When the weather gets cooler, nothing beats a comforting, hearty meal like a vegan pot roast.It’s one of those dishes that brings everyone to the table, filling the kitchen with the most amazing smells.Whether you’re serving this for a family dinner or a special occasion, this recipe is sure to impress.

The beauty of this vegan pot roast is in the vegetables and the savory broth.With mushrooms and tender root veggies like carrots and potatoes, every bite is packed with earthy, robust flavors. Plus, it’s all cooked in a rich, umami-filled gravy that makes you forget there’s no meat involved.Trust me, once you try it, you’ll be adding it to your regular dinner rotation! Not only is this dish absolutely delicious but it’s also packed with nutrients.

Root vegetables are high in fiber, vitamins, and minerals, making this vegan pot roast a wholesome choice for anyone looking to enjoy a plant-based meal without sacrificing flavor.And if you’re new to vegan cooking, this recipe is a great way to start experimenting with hearty, satisfying dishes that everyone at the table will love.Vegan Pot Roast For 6 Servings Author: ChrisTotal time: 1 hour 30 minutes Ingredients: 1 large onion, chopped 3 cloves garlic, minced 3 cups of baby carrots 4 large potatoes, cut into chunks 2 cups of mushrooms (cremini or portobello work great) 1 cup of celery, chopped 3 tablespoons of olive oil 2 cups of vegetable broth 1/4 cup of soy sauce or tamari 1 tablespoon of tomato pa

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