In 6-quart (6 L) slow cooker, combine all ingredients except cornstarch. Cover and cook 8 hours on LOW or 4 hours on HIGH, or until vegetables are tender.
Perfect for Meatless Monday or any other day of the week, this vegan pot roast is brimming with classic pot roast ingredients, including carrots, onions and red wine. It’s a slow-cooked dinner that’s full of flavour yet without the meat. Serve with mashed potatoes made with Kitchen Basics No Salt Added Vegetable Cooking Stock.
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Ingredients
In 6-quart (6 L) slow cooker, combine all ingredients except cornstarch. Cover and cook 8 hours on LOW or 4 hours on HIGH, or until vegetables are tender.
In small bowl, whisk cornstarch with 2 tbsp (30 mL) water. Add to slow cooker; stir and cover. Cook 30 minutes on HIGH or until thickened.
Test Kitchen Tips:
• If vegan Worcestershire sauce is unavailable, replace with soy or tamari sauce.
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