Vegan Pot Roast

So hearty and delicious, you won’t miss the dead flesh in this dish.



A VEGAN POT ROAST!!! Seriously, this is one of me and my husband’s favorite dishes that I make at home. Who doesn’t love a good pot roast? Luckily, this roast won’t takes days and days to digest. You can use Portobello mushrooms for a thicker “meat” or stick with the Baby Bellas, either one is fine. I’ve made this recipe in a crockpot, in the oven, and stovetop. Crockpot and stovetop are my personal favorites. Stovetop is obviously a lot quicker when you haven’t planned tonight’s dinner ahead of time. I know it seems almost impossible for a vegan pot roast to replace your mom’s pot roast and cornbread, but give it a try. Share your pics on social media and tag me!



  • 6 cups spring water
  • 1 pkg baby bella mushrooms , halved
  • 2 yellow or white onions, diced
  • 10-14 celery sticks, chopped
  • 6-8 potatoes, diced
  • 1 bag mini carrots, whole
  • 2 garlic cloves (optional)
  • 4 tsp vegetable better than bouillon
  • 4 tbsp unbleached flour
  • 4 tsp liquid aminos or vegan Worcestershire sauce
  • 1 tsp vegan butter
  • 1 tsp pink salt
  • 1 tsp garlic powder 



  1. Bring potatoes to a boil.
  2. Begin washing and prepping your other veggies.
  3. Add in carrots and 1/2 your onions after your potatoes have boiled for 4-5 minutes.
  4. Allow your carrots to soften by boiling for an additional 4-5 minutes.
  5. Add in mushrooms, celery, and the other 1/2 of the onion.
  6. Add in Better than Bouillon and stir.
  7. Remove 2 cups of broth and whisk in the flour.
  8. Return the broth to the pot and turn off the heat.
  9. Allow simmering for 15-20 minutes to thicken.
  10. Add your favorite hot sauce for the culture.
  11. Serve and Enjoy!

TIP: You can serve with quinoa or rice.

What are some of your favorite vegan comfort foods? Share in the comments below!
peace & light,

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