Vegan Vittles Pot Roast
Thought I would be burnt out on Vegan Vittles after that week of Vittles madness? Never! I made this Pot Roast (page 156) as a regular week-night family meal, but it was so amazing that I immediately decided it needed an upgrade to main dish for one of my family’s vegan holiday meals. It isn’t a “throw on the stove, stir, and go” sort of meal, but it is very simple to put together and worth every minute of the hour and a half it takes to cook. This yummy recipe even has a built-in gravy, consisting of the blended carrots, onions, and cooking broth from the pan.
The pot roast slices so nicely, and it’s so tender, juicy, and flavorful. I would, and will, definitely serve this to nonvegan family. Vegan Vittles indicates this recipe serves 6, but the three of us polished it off with no leftovers. I guess I should have made side dishes! There was, however, plenty of leftover gravy, so I’ll have to make another gravy-friendly dish lest that orange gravy goodness go to waste. And you all know how much I love making something new out of leftovers…While reading through blog posts this week, I’ve noticed quite a few people have the goal of making their own seitan, and if you have Vegan Vittles, this recipe would be an amazing place to start!
What are you planning to make as your vegan main dishes over the holidays?