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4.25

Tempeh Pot Roast

What you need: 

1 (32 ounce) carton vegetable stock, divided
1/4 cup nutritional yeast
1/4 cup red wine
1 large onion, 1/2 sliced 1/2 diced
1 pound mushroom mix, roughly chopped and stems reserved
(I use portobello and button)
2-4 tablespoons balsamic vinegar, divided
1 bay leaf
pinch rosemary
pinch thyme
salt and pepper, to taste
2 (8 ounce) packages tempeh, cut in half
squirt Bragg's amino acids
4-6 yukon gold potatoes, quartered
1 pound baby carrots
1/4 cup flour

What you do: 

1. Preheat oven to 375 degrees F. Place 1/2 the stock in a sauce pan with nutritional yeast, vegan wine, diced onion, mushroom stems, 2-3 tablespoons balsamic vinegar, bay leaf, rosemary, thyme, salt and pepper. Cover, and bring to a boil.
2. Reduce heat and simmer on low the entire time you prepare and cook everything else. In a skillet or frying pan, place the tempeh with a squirt bragg's and balsamic vinegar and cook until browned on both sides.
3. In a roasting pan or 4 quart+ crock pot, layer (follow each layer with a sprinkling of spices, especially if using crock pot) first the potatoes, then the carrots, tempeh, mushrooms, and onion slices. Pour the other 1/2 stock over the vegetables and cover pan.
4. Place in oven and bake, checking after 45 minutes. When done the potatoes should pierce easily with a fork. If using a crock pot, set on high 4 hours, but check after 2. When roast is done, remove cover of sauce pan and skim out the mushroom stems, taste and season accordingly.
5. In a dish, mix flour with enough water to make a thick liquid. Pour 1/2 into pan while stirring constantly. Bring heat up to medium and stir until mixture boils for 1 minute. If gravy isn't thick enough, add the rest of the flour mixture and boil again. Serve gravy with roast.
I am a tempeh addict and even my carnivore friends request this recipe constantly.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

This was wonderful! Thanks for the recipe!

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This was really tasty. If you are able to look at my reviews you can tell I'm a meat-and-potatoes person. I've always loved pot roast, American and Cuban varieties, as well as cottage and chicken pies, so this really fit in well with my other favorites. I did make some minor changes: I boiled the tempeh for 10 minutes after cutting inti 1 inch slabs and then sauteed them until they were browner with the chopped onions. I then put the cooked onions into the broth/wine mixture and continued as directed. I also added some tamari and a little Dijon mustard to the gravy. I served it with wilted greens made with balsamic-agave-Dijon-toasted almond heated and tossed into chopped, uncooked greens and it really complimented the dish.

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Can I use a pyrex dish or something of that sort if I lack a roasting pan or large crock pot?

I used a ceramic dish about 2 inches deep and covered tightly with foil and it came out fine.

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Can I use a pyrex dish or something of that sort if I lack a roasting pan or large crock pot?

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Actually, Angelclaw, glutamic acid is an amino acid that your body requires.  It's also found naturally in a lot of foods, including tamari.

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Watch out for liquid aminos like Braggs. They are definitely NOT good for you. They contain glutamic acid, which is basically the thing in MSG that kills your brain cells. I'll stick with tamari and a teensy bit of liquid smoke.

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One of the best vegan comfort food recipes I've ever had.  I LOVE this and will make it regularly.  The gravy is awesome and you can keep making more by using the broth in the roasting pan when the original gravy starts running low.  I made this and ate it every day this weekend.  HUGE portions and I could have made it last another day but it was so good I just heaped up my plate with all that was left last night. 

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This recipe *kicks* *ass*!  I doctored it up a bet and used a pressure cooker (on 15 minutes high pressure), and it turned out beautifully!  I especially liked the gravy, which turned out oh-so-comfort-food good...some of the premade vegan gravies that I've tried have been downright nasty; this one was excellent!  It also makes a lot...as a single guy, it's nice to find an excellent recipe that I can eat off of for awhile!

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