Vegan Pot Roast
This hearty Vegan Pot Roast is packed with tender vegetables and rich, savory flavors, cooked in a delicious vegetable gravy. It’s a comforting, allergy-friendly dish perfect for the holidays.
Equipment
Ingredients
- 2 tablespoon vegan butter or olive oil or omit for oil-free / homemade butter recipe linked above
- 1 cup onion yellow, diced
- 5 cloves garlic minced
- 1/3 cup steak sauce homemade recipe linked above
- 2 tablespoon worcestershire sauce homemade recipe linked above
- 1 teaspoon red pepper flakes
- 1/2 tablespoon rosemary dried
- 1 teaspoon thyme dried
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 2 tablespoon tapioca starch mixed with 3 cups of water
- 2 pounds red potatoes quartered
- 1 pound baby carrots
- 2 celery sticks
- 8 ounce mushrooms baby bella
Instructions
- Preheat your oven to 425℉. Prepare and measure all ingredients before starting.
- Heat a pan (deep enough to hold 3 cups of liquid) over medium-high heat.
- Sautee onions and garlic until fragrant ~ 3-5 minutes.
- Add the steak sauce, Worcestershire sauce, and spices to the pan. Stir to combine.
- Give the tapioca starch and water mixture a quick stir, then add it to the pan. Mix well and bring to a simmer.
- Simmer for 5–10 minutes, stirring occasionally, until the mixture thickens to a gravy-like consistency.
- Place the vegetables in a baking dish.
- Once the gravy reaches your desired consistency, turn off the heat and pour it over the vegetables in the baking dish. Mix well to coat the vegetables evenly.
- Cover the baking dish with a lid and bake for 1 hour and 30 minutes.
- Serve and enjoy!