"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.