You are here

Member since April 2006

"Pot Roast" Veggies

What you need: 

1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons olive oil
2 cups red russet potatoes, peeled and chopped
2 cups carrots, peeled and chopped
1 bay leaf
1/2 cup white wine
4 tablespoons soy sauce
1/2 cup strong veggie broth

What you do: 

1. Saute onions and garlic in oil until they start to color. Add remaining ingredients and mix well.
2. Cover and bring to the boil, reduce to a simmer. Simmer until vegetables are tender and broth is reduced. Check seasoning.
3. Remove the lid if you have too much broth, or add a bit more if it starts to dry out.
The soy sauce adds that delicious, rich flavour of "gravy" to an otherwise simple dish.
Source of recipe: Sunday dinner, vegan style! A meatless version of a traditional tasty dish, hearty and warming, that I made on a cold day.

Preparation Time: 
10 minutes or less, Cooking time: 20-30 minutes
Cooking Time: 
20-30 minutes


This is good, but mine did turn out too salty. I reduced it more with additional water and added some pepper to tone it down. I also used sherry, and added some vegan worcestershire. Tasty!


This was delicious!  I didn't have any wine in the house, so I used a 1/2 cup of beer instead and it came out wonderfully.  For the veggie broth, I used a veg broth powder, the amount you would typically use for a full cup.  It is very low in sodium, so the full amount of soy sauce was perfect.


I figured you would have some delicious homemade stuff, but I, unfortunately, do not, and the sodium in mine is super high, so I skipped it. I only used like 2-3 T. sherry, because I was scared of cooking with it. Next time, maybe I'll just use 1-2 T.

It was different flavor for me, but I liked it a lot. And it helps me eat loads of carrots.


Shea, I used home-made veggie broth, which cuts the salt a good bit, and gentles down the wine too. I used just plain "jug wine". The sherry might be what made it strong.


I made this, using sherry instead of white wine, and without the veggie stock, because it seemed like too much salt. I added pepper and paprika. Everyone in my family complained that it made the house smell, and after leaving for a few hours and coming home, the smell still lingered. My parents tried it and liked it though. In my house, we never cook with wine (the sherry was a present from a friend), and I think that's what did it. My family doesn't like it when I cook anything that starts with an onion, garlic, and olive oil saute. But they don't realize how good it tastes!

Anyways, I did like this recipe, and I'll use it again, because I miss "pot roast" veggies. It's great because they don't have hard lumps of fat attached to them like they would if they sat in a pot with a hunk of meat all day.

Log in or register to post comments