All Photos © Christine Elise McCarthy 2015
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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.
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.
Annie & Dan Shannon’s Vegan Yankee Pot Roast Dinner
Above – in the book.
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.
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