Mock Pot Roast and Vegetables
Experience comfort food with a plant-based twist in this Mock Pot Roast and Vegetables recipe, a hearty and wholesome dish that’s perfect for cozy dinners. This vegan-friendly pot roast features tender chunks of seitan, earthy baby bella mushrooms, and a medley of carrots, red potatoes, and onions, all simmered in a flavorful broth infused with garlic, tomato paste, soy sauce, and aromatic herbs like thyme and rosemary. The rich, savory sauce is thickened to perfection with a simple cornstarch slurry, making it ideal for spooning over the roasted vegetables. Quick to prep and simmered to tender perfection in just over an hour, this recipe is a soul-warming meal that brings classic comfort to modern plant-based cooking. Perfect for weeknight dinners or impressing guests with a satisfying vegan main course!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 cups baby bella mushrooms (halved)
- 12 ounces seitan (chunked or sliced)
- 1 yellow onion (sliced)
- 3 carrots (cut into 2-inch pieces)
- 4 red potatoes (quartered)
- 4 cloves garlic (minced)
- 3 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce (vegan, if needed)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- to taste salt
- to taste black pepper
Instructions
Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium-high heat.
Add the seitan chunks and brown them on all sides, about 3-4 minutes per side. Remove and set aside.
Add the remaining olive oil to the pot, then sauté the mushrooms until they release their moisture and start to brown, about 6-8 minutes. Remove and set aside.
Add the sliced onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the carrots and red potatoes to the pot. Cook for 3 minutes, stirring occasionally to slightly brown the edges.
Return the seitan and mushrooms to the pot, then add the vegetable broth, tomato paste, soy sauce, Worcestershire sauce, thyme, rosemary, and bay leaf. Stir to combine.
Bring the mixture to a simmer, then lower the heat to medium-low and cover. Cook for 60 minutes, stirring occasionally.
In a small bowl, mix the cornstarch with water to create a slurry. Remove the bay leaf, then stir the slurry into the pot to thicken the sauce. Cook for an additional 5 minutes until the sauce reaches the desired thickness.
Taste and season with salt and black pepper as needed.
Serve the mock pot roast and vegetables hot, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1597 mg | 69% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 10.1 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 114 mg | 9% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1666 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
