Vegan Hearty Pot Roast

None · Year-round · 120 min · Serves 4 · By The Lesapor Kitchen

This vegan pot roast captures the hearty essence of a traditional dish using plant-based ingredients. Perfect for a cozy dinner any time of year.

Ingredients

• 3 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 pounds seitan, cut into large chunks
• 4 large carrots, peeled and sliced
• 3 cups vegetable broth
• 2 tablespoons tomato paste
• 2 tablespoons soy sauce
• 2 teaspoons dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• Flaky sea salt, to taste
• Freshly ground black pepper, to taste
• 2 cups baby potatoes, halved
• 1 cup green peas, fresh or frozen

Method

1. Preheat your oven to 350°F (175°C).
2. In a large oven-safe pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
3. Add the seitan chunks to the pot and brown them on all sides, about 5 minutes.
4. Stir in the carrots, vegetable broth, tomato paste, soy sauce, thyme, smoked paprika, and bay leaf. Season with salt and pepper to taste.
5. Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
6. Roast in the oven for 45 minutes. Add the baby potatoes and continue roasting for another 30 minutes, or until the potatoes are tender.
7. Stir in the green peas during the last 10 minutes of cooking. Remove the bay leaf before serving.