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Vegetarian Pot Roast with Vegetables
Vegetarian Pot Roast with Vegetables

Vegetarian Pot Roast with Vegetables
A hearty vegetarian dish with potatoes, carrots, and a meat substitute in a savory sauce.
Vegetarian Pot Roast with Vegetables

Provides a nutritious and satisfying vegetarian meal.

Source
Ingredients:
1
Servings
  • 200
    g
     meat substitute
  • 150
    g
     potato
  • 100
    g
     carrot
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 200
    ml
     vegetable broth
  • 1
    tsp
     thyme
  • 5
    g
     parsley
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Vegetarian Pot Roast with Vegetables
Instructions:
  1. Slice the potatoes and carrots evenly.
  2. Heat olive oil in a large pot over medium heat.
  3. Add chopped onion and minced garlic, sauté until fragrant.
  4. Add the meat substitute, cook until browned.
  5. Add potatoes, carrots, vegetable broth, thyme, salt, and pepper.
  6. Bring to a boil, then reduce to a simmer and cover.
  7. Cook for 45 minutes, stirring occasionally, until vegetables are tender.
  8. Garnish with chopped parsley before serving.
Nutrition Per Serving 746 g Per 100g
Energy 624.8 kcal 84 kcal
Protein 42.3 g 5.7 g
Fibre 17.9 g 2.4 g
Salt 3.1 g 0.4 g
Sugar 12 g 1.6 g
Carbohydrates 65.9 g 8.8 g
Fat 20.5 g 2.7 g
Environmental Per Serving 746 g Per 100g
CO2 4 kg 0.5 kg
Water 203.5 l 27.3 l
  • 200
    g
     meat substitute
  • 150
    g
     potato
  • 100
    g
     carrot
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 200
    ml
     vegetable broth
  • 1
    tsp
     thyme
  • 5
    g
     parsley
1
Servings
0

Slice the potatoes and carrots evenly.

Heat olive oil in a large pot over medium heat.

Add chopped onion and minced garlic, sauté until fragrant.

Add the meat substitute, cook until browned.

Add potatoes, carrots, vegetable broth, thyme, salt, and pepper.

Bring to a boil, then reduce to a simmer and cover.

Cook for 45 minutes, stirring occasionally, until vegetables are tender.

Garnish with chopped parsley before serving.

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