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.
Best Vegan Cookbooks:
Cookbooks Source & Purchase: www.amazon.com/Vegan-Cookbooks
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
- 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.
- Add the brown sugar, vinegar, pineapple, and seitan. Keep cooking over low heat for a few minutes, then transfer to a roasting pan.
- In a large bowl, toss together the potatoes, squash, carrots, olive oil, cayenne, and cumin. Add to the roasting pan.
- 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!