Name: Vegan Roast
Prep time: 10 min
Cook time: 40 min
Yield: 6 servings
Ingredients: 1 cup onion; 1 cup carrots; 2 cups potatoes; 2 cups sweet potatoes; 1 13 oz can corn; 1 cup frozen peas; 1 16 oz package vegan meatballs; salt & pepper; 2 Tbsp vegan butter; 2 Tbsp all-purpose flour; 2 cups water; 2 tsp vegetable bouillon; ½ tsp herbs de provence; salt & pepper

Recipe

Vegan Roast

A very easy plant-based dinner that everyone will love - it's special enough for a Sunday dinner or holiday meal, and simple enough for a regular weeknight supper.

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Ingredient batch: 1.5× original. Base yield: 6 servings.

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Yield: 9 servings
Prep: 10 minutes
Cook: 40 minutes

Ingredients

Vegan Roast Ingredients

355 mL onion (volume measure)
355 mL carrots (volume measure)
710 mL potatoes (volume measure)
710 mL sweet potatoes (volume measure)
1 1/2 13 oz can corn — package or uncertain unit retained; no metric conversion
355 mL frozen peas (volume measure)
1 1/2 16 oz package vegan meatballs — package or uncertain unit retained; no metric conversion
salt & pepper — original amount unchanged; adjust manually — count retained

Vegan Gravy

44 mL vegan butter (volume measure)
44 mL all-purpose flour (volume measure)
710 mL water (volume measure)
15 mL vegetable bouillon (volume measure)
3.7 mL herbs de provence (volume measure)
salt & pepper — original amount unchanged; adjust manually — count retained

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 6 servings.

1 cup onion
1 cup carrots
2 cups potatoes
2 cups sweet potatoes
1 13 oz can corn
1 cup frozen peas
1 16 oz package vegan meatballs
salt & pepper
2 Tbsp vegan butter
2 Tbsp all-purpose flour
2 cups water
2 tsp vegetable bouillon
½ tsp herbs de provence
salt & pepper

Instructions

For the Vegan Roast

Preheat oven to 450° Fahrenheit. Chop vegetables into bite-size pieces. Drain the corn.
On a large sheet pan, spread the chopped veggies, frozen meatballs, frozen peas, and corn kernels evenly. Bake for 30-40 minutes.

For the Vegan Gravy

Melt vegan butter in a skillet and whisk in flour. Cook for 2-3 minutes (do not brown).
Dissolve the vegan bouillon in water, then gradually whisk it into the flour/butter mixture. Add herbs if using, then cook at medium-low heat until thickened. Taste it to see if more salt or pepper is needed.

Notes

The gravy may be frozen for later use. When using thawed gravy, the texture will be lumpy at first. Microwave or warm it on the stove until it's hot, then add a bit more water and blend it to make it smooth again. You can use 2 cups of vegetable broth instead of vegetable bouillon and water.

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https://adfreecook.com/vegetable-roast/