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The combination of oyster mushrooms and jackfruit gives this Vegan Pot Roast a hearty meaty texture that is sure to bring you comfort!
Ninja Foodi Electric Pressure Cooker
For this recipe, I’m using one of my favorite appliances (next to my Vitamix Blender), my Ninja Foodi Cooker! It’s an electric pressure cooker (Instant Pot), air fryer, slow cooker, oven, stovetop, steamer, and dehydrator all in one!
If you have the brand name electric pressure cooker, Instant Pot, or some other brand, times may vary slightly by a few minutes so adjust as needed. There are also instructions below in the recipe card, for making this on a stovetop, slow cooker, or in an oven.
What to Eat With Oyster Mushroom Jackfruit Pot Roast
- Cucumber Chickpea Tomato Salad
- Dairy-Free Mac and Cheese
- “Cheesy” Baked Vegan Asparagus
- Vegan Cauliflower Mash from Jessica in the Kitchen
How to Make Vegan Pot Roast?
*Please read detailed and printable recipe card below for full ingredients and instructions.
Prep Jackfruit and Saute Vegetables
- Begin by boiling your canned jackfruit to remove the brine taste. Next saute onions, jackfruit, oyster mushroom, and seasonings in your Ninja Foodi or Instant Pot (Photos 1 & 2)
- Next, mix corn starch with broth. Add cornstarch slurry and tomato paste to the pot along with your sauted jackfruit and oyster mushrooms. (Photos 3 & 4)
Pressure Cook Your Pot Roast
- Add the rest of your vegetables and herb to the pot and pressure cook on high for 15 minutes.(Photos 1 & 2)
- Allow a natural release for 15 minutes and serve garnished with fresh parsley. (Photos 3 & 4)
Substitution, Cook, & Storage Tips
- Most canned jackfruit comes in brine so tho optional, I highly recommend you boil the brine out so that your jackfruit can have a more neutral taste and take on the seasonings of your pot roast better.
- If you don’t have access to oyster mushrooms, just use two cans of jackfruit.
- If you don’t like jackfruit, you can just use oyster mushrooms.
- Vegetables like potatoes, celery, carrots, can be swapped out for any vegetable you prefer.
- This recipe will keep in the refrigerator for 3 to 4 days. It can be frozen for up to 2 months.
How Does This Recipe Help With Vegan Weight Gain?
Thanks to the red potatoes, this recipe has 26 grams of “curvy carbohydrates.” It’s a great plant based recipe to to eat on a regular basis.
How Does This Recipe Help With Vegan Weight Loss?
You can make this recipe apart of your vegan weight loss plan by:
- lowering the portions per serving
- swamping out white potatoes for sweet potatoes, butternut squash, or cauliflower
What People Are Saying About This Recipe
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Oyster Mushroom Jackfruit Pot Roast
- 18 ounce canned jackfruit (in brine) note 1
- 6-8 cups spring or filtered water enough for boiling
Vegan Pot Roast
- 1 tablespoon olive oil
- 1 small yellow onion (or ½ large onion), diced into 1-inch chunks quartered
- 3 cloves garlic, minced
- 1 package oyster mushrooms (approximately 1 lb) note 2
- 1 teaspoon sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoon Vegan Worcestershire Sauce note 3
- 2 ½ cups homemade vegan "bone" broth (or you can use store bought)
- 3 tablespoons cornstarch
- 1 tablespoon tomato paste
- 2 cups carrots, roughly chopped note 4
- 3 ribs celery, roughly chopped note 4
- 8 -9 small red potatoes, quartered note 4
- 10 ounce Baby Bella mushrooms, halved note 4
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary or fresh rosemary stem
- 1 dried bay leaves
- fresh parsley for garnish optional
- This step is OPTIONAL however I highly recommend you do it to avoid the brine taste in your vegan pot roast. You can do this ahead of time, in batches, so that you will already have neutral-tasting jackfruit ready and prepared.
