Day#9 Of The 30-Day Vegan Journey

I’m certain you all have had an amazing vegan day! I have. I actually took a break from the kitchen and detoured a bit from today’s menu structure. Well, just dinner. My husband treated me and the kids to some Greek culinary deliciousness. See my earlier post Kitchen Break.

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Tonight I’m going to share with you a new vegan recipe I came across. It looks to be a good eat.

Vegan Pot Roast

  • 3 sweet yellow onions
  • 1 white onion
  • 3 shallots
  • 1 Tbsp. chili oil  with garlic or olive oil Salt and pepper, to taste 1 cup red wine
  • 2  heaping Tbsp. brown sugar
  • 2 Tbsp. pear-infused vinegar or balsamic  vinegar
  • 1 small can pineapple pieces
  • 2 pkgs.   seitan (try White Wave brand) 8
  • small red potatoes, cubed
  • 1  butternut squash, seeded, peeled, and cubed 6 medium carrots, cut into  spears
  • 1 tsp. olive oil
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. cumin
  1. Cut the onions and shallots into short strips. In a medium sauté pan over  low heat, heat the oil. Add the onions, shallots, salt, and pepper. Sauté for 1  hour, adding 1/3 cup of the wine every 20 minutes.
  2. Add the brown sugar,  vinegar, pineapple, and seitan. Keep cooking over low heat for a few minutes,  then transfer to a roasting pan.
  3. In a large bowl, toss together the  potatoes, squash, carrots, olive oil, cayenne, and cumin. Add to the roasting  pan.
  4. Cover with aluminum foil and bake at 350°F for about 1 hour.

Makes 8 to 10 servings

My plan is to try this recipe this weekend for Sunday dinner. If either of you decides to take a stab at it prior to, send me pictures and I’ll upload them.

Until tomorrow, happy vegan eating!


I'm a writer, wife , and mom.

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