Vegetarian Pot Roast with Root Vegetables


This hearty and flavourful vegetarian pot roast is packed with wholesome ingredients and warming spices, making it a satisfying winter main course for vegetarians and meat-lovers alike.

  • 1  large eggplant, cut into thick slices
  • 2 large potatoes, peeled and cubed
  • 2 carrots, peeled and cut into chunks
  • 1 onion, sliced
  • 3-4 cloves garlic, minced
  • 1 can (14 oz) chickpeas, drained and rinsed
  • 1 cup vegetable broth
  • 2 tablespoons tomato paste
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)
  1. Preheat your oven to 190°C (375°F ).
  2. In a large oven-safe pot or Dutch oven, heat olive oil over medium heat. Add sliced onion and minced garlic, and sauté until softened and fragrant.
  3. Add cubed potatoes, carrot chunks, and eggplant slices to the pot. Stir to combine with the onion and garlic.
  4. In a small bowl, mix together vegetable broth, tomato paste, soy sauce, balsamic vinegar, dried thyme, dried rosemary, salt, and pepper. Pour this mixture over the vegetables in the pot.
  5. Add drained chickpeas to the pot, distributing them evenly.
  6. Cover the pot with a lid or foil and transfer it to the preheated oven. Bake for about 45-50 minutes, or until the vegetables are tender and cooked through.
  7. Remove the lid or foil from the pot and continue baking for an additional 10-15 minutes to allow the vegetables to brown slightly.
  8. Once done, remove the pot from the oven. Garnish with fresh parsley if desired. Enjoy!

See our ‘Lifestyle-Hopewood’s Recipe for Wellbeing’ for more recipes.

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