Portobello Pot Roast
Thursday, September 12, 2019
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Portobello Pot Roast ,
By HEALTHY DINNER RECIPES EASY .
The ultimate one-pot family meal - Rich and hearty Vegan Portobello Pot Roast with red wine, herbs & vegetables. They all combine to make a delicious plant-based feast!
Prep Time: 10 minutes
Cook time: 80 minutes
Total time: 90 minutes
Servings: 4 Servings
• 1/2 cup | 120mls red or white wine , I think red works best
• 4 large portobello mushrooms sliced into 3/4-inch pieces
• 1 large onion sliced
• 2 cloves garlic pressed
• 3 tablespoons flour if sensitive to gluten use gluten-free flour
• 1 teaspoon rubbed sage
• 1 teaspoon dried basil
• 3 cups | 720mls vegetable broth divided. If you use all the broth it will end up with thin gravy like in my video. I personally prefer to use less and have a thicker gravy. Usually about 500 mls total.
• 4 large potatoes quartered
• 4 large carrots cut into 3-inch pieces
• Salt and freshly ground black pepper or lemon pepper to taste
• 2 teaspoons vegan Worcestershire sauce , or 1 tablespoon of soy sauce or tamari
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary
The ultimate one-pot family meal - Rich and hearty Vegan Portobello Pot Roast with red wine, herbs & vegetables. They all combine to make a delicious plant-based feast!
Prep Time: 10 minutes
Cook time: 80 minutes
Total time: 90 minutes
Servings: 4 Servings
INGREDIENTS:
• 1/2 cup | 120mls red or white wine , I think red works best
• 4 large portobello mushrooms sliced into 3/4-inch pieces
• 1 large onion sliced
• 2 cloves garlic pressed
• 3 tablespoons flour if sensitive to gluten use gluten-free flour
• 1 teaspoon rubbed sage
• 1 teaspoon dried basil
• 3 cups | 720mls vegetable broth divided. If you use all the broth it will end up with thin gravy like in my video. I personally prefer to use less and have a thicker gravy. Usually about 500 mls total.
• 4 large potatoes quartered
• 4 large carrots cut into 3-inch pieces
• Salt and freshly ground black pepper or lemon pepper to taste
• 2 teaspoons vegan Worcestershire sauce , or 1 tablespoon of soy sauce or tamari
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary
INSTRUCTIONS:
• Preheat the oven to 350 degrees F (for slow cooker instructions see recipe notes)
• In a large saucepan (or a large stovetop to oven like a Dutch Oven , heat 1/4 cup of the wine and add the portobello mushroom slices. Allow them to cook through and brown a bit—you’ll need to keep moving them around and turning them—and then remove from the pan and set aside.
• Add the remaining 1/4 cup wine to the pan and add the onion and garlic. Caramelize the onions by stirring them until they wilt and begin to brown. Remove the onions from the pan and set aside.
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