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Vegan Pot Roast
Vegan Pot Roast

Vegan Pot Roast

What You Need
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1 serving
Original recipe yields 1 serving
3 units sweet yellow onions
1 units white onion
3 units shallots
1 tablespoons chili oil
1 units salt and pepper
1 cups red wine
2 tablespoons brown sugar
2 tablespoons vinegar
1 cans pineapple
2 packages seitan
8 units red potatoes
1 units butternut squash
6 units carrots
1 teaspoons olive oil
0.5 teaspoons cayenne pepper
0.5 teaspoons cumin
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Let's Make It
1
• Cut the onions and shallots into short strips. In a medium sauté pan over low heat, heat the oil. Add the onions, shallots, salt, and pepper. Sauté for 1 hour, adding 1/3 cup of the wine every 20 minutes.
2
• Add the brown sugar, vinegar, pineapple, and seitan. Keep cooking over low heat for a few minutes, then transfer to a roasting pan.
3
• In a large bowl, toss together the potatoes, squash, carrots, olive oil, cayenne, and cumin. Add to the roasting pan.
4
• Cover with aluminum foil and bake at 350°F for about 1 hour.
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