Description
Vegan Pot Roast is a hearty, comforting plant-based dinner made with tender vegetables, mushrooms, and a rich savory gravy. This easy vegan roast recipe delivers deep flavor without meat, making it perfect for cozy family meals, meal prep, or a satisfying weeknight dinner
Ingredients
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups mushrooms, sliced
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or tamari
- 2–3 sprigs fresh thyme (or 1 teaspoon dried)
- 1–2 sprigs fresh rosemary (or 1/2 teaspoon dried)
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons cornstarch or flour
- 2–3 tablespoons water (for slurry)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until slightly softened.
- Stir in minced garlic and cook for about 30 seconds until fragrant.
- Add mushrooms and cook until they release moisture and begin to brown.
- Stir in tomato paste and cook for 1 minute to deepen the flavor.
- Pour in vegetable broth and add soy sauce, thyme, rosemary, and bay leaves. Stir well.
- Add chopped potatoes and bring to a gentle simmer.
- Cover and cook on low heat for 30–40 minutes, until vegetables are tender.
- In a small bowl, mix cornstarch (or flour) with water to create a slurry.
- Stir the slurry into the pot and simmer for a few minutes until the gravy thickens.
- Taste and adjust seasoning with salt and black pepper.
- Remove bay leaves before serving. Serve hot, garnished with fresh herbs if desired.
Notes
- For a richer flavor, add a splash of red wine while simmering.Seitan or plant-based meat can be added for a more traditional texture.Sweet potatoes can replace regular potatoes for a sweeter twist.Use tamari and cornstarch to keep the recipe gluten-free.This dish tastes even better the next day as flavors deepen.