- Add water to a large pot and bring to a boil. Rinse and drain your jackfruit and then add them to the pot of boiling water. Boil for an hour.
- Drain jackfruit from the water. If the brine taste is still in there. Boil in a new pot of water for 30 more minutes. (It should be gone or lessen drastically after the first hour of boiling). Allow jackfruit to cool for 10 minutes and dry with a paper towel absorbing as much excess water as possible.
Vegan Pot Roast
- In your Ninja Foodi or Instant Pot, turn on the sauté function to medium heat. Add olive oil, onions, garlic, dried jackfruit, and cleaned oyster mushrooms. Sauté for 2 to 3 minutes to soften vegetables.
- Next, add sea salt, onion powder, garlic powder, black pepper, and Vegan Worcestershire Sauce to your pot and sauté with the vegetables for 5 minutes fully coating the mushrooms, jackfruit, and onions.
- Next, take your vegan vegetable broth and mix it in with cornstarch. Pour broth and cornstarch mixture into your pot and add your tomato paste. Mix together. Then you will add your carrots, celery, mushrooms, baby red potatoes, basil, thyme, and oregano. Mix herbs together with vegetables and then add bay leaves and rosemary stem on top.
- Place the lid on the Ninja Foodi (or Instant Pot) and seal it (make sure the nob is set to seal). With the Ninja Foodi, press the Pressure button and it should automatically be set on high. If not, set your pressure to high and set the time for 15 minutes. Press the start button and the pressure should take anywhere between 8 to 10 minutes (give or take).
- Once it's done, leave the pressure to release naturally for 10 minutes. Once 10 minutes elapsed, turn the nob to vent and release the remaining pressure. Remove the lid, scoop out the bay leaves and rosemary stick and discard. Serve and garnish with fresh parsley.
- JACKFRUIT: Use jackfruit in brine NOT syrup. If you want you can skip boiling the jackfruit to save time if you don’t mind the brine taste. You could also double up on jackfruit using 2 cans instead of one to make it more “meaty.” If you can find jackfruit in plain water, you won’t have to worry about the brine taste.
- OYSTER MUSHROOMS: You could make this with only oyster mushrooms (or even king oyster mushrooms) if you desire.
- VEGAN WORCESTERSHIRE SAUCE: A1 sauce can be substituted for Vegan Worcestershire Sauce.
- VEGETABLES: Use whatever vegetables you like. If you don’t like celery and prefer broccoli instead, you are free to do so. It doesn’t necessarily have to be the vegetables listed in this recipe.
STOVETOP INSTRUCTIONS Follow the instructions above, but use a large soup pan and simmer on medium-low until the potatoes are fork-tender. SLOW COOKER INSTRUCTIONS In a slow cooker, simply add all your ingredients to your CrockPot (make sure you mix your cornstarch with your broth first before pouring it in your slow cooker). Slow Cook approximately on high for 3 to 4 hours or slow for 6 to 8 hours until potatoes are fork-tender (give or take). OVEN INSTRUCTIONS Add olive oil, onions, garlic, dried jackfruit, and oyster mushrooms to a large pan or Dutch oven. Sauté for 2 to 3 minutes to soften vegetables. Next, add sea salt, onion powder, garlic powder, black powder, and Vegan Worcestershire Sauce to your pot and sauté with the vegetables for 5 minutes fully coating the mushrooms, jackfruit, and onions. Next, take your vegan vegetable broth and mix it in with cornstarch. Pour broth and cornstarch mixture into your pot and add your tomato paste. Mix together. Then you will add your carrots, celery, mushrooms, baby red potatoes, basil, thyme, and oregano. Mix herbs together with vegetables. If using a Dutch oven, place bay leaves and rosemary on top, cover with aluminum foil, and bake covered on 350°F for about 1½-2 hours or until the potatoes are soft. If not using a Dutch oven, pour into a baking dish, place bay leaves and rosemary on top and cover with aluminum foil. Bake covered on 350°F for about 1½-2 hours or until the potatoes are soft.
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