Sunday, April 24, 2011

Easter Dinner-Pot Roast

What is more traditional for Easter dinner then pot roast? My tempeh pot roast would be a great slow cooker recipe and would also taste great over mashed potatoes, with a bright green salad.

Slow simmered tempeh with tons of garlic, fresh herbs, hearty mushrooms, tender pearl onions and yukon golds in a rich tomato broth.

Tempeh Pot Roast
1 carrot, roughly chopped
1 celery stalk, roughly chopped
1/2 white onion, roughly chopped
2 tbl extra virgin olive oil
1/2 bulb of garlic
1 bay leaf
4 sprigs fresh thyme
1 sprig fresh rosemary
salt and pepper
1 cup halved shiitake mushrooms
12 0z tempeh, large cubes
1/4 cup red wine
2 tbl vegan worcestershire sauce
2 tbl tomato paste
2 cups vegetable broth
10 new potatoes, whole
1 cup frozen pearl onions,thawed
2 tbl freshly chopped parsley

Combine the carrot, celery and onion in a food processor and pulse until they are finely minced.
Heat the oil in a dutch oven or heavy pot and add the carrot mix. Combine the garlic, bay leaf, rosemary and thyme in the cheesecloth and tie to seal. Add to the carrot mix. Season with salt and pepper. Saute over medium-high heat for 10 minutes until all the excess moisture has evaporated and the vegetables start to soften. Add the tempeh and mushrooms and saute to brown, 10 minutes. Deglaze the pan with the red wine, scraping up the bits on the bottom. Add the worcestershire sauce, tomato paste and vegetable broth. Bring to a boil, reduce to a simmer and cover, cooking for 25 minutes. Add the whole potatoes and pearl onions and simmer until the potatoes are tender and cooked through, 30 minutes. Remove the herb bouquet, season to taste with salt and pepper and garnish with parsley.

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