Vegetable Pot Roast

When I went plant-based, I almost gave away my large roasting pan. Good thing I hung onto it as I use it now more than when I was roasting chickens!

This vegetable pot roast is quite a feast. All the traditional pot roast veggies, potatoes, carrots, onions, peas, and celery, plus some additions, cauliflower, green beans, mushrooms, and Brussels sprouts, all roasted in a savory gravy.

Feel free to play with the vegetables….Don’t like Brussels sprouts? Leave them out! Want to add broccoli or summer squash? Go for it!

If the vegetables and gravy aren’t quite enough for you, serve the pot roast over pasta, rice, quinoa, or farro. You can also add cooked lentils or any legume you like.

Vegetable Pot Roast

April 5, 2021
: 8-10

By:

Ingredients
  • 1 head cauliflower, cut into large florets
  • 2-3 carrots, cut into 1-2 inch pieces
  • 2-3 stalks celery, cut into 1-2 inch pieces
  • 1 large or 2 small onions, cut into wedges or large pieces
  • 2 baking potatoes, cut into 1-2 inch pieces
  • 2 cups fresh green beans
  • 1-2 cups Brussels sprouts, halved (optional)
  • 1 cup frozen peas
  • 2 cups button or baby bella mushrooms
  • 4 cups vegetable broth
  • 1 tbsp vegan Worcestershire sauce
  • 3 tbsp soy sauce or coconut aminos
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tbsp fresh parsley
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4-1/2 cup corn starch
  • 2 cups fresh spinach or kale (optional)
Directions
  • Step 1 Preheat oven to 400 degrees.
  • Step 2 Place all the vegetables in a large roasting pan or deep baking dish.
  • Step 3 Combine the next 11 ingredients in a saucepan: vegetable broth, Worcestershire sauce, soy sauce/aminos, garlic powder, onion powder, parsley, thyme, sage, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer about 10 minutes.
  • Step 4 In a small bowl, combine 1/4 cup of corn starch with 1/2 cup cool water and mix to dissolve starch. Add to the pot and mix.
  • Step 5 Pour the gravy over the vegetables.
  • Step 6 Cover with lid or aluminum foil and bake 40 minutes. Check it after 20-minutes and stir to make sure all the vegetables get covered in gravy.
  • Step 7 Remove from the oven.
  • Step 8 If the gravy is not as thick as you desire, mix another 1/4 cup of cornstarch with 1/2 cup cool water, add to the pan and stir well.
  • Step 9 Taste and adjust salt and pepper as needed.
  • Step 10 If desired, stir in the spinach or kale. The heat will cook the greens quickly. Or you can serve your pot roast over a bed of greens.
  • Step 11 Garnish with additional fresh parsley.

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