I created my Jackfruit Pot Roast by pairing oyster mushrooms with shredded jackfruit to produce a hearty meaty texture and a richly layered savory profile.

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I didn’t plan to create a Jackfruit Pot Roast when I grabbed a can of jackfruit and a box of oyster mushrooms, but here we are. I wanted something that pulls apart like meat without pretending to be meat, and the oyster mushrooms add a chewy, almost steak like bite while the jackfruit soaks up deep, savory juices.

This is more than another Vegan Oyster Mushroom dish, it’s the kind of recipe that makes you rethink what a roast can be. I won’t say it’s perfect but it surprises you, keeps you coming back and makes dinner worth telling friends about.

Ingredients

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Jackfruit: Meaty, fibrous texture, low fat, good fiber, mimics pulled meat, mild, absorbs flavors.
Oyster mushrooms: Tender, savory, umami rich, some protein, low calories, adds chewy, earthy notes.
Onion: Sweet when caramelized, adds body, natural sugars, helps build the stew base.
Garlic: Pungent, spicy bite, small calories, boosts savory depth, dont overcook or it bitter.
Tomato paste: Concentrated sweetness and acidity, deepens color, adds umami and rich tomato backbone.
Soy sauce or tamari: Salty, umami boost, adds savory depth, little sweetness, helps with braise seasoning.
Red wine or broth: Wine adds acidity and complexity, broth gives body, both deepen the sauce.
Smoked paprika, thyme, rosemary: Smoky, warm paprika, thyme and rosemary add woodsy notes, small antioxidant boost.

Ingredient Quantities

2 (20 oz) cans young green jackfruit, packed in water

10 to 12 oz oyster mushrooms

2 tablespoons olive oil

2 tablespoons vegan butter or extra olive oil

1 large yellow onion

3 garlic cloves

2 large carrots

2 celery stalks

2 tablespoons tomato paste

1/4 cup soy sauce or tamari

1/2 cup dry red wine or extra vegetable broth

2 to 3 cups vegetable broth

1 tablespoon balsamic vinegar

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

1/2 to 1 teaspoon liquid smoke optional

2 tablespoons all purpose flour or 1 tablespoon cornstarch

Salt and black pepper to taste, about 1 to 1 1/2 teaspoons salt

3 small potatoes such as Yukon gold or russet optional

1 tablespoon vegan Worcestershire sauce or coconut aminos optional

Fresh parsley for garnish

How to Make this

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1. Prep everything first: drain and rinse the 2 (20 oz) cans young green jackfruit, pull out any tough cores or seeds and shred the pieces with your fingers or two forks so they look pulled; tear the 10 to 12 oz oyster mushrooms into bite size strips; peel and chop 1 large yellow onion, mince 3 garlic cloves, slice 2 large carrots and 2 celery stalks, and if using, cut 3 small potatoes into chunks. Measure out the spices and liquids so you’re not scrambling.

2. Heat a large heavy pot or Dutch oven over medium high and add 2 tablespoons olive oil and 2 tablespoons vegan butter. When the fat is hot, add the oysters mushrooms and give them space so they brown, don’t steam. Let them get color, about 4 to 6 minutes, then remove and set aside.

3. In the same pot add a touch more oil if needed and add the chopped onion, carrots and celery. Saute until the onion is soft and edges brown, 6 to 8 minutes, then stir in the minced garlic and 2 tablespoons tomato paste and cook 1 to 2 minutes more to caramelize the paste, that deepens the flavor.

4. Add the shredded jackfruit to the pot, toss with the veg and let it brown a little, pressing it into the pan so it picks up flavor. Stir in 1/4 cup soy sauce or tamari, 1 tablespoon vegan Worcestershire sauce or coconut aminos if using, and splash in 1/2 cup dry red wine or an equal amount extra vegetable broth to deglaze the bottom, scraping up those browned bits.

5. Return the browned oyster mushrooms to the pot then add 2 to 3 cups vegetable broth until the mixture is nearly covered, plus 1 tablespoon balsamic vinegar, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 2 bay leaves and 1/2 to 1 teaspoon liquid smoke if you want more smokiness. Season with about 1 to 1 1/2 teaspoons salt and black pepper to taste.

6. If you added potatoes, nestle them in now. Bring to a gentle boil, then lower the heat to a simmer, partially cover and cook until the potatoes and jackfruit are tender and the flavors meld, about 25 to 35 minutes. Taste and adjust seasoning as it cooks, you may want a splash more soy or balsamic.

7. Thicken the braise: either sprinkle 2 tablespoons all purpose flour over the pot and stir well, cooking 2 minutes to remove raw flour taste while adding a bit more broth if it’s too thick, or whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir that slurry in and simmer until the gravy thickens. Keep stirring so it’s smooth and not lumpy.

