Holiday Roast With Mashed Vegetables Recipes

HOLIDAY ROAST WITH MASHED VEGETABLES

Holiday Roast with Mashed Vegetables image

From Vegan Pressure Cooking by JL Fields.

Provided by JL Fields

Number Of Ingredients 11

Ingredients

1 to 2 teaspoons extra-virgin olive oil
4 cloves garlic (minced)
1 cup 160 g diced yellow onion
2 cups 260 g diced carrot
2 cups 220 g diced potato
1 teaspoon sea salt
1 vegan stuffed roast (1 pound, or 454 g, thawed (Field Roast, Gardein, and Tofurky make holiday roasts))
3/4 to 1 cup 180 to 235 ml vegetable broth
1 tablespoon 15 ml almond milk
1/4 teaspoon ground black pepper
1 teaspoon vegan butter (optional)

Steps:

In an uncovered pressure cooker, heat the oil on medium-high. Add the garlic and onion and sauté for 1 minute. Add the carrots, potatoes, and salt. Mix well. Place the thawed roast on top of the vegetables and pour the vegetable broth over the roast.
Cover and bring to pressure. Cook at low pressure for 8 minutes. Use a quick release.
Remove the lid, remove the roast, and set aside.
Add the almond milk, black pepper, and vegan butter to the vegetables in the pressure cooker and mash with a potato masher. Slice the roast and serve with the mashed vegetables.

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