vegan pot roast

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Savory and sweet, this ?pot roast? is better than what your mom used to make.

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Ingredients [?]

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  • add   1/2 tsp. cumin
  • add   1/2 tsp. cayenne pepper
  • add   1 tsp. olive oil
  • add   6 medium carrots, cut into spears
  • add   1 butternut squash, seeded, peeled, and cubed
  • add   8 small red potatoes, cubed
  • add   2 pkgs. seitan (try White Wave brand)
  • add   1 small can pineapple pieces
  • add   2 Tbsp. pear-infused vinegar or balsamic vinegar
  • add   2 heaping Tbsp. brown sugar
  • add   1 cup red wine
  • add   Salt and pepper, to taste
  • add   1 Tbsp. chili oil with garlic or olive oil
  • add   3 shallots
  • add   1 white onion
  • add   3 sweet yellow onions


  1. Cut the onions and shallots into short strips. In a medium saut pan over low heat, heat the oil. Add the onions, shallots, salt, and pepper. Saut for 1 hour, adding 1/3 cup of the wine every 20 minutes. Add the brown sugar, vinegar, pineapple, and seitan. Keep cooking over low heat for a few minutes, then transfer to a roasting pan. In a large bowl, toss together the potatoes, squash, carrots, olive oil, cayenne, and cumin. Add to the roasting pan. Cover with aluminum foil and bake at 350F for about 1 hour.