A hearty vegan pot roast made with plant-based beefy tips or seitan plus portobello mushrooms and plenty of vegetables, this is a fantastic option for holidays and special occasions. That said, you need not wait for a special occasion to serve this plant-based rendition of an American classic.
With its festive flair, this dish might just be the thing to win over skeptics who think that holidays aren’t complete without a meat dish.
Portobello mushrooms amplify the meatiness of the beefy plant protein. You can use plant-based beefy tips or chunks, or seitan. If you’re a DIY kind of person, try this site’s Easy Homemade Seitan recipe. You’ll need only about a third of it for this recipe; freeze the rest for later use.
The vegetables are baked with are roasted separately to bring out their best flavor. Brussels sprouts aren’t usually part of this dish, though now that I’ve made this a few times, I can’t imagine it without them. If you’re not a fan, feel free to substitute broccoli florets or green beans.
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Recipe is from Plant-Powered Protein: 12 Recipes for Using Today’s Amazing Meat Alternatives © 2020 by Nava Atlas. Reprinted with permission of Grand Central Publishing. All rights reserved. Photos by Hannah Kaminsky, BittersweetBlog.com.
For the beefy plant protein and portobellos
- 1 tablespoon olive oil
- 1/4 cup all-natural steak sauce or vegan Worcestershire sauce (see notes)
- 1/4 cup tomato sauce or good-quality ketchup
- 1/4 cup dry red wine or vegetable stock
- 1 tablespoon salt-free seasoning (like Mrs. Dash)
- 8 to 12 ounces beefy-style plant protein or seitan, in bite-sized chunks
- 2 portobello caps, stemmed, cleaned, halved crosswise, and sliced
For the vegetables
- 1 1/2 tablespoons olive oil
- 1 large or 2 medium onions, cut into bite-sized chunks
- 2 to 3 cloves garlic, sliced
- 8 ounces baby carrots (cut in half lengthwise if thick)
- 8 ounces Brussels sprouts, halved
- 2 pounds small red-skinned or new potatoes, scrubbed
- 2 teaspoons salt-free seasoning
- Salt and freshly ground pepper to taste
- Several sprigs fresh thyme for garnish
- Preheat the oven to 425º F.
- Heat the oil, steak sauce, ketchup, and wine in a large skillet or stir-fry pan. Add the protein and cook over medium heat until touched with golden spots here and there and glazed nicely.
- Stir the mushrooms in with the protein, then transfer to a parchment-lined casserole dish or small roasting pan.
- Combine the remaining ingredients (except the garnish) in a mixing bowl and stir together. Transfer to a separate parchment-lined roasting pan.
- Bake the two mixtures at the same time — the protein and portobellos for 20 to 25 minutes, or until the portobellos are wilted and the protein nicely roasted. Remove from the oven and arrange in the center of a large shallow casserole dish (oval or round is ideal) and cover with its lid or foil.
- At the same time, bake the vegetables for 25 to 30 minutes, or until lightly browned here and there and just tender on the inside. Stir occasionally. When done, arrange around the roasted protein. Garnish with thyme sprigs and serve at once.
Traditional Worcestershire sauce contains anchovies. While vegan Worcestershire sauce exists, it can be a challenge to find. And, it might seem strange to say “vegan steak sauce,” but there are plenty of them in your supermarket. Make sure to choose one with natural, plant-based ingredients, no high-fructose corn syrup, and a reasonable amount of sodium.
If all else fails, use teriyaki sauce, if that’s what you have on hand.
Here's our Easy Homemade Seitan recipe.
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