1vegan stuffed roast1 pound, or 454 g, thawed (Field Roast, Gardein, and Tofurky make holiday roasts)
3/4 to 1cup180 to 235 ml vegetable broth
1tablespoon15 ml almond milk
1/4teaspoonground black pepper
1teaspoonvegan butteroptional
Instructions
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.
Recipe Notes
If you’re using a multifunction electric pressure cooker:
Simply select the pressure cooker or manual button and toggle to low pressure.
You can also use the slow-cooking function for 1 hour.