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Vegan Pot Roast

Vegan Pot Roast

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This holiday favorite recipe is vegan, oil-free and gluten-free! Enjoy with family and friends this fall or winter.
Course dinner, holiday
Cuisine American
Keyword dinner recipes, holiday meal, mushroom pot roast, thanksgiving recipes, vegan christmas recipe, vegan holiday recipe, vegan thanksgiving
Prep Time 10 mins
Cook Time 4 hrs
Servings 4
Calories 277.5
Author carleigh

Equipment

  • Slow cooker or dutch oven

Ingredients

  • 4 Yellow potatoes large, cubed
  • 2 Carrots chopped
  • 4 cups Portobello mushrooms chopped
  • 4 Garlic peeled, minced
  • 1 Yellow onion peeled, chopped
  • 1 tbsp Thyme 3-4 sprigs
  • 3 cup Organic vegetable broth
  • ½ cup Red wine
  • 3 tbsps Tomato paste
  • 2 tbsps Tamari soy sauce
  • 2 tbsps Cornstarch
  • Salt and black pepper to taste

Instructions

  • In a slow cooker or a dutch oven, combine potatoes, mushrooms, carrots, onions, garlic, thyme, wine, tomato paste and 2 1/2 cups of vegetable broth. Give it a gentle stir and close the lid.
  • Cook for 3-4 hours on medium heat (or high setting of the slow cooker) or 6-8 hours on low heat (or low setting).
  • In a separate bowl, whisk together remaining 1/2 cup of the veggie broth with cornstarch. Add to the roast mixture and give it another stir.
  • Cook for another 2-3 minutes as you let the mixture thicken up. Serve garnished with fresh parsley if desired.

Nutrition

Calories: 277.5kcal | Carbohydrates: 56.9g | Protein: 8.5g | Fat: 0.7g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.04g | Trans Fat: 0.003g | Sodium: 1347.4mg | Potassium: 1549.2mg | Fiber: 8g | Sugar: 9.8g | Vitamin A: 5742.6IU | Vitamin C: 52.2mg | Calcium: 65.6mg | Iron: 3.2mg