Vegan French Onion Pot Roast
Pot roast used to be my favorite meal for my mom to make, when we’d come for a visit. I miss the vibe of a pot roast and potato meal, so I’m recreating that meal for you. I’m also doing a variation of pot roast that I saw someone do, and it really inspired me. This will incorporate French onion soup, which should add a further dimension to the jackfruit pot roast flavors. I hope you enjoy this vegan version!
Equipment
- 1 Large Pot
- 1 Large Pan
Ingredients
- 14 oz Jackfruit
- 2 tbsp Olive Oil
- 2 Red Onions
- 1 cup Vegetable Broth
- 2 tbsp Vegan Worchester Sauce
- 2 tbsp Red Wine Vinegar
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Thyme
- 1 tsp Oregano
- 1 tbsp Tomato Paste
- ¼ tsp Rosemary
- 2 Garlic
Instructions
- Make the garlic smashed potatoes, see my recipe for this.
- Thinly slice the red onion. Saute in a pan over medium. Continue to saute until the onions begin to caramelize and turn slightly brown.2 Red Onions, 2 tbsp Olive Oil
- While the onions are caramelizing, mix together the vegetable broth, vegan Worcestershire sauce, red wine vinegar, salt, pepper, thyme, and oregano. Set this mixture aside.1 cup Vegetable Broth, 2 tbsp Vegan Worchester Sauce, 2 tbsp Red Wine Vinegar, 1 tsp Salt, 1 tsp Black Pepper, 1 tsp Thyme, 1 tsp Oregano, ¼ tsp Rosemary, 1 tbsp Tomato Paste
- Once the onions have caramelized, add the shredded jackfruit to the pan and cook until the jackfruit has softened.14 oz Jackfruit
- Add garlic to the jackfruit and onion mixture and saute for another 3-4 minutes.2 Garlic
- Add the liquid mixture to the pan and simmer for 10-12 minutes.
- Serve beside or on top of garlic mashed potatoes.