What says “fall” more than a pot roast? Am I right? I haven’t had one in forever… let alone since becoming vegan so I thought I would try to make a veggie based one in my beautiful turquoise Le Creuset beauty! I’ve always loved the veggies in a roast, so I thought it could work. Whenever my mom made a pork pot roast growing up it wasn’t my favorite (I never really liked pork) so I would eat mostly veggies out of it anyway. I added all of the veggies in my big pot and made a flavorful broth to pour over the top. It took about 10 minutes to chop up the veggies (which are in big chunks so not much preciseness here) and stir up the broth and put it in the oven with the lid on. The tender veggies soaked up the flavors and were everything I remembered and more! It was filling with the potatoes and was great for a cozy night meal on a Sunday night. Healthy, tasty, and simple! 3 of my favorite things!
Vegan Vegetable Pot Roast
2.5 lbs gold potatoes, in large chunks
1/2 bag of baby carrots
1 large yellow onion, in large chunks
1/4 green cabbage, large slices
10 oz baby bella mushrooms, de-stemmed and halved
2 sprigs, fresh rosemary
2 tbsp cornstarch/ 1/2 cup water
1 tbsp tomato paste
1 tbsp minced garlic
1 tbsp low sodium soy sauce
2 tsp balsamic vinegar
1 dash vegan Worcestershire sauce
1 heaping tbsp Vegetarian Better than Bouillon No Beef base
pinch of pepper
2 cups water
stir to combine
- Preheat oven to 350* and spray a large oven-safe dutch oven with lid with olive oil.
- Put potatoes, carrots, onions, cabbage, mushrooms, and rosemary in the pot.
- Stir together the no beef broth and pour over the top of the vegetables and then stir the vegetables to coat.
- Cover with the lid and place in the oven for 45 minutes.
- Mix 2 tbsp of cornstarch with 1/2 cup water and add to veggies and stir
- Cook another 15 minutes uncovered.
- Serve and enjoy!