Tempeh Pot Roast | VegWeb.com, The World's Largest Collection of Vegetarian Recipes

Ingredients

• 1 (32 ounce) carton vegetable stock, divided
• 1/4 cup nutritional yeast
• 1/4 cup red wine
• 1 large onion, 1/2 sliced 1/2 diced
• 1 pound mushroom mix, roughly chopped and stems reserved (I use portobello and button)
• 2-4 tablespoons balsamic vinegar, divided
• 1 bay leaf
• pinch rosemary
• pinch thyme
• salt and pepper, to taste
• 2 (8 ounce) packages tempeh, cut in half
• squirt Bragg's amino acids
• 4-6 yukon gold potatoes, quartered
• 1 pound baby carrots
• 1/4 cup flour