Vegetarian Pot Roast Platter Recipe

About this recipe

A hearty vegetarian twist on the classic pot roast, featuring tender vegetables and rich flavors perfect for a satisfying dinner.

Ingredients

• - Cooks & Co Sliced Mushrooms
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• 400G Italianavera Cherry Tomatoes In Botanical Tin, 400G
• 1 Kg Caputo Cuor Di Cerali, 1Kg
• 200G All Things Butter Unsalted Butter
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large bowl, toss 500 g of Cooks & Co Sliced Mushrooms with melted All Things Butter Unsalted Butter until evenly coated.
3. 3. In a large heavy Dutch oven over medium-high heat, melt 1/4 cup All Things Butter Unsalted Butter. Add the mushrooms, 3 chopped onions, and 4 minced Jumbo Garlic cloves. Sauté until the mushrooms are browned and the onions are softened, about 5-7 minutes.
4. 4. Stir in 3 cups Daylesford Organic Hot & Sour Vegetable Broth, scraping up any browned bits from the bottom of the pan. Add 1 cup Italianavera Cherry Tomatoes In Botanical Tin. Bring the mixture to a boil, then reduce the heat to a simmer.
5. 5. Cover the Dutch oven and bake in the preheated oven for 1 1/2 to 2 hours, or until the vegetables are tender and the flavors are well combined.
6. 6. Remove the pot from the oven and let it rest for 10 minutes before serving.
7. 7. Serve the dish warm, garnished with fresh herbs if desired.