Delicious Vegan Roast Recipe to Impress Your Guests

If you're looking to wow your friends and family at your next gathering, this delicious vegan roast recipe is just what you need to impress guests with a hearty, plant-based centerpiece that doesn't compromise on flavor or presentation. Perfect for cozy dinners or festive occasions, this recipe combines wholesome ingredients and savory spices to create a mouthwatering vegan roast that even the most devoted meat-lovers will adore. Whether you're a seasoned vegan or simply exploring plant-based options, this easy-to-follow recipe will have you serving up a stunning dish that celebrates the richness and creativity of plant-based cooking. Best of all, it's as satisfying to make as it is to eat!

This recipe can be made gluten free.

Ingredients

3-4 carrots or 1 very large carrot (can be any color)

3-4 stalks of Celery

1/2 container of mushrooms (i recommend cremini, brown, or shitake)

1/2 red onion

1 package of soy curls dehydrated (soak them in water for 10-15 minutes)

1 32oz jar or package of vegetable broth OR half a package of veggie broth and half a package (16oz) of mushroom broth (preferred) OR 32oz of mushroom broth

4tbsp of vegan worchire sauce

3tbsp tamari

3 tbsp balsamic vinegar

Sea salt and pepper to taste

1-2 tbsp of oat, corn, tapioca, or wheat flour

Seasonings (can be fresh or dried):

1tsp sea salt

1tsp rosemary

1tsp thyme

Pinch of cracked black pepper

1/2tsp oregano

1/2tsp sage (optional)

2tbsp parsley

Instructions

1. Sauté the veggies in an instant pot. Until the onions are almost translucent adding a little neutral or olive oil for the sauté and salt/pepper.

2. Add the mushrooms and sauté until they are soft.

3. Next make the roux. Add the balsamic, worchire, and tamari with the flour. If getting too thick, add a splash of broth.

4. Then add the seasonings and soy curls. Mix well.

5. Dump in the broth. Everything should be completely submerged. If it isn't, open a second package and add until everything is just covered.

6. Put the lid on and set to pressure cook for 10 minutes.

7. Eat when done. We like to serve ours over mashed potatoes.