An incredibly delicious vegan version of a brisket. This is definitely one of my go to dishes, especially for dinner parties or holidays. This will be the star of the night.

Ingredients:

3-4 tablespoons chopped garlic

1/4 cup of balsamic

1/4 cup of soy sauce

1/4 cup of liquid aminos

1/4 cup of vegetable oil

1/2 cup water

2-3 tsps of paprika

1 tsp Of Pepper

1 rounded tbsp Of Better than bouillon vegetarian base (or you can use 2 beef-less bouillon cubes)

1 tsp ground sage

1/3 cup ketchup

1 tsp Of cumin

2 tsps garlic powder

3 20oz cans jackfruit (in water, drained)

1/2 Onion, chopped

8 ounces mushrooms, diced and partially sautéed (keep it in liquid)

2 cups chopped potatoes (chopped into small cubes

10-12 baby carrots

Directions:

In your crock pot add first 13 ingredients

Whisk well

Add in your jackfruit, diced onion, and sauteed mushrooms

Top with your potatoes and carrots

Cover

Cook on high for 4-5 hours, stirring at least twice during cooking

Carefully remove your jackfruit chunks from slow cooker

Place onto a large baking sheet

Shred using two forks

Top with a few spoonfuls of sauce in crockpot

(Check your potatoes, if not cooked, turn crock pot back on and allow to cook until tender)

Place your jackfruit baking sheet under the broiler

Every 5 minutes remove and toss

(the key is to have all sides get roasted)

Should take roughly 15-20 minutes

Top with remaining sauce and serve with potatoes and carrots

Serve and enjoy!