Yankee Pot Roast Dinner

by eatwoo.com 2 June 2019, 09:43 2k Views

Yankee Pot Roast Dinner

Yankee Pot Roast Dinner: When we started The Betty Crocker Project in 2009, we wanted to show people how to use the amazing new vegan products coming out on the market. Making our own seitan, something we’d been doing for years, for that project made no sense whatsoever, so instead we embraced companies like Gardein, Tofurky, Match Meats, Field Roast, and May-Wah like the good friends they are. But this new book has brought us back to our roots. We can still use those wunderkind products in moderation, but if we wanted to get the most for our money, we needed to (and wanted to) start making our own mock meat again.

Not unlike pot roast dinners made in meat-eating homes, if you cut this vegan roast right, you can enjoy several meals out of this one recipe. It does take a while to make, so we suggest making it on Sunday night and then slicing the leftovers up into sandwiches for the next few days.

MAKES 6 TO 8 SERVINGS

$1.14 PER SERVING

Ingredients for Yankee Pot Roast Dinner recipe

Vegetable Dinner

3 cups vegan beef broth or vegetable broth
½ pound new potatoes, quartered
⅔ cup baby carrots
4 cloves garlic, minced
2 teaspoons crushed dried rosemary
¼ cup chopped fresh parsley
1 tablespoon red wine

Vegan Pot Roast

2 cups vital wheat gluten
⅓ cup nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon smoked paprika
1 teaspoon celery seed
1 teaspoon crushed rosemary
¼ teaspoon ground cumin
¼ teaspoon dried thyme
¼ teaspoon crushed black peppercorn
¼ teaspoon rubbed sage
1 tablespoon soy sauce or Bragg’s Liquid Aminos
1 tablespoon vegan Worcestershire sauce
2 cups vegan beef broth or vegetable broth (we recommend Better Than Bouillon)

How to make Yankee Pot Roast Dinner ?

Make the vegetables: In a Dutch oven or a large soup pot with a lid, combine all the vegetable dinner ingredients and bring to a boil over medium heat.

Make the vegan pot roast: In a large bowl, whisk together the vital wheat gluten, nutritional yeast, onion powder, garlic powder, paprika, celery seed, rosemary, cumin, thyme, pepper, and sage.

In a separate bowl, whisk together the soy sauce, vegan Worcestershire sauce, and broth. Pour the wet ingredients into the bowl with the dry ingredients and knead with your hands into a firm dough. Form the dough into a round, flat loaf, folding it over a few times to make sure you get a nice springy texture. You should be able to gently poke your dough and have the depression slowly disappear.

Transfer the roast to the pot with the vegetable mixture, carefully setting it on top of the vegetables so it is slightly covered with the boiling broth. Cover and let simmer for 15 to 20 minutes.

Preheat the oven to 400ºF.

After the roast has boiled for about 15 minutes, pour a ladleful of the broth into a casserole dish, then very carefully move the roast to the casserole dish using oven mitts and a spatula. Transfer the casserole dish to the oven. 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 to 20 minutes.

Serve the roast with the vegetables and a few ladles of broth over the top.

VITAL WHEAT GLUTEN FLOUR

Vegetarian Buddhist monks have been making meat substitutes out of wheat gluten flour since the third century. Since then, these mock meats have been embraced by people around the world as a delicious way to replace animals in a cruelty-free diet. Vital wheat gluten can usually be found in any health food store. Depending on where you live, a good-size bag can be pretty cheap ($4) or not so much ($20). Either way, you can easily make more than a few meals from one bag. Other recipes in this book that use vital wheat gluten flour are the Vegan Gyros, Budapest Burgers, Beet “Boudin” Balls with Garlic Aioli, and Blackstrap Vegan Bangers and Mash with Onion Gravy. Check out the section on Vital Wheat Gluten for information on how to store this ingredient.