Vegetarian Pot Roast

None · Winter · 150 min · Serves 6 · By The Lesapor Kitchen

This vegetarian pot roast offers all the comforting flavors of a classic pot roast, but without the meat. Perfect for a cozy family dinner during the colder months, and it's both hearty and healthy.

Ingredients

• 3 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 pounds carrots, peeled and cut into chunks
• 2 pounds parsnips, peeled and cut into chunks
• 1 pound baby potatoes, halved
• 2 cups vegetable broth
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1/2 teaspoon ground black pepper
• Salt, to taste

Method

1. Preheat the oven to 350°F (175°C).
2. In a large oven-safe pot, heat olive oil over medium heat.
3. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
4. Add the carrots, parsnips, and potatoes to the pot. Stir to combine.
5. In a bowl, mix vegetable broth, tomato paste, soy sauce, thyme, rosemary, and black pepper. Pour over the vegetables.
6. Bring the mixture to a gentle simmer, then cover and transfer the pot to the preheated oven.
7. Roast in the oven for 1.5 to 2 hours until the vegetables are tender and the flavors have melded together.
8. Season with salt to taste before serving.
9. Serve warm, and enjoy your hearty vegetarian pot roast!