Vegan Recipes

Vegan Pot Roast


  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 4 large carrots, peeled and cut into chunks
  • 4 large potatoes, peeled and cut into chunks
  • 2 cups of vegetable broth
  • 1 cup of red wine (make sure it’s vegan)
  • 1/4 cup of soy sauce or tamari
  • 2 tablespoons of tomato paste
  • 2 tablespoons of olive oil
  • 1 tablespoon of balsamic vinegar
  • 1 tablespoon of maple syrup
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried rosemary
  • 1/2 teaspoon of smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon of cornstarch mixed with 2 tablespoons of water (optional, for thickening)


  1. Preheat your oven to 375°F (190°C).
  2. In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and minced garlic, and sauté until the onions are softened and translucent.
  3. Add the carrots and potatoes to the pot, and cook for a few minutes until they begin to brown slightly.
  4. In a mixing bowl, whisk together the vegetable broth, red wine, soy sauce, tomato paste, balsamic vinegar, maple syrup, thyme, rosemary, smoked paprika, salt, and pepper.
  5. Pour the liquid mixture over the vegetables in the pot, stirring to combine everything evenly.
  6. Cover the pot with a lid and transfer it to the preheated oven. Let the pot roast cook for about 1 hour and 30 minutes, or until the vegetables are tender, stirring occasionally.
  7. If you’d like to thicken the gravy, remove the pot from the oven and place it on the stovetop over medium heat. Stir in the cornstarch mixture and cook until the gravy has thickened to your desired consistency.
  8. Once the pot roast is ready, remove it from the oven and let it cool for a few minutes before serving. Enjoy your vegan pot roast with some crusty bread or over a bed of cooked grains like quinoa or rice.

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