Jackfruit Pot Roast

Jackfruit is another food that not only had I never tried in my pre-vegan days, but I had also never even heard of it! Boy, was I missing out! It’s definitely one of my top 3 favorite meat substitutes. It’s great on a bun, in tacos, on a pizza… and as Jackfruit Pot Roast, of course!

Jackfruit is a huge tropical plant that can be eaten raw, or cooked. Cooked, it has a similar texture to shredded meat and soaks up flavor like no other, which makes it a great substitute. On top of that, it has quite the impressive nutritional profile. What more could you ask for?

To begin this recipe,

you want to be sure you have diced your onion, minced the garlic, and drained and rinsed the canned jackfruit, as well as cut the celery and and potato. Preheat the oven to 375ºF.

Then, heat the oil over medium-high heat and sautee the onion for about 5 minutes. Add in the minced garlic and continue to sautee for another 2-3 minutes, stirring so the garlic doesn’t burn. Now, pour in the rinsed jackfruit and the soy and dales sauce, liquid smoke, Mrs. Dash chicken seasoning (don’t worry! it’s 100% vegan!), cumin, thyme, oregano, parsley, and salt and mix together. Continue to cook over medium-high heat for 10 more minutes to let that jackfruit really soak up all that flavor!

In a medium mixing bowl, add the water, Vegetable Better Than Bullion paste, and corn starch and mix until well combined. You could alternately use the No Beef Better Than Bullion, if you’d like more of a beefy flavor. I just like the vegetable version better myself, and it is more versatile and taste delicious, so it’s what I prefer to use. Set aside.

Then, in a 9×13 baking pan, add your chopped potatoes, celery, and baby carrots. Pour your sauteed jackfruit in and mix it all up. Pour in the water mixture, cover with aluminum foil, and bake for 90 minutes, or until the potatoes are fully cooked. Plate and ENJOY!

Jackfruit Pot Roast

Prep time : 10 minutes
Cook time 1 hour 45 minutes
Servings: 4-6

  • 2 tbsp olive oil
  • 1 large onion- diced
  • 4 medium garlic cloves – minced
  • 2 14 oz cans of young Jackfruit – drained and rinsed
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tbsp dales sauce
  • 1/2 tsp liquid smoke
  • 1 tbsp Mrs. Dash Chicken Seasoning
  • 1/2 tsp cumin powder
  • 1/2 tsp dried thyme
  • 1 tsp oregano
  • 1/2 tsp parsley
  • 1/4 tsp sea saltt
  • 4 1/2 cups water
  • 1/2 tbsp Vegetable (or No Beef) Better Than Bullion paste
  • 1/4 cup cornstarch
  • 4 cut red potatoes (quartered)
  • 1 1/2 cups baby carrots
  • 1 1/2 cup celery – sliced
  1. Preheat oven to 375ºF
  2. Heat oil over medium-high heat and sautee onions for 5 minutes, or until translucent.
  3. Add the minced garlic to the pan and continue to sautee for 2-3 minutes
  4. Pour in the jackfruit, soy sauce, dales sauce, liquid smoke, Mrs. Dash chicken seasoning, cumin, thyme, oregano, parsley, and salt and mix well. Continue to cook for 10 minutes.
  5. While the jackfruit is cooking with the seasonings, add the water, Better Than Bullion paste, and corn starch to a mixing bowl and set aside.
  6. In a 9×13 baking pan, add the chopped potatoes, baby carrots, and sliced celery.
  7. Add the cooked jackfruit to the baking pan with the vegetables and mix everything around.
  8. Pour the water, Better Than Bullion paste, and cornstarch mixture into the pan, cover, and bake for about 90 minutes.




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