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A vegan pot roast with chunks of seitan, pearl onions, baby potatoes, carrots, and fresh herbs in a rich, brown sauce.
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Vegan Pot Roast Recipe

Juicy, beet-tinted seitan braised in red wine with leeks, carrots, and baby potatoes, all in 1 pot. This is the pot roast your nana would've made if she'd been vegan. (My nana was 200% nice but also sadly not vegan).
Prep Time25 minutes
Cook Time48 minutes
Resting Time10 minutes
Total Time1 hour 23 minutes
Course: Main Course
Cuisine: Jewish
Diet: Vegan, Vegetarian
Servings: 10 Cups
Calories: 319kcal
Author: Adam Sobel
Cost: $18

Equipment

Ingredients

For the Seitan:

The Roast:

  • 4 teaspoons olive oil
  • 2 cups boiler onions or pearl onions
  • 2 cups leeks sliced, washed, and rinsed
  • 8 cloves garlic peeled
  • 3 cups carrots peeled and cut into 3 inch sections
  • 3 cups fingerling potatoes or baby potatoes cut in half
  • 3 bay leaves
  • 2 sprigs rosemary
  • 8 leaves sage
  • 2 cups red wine
  • 1 cup unsalted vegetable stock
  • 2 tablespoons tamari or other soy sauce
  • ¼ cup all-purpose flour

Optional Garnishes:

  • 8 fresh sage leaves
  • 1 tablespoon chives minced

Instructions

  • Combine the chickpeas, onion, garlic, beet, tomato paste, tahini, maple syrup, miso pastem, and water in a food processor. Blend for 90 seconds until smooth, scraping down the sides as needed.
  • Add the vital wheat gluten, nutritional yeast, smoked paprika, and poultry seasoning. Continue to process for an additional 90 seconds (which seems like a lot, but TRUST THE PROCESS) until a dough with well-developed gluten forms.
  • Allow the dough to rest for ten minutes to relax the gluten. Then form into a long, flat loaf about 1 inch tall by 3 inches wide by 8 inches long.
  • Using a lightly oiled knife, cut the dough into ½ inch strips, keeping the loaf together for now.
  • Heat the olive oil in a large Dutch oven over medium heat. After 90 seconds, when the oil is hot, add the onions, leeks, garlic, carrots, potatoes, bay leaves, rosemary, and sage. Sauté for 8 minutes until the vegetables begin to brown very lightly.
  • Add the sections of the seitan dough to the Dutch oven over the vegetables.
  • In a pitcher or bowl, whisk together the wine, stock, tamari and flour. Pour the liquid into the dutch oven, then cover and cook over medium low heat for 70 minutes until the seitan feels firm but not stiff, and the potatoes and carrots are fork tender.
  • Break up any connected sections of seitan with a sharp knife and arrange it in an attractive serving dish with the vegetables, or if you have a nice looking Dutch oven, you can serve it right out of the pot. Garnish with fresh sage and chives.

Notes

⏱️ Full Blend
Process the gluten dough for the full 90 seconds. Cut it short, and the seitan turns out dense and tough instead of meaty.
🍲 Simmer Down Now
Keep the lid on over medium-low heat for the full cook time. Increasing the head leaves you with weirdly spongey seitan, mushy potatoes, and crunchy carrots.
🧽 Wiki Leeks
Slice the leeks, swish them in a large bowl of water, then lift them out. The grit sinks to the bottom instead of ending up in your teeth.

Nutrition

Calories: 319kcal | Carbohydrates: 35g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 528mg | Potassium: 667mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6899IU | Vitamin C: 17mg | Calcium: 110mg | Iron: 4mg