When the weather gets cooler, nothing beats a comforting, hearty meal like a vegan pot roast. It’s one of those dishes that brings everyone to the table, filling the kitchen with the most amazing smells. Whether you’re serving this for a family dinner or a special occasion, this recipe is sure to impress.
The beauty of this vegan pot roast is in the vegetables and the savory broth. With mushrooms and tender root veggies like carrots and potatoes, every bite is packed with earthy, robust flavors. Plus, it’s all cooked in a rich, umami-filled gravy that makes you forget there’s no meat involved.
Not only is this dish absolutely delicious but it’s also packed with nutrients. Root vegetables are high in fiber, vitamins, and minerals, making this vegan pot roast a wholesome choice for anyone looking to enjoy a plant-based meal without sacrificing flavor.
Why You’ll Love This Vegan Pot Roast
The beauty of these vegan crock pot recipes is in its simplicity and the incredible depth of flavor it delivers. By combining fresh herbs like rosemary and thyme with a rich vegetable broth, you get a dish that’s both satisfying and heart-healthy. And because it’s made entirely from plants, this pot roast is cholesterol-free and packed with fiber, vitamins, and minerals from the vegetables.
Slow cooking also makes this recipe incredibly convenient. Just add all the ingredients to your slow cooker, set it, and come back to a mouthwatering meal! It’s a true “set it and forget it” dish that’s perfect for busy weekdays or lazy weekends.
And the best part? It’s entirely plant-based, making it both nourishing and satisfying. If you're a fan of vegan crockpot recipes and vegan slow cooker recipes, this dish is perfect for your next cozy evening.
Vegan Pot Roast Recipe
For 6 Servings
Author: Chris
Preparation Time: 10 minutes
Cooking Time: 4-6 hours on low (slow cooker) or 1 hour on stovetop
Total Time: 4-6 hours or 1 hour
Ingredients
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 cups of baby carrots
- 4 large potatoes, cut into chunks
- 2 cups of mushrooms (cremini or portobello work great)
- 1 cup of celery, chopped
- 3 tablespoons of olive oil
- 2 cups of vegetable broth
- 1/4 cup of soy sauce or tamari
- 1 tablespoon of tomato paste
- 1 tablespoon of fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon of fresh thyme, chopped (or 1 teaspoon dried)
- Salt and pepper to taste
Steps
- Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic, sautéing until softened and fragrant, about 5 minutes. Add the mushrooms, carrots, and celery, and cook for another 5 minutes, stirring occasionally.
- Add the broth and seasonings: Pour in the vegetable broth, soy sauce, and tomato paste. Stir well to combine. Add the potatoes, rosemary, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and cover.
- Simmer and cook: Let the pot roast simmer for 1 hour, or until the vegetables are tender and the flavors have melded together. Stir occasionally to prevent sticking.
- Serve: Once the vegan pot roast is done, give it a final taste and adjust the seasoning if needed. Serve hot, ladled into bowls, or over a bed of mashed potatoes or quinoa for an extra hearty meal.
Notes
- For added depth of flavor, deglaze the pot with a splash of red wine before adding the broth.
- Leftovers taste even better the next day, as the flavors continue to develop!
- Serve with a warm side like Beetroot Soup Russian for a complete comfort-food experience.
Nutrition Facts (per serving)
- Calories: 200 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
A Perfect Fit for Plant-Based Comfort Food Lovers
This vegan pot roast is just the recipe to try if you’re looking to enjoy a hearty, filling meal without any meat. With its robust flavor and nutrient-packed ingredients, it’s a delicious and guilt-free way to stay cozy through colder seasons. Plus, as part of our collection of vegan crockpot recipes, it’s an easy dish to prepare in advance and enjoy whenever you’re ready.
#veganpotroast #TalesOfAKitchen #easydinners
If you’re excited to explore more plant-based comfort foods like this Vegan Pot Roast, be sure to check out more recipes on Tales Of A Kitchen, where delicious vegan meals are always on the menu!
C.
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Vegan Pot Roast: Hearty, Flavorful, and Slow-Cooked Perfection
- Prep Time: 10 minutes
- Cook Time: 4-6 hours on low (slow cooker) or 1 hour on stovetop
- Total Time: 4-6 hours or 1 hour
- Yield: 6 Servings 1x
- Category: Vegan Food
Description
Savor a plant-based twist on comfort food on Tales Of A Kitchen: vegan pot roast with tender veggies and savory seitan in gravy. A hearty, cozy family meal.
Ingredients
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 cups of baby carrots
- 4 large potatoes, cut into chunks
- 2 cups of mushrooms (cremini or portobello work great)
- 1 cup of celery, chopped
- 3 tablespoons of olive oil
- 2 cups of vegetable broth
- 1/4 cup of soy sauce or tamari
- 1 tablespoon of tomato paste
- 1 tablespoon of fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon of fresh thyme, chopped (or 1 teaspoon dried)
- Salt and pepper to taste
Instructions
- Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic, sautéing until softened and fragrant, about 5 minutes. Add the mushrooms, carrots, and celery, and cook for another 5 minutes, stirring occasionally.
- Add the broth and seasonings: Pour in the vegetable broth, soy sauce, and tomato paste. Stir well to combine. Add the potatoes, rosemary, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and cover.
- Simmer and cook: Let the pot roast simmer for 1 hour, or until the vegetables are tender and the flavors have melded together. Stir occasionally to prevent sticking.
- Serve: Once the vegan pot roast is done, give it a final taste and adjust the seasoning if needed. Serve hot, ladled into bowls, or over a bed of mashed potatoes or quinoa for an extra hearty meal.
Notes
- For added depth of flavor, deglaze the pot with a splash of red wine before adding the broth.
- Leftovers taste even better the next day, as the flavors continue to develop!
- Serve with a warm side like Beetroot Soup Russian for a complete comfort-food experience.
Nutrition
- Calories: 200 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
