When the weather cools off, all you need is a bowl full of comfort and this Vegan Pot Roast recipe is it! It starts with creamy mashed potatoes. I included an easy mashed potato recipe but feel free to use whatever your favorite recipe is. I love to use plain yogurt (non-dairy or dairy) but my mom always used cream cheese and sour cream in hers. Whatever recipe you use, just make sure they’re smooth and creamy!
The “pot roast” is packed full of carrots, celery, and mushrooms. You can use baby portobello mushrooms or white button mushrooms. The veggies are sautéed until softened and then you add in the tomato paste, red wine, vegan Worcestershire sauce, soy sauce, and cornstarch and toss the veggies until combined and well coated. Pour in the red wine and veggies broth and mix well. Bring the mixture to a boil and then reduce to a simmer and allow to cook for 15-20 minutes minimum so that the broth reduces and thickens. This recipe doesn’t call for a long cook time but the sauce only gets better when it has time to simmer together so if you have time, let it hang out for a bit on low heat before serving.
If you don’t want to use red wine, you can substitute it for veggie broth. You will lose some depth of flavor without the red wine, so you may need to add more Worcestershire sauce or soy sauce. I also find it needs more acid without the red wine so I’d suggest adding 1 tablespoon of apple cider vinegar.
Serve up a big scoop of creamy mashed potatoes and pour a big ladle of the pot roast on top. I promise this Vegan Pot Roast feels like a warm hug and is perfect comfort food for a cold winter day like today!
Vegan Pot RoastCourse: Main
Vegan Pot Roast served over creamy mashed potatoes.
- Mashed Potatoes
2 lbs. Yukon gold potatoes, quartered
1 cup of dairy or non-dairy yogurt
2 teaspoons of salt
½ teaspoon of black pepper
1 teaspoon garlic powder
- Pot Roast
2 tablespoons of olive oil
1 medium onion, diced
3 celery stalks, sliced into ¼ inches pieces
1 lb. crimini mushrooms, sliced
3 carrots, cut in half lengthwise and then sliced into ¼ inch pieces (think half moon shape)
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce (if you’re strictly vegan, check your brand!)
1 teaspoon soy sauce
2 tablespoon arrowroot starch or cornstarch
1 cup red wine
1 cup vegetable broth
1 teaspoon dried thyme
1 sprig of rosemary
1 bay leaf
Salt and pepper
- Mashed Potatoes
- Heat large pot halfway full of water and season generously salt.
- Once boiling, add potatoes and allow to boil for 10 minutes until very soft.
- Drain potatoes and return to the hot pot.
- Mash well.
- Add remaining ingredients and stir well. Set aside.
- Pot Roast
- While the potatoes are cooking, heat olive oil in a large skillet over medium heat.
- Once oil is shimmering, add onion and cook 3-5 minutes until starting to soften.
- Add carrots, celery, and mushrooms and cook for additional 6-8 minutes until beginning to soften.
- Add tomato paste, Worcestershire sauce, and soy sauce to pan and stir to combine.
- Sprinkle in arrowroot starch (or corn starch) and stir to coat.
- Add in red wine and vegetable broth and bring to a boil, then reduce to a simmer.
- Cover and simmer for 15-20 minutes until sauce reduces and vegetables soften.
- Remove rosemary sprig and bay leaf and serve over mashed potatoes. Enjoy!
- If you’d like to omit the red wine, you can substitute it for veggie broth but you may need to amp up some of the other flavorings (soy sauce, Worcestershire sauce, tomato paste, salt and pepper) and a tablespoon of apple cider vinegar to boost the flavor a bit!
Hello! This looks delicious and I’m off to the market to buy the ingredients I don’t have on hand. One substitution I’m going to make is pomegranate juice for the red wine. We have allergies in the house, so it’s something I routinely do. It really adds the depth of flavor (and color) that red wine brings to a dish.
That’s a wonderful idea! Let me know how it turns out!