Vegan Pot Roast with Portobello

Vegan Pot Roast with PortobelloThis Vegan Pot Roast with Portobello is hearty and delicious…perfect for a cold winter day. The portobello mushrooms have a meaty texture to compliment the carrots and potatoes. They’ll keep your mouth busy and happy.

With only 158 calories per serving, this dish is perfect for your weight loss goals. The potatoes and carrots are very filling, providing 4 grams of fiber and 4 grams of protein per serving. You’ll also get 139% of your RDV of Vitamin A.

According to Dr. John McDougall, author of “The Starch Solution,” we should be eating a lot more potatoes and root veggies. They’re loaded with fiber and proteins so they keep us full longer, which means we won’t feel the need to snack as much between meals.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Pot Roast w/ Portobello
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
This Vegan Pot Roast with Portobello is hearty and delicious. The portobello mushrooms have a meaty texture to compliment the carrots and potatoes.
Servings Prep Time
6 servings 10 minutes
Cook Time
70 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
70 minutes
Pot Roast w/ Portobello
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
This Vegan Pot Roast with Portobello is hearty and delicious. The portobello mushrooms have a meaty texture to compliment the carrots and potatoes.
Servings Prep Time
6 servings 10 minutes
Cook Time
70 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
70 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350 degrees.
  2. Slice portobello mushrooms into 3/4" thick pieces. For larger mushrooms, you may want to cut them in half.
  3. Heat 1/4 white wine in large saucepan.
  4. Add sliced mushrooms and cook over medium heat, stirring occasionally until slightly browned and cooked through. About 10 minutes.
  5. Slice onion, quarter the potatoes and cut the carrots.
  6. Remove mushrooms from pan and set aside. Heat remaining 1/4 cup white wine in same saucepan and add onions.
  7. Mince the garlic and add to the pan.
  8. Sauté the onions and garlic until the onions start to caramelize, stirring frequently.
  9. Remove onions and garlic from pan (you can add to the mushrooms) and set aside.
  10. In a small bowl, add the flour, sage, and basil and mix well. Add 1/4 cup vegetable broth to make a paste and then add to the saucepan.
  11. Slowly add 2 cups of vegetable broth to the pan stirring constantly over medium heat to make the sauce.
  12. Once the sauce starts to boil, turn off the heat and add the salt, pepper, rosemary, thyme and vegan Worcestershire sauce. Stir to mix well.
  13. Add the potatoes and carrots to the saucepan. Toss to coat the veggies.
  14. Add mushrooms and onions to the pan and toss again to coat. You may need to add the additional 1/2-3/4 cup vegetable broth to make sure the vegetables don't dry during cooking.
  15. Transfer the mixture to a large glass baking dish. Cover with a Silpat, aluminum foil or lid and bake 1 hour or until potatoes and carrots are fork tender.
  16. Serve immediately. Refrigerate leftovers for 5 days or freeze for later.
    Vegan Pot Roast with Portobello
Recipe Notes

Serving size is about 1 cup.

Recipe inspired by VegNews.com.

4 replies
  1. Jane
    Jane says:

    Overall not bad, though next time I’d skip the basil, and I would make the gravy right in the saucepan without adding the 1/4 cup of stock first. The kids ate it, though – so that’s something!

    Reply

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