Vegan Pot Roast

5.0 (2 reviews)

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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind