Annie & Dan Shannon’s Vegan Yankee Pot Roast Dinner


All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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So – I got this awesome cookbook you see above and I am very excited to present to you the first recipe that I tried from it – their Yankee Pot Roast Dinner.  The book is full of gorgeous photos & easy to follow recipes but it was the image below that set my mouth to watering immediately.

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That looks so much like meat!   It looks so warm & comforting and VEGAN!  So – I made it today.  Easy!  Very easy.  (Please note – the photo above is from the Shannons’ cookbook – the rest are pictures of my effort to recreate that.)  I only made two modifications to the recipe – in that I used truffle bouillon rather than vegan beef (because I had it) and I added some Earth Balance butter to the top as it baked because it wasn’t browning the way I wanted it to.   Oh – and I used a full pound of baby potatoes which was a good thing because I nearly ate them all as the “roast” baked.  This is a delicious recipe & the leftovers could make a nice sandwich.  To those unfamiliar with meat made from vital wheat gluten – the texture is more like a dense stuffing than any real red meat but the flavors are earthy & aromatic and, ultimately, very satisfying.  Loads of gravy might be a nice addition – so if you have a favorite vegan gravy recipe – maybe whip some up.  Or use my VERY easy vegan gravy.


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Annie & Dan Shannon’s Vegan Yankee Pot Roast Dinner


Above – in the book.

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Preheat the over to 400 degrees.

The instructions for the vegetables can be seen in the book above.

To make the roast – in a large bowl – combine all the ingredients from the vital wheat gluten through to the sage.  In another bowl – whisk the remaining three liquid ingredients together.  Blend the wet & dry ingredients by hand until you have a spongy, springy ball of dough.  Form the dough into a round, flat loaf  & carefully place it on top of the vegetables so it is slightly covered by the boiling broth (my broth was not deep enough) – cover it & simmer it for about 15 minutes.

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Add a ladle of broth to a separate casserole dish & carefully transfer your roast into it using oven mitts & spatulas.  Bake the roast for about 15-20 minutes.  The book says, “Monitor the roast, basting it a few times with the broth while it’s baking.  Remove the roast from the oven once it develops a crispy golden-brown crust, 15-20 minutes.”

I cooked mine for closer to an hour & added vegan butter to the top of it 20 minutes before I took it out – to aid in browning.

Serve with the vegetables & few ladles of broth.

I found this recipe to be very easy, my house smells like Thanksgiving & I have a big casserole dish of yummy, vegan comfort food.  I cannot wait to try another recipe from the book.

If you want to buy the book – it is available many places – including Amazon.

The authors can be followed at: 

Vegan Foods = Joy! on Facebook

@AJShannon on Twitter

@MeettheShannons on Instagram

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