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)
- Preheat your oven to 190°C (375°F ).
- 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.
- Add cubed potatoes, carrot chunks, and eggplant slices to the pot. Stir to combine with the onion and garlic.
- 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.
- Add drained chickpeas to the pot, distributing them evenly.
- 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.
- Remove the lid or foil from the pot and continue baking for an additional 10-15 minutes to allow the vegetables to brown slightly.
- 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.
