When I stopped eating meat, it hit me like a ton of bricks: No more pot roast (cue my sad face). This vegan pot roast makes up for every night spent lying awake, staring at the ceiling and wondering how I’d survive. In fact, it makes up for everything bad that’s ever happened to me. With loads of aromatic garlic, satiating mushrooms and rich red wine, this simple yet beautiful meal is hearty and comforting. Serve it over some Creamy Garlic-Truffle Grits and wonderful things will happen.
Serves: 6
3 tbsp (45 ml) olive oil
6 cloves garlic, coarsely chopped
1 lb (450 g) Yukon gold potatoes, diced
4 large carrots, coarsely chopped
½ medium sweet onion, coarsely chopped
Salt, to taste
Black pepper, to taste
10 oz (300 g) cremini mushrooms, coarsely chopped
6 oz (180 g) portobello mushrooms, coarsely chopped
4 oz (120 g) shiitake mushrooms, coarsely chopped
4 oz (120 g) oyster mushrooms, coarsely chopped
1 cup (240 ml) vegan sweet red wine
2 cups (480 ml) vegetable broth
3 sprigs fresh rosemary
2 sprigs fresh thyme
In a large, oven-safe pot, heat the oil over medium-high heat.
Add the garlic, potatoes, carrots and onion. Sauté, reducing the heat as needed to prevent burning, for 8 to 10 minutes, or until the potatoes and carrots are beginning to soften and the onion is translucent. Season the vegetables with a pinch of salt and black pepper.
Preheat the oven to 350°F (177°C).
Add the cremini mushrooms, portobello mushrooms, shiitake mushrooms and oyster mushrooms to the pot. Toss to combine everything, season the mixture with a pinch of salt and black pepper and sauté until the mushrooms have released their liquid and are beginning to brown, 5 to 10 minutes.
Add the wine, stir and scrape the bottom of the pot to loosen any bits that are stuck to the bottom. Add the broth, rosemary and thyme. Stir to combine. Season with a pinch of salt and black pepper. Bring the mixture to a simmer over medium-high heat then reduce to medium-low.
Cover the pot and roast the vegetables for 20 to 25 minutes, or until the potatoes and carrots are soft.
Remove the pot from the oven. Remove and discard the rosemary and thyme sprigs. Serve the pot roast with mashed potatoes, noodles, grits, cauliflower mash or any starch you want.