8. Finish by stirring in a little extra vegan butter for shine and richness, remove the bay leaves, and check final seasoning. If the sauce tastes flat add a tiny splash more balsamic or soy to brighten it up.

9. Serve the pot roast spooned over mashed potatoes or with crusty bread, sprinkle chopped fresh parsley on top. Leftovers get better after a day, reheat gently and add a splash of broth if the sauce tightens.

Equipment Needed

1. Large heavy pot or Dutch oven (6 qt or bigger)
2. Cutting board
3. Chef’s knife
4. Can opener and colander/strainer
5. Two forks for shredding (or use your hands)
6. Wooden spoon or heatproof spatula
7. Measuring cups and spoons
8. Small bowl and whisk (for cornstarch slurry)
9. Vegetable peeler (for potatoes)

FAQ

How do I prep the canned jackfruit so it actually tastes like roast?

Drain and rinse the cans, pull apart the pieces with your fingers or two forks, and trim out any hard core bits or seeds. Sear the shredded jackfruit in a hot pan with a little oil and soy sauce until browned, that adds texture and flavor, don't skip it.

Do I need to cook the oyster mushrooms before adding them to the pot?

Yes, it's best to tear them into large pieces and sauté briefly in olive oil or butter until they start to brown, this helps them keep a meaty bite and prevents them from turning into mush when braising.

How long do I braise everything and how do I thicken the gravy?

Simmer the pot roast, partly covered, about 25 to 35 minutes until carrots and potatoes are tender and flavors meld. For thickness, either whisk 2 tablespoons flour into the fat to make a roux before adding liquid, or mix 1 tablespoon cornstarch with cold water and stir in at the end, simmer a few minutes till glossy.

Can I make this gluten free or swap the soy sauce?

Yep, use tamari labeled gluten free or coconut aminos instead of soy sauce, and use cornstarch instead of flour for thickening. Also pick a gluten free Worcestershire if using that optional ingredient.

Can I add potatoes or cook this in a slow cooker or Instant Pot?

Small Yukon or russet potatoes cut into chunks work great, add them early so they get tender. For slow cooker, brown ingredients first then cook 3 to 4 hours on high or 6 to 8 hours on low; Instant Pot use sauté then high pressure about 8 minutes and quick release, check potatoes and adjust time.

How do I store leftovers and reheat without losing texture?

Keep in an airtight container in the fridge 3 to 4 days or freeze up to 3 months. Reheat gently on the stove with a splash of broth to loosen the sauce, mushroom texture holds up better this way, microwave works but can make them a bit soggy.

Oyster Mushroom Jackfruit Pot Roast Recipe Substitutions and Variations

Jackfruit (2 cans young green)
- Shredded king oyster mushrooms, meaty texture that mimics pulled jackfruit
- Hearts of palm, shredded, milder but pulls apart nice
- Firm tofu, torn and pan fried, adds protein and chew
- Seitan, shredded, if you want a really meatlike bite
Oyster mushrooms (10 to 12 oz)
- King trumpet mushrooms, shredded, holds up well to braising
- Cremini or baby bella, quartered, easy and common swap
- Shiitake, stems removed, more umami and slightly chewier
Dry red wine (1/2 cup)
- Extra vegetable broth, keeps it alcohol free and mild
- Red wine vinegar diluted with water (1 part vinegar to 3 parts water), adds acidity you miss from wine
- Balsamic vinegar plus a splash of broth, richer and a touch sweet
All purpose flour (2 tbsp)
- Cornstarch, 1 tbsp mixed with cold water, gluten free and gives a clear glossy gravy
- Arrowroot, used like cornstarch, neutral taste and good for freezing
- Gluten free flour blend, same amount, thickens but may cloud the sauce

Pro Tips

1) Dry and rough up the jackfruit good before you cook it. Squeeze out as much water as you can, pull apart the pieces so theyre shredded, then give them a hot pan to brown a bit. Wet jackfruit steams not browns, and browning is where you get that meaty bite and flavor.

2) Brown the oyster mushrooms separately, give them room in the pan so they get color instead of soggy. If you want extra depth roast them in the oven for 10 to 12 minutes first. Crispy mushroom edges add texture and a punch of umami.

3) Layer your savory bits, dont just dump everything at once. Caramelize the onion, cook the tomato paste till it darkens, then deglaze with wine or broth so you lift the browned bits off the bottom. Small splashes of soy, balsamic or Worcestershire at different times makes the sauce taste more complex than just salty.

4) For the best gravy use a cornstarch slurry if you want a glossy, quick finish, or make a flour roux early and cook it so it loses that raw taste. Always taste and adjust salt and acid after it thickens, and add a tiny splash of vinegar or more soy at the end to wake the whole dish up.