Red Meat Allergy Friendly Vegan Crockpot Pot Roast
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Learn more →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
- 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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