Tuesday, February 25, 2014

Vegan Jack & Cola Pot Roast

    Vegan Jack & Cola Pot Roast
    When looking for those quick and easy one pot meals, we often are hard to find ones that are different. Always the same old, same old. But why not switch it up and try something new? Making it homemade from scratch makes it even that much more exciting. These meals are better than take out and as easy as picking up the phone and dialing in. One of the most popular one pot meals is pot roast, a traditional favorite most had or have seen growing up. Not always the most appealing dish...and always a dry mess...Oh and NOT vegan. Not something you would think vegans could enjoy right? Wrong! This recipe shows you how to not only make a very simple one pot meal, but also make a traditional meal for the whole family. This isn't grandmas pot roast! The jack and cola add in makes for a untraditional pairing...but in all the right ways! We can now take our favorite drink and add it to our everyday meals...no waiting on the bartender here, just the cook. You would never know there is any alcohol in this dish, but the overall taste is hearty and luscious with all of the gravy it makes. Serve this over mashed potatoes (garlic one are even better) and pair it along side your favorite fresh bread. Instead of having a cocktail after your long day at work...try throwing it in this and see what you have been missing all along. Enjoy!

Vegan Jack & Cola Pot Roast

2 teaspoons oil (your favorite oil)
2 9oz bags vegan beef tips (Gardein Brand was used in this)
Freshly ground black pepper & salt, to taste
2 cups carrots, sliced diagonally into 1-inch chunks
2 stalks celery, sliced or chunked
2 medium yellow onions, sliced
3 garlic cloves, minced
1/4 cups Jack Daniels (Whisky or Bourbon)
1 cup organic cola (your favorite brand)
2 1/2 cups vegan beef or chicken broth
2 vegan beef bouillon cubes (2 tsp)
2 Tablespoon tomato paste
1/4 teaspoon liquid smoke
2 large sprigs fresh thyme leaves 
1 Tablespoon parsley, fresh or dried
2 Bay Leaves
2 cups fresh baby portobello mushrooms stems discarded & sliced 
Salt & Freshly Ground Black Pepper, to taste

4 Tablespoons vegan butter at room temperature, divided
3 Tablespoons flour


Begin by prepping all your veggies and herbs.

In a Dutch oven pot or a large stew pot with 2 tsp of oil, I used hemp but you can use your favorite. Once you have your veggies prepped, toss the onions, garlic, and vegan meat in. Add salt and fresh black pepper (to taste) and cook for 10 minutes, stirring occasionally, until the onions are lightly browned and translucent. 

Add stock, cola, and Jack Daniels. Stir in tomato paste. When you have the tomato paste combined in, add in the rest of your roast ingredients (except thickener). 

Bring to a simmer and cover. Cook until vegetables are tender, about 1 hour. Once the veggies are tender, you can add your thickener. Mash together the flour and vegan butter to make a thickening mixture (paste). When it's combined, stir into the broth. Bring the broth back up to a boil over high heat until bubbling. This will complete the thickening process, once thickened remove from the heat. Taste for salt and pepper and add as needed.  

Serve the pot roast over mashed potatoes (seen above). Pair with your favorite fresh bread and store in the fridge or freezer for quick on the go meals. Top with freshly chopped parsley...to be fancy and Enjoy!


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