vegan pot roast with homemade tagliatelle

I made a seitan pot roast tonight with some roasted vegetables because the best part of a pot roast has always been the caramelized vegetables that soak up all the basting broth and juices from the roast. For this meal I kind of went the traditional route by using potatoes, carrots, and onions to go along side the roast. The seitan was based on a simple recipe I made which uses white beans and spices as the base, then it is steamed, then roasted. A similar recipe can be found here.

The pasta was homemade with white whole wheat flour. Here is the recipe.

Homemade Tagliatelle
 
3 cups white whole wheat flour
1 cup warm water
4 tbsp flaxseed meal
2 tbsp olive oil
2 tsps salt

Mix everything together to form a ball. Knead dough for a bit then cut it into 2 equal pieces. Add a bit more flour to the board and roll out the dough until its about 1 cm thick. Add some more flour then fold the pasta in half then half again. Cut into 2-3 cm thick noodles. Cook pasta in boiling salted water while you get your sauce ready.


2 cloves garlic
5-6 scallions, sliced lengthwise
2 tbsp olive oil
4 tbsp Earth Balance 
salt and pepper
fresh parsley
vegan parmesan

Get your pan on over medium heat and splash the oil in there. Add your sliced garlic and scallions. Cook for about 5 minutes. Add your butter to get it melted, then add your pasta and about 1 cup of pasta water. Cook for about 5 minutes. Season with black pepper, parsley and Parmesan. Serve immediately.