Alright guy so it’s after Thanksgiving and we’re all tired and ready to hang so I have a very low pressure dinner for you to make once your leftovers run out, Easy Vegan Pot Roast with Cream of Mushroom.
This recipe actually re-uses the cream of mushroom soup from my Sweet Potato and Brussels Sprouts Casserole so you can always double it and have two delicious meals in one week! As I discussed in that post, the mushroom soup base is astoundingly creamy and delicious, it’s impossible to tell that it’s vegan. It’s yummier than canned soup and much better for you health wise.
At this point you’re probably wondering what I used for the pot roast, the answer there is celery root! If you’ve never had celery root it’s a great winter vegetable, it’s starchy like potatoes but more flavorful and when cooked whole in this gravy sauce it breaks apart and has a great meaty quality.
The holiday season, while amazing and fun, can often be overwhelming and leave you feeling sick and tired. I swear after thanksgiving weekend, I want to do nothing but drink water, eat salad and lay on the couch alone for the next month. The amount of wine I’ve drank in the last few days is astounding and quite frankly, it’s wild I can even move. That’s why I’m giving you all this easy and healthy meal, you can make in the crockpot.
I love the holidays so much. I love spending time with family and the amazing way that food brings people together. As I’ve gotten older though, I’ve come to realize that it’s also important, in the downtime between the holidays, to take some time to relax and make sure that you are eating nourishing meals so you don’t get sick or burned out.
My favorite holiday has come and gone and we’re on to Christmas now so this recipe is a nice break and then we’re on to the next one! We have some great dessert, dinner and brunch recipes for Christmas so however your family celebrates, I have you covered.
Lots of Love,
Jackie and Andrew
- Pot Roast
- [i]Pot Roast
- 5 carrots, peeled and cut into ¼ inch thick circles
- 5 carrots, peeled and cut into ¼ inch thick circles
- 8 yellow potatoes, washed and cubed
- 8 yellow potatoes, washed and cubed
- 4 whole celery root, peeled (see note)
- 4 whole celery root, peeled (see note)
- 6 tbsp vegan butter
- 6 tbsp vegan butter
- Cream of Mushroom Soup
- Cream of Mushroom Soup
- 5 tbsp olive oil
- 5 tbsp olive oil
- 1 large white onion, chopped
- 1 large white onion, chopped
- 3 stalks celery, sliced
- 3 stalks celery, sliced
- 2 lbs white mushrooms, sliced
- 2 lbs white mushrooms, sliced
- ¼ cup red wine
- ¼ cup red wine
- ¼ cup white miso
- ¼ cup white miso
- 1 tbsp garlic powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp onion powder
- ½ tbsp celery salt
- ½ tbsp celery salt
- 3 tbsp soy sauce or tamari
- 3 tbsp soy sauce or tamari
- 1 tsp sea salt
- 1 tsp sea salt
- 2 tbsp nutritional yeast
- 2 tbsp nutritional yeast
- 1 cup water
- 1 cup water
- ¼ cup white rice
- ¼ cup white rice
- ¼ cup cashews
- ¼ cup cashews
- 1 tsp black pepper
- Start by making the mushroom soup base. Heat the olive oil in a medium pot over medium heat, add in the onions and celery. Saute the onions and celery for 5 minutes until the onions become translucent.
- Next, add in the mushrooms and sautee for 5 minutes until they start to cook down. Then add in the red wine and simmer for 3 minutes until the red reduces by about half.
- While the mushrooms are sauteing, whisk together the miso, garlic powder, onion powder, celery salt, soy sauce, sea salt and nutritional yeast in a small bowl until it forms a paste like substance.
- Add the miso paste mix to the pot along with the water. Whisk vigorously until the paste is thinned out and fully mixed. Add in the rice, cashews and black pepper. Bring to a boil then reduce the heat and simmer for 20 minutes until the rice is fully cooked and there isn't much liquid left.
- Allow the mixture to cool for 5 minutes then transfer to a high speed blender and blend on high until it's smooth. Add the remaining, uncooked mushrooms to the pan with a drizzle of olive oil and saute for about 3 minutes then add them to the soup base.
- Place the potatoes and the carrots at the base of the crockpot. Then put the celery root, whole, on top of it. If a piece is too big to fit, you can cut it in half to make it fit. Then pour the mushroom soup base over the mix. Cut the vegan butter into slices and place it into the crockpot. Cook on low for 8 hours then serve topped with fresh parsley and rosemary.
