This comforting Vegan Pot Roast recipe is easy to assemble with chunky veggies, meaty jackfruit, and a savory blender gravy. Just like the classic, it's brimming with rich, satisfying flavors that'll warm you from the inside out! (Vegan, oil-free, gluten-free option.)
This rustic vegan pot roast is a comforting plant-based twist on the winter classic! Just like the original, this hearty dish is FULL of rich, inviting flavors. Your home will be filled with the most cozy, nostalgic aroma as it roasts!
Best of all, I created this recipe with easy assembly in mind. You'll only have to chop some veggies, shred the jackfruit, and whip up a quick savory gravy in the blender. Then toss it all together in a pot and roast in the oven.
It's a filling meal with warm, complex flavors that'll satisfy your soul. Perfect on chilly nights, holidays, special occasions, and beyond!
Ingredients for Vegan Pot Roast
For this recipe, you'll combine in a large pot or Dutch oven, then roast in the oven:
- Baby potatoes: Also called new potatoes. These have a creamy, tender texture, delicate skins, and are sized great for this dish. But if you can't find them, substitute Yukon gold potatoes, white potatoes, or Russet potatoes instead. You'll just have to dice them into bite-sized chunks before adding to the pot.
- Mushrooms: Most of the time I use cremini mushrooms (also called baby bella). But you can swap in white mushrooms, Portobello, or a combination.
- Carrots
- Jackfruit: I use a 14-ounce can of young jackfruit to mimic the beef in classic pot roasts. You'll rinse and drain it, then slightly shred it with your hands to create a meaty texture.
- Lentils: This adds more plant-based protein and a little "oomph" to the dish. For convenience, I use a 15-ounce can of regular brown lentils. But you can cook your own from scratch if you prefer. You'll need about 1.5 cups cooked lentils.
- Fresh thyme & bay leaf: You can also include a sprig of fresh rosemary if you'd like.
- Savory gravy: This deeply flavorful mixture is so easy to whip up in the blender. You'll need vegetable broth, all-purpose flour (I use gluten-free), tamari (or soy sauce), tomato paste, red wine vinegar, vegan Worcestershire sauce, onion powder, garlic powder, and smoked paprika (or regular paprika). The depth of flavor this blend creates is outstanding!
Customizing
Other vegetables: Swap in pearl onions, celery, sweet peas, sweet potatoes, rutabaga, turnips, parsnips, or anything else that sounds good.
Herbs & seasonings: Stir in other flavors like fresh rosemary, dried parsley, dried oregano, Italian seasoning, mustard powder, nutritional yeast, bouillon cubes, or sage. You could even swap out the red wine vinegar for balsamic vinegar in the gravy, or use cornstarch or arrowroot as a thickener instead of the flour. Classic pot roast often includes brown sugar as well.
Veggie amounts: Change up the ratios as you see fit. In stores near me, baby potatoes are sold in 1.5 pound bags and mushrooms in 8-ounce containers. So that's what I use here for efficiency. However you could easily cut back the potatoes to make room for more mushrooms other other veggies!
Omit jackfruit: Pulled oyster mushrooms can replace the jackfruit if needed. It's a similar "meaty" texture. (Or just omit the jackfruit completely if you prefer.)
Serving
Add salt and black pepper to taste before serving. Then sprinkle your bowl with fresh parsley, thyme, or chives if desired for fresh flavor and colorful accent. This recipe makes about 8 cups which is about 4 extra-large bowls, or you can stretch it to 5-8 smaller/medium servings.
Pairing ideas: Serve it plain or alongside mashed potatoes, cooked rice, or quinoa.
Storing
After it cools, store leftovers in an airtight container in the refrigerator. This dish saves and reheats great! I find it keeps for about 4-5 days in the fridge. Then reheat in a microwave when ready to enjoy.
More Comfort Classics!
For more inspiration, also browse all vegan comfort food recipes or holiday recipes.
Vegan Pot Roast (Easy!)
Ingredients
- 1 1/2 lbs. baby potatoes
- 8 oz. mushrooms
- 2 medium carrots
- 14 oz. can jackfruit
- 15 oz. can lentils
- 3 sprigs fresh thyme
- 1 bay leaf
For the savory gravy:
- 3 cups vegetable broth
- 2 Tbsp. all-purpose flour (gluten-free if needed)
- 2 Tbsp. tamari
- 2 Tbsp. tomato paste
- 1 Tbsp. red wine vinegar
- 2 tsp. vegan Worcestershire sauce
- 1 1/2 Tbsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. smoked paprika
Instructions
- Oven: Preheat your oven to 400°F (204°C).
- Make gravy: Add all gravy ingredients to a blender. Blend for 10-15 seconds until smooth. Set aside.
- Prepare veggies: Cut the baby potatoes in half if they're larger, or leave them whole if they're small. (You're looking for bite-sized chunks.) Then clean the mushrooms and halve them or cut them into thick slices. Chop the carrots into thin, bite-sized sticks. Place all in a large oven-safe pot or Dutch oven. (I use a 6.5 quart Dutch oven which is more than enough space. Just make sure your dish is oven safe with a lid.)
- Prepare jackfruit: Rinse the canned jackfruit well, then drain. Then gently tear it with your hands into chunky "meaty" pieces. Add to the pot.
- Assemble: Rinse and drain the lentils and add to the pot. Then carefully pour the gravy over the top. Gently stir to combine, then place the fresh thyme sprigs and bay leaf on top. Place the lid on the pot.
- Roast: Place in oven on the center rack. Bake for 60-65 minutes or until potatoes and veggies are fork-tender. Remove the thyme sprigs and bay leaf before serving.
- Serve: Add salt and pepper to taste, and garnish with fresh parsley, thyme, chives, etc. if desired.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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J says
Really good. Love eating the leftovers
Kaitlin says
Fantastic to hear! And agree - it's a great leftovers meal.