You are here

Member since April 2003

Pot Roast

What you need: 

1/2 medium yellow squash, cubed
1/2 small onion, cubed
1 carrot, cubed
1 potato, cubed
1/4 cup frozen peas
2 vegan veggie burgers, cubed
1/3 cup water

What you do: 

1. Preheat oven to 350 degrees F.
2. Place all ingredients into a nonstick loaf pan without any oil.
3. Bake uncovered for about an hour or until potatoes are easily pierced but do not fall apart.

Preparation Time: 
Cooking Time: 
Recipe Category: 


This recipe as is needs a little help. I used this recipe and combined it with my mom's Pot Roast recipe and came up with:

2 sm. yellow squash (I bet one squash and 1 zucchini would be really nice!)
2 large russet potatoes
3 stalks of celery
1/2 yellow onion
1/2 bag of carrot chips
1 - 14.5 can of diced tomatoes
1 cup vegetable stock (I imagine using water would not be as flavorful as the veg.stock)
Preferred Pot Roast spices/seasonings (I like salt, pepper, garlic, and onion powder)
(I bought the frozen peas the recipe calls for but totally forgot to use them-- I'm sure they're great with the Pot Roast though)

In a 9 x 13in baking dish combine ingredients and cook uncovered for 1hr 15 minutes on 350.

The veggie burger patties were really out of place in this recipe and was kind of gross, actually. It was just weird to have all these wonderful, full-flavored veggies and then this overly processed protein patty. I didn't care for it at all and when I make this in the future (and I will, it was great besides that) I will be leaving that out (and hopefully remembering the peas!)

(I found that 1/2 cup of vegetable stock was not enough to put moisture throughout the vegetables, especially since I added more than the recipe called for. I'm really glad I thought to use the can of tomatoes, that really helped out! If you find that yours is turning up too runny and you want to thicken it-- my mom often tears up her favorite whole grain bread to soak up the liquid and help make it thicker, and adds to the flavor! Would be much better than those veggie burger patties!!!)


Any pot roast, vegan or not needs a bay leaf. Makes the whole thing wonderful.


I loved this recipie. I had a little trouble with the carrots cooking all the way through and I may try frozen on the top of the dish next time. I used rosemary, thyme, oregano and pepper. My non-vegetarian mother loved it. It was easy and tasty!


What would be some good spices to add to this to give it some more flavor? When I ate meat I didn't know how to cook so I don't really know what sort of things are pot roast-y.

I would go with some hearty herbs: thyme, rosemary, marjoram, savory, basil, etc. Maybe even toss some lemon zest in there


This was pretty won't knock your socks off or anything, but it was quick and easy to prepare.  I left out the squash and used red potatoes with the skins on, and mushroom broth instead of water.  Half way through cooking I added a handful of sliced mushrooms.  I also baked it covered for the first half hour to avoid drying and removed the lid for the second half hour.

Log in or register to post comments