A vegan take on a classic dinner. A tender vegan pot roast. We suggest serving with vegetables and our mushroom gravy.
The pot roast can be frozen for 3 months.
Reheating instructions: Thaw before reheating. You can either reheat the pot roast whole, in the oven at 325 for about 15-20 mins. Ideally you should cover the roast before heating and be sure to flip halfway. Another great option is to slice the roast as in the photo, and reheat on the stove. We find it super delicious to reheat in the pan with some olive oil and mushroom gravy.
Ingredients: veg stock (onion, leek, carrot, celery, turnip, onion, peppercorn, garlic, bay leaves), vital wheat gluten, rice flour, porcine mushroom, powder, sunflower oil, red miso, red wine, rosemary, thyme, beet powder, garlic powder, onion powder, pink salt, worcestershire (apple cider vinegar, balsamic vinegar, tamari, brown sugar, arame, onion, garlic, lemon, orange, clove, liquid smoke, tamarind, peppercorns, mustard powder, bay leaf