Eosinophilic Esophagitis Friendly Vegan Crockpot Pot Roast

Total time8 hr 20 min

Prep time20 min

Cook time8 hr

4.8

(15)

Eosinophilic Esophagitis Friendly Vegan Crockpot Pot Roast

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Ingredients

6 servings

For the roast

2 tbsp olive oil
1 large head cauliflower (about 2 lb), outer leaves removed, stem trimmed flat
4 large portobello mushroom caps, wiped clean
1 lb baby potatoes, halved
3 medium carrots, cut into 2-inch pieces
2 medium parsnips, cut into 2-inch pieces
1 medium yellow onion, cut into 8 wedges
4 cloves garlic, smashed
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves

For the braising liquid

1 cup dry red wine (vegan-certified)
2 cups vegetable broth
2 tbsp tomato paste
1 tbsp vegan worcestershire sauce
1 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
1 tsp smoked paprika
½ tsp black pepper
1 tsp salt, plus more to taste

For the gravy

2 tbsp cornstarch
2 tbsp cold water

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the cauliflower head stem-side down in the skillet and sear, undisturbed, for 3–4 minutes until the flat base is deep golden brown. Flip and sear the top for 2 minutes until lightly browned, then transfer to a plate.
2
Add the portobello caps gill-side down to the same skillet and sear over medium-high heat for 2–3 minutes until browned on the underside, then flip and cook 1 minute more. Transfer to the plate with the cauliflower.

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