Simplicity is best. We often find that to be true in many areas of our life… with our belongings, in our decorating… and especially with food!
I just love this recipe because it always turns out delicious, my kids like to eat it (BIG thumbs up there), and it is incredibly simple to throw together, even though it does bake for roughly 45 minutes to an hour. The “meat” part is actually optional… Just the veggies by themselves make a terrific side dish for any meal! (Psssst! This is a good one to keep in mind for Thanksgiving!)
Vegan Pot Roast
You will need:
- 3 Tbsp olive oil (i prefer extra virgin)
- 1 Tbsp soy sauce (we usually use the low-sodium kind)
- 1/2 tsp dry sage
- veggies of choice (see below)
- the “meat” (optional) – I LOVE using a Field Roast veggie roast. You could also use a frozen Tofurkey (thawed first). Another option is to stir in some Golden Tofu or some pre-cooked seitan or cubed tempeh.
1) Start with chopping your choice of veggies (the following veggies are my pot roast favorites):
- carrots (3-5 carrots, sliced into rounds, about 1/4″
thick… no thicker than 1/2″)
- potatoes (2 small-medium, any kind, cut into chunks)
- onion (1 medium or 1/2 large, peeled and quartered)
2) Make the marinade by whisking together the olive oil, soy sauce and sage.
3) Next place roast (if using) in center of a lidded pan, and add the veggies around it. Drizzle all the veggies and the “meat” with half the marinade. Cover and cook for about 25 minutes, then gently stir around the veggies, adding the other half of the marinade. Cover and cook another 25 minutes or so until the biggest pieces of your veggies are soft. Slice, serve and devour!