Vegan Pot Roast with Tempeh – DrNewMed Healthy Recipes for Healthy Eating

A hearty, cosy, and juicy pot roast? A hearty, cosy, and juicy pot roast? Today we are going to share vegan version of one of the best comfort dishes for the winter. This vegan slow cooker pot roast with tempeh is the ideal evening dinner because it is warm and filling. Only 15 minutes should be spent on preparation before using the slow cooker.

Ingredients

8 ounces tempeh, cut into large chunks
2 cups baby potatoes, halved
2 large carrots, peeled and cut into chunks
1 large onion, sliced
2 cloves garlic, minced
1 cup vegetable broth
1/4 cup soy sauce or tamari (for gluten-free option)
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon maple syrup or agave nectar
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon paprika
Salt and pepper to taste
2 tablespoons cornstarch (or any other thickener of your choice)
2 tablespoons water

Instructions

In a large skillet, heat the olive oil over medium-high heat. Add the tempeh chunks and brown them on all sides. Set aside.
In the same skillet, sauté the onions and garlic until softened.
In a small bowl, whisk together the vegetable broth, soy sauce, tomato paste, balsamic vinegar, maple syrup/agave nectar, dried thyme, dried rosemary, paprika, salt, and pepper.
Place the browned tempeh, sautéed onions, and garlic into the slow cooker. Add the baby potatoes and carrots.
Pour the sauce mixture over the tempeh and vegetables in the slow cooker.
Cover the slow cooker and cook on low heat for 6-8 hours or high heat for 3-4 hours, or until the vegetables are tender and the flavors are well combined.
In the last 30 minutes of cooking, mix the cornstarch and water in a small bowl and stir it into the slow cooker to thicken the sauce.