Vegan Crockpot Pot Roast

Total time8 hr 20 min

Prep time20 min

Cook time8 hr

4.8

(15)

Slow-cooked comfort food doesn't get more satisfying than this — a whole seared cauliflower head nestled among root vegetables and meaty portobello caps, all braising low and slow in a rich, wine-forward liquid until everything is fall-apart tender. The magic starts in a hot skillet, where the cauliflower gets a deep golden sear before it ever hits the slow cooker, building the kind of caramelized crust that makes the finished dish look genuinely dramatic on a platter. A braising liquid built from red wine, vegetable broth, tomato paste, soy sauce, and smoked paprika does serious heavy lifting here — it's savory, complex, and nothing like the watery results you might expect from a crockpot. After seven to eight hours on low, the cauliflower is completely tender through the center, the parsnips and carrots are silky, and the portobellos have soaked up every bit of that braising flavor. You finish by whisking a quick cornstarch gravy from the cooking liquid, which thickens into something glossy and spoonable in just a few minutes on the stovetop. This recipe serves six, making it an ideal centerpiece for a Sunday dinner or a holiday table where you want something impressive without standing over a stove all day. A scatter of fresh parsley over the top and it's ready to serve — hearty, deeply flavored, and completely plant-based without any compromises.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!