Vegan Jackfruit Pot Roast

Christmas in July is the perfect time to bring a little holiday cheer to your summer table! This vegan jackfruit pot roast is a game-changer, offering all the comfort and flavor of a traditional roast without any of the meat. Tender jackfruit, savory herbs, and a rich, hearty gravy come together to create a dish that's sure to impress. Whether you're a long-time vegan or just exploring plant-based options, this recipe will satisfy your cravings and leave you feeling festive. Join me as we dive into this delicious holiday treat—perfect for celebrating Christmas in July!

2 tablespoons of avocado/ grape seed oil

1 small onion, diced into chunks

4 cloves of garlic, minced

2 tablespoons of vegan Worcestershire sauce

1 cup of dry red wine

1 teaspoon of dried thyme

1 teaspoon of dried rosemary

1 teaspoon of fine sea salt

½ teaspoon of black pepper

2 cups of veggie broth

2 tablespoons of cornstarch

1 pound of red potatoes, quartered

1 pound of baby carrots

2 cans of jackfruit (18 ounces) rinsed, drained, squeezed

Preheat oven to 400°. Take a large skillet, heat oil and sauté onions for five minutes. Add garlic and sauté for one minute. Add jackfruit and sauté for one minute. Then add red wine, Worcestershire sauce, thyme, Rosemary, salt, and pepper. Set it to a simmer. Get a small bowl or measuring cup and whisk together the vegetable broth and corn starch until is perfectly mixed. Add mixture to skillet with jack fruit. Bring to a simmer and cook until thickened about five minutes. Pour jackfruit mixture over carrots & potatoes and bake for 40 minutes until veggies are fork tender. Once it is finished, let it cool and enjoy.

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