DELICIOUS VEGAN POT ROAST

Made with potatoes, seitan, jackfruit, onions and mushrooms. In a rich, savory sauce with wine, soy sauce and vegetable broth. This comfort food will satisfy both meat eaters and vegans alike.

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Prep Time:  30 min

– 1 batch of seitan – 20 ounce can of young green jackfruit (drained) – 1 onion (quartered) – 4 carrots (chopped) – 4 cups red skin potatoes (quartered) – 8 ounces mushrooms (quartered) – 4 cloves garlic (minced) – ¼ cup dry red wine  – ½ vegan beef flavored bouillon cube – 1¾ cups water – 1 tablespoon tomato paste  – 4 tablespoons soy sauce – 1 teaspoon liquid smoke  – ¼ cup olive oil – 2 tablespoons vegan worcestershire sauce

Cook Time: 1 hr

Ingredients

1

Mix together the ingredients for the seitan, then simmer in vegetable broth for one hour. If you want to make this easier, buy some seitan from the store. 

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Make the seitan

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2

Peel and chop all of the vegetables you're going to be using. Make sure to cut them all about the same size so they cook evenly

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Prepare the vegetables

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3

In a small bowl, mix together all of the liquid ingredients  for the basting marinade until well combined. 

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Mix the basting liquid

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4

Place all of the vegetables in a large dutch oven or casserole dish. Pour the basting marinade over. Stir well so everything has been coated. 

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Assemble

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5

Cover with a lid or tin foil. Roast at 400 degrees for 45-60 minutes or until vegetables are tender. Stir halfway through. 

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Roast

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RECIPE TIPS

- Slow cooker or instant pot directions are on the blog post. -Tempeh, portobello mushrooms or soy curls make great meat alternatives in this dish as well

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Maria Rose is a cat mom, fantasy book addict and recipe developer of Damn Tasty Vegan.