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Plate of vegan pot roast with potatoes, carrots, mushrooms and onions.

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.
5 from 1 vote
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Course: Main Course
Cuisine: American, United kingdom
Keyword: seitan, vegan pot roast
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
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

Nutrition Facts
Vegan pot roast (seitan mushrooms and jackfruit)
Amount per Serving
Calories
242
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
623
mg
27
%
Potassium
 
671
mg
19
%
Carbohydrates
 
39
g
13
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
14
g
28
%
Vitamin A
 
5149
IU
103
%
Vitamin C
 
20
mg
24
%
Calcium
 
70
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.