Jackfruit Pot Roast

Ingredients

For the Base: 

2 tablespoons olive oil
1 small white onion, diced into 1 inch chunks
4 cloves garlic, minced
2 tablespoons vegan Worcestershire sauce
1 cup dry red wine (can substitute with additional broth)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon fine sea salt
½ teaspoon black pepper
2 cups veggie broth
2 tablespoons cornstarch
1 pound red potatoes, cut into quarters or halves depending on preferred size
1 pound baby carrots
18 ounces of Mementa’s Plain Organic Jackfruit  (drained)

Instructions

1. Preheat the Oven:
Preheat the oven to 400°F (200°C).

2. Sauté the Onions and Garlic:
In an extra-large skillet or stockpot, heat olive oil over medium heat. Add the onion and sauté for 5 minutes. Add the garlic and cook for an additional 1 minute. Add Mementa's Jackfruit and cook for another minute.

3. Add the Liquids and Seasoning:
Add the red wine, Worcestershire sauce, thyme, rosemary, salt, and pepper. Stir and bring to a gentle simmer.

4. Prepare the Broth Mixture:
In a separate measuring cup or bowl, whisk together the veggie broth and cornstarch until fully combined. Stir the mixture into the skillet with the jackfruit. Bring to a simmer and cook for 5 minutes, stirring often.

5. Assemble and Bake:
Pour Mementa's Jackfruit mixture over the carrots and potatoes. Bake for 40 minutes or until the vegetables are fork-tender and fully cooked.

6. Plate and Serve:
For a prettier presentation, remove the jackfruit from the skillet and place it on a separate plate. Spoon the veggies onto a serving tray, then top with the jackfruit in the middle. Pour any remaining sauce over the top or serve it on the side as gravy.