Vegan Pot Roast (High Protein)
This Vegan Pot Roast features tender seitan beef, carrots, and onions roasted with broth and herbs for the ultimate plant-based comfort meal.
Equipment
- Dutch Oven
Ingredients
- 1 Recipe Seitan Beef cubed
- 2 Teaspoons Extra Virgin Olive Oil optional
- 2 Medium Yellow Onions quartered
- 6 Large Carrots cut at an angle into 3" thick slices
- 4 Cloves Garlic minced
- 3 Cups Vegetable Broth
- 2 Teaspoons Cornstarch
- 1 Pound Petite Red Potatoes halved or quartered
- 3 Sprigs Rosemary
- 3 Sprigs Thyme
- 1 Teaspoon Salt
Instructions
- Preheat the oven to 350°F.
- Prepare the seitan beef or protein of choice. Cut into ½" to 1" cubes.
- In a small bowl or measuring cup, whisk the broth and cornstarch. Set aside.
- If using oil, heat the oil in a large oven safe pot or dutch oven over medium heat. Add the onions and carrots and cook for 3-5 minutes to. brown. Add the garlic and cook for 30 seconds.
- Add the beef and potatoes. Then pour on the broth-cornstarch mixture to deglaze.
- Add the salt, rosemary and thyme and stir. Bring the mixture to a simmer.
- Cover, transfer to the oven, and bake for 45 minutes. Serve warm.
Nutrition
Calories: 304kcal | Carbohydrates: 37g | Protein: 35g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 695mg | Potassium: 779mg | Fiber: 6g | Sugar: 7g | Vitamin A: 12264IU | Vitamin C: 15mg | Calcium: 121mg | Iron: 4mg