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    Home > Vegan Entrees

    Portobello Pot Roast (Vegan)

    By Nandor Barta on 11/18/2023 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    This easy vegan pot roast is a hearty, plant-based take on a classic comfort food. This one-pot dinner is bursting with rich flavors from a medley of roasted vegetables and a savory broth, making it a comforting meal for vegans and non-vegans alike. It is truly the perfect centerpiece for a family dinner or a cozy weekend meal.

    White plate with yellow, red, purple veggies and portobello mushroom caps topped with fresh green herbs on twigs

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    If you need other inspiration for hearty, rich, tasty vegan comfort food for dinner, then I recommend you check out my vegan jackfruit stew, vegan pot pie, or this hearty vegetable stew!

    Jump to:
    • ❤️ Why you’ll love it 
    • 🧾 Key ingredients
    • 🥘 Equipment
    • 👩‍🍳 Instructions
    • 💡 Expert tip
    • 🔄 Variations
    • 🥣 Serving ideas
    • ❄️ Storing tips
    • 🤔 FAQs
    • More vegan portobello recipes
    • Portobello Pot Roast (Vegan)

    ❤️ Why you’ll love it 

    This comforting vegan recipe truly stands out from the crowd for its satisfying heartiness and depth of flavor. It proves that vegan food can be just as enjoyable and delicious as meat-based dishes. 

    I love the delicious, hearty, meaty flavor you get without using any meat at all. I kept the sauce rich, thