"Pot Roast" Veggies
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
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.
SO HOW'D IT GO?
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.
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.