Slow Cooker Pot Roast with Coffee Panna Cotta
A hearty vegan pot roast cooked low and slow with root veggies and herbs, paired with a silky coffee panna cotta for dessert.
Ingredients
Vegan Pot Roast:
- 2 tbsp olive oil
- 1 large onion chopped
- 3 carrots sliced
- 3 potatoes cubed
- 2 cups mushrooms halved
- 2 cups seitan or plant-based roast chunks
- 3 cups vegetable broth
- 2 tbsp tomato paste
- 2 tbsp soy sauce
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 tsp smoked paprika
- 2 garlic cloves minced
Coffee Panna Cotta:
- 1½ cups plant milk almond or oat
- ½ cup strong brewed coffee
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tsp agar-agar powder
- Dark chocolate shavings optional
Instructions
Pot Roast:
- In a pan, sauté onion, garlic, carrots, and mushrooms in olive oil for 5 minutes.
- Add seitan, potatoes, tomato paste, soy sauce, herbs, and spices. Stir well.
- Pour into the slow cooker with vegetable broth.
- Cover and cook on low for 8 hours.
- Stir gently before serving to blend all the cozy goodness.
Coffee Panna Cotta:
- Combine plant milk, coffee, maple syrup, and vanilla in a saucepan.
- Whisk in agar-agar.
- Bring to boil, simmer 2 minutes, keep whisking like a woman scorned.
- Pour into ramekins and chill for 2 hours.
- Garnish with chocolate shavings if you're feeling fancy.