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"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.


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.

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