I remember when I was growing up and my mom would make a special Sunday dinner. Growing up in Chicago and I typical Polish family that Sunday meal was often Polish sausage, sauerkraut, mashed potatoes, peas, rye bread, and horseradish. Sometimes the main dish was round steak, with mashed potatoes. My favorite Sunday dinner was pot roast! No, I have never been a big fan of meat so when my mom made pot roast I loved the carrots, potatoes, and other vegetables my mom added to the pot. I also loved the gravy!
Now that I am plant-based vegan I still like to have Sunday dinner with my family. For me Sunday dinner was not only about being together with my family, it was also about the food. Having a beautiful main dish that was delicious! I wanted to recreate the flavors of the pot roast my mom made. With this dinner I think I came close.
This is one of my favorite Sunday Dinners!
Cauliflower Pot Roast
This is a great centerpiece dish for your lovely Sunday dinner or any special occasion.
1 medium or large cauliflower
5 cloves of garlic diced
4 carrots sliced in 1/2-to-3/4-inch circles
3 parsnips sliced in 1/2-to -3/4-inch circles
3 stalks celery, chopped
4 potatoes, quartered
1 red onion, quartered
1 tablespoon no beef seasoning (see recipe below)
1 tablespoon water
1 tablespoon vegan Worchestershire sauce
2 tablespoons Braggs aminos (or Tamari)
1 tablespoon lemon juice
1/2 teaspoon pepper
1/4 teaspoon scant zested lemon peel
1/4 cup chopped fresh sage
3 sprigs fresh thyme
3 sprigs fresh rosemary
1. Preheat oven to 350ºF.
2.Trim the leaves of the cauliflower, trim the stem so that the cauliflower will sit flat. Put the cauliflower in a Dutch oven that has a lid. Pour 3/4 water into the bottom or pot.
3. Add carrots, parsnips, onions, potatoes, and celery around the cauliflower.
4. In a small bowl mix the Braggs, lemon juice, Worchestershire sauce, water, no beef seasoning, teaspoon pepper, zested lemon peel
5. Pour liquids and seasonings over the cauliflower and vegetables.
6. Sprinkle cauliflower and vegetables with chopped sage, put rosemary and thyme on top
7.Cover and roast in the oven for around 1 hour 20 minutes or until tender, removing the lid for the final 20 minutes.
8. Slice the cauliflower into steaks and serve with the vegetables. Season with salt and pepper to taste.
I made a miso gravy; you can also make a mushroom gravy for serving.
1/4 cup nutritional yeast
1 tablespoon Umami mushroom seasoning (see note)
1 teaspoon garlic
1 teaspoon onion powder
1/2 teaspoon sea salt
1. Mix all ingredients together, store in a sealed container for up to 6 months.
2/3 cup water
1 1/2 teaspoons yellow miso
1/2 teaspoon Braggs aminos
2 teaspoons nutritional yeast
1 1/2 teaspoons potato starch or corn starch
1 dash pepper
1. Use a small saucepan, whisk all ingredients.
2. Turn heat to medium, when it starts to boil reduce heat to low and whisk until it thickens.
3. Taste and add more miso to taste.
NOTES: I used Trader Joes Multipurpose Umami seasoning blend. You can find other brands.