Vegan Pot Roast (using Jackfruit)
When I say that I am Vegan or Plant Based a lot of people have the misconception that we as Vegans don’t eat and all that we eat is SALADS!
I love salads and I try to have one with each meal but I eat and I eat good!
I am not missing out on anything at all!
I found this recipe online and once you try this delicious pot roast made with Jackfruit which is a meat substitute and you will see that I eat good!
2 tablespoon Vegan butter
1 cup onions
5 cloves garlic
1/3 cup A1 sauce
1&1/2 tablespoon better than bouillon (vegetable)
1 tablespoon Vegan Worcestershire sauce
1 teaspoon red pepper flakes (optional if you like it spicy but I don’t so I leave out this ingredient)
1 teaspoon basil
1 teaspoon thyme
1 teaspoon sea salt
1 teaspoon onion powder
1 can of young jackfruit in water or brine
3 cups water
2 tablespoon cornstarch
5 small red potatoes
2 cups carrots
2 ribs of celery
2 cups of mushroom
Start by melting Vegan butter in skillet and add onions and minced garlic and sautée for about 5 mins.
To the sautéed onions and garlic, add your A-1 sauce, better than boullion sauce,
worcheshire sauce, and mix it in skillet to sauté a few mins more.
Then add to the skillet a can of rinsed and drained Jackfruit, add your seasonings and stir.
Add your cornstarch and water and mix it and let it simmer for about 30 mins.
Then take your caserole dish and add and spread out evenly the red potatoes, carrots, celery, and mushrooms and pour the jackfruit mixture on top.
Then put the caserole in the oven on 350 for 1 and 1/2 hour and that’s it!