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–+ servings

Jackfruit Pot Roast

Catherine BarclayCatherine Barclay
Here I've converted the traditional beef pot roast into a melt in your mouth jackfruit delight. This dish is colourful, moist, and full of flavour.
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Course Main Course
Cuisine American
Servings 6 people

Ingredients
  

Marinade

  • 2 cans jackfruit in water
  • 1 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 1 ½ tsp vegan wochestershire sauce
  • 1 tbsp liquid aminos
  • 1 ½ tsp dijon mustard
  • 1 tbsp whole grain mustard

for the potroast

  • marinated jackfruit
  • 1 brown onion, diced
  • 5 garlic cloves, minced
  • 5 carrots, sliced into 1/4 lengthways
  • 4 potatoes
  • 4 kumara (sweet potato)
  • ¼ pumpkin
  • 3 cups vegetable stock
  • 2 tbsps cornflour (cornstach)
  • 2 sprigs rosemary and thyme (or 1 tsp each if using dried herbs)

Instructions
 

  • Preheat oven to 180°C (350°F)
  • Add the jackfruit and the marinade ingredients into a large snaplock bag or sealed container and shake to mix. Set aside while you prep the other vegetables.
  • Cut the potato, kumara and pumpkin into small bite-size pieces (2.5cm).
  • In a dutch oven, saute the onion and garlic with a little water or veg stock.
  • Place in all other vegetables, then make a hole in the middle and add the marinated jackfruit.
  • Mix the cornflour with a 1/4 cup of cold water, then pour this and the vegetable stock over the vegetables and jackfruit.
  • Add the herbs.
  • Bring to a boil on the stovetop, then cover and place in the oven and bake for 40 mins (remove lid for the last 5 mins to brown.)
  • Serve with steamed green vegetables.
Keyword jackfruit, plantbased, pot roast, vegan, wfpb
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