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How to Prepare a Vegetable Pot Roast

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by: gwydion
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Word Count: 439

Pot roast is a classic meat dish where a decent joint of meat is stewed along with a meat stock and vegetables. The problem with producing a vegetable pot roast is that you need somehow to generate a vegetarian version of the classic pot roast is to produce a vegetarian substitute for the joint of meat.

I know that many people will complain about this. But you have to remember that what I'm attempting to do here is to capture the essence of the pot roast, but in a vegetarian version. As a result I was attempting to produce a vegetarian substitute for he solid joint of meat. Basically something that will hold together when you stew it along with the companion vegetables.

What I'm trying to do here is to create a vegetarian version of a classic meat dish, whilst keeping the essence of the original meat dish. The recipe itself follows:

Ingredients:
120g instant gluten
 30g vegetarian nutritional yeast flakes
 1/8 tsp onion granules 
5 Kalamata olives for stuffing (pitted and sliced in quarters)
 4 Shitake mushrooms, sliced and fried until slightly browned 
120ml water
 1 1/2 tbsp soy sauce 
100g chopped onions
 2 large carrots, coarsely chopped
 200g sliced mushrooms (a mix of white and Shiitake is good) 
1/8 tsp fresh thyme
 1/2 tsp salt 
200ml red wine 
360ml vegetable broth 
Charlotte potatoes, quartered, oiled, seasoned and roasted

Preparation:
Mix the gluten, nutritional yeast flakes, onion granules, olives and Shiitake mushrooms together in a bowl. Separately mix the water and soy sauce then pour into the dry mixture. Stir well and knead to form a spongy glutinous mix. Transfer this to a board and form into a loaf shape. If at all possible push the olives and mushrooms in to the centre of the loaf so that they don't stick out.

Heat 1 tbsp oil in a large pan over medium high heat. When the oil is hot add the gluten loaf and brown evenly on all sides until it develops a nice dark crust then set aside.
To the same pot add a further 1/2 tbsp oil and use this to fry the onions until they caramelize then add the mushrooms, carrots and all the remaining ingredients (except the potatoes). Bring the mixture to a boil then reduce the temperature to a simmer. Now add the fried gluten loaf. Reduce to the lowest simmer possible, cover the pot and allow to cook for an hour (turn the loaf every 20 minutes or so). Add the roast potatoes 10 minutes before the end of the cooking time.

Remove the roast from the pot and allow to rest, covered for 5 minutes before slicing. Cut into 1cm slices and spoon the vegetable sauce over the top before serving.

About the Author

Dyfed Lloyd Evans is the originator and primary author of the Celtnet Recipes Site where you can find hundreds of other Vegetarian Recipes as well as hundreds of other Recipes for Stews (both vegetarian and meat-based).

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