"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.
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.