How To Make Vegetarian Portobello Pot Roast
This recipe proves that you don’t need meat to enjoy a good pot roast. This vegan dish has slow-cooked mushrooms, potatoes, carrots, & more in veggie broth.
Serves:
Ingredients
- 1¼lbsYukon gold potatoes,cut into bite-sized pieces
- 1lbbaby bella mushrooms,large ones cut in half
- 2large carrots,peeled and cut into bite-sized pieces
- 2cupsfrozen pearl onions
- 4clovesgarlic,peeled and minced
- 3sprigsfresh thyme
- 3cupsvegetable stock,divided
- ½cupdry red wine,or white wine
- 3tbsptomato paste
- 2tbspvegetarian worcestershire sauce
- 2tbspcornstarch
- kosher salt and freshly-cracked black pepper
- finely-chopped fresh parsley,optional garnish
Instructions
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Add potatoes, mushrooms, carrots, onions, garlic, thyme, 2½ cups vegetable stock, wine, tomato paste and worcestershire together in the bowl of a crock pot, and gently toss to combine.
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Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours, until the potatoes and carrots are tender.
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In a separate bowl, whisk together the remaining vegetable stock and cornstarch until combined. Add to the roast mixture, and gently toss to combine. Continue to cook for 1 to 3 minutes, until the sauce thickens up a bit.
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Serve immediately, garnished with fresh parsley if desired.
Nutrition
- Calories: 109.42kcal
- Fat: 0.41g
- Saturated Fat: 0.08g
- Monounsaturated Fat: 0.04g
- Polyunsaturated Fat: 0.17g
- Carbohydrates: 21.54g
- Fiber: 3.27g
- Sugar: 4.02g
- Protein: 3.93g
- Sodium: 620.12mg
- Calcium: 39.47mg
- Potassium: 687.10mg
- Iron: 1.79mg
- Vitamin A: 171.82µg
- Vitamin C: 24.38mg
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