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Plate of vegan pot roast with potatoes, carrots, mushrooms and onions.
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5 from 1 vote

Vegan pot roast (seitan mushrooms and jackfruit)

Delicious vegan pot roast. Made with potatoes, seitan, jackfruit, onions and mushrooms. In a rich, savory sauce with wine, soy sauce and vegetable broth. This will satisfy both meat eaters and vegans alike.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American, United kingdom
Servings: 8
Calories: 242kcal
Author: Maria

Ingredients

For the basting liquid

  • 4 cloves garlic minced
  • ¼ cup dry red wine or a stout beer or pomegranate juice
  • 1 vegan beef flavored bouillon cube
  • cups water or vegetable broth if you don't have the vegan beef bouillon cube
  • 1 tablespoon tomato paste or ketchup
  • 4 tablespoons soy sauce
  • 1 teaspoon liquid smoke or smoked paprika
  • ¼ teaspoon salt
  • ¼ cup olive oil
  • 2 tablespoons vegan worcestershire sauce
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 2 teaspoons corn starch

Instructions

Prepare the seitan

Prepare the vegetables

  • Pre-heat the oven to 400 degrees (if roasting)
  • Chop up and prepare all of your vegetables.
    1 batch of seitan, 20 ounce can of young green jackfruit, 1 onion, 4 carrots, 4 cups red skin potatoes, 8 ounces mushrooms

Mix the basting liquid

  • Mix together all of the ingredients for the basting liquid in a separate small bowl. Pour the liquid over the pot roast. Stir well to make sure everything is coated. Cover the dutch oven or casserole dish with a lid or tin foil.
    4 cloves garlic, ¼ cup dry red wine, 1¾ cups water, 1 vegan beef flavored bouillon cube, 1 tablespoon tomato paste, 4 tablespoons soy sauce, 1 teaspoon liquid smoke, ¼ cup olive oil, 2 tablespoons vegan worcestershire sauce, 1 teaspoon thyme, 1 teaspoon oregano, 2 teaspoons corn starch

to roast in the oven

  • In a large dutch oven, or casserole dish add all of the casserole vegetables plus the seitan and jackfruit. Cut up the jackfruit and seitan however you'd like. I find keeping the jackfuit in larger pieces prevents it from shredding too much.
  • Bake for 45-60 minutes, or until all of the vegetables are cooked through. Halfway through cooking, uncover the lid and stir everything around again and add the cover back on. The last 10 minutes of baking, take the lid off to let the seitan crisp up a little on the bottom.

Instant pot instructions

  • Set your instant pot to sauteé mode and add a teaspoon of oil. Sauté the onions and mushrooms until golden brown.
  • Add in the rest of the ingredients, including the basting liquid. Stir all the ingredients to make sure everything has been covered by the basting liquid.
  • Turn off sauté mode. Cover and seal the lid. Cook on high pressure for 15 minutes. Let it natural release for 10 minutes then quick release.

Slow cooker instructions

  • Add all of the ingredients to a slow cooker. Stir everything well to make sure everything has been covered by the basting liquid. Cook on low heat for 8 hours for the richest flavor. If you're short on time, cook on high for 4-5 hours, or until all the vegetalbes are cooked through.

Video

Notes

You can also use rehydrated soy curls or portobello mushrooms as the meat alternative to this dish. A mix of different mushrooms also tastes amazing.
This lasts about 5 days in an airtight container in the fridge. 

Nutrition

Calories: 242kcal | Carbohydrates: 39g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 623mg | Potassium: 671mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5149IU | Vitamin C: 20mg | Calcium: 70mg | Iron: 2mg