Vegetable Pot Roast

Name: Vegetable Pot Roast
Yield: 6
Ingredients: 1 red onion, sliced; 1/2 cup celery, diced; 2 pounds (about 6) tomatoes; 1 pound carrots, cut into 2 inch pieces (or use baby carrots); 2 pounds (about 4) purple or regular sweet potatoes, cut into 1 inch pieces; 1 pound yellow beets, peeled and cut into quarters; 1 large head cauliflower, cut into large florets; 1/2 yellow onion, diced; 5 fresh basil leaves (or 1 teaspoon dry basil); 1 teaspoon fresh chopped rosemary (or 1/2 teaspoon dry rosemary); 1 teaspoon fresh chopped thyme, (or 1/2 teaspoon dry thyme); 1 teaspoon miso paste; 1/2 teaspoon black pepper; 1/2 cup no-salt-added vegetable broth; 2 tablespoons nutritional yeast

By: Chef Shazly

by 2 members

G - BOMBS

Category: Main Dishes - Vegan

Enjoy a meatless version of a classic comfort food. This vegan pot roast may just steal the show.

Recipe
My Notes
Nutrition Facts
Ratings & Comments (3)

Serves 6

Ingredients

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1 red onion, sliced

1/2 cup celery, diced

2 pounds (about 6) tomatoes

1 pound carrots, cut into 2 inch pieces (or use baby carrots)

2 pounds (about 4) purple or regular sweet potatoes, cut into 1 inch pieces

1 pound yellow beets, peeled and cut into quarters

1 large head cauliflower, cut into large florets

1/2 yellow onion, diced

5 fresh basil leaves (or 1 teaspoon dry basil)

1 teaspoon fresh chopped rosemary (or 1/2 teaspoon dry rosemary)

1 teaspoon fresh chopped thyme, (or 1/2 teaspoon dry thyme)

1 teaspoon miso paste

1/2 teaspoon black pepper

1/2 cup no-salt-added vegetable broth

2 tablespoons nutritional yeast

Instructions:

Preheat oven to 375 degrees F.

Place red onion on a baking sheet and roast for 20 minutes or until tender.

Bring water to a boil in a medium pot.
Blanch tomatoes for 1 minute and remove. Blanch carrots for 1 minute and remove. Blanch sweet potatoes for 3 minutes and remove. Blanch beets for 5 minutes and remove. Remove skins from tomatoes and cut into 1 inch pieces.

Mix all ingredients except nutritional yeast in a large bowl. Pour into a large baking dish that has been lightly wiped with olive oil. Top with nutritional yeast.

Cover with foil and bake for 60 minutes. Uncover and bake for an additional 30 minutes, adding a small amount of additional vegetable broth as needed.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 6

Per Serving:

Calories 278
Protein 10 g
Carbohydrates 61 g
Sugars 23 g
Total Fat 1.2 g
Saturated Fat 0.3 g
Cholesterol 0 mg
Sodium 301 mg
Fiber 14.8 g
Beta-Carotene 18436 ug
Vitamin C 100 mg
Calcium 145 mg
Iron 3.5 mg
Folate 231 ug
Magnesium 109 mg
Potassium 1785 mg
Zinc 2.1 mg
Selenium 3.2 ug

My Rating:
(click on a star to select your rating)

good2eat

06/03/2025 07:24 PM

Rated this recipe:

One of my favorites and non ETL company love it as well

Billman831

01/31/2025 12:08 PM

Rated this recipe: (no rating)

I am interested in making this, but I was wondering what blanching the carrots, sweet potatoes, and beets does for this dish.

vaporz

12/08/2024 03:39 PM

Rated this recipe:

This is excellent. The second time I made it, I subbed parsnips for the sweet potatoes which I liked even better.

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Vegetable Pot Roast

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