Store-Bought Vegan Holiday Roast in the Pressure Cooker or Instant Pot

jlgoesvegan.com

Lorraine Beauchamp

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)

¾ to 1 cup 180 to 235 ml vegetable broth

1 tablespoon 15 ml almond milk

¼ teaspoon ground black pepper

1 teaspoon vegan butter optional

Directions at jlgoesvegan.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer