and rinsed (565g)
• 8 ounces of cremini mushrooms, whole or halved (227g)
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary

Step 1: Prepare the Oven and Vegetables

Position one of the racks in the middle of the oven, ensuring there’s enough room for the Dutch oven.

Preheat the oven to 400°F (200°C).

While the oven heats up, cut the onions, garlic, potatoes, and carrots into your desired size.

If the mushrooms are small, you can leave them whole.

Drain and rinse the jackfruit thoroughly, picking through to remove any seeds you find, though it’s okay if you don’t get them all.

Step 2: Sauté Aromatics

Heat your Dutch oven or pot over medium-high heat.

Add olive oil, then sauté the onions until slightly browned.

Add the garlic and tomato paste, stirring as the paste spreads and cooks for 1-2 minutes, releasing its flavors.

Step 3: Deglaze and Prepare Gravy

Pour in the pomegranate juice or red wine, using it to deglaze the pot by scraping up the browned bits from the bottom.

In a small container, mix cornstarch into the soy sauce until smooth.

Add this mixture to the pot along with bouillon, water, Worcestershire sauce, salt, pepper, and oregano.

Stir well, then bring the gravy to a boil.

Reduce the heat and let it simmer for 3-4 minutes, allowing it to thicken slightly.

Step 4: Add Vegetables and Jackfruit

Add the prepared potatoes, carrots, mushrooms, jackfruit, and additional herbs to the pot.

Stir everything to ensure the ingredients are well-coated in the flavorful sauce.

Step 5: Cook the Pot Roast

Cover the dish with the lid and place it in the preheated oven.

Cook for 50-60 minutes, ensuring you stir the mixture halfway through cooking time.

If the pot roast looks like it’s drying out, add a little more water.

The dish is done when the vegetables are fork-tender.

Step 6: Final Touches and Serve

Once cooked, remove the herbal stems from the pot roast.

Taste and adjust the seasoning if necessary.

Your hearty meal is now ready to be enjoyed!

Serve it hot and savor the robust flavors.