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vegan pot roast on a white plate
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Oyster Mushroom Jackfruit Pot Roast

The combination of oyster mushrooms and jackfruit gives this Instant Pot Vegan Pot Roast a hearty meaty texture that is sure to bring you comfort!
Course Main Course
Cuisine Vegan
Keyword jackfruit pot roast, vegan pot roast
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
Calories 142kcal
Author Gina Marie

Equipment

  • Ninja Foodi or Instant Pot

Ingredients

Boiling Jackfruit

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

Vegetables

  • 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

Herbs

  • 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

Instructions

Boiling Jackfruit

  • 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.
  • This is great served with Cucumber Chickpea Tomato Salad, Dairy-Free Mac or Cheese, and "Cheesy" Baked Vegan Asparagus. This recipe will keep in the refrigerator for 3 to 4 days. It can be frozen for up to 2 months.

Video

Notes

  1. 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.
  2. OYSTER MUSHROOMS: You could make this with only oyster mushrooms (or even king oyster mushrooms) if you desire. 
  3. VEGAN WORCESTERSHIRE SAUCE: A1 sauce can be substituted for Vegan Worcestershire Sauce. 
  4. 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.

Nutrition

Serving: 2cups | Calories: 142kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 773mg | Potassium: 508mg | Fiber: 4g | Sugar: 10g | Vitamin A: 10888IU | Vitamin C: 11mg | Calcium: 81mg | Iron: 2mg