Vegan Pot Roast (Easy!)
This comforting dish is simple to assemble with chunky veggies, meaty jackfruit, and savory blender gravy. It's brimming with rich, satisfying flavors that'll warm you from the inside out!
Servings: 4 extra-large bowls
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
For gluten-free: Use GF flour (I use Bob's Red Mill), GF tamari, and GF Worcestershire sauce.
Variations: Swap in pearl onions, sweet peas, parsnips, celery, fresh rosemary, balsamic vinegar instead of red wine vinegar, etc.
Yield: Recipe makes about 8 cups. This is about 4 extra-large (2-cup) bowls, or you can stretch it to 5-8 smaller/medium bowls.
Nutrition Per Serving (Estimate)
Calories: 419 kcal | Carbohydrates: 90 g | Protein: 18 g | Fat: 1 g | Saturated Fat: 0.2 g | Polyunsaturated Fat: 0.5 g | Monounsaturated Fat: 0.1 g | Potassium: 1652 mg | Fiber: 16 g | Sugar: 9 g | Vitamin A: 5769 IU | Vitamin C: 43 mg | Calcium: 121 mg | Iron: 7 mg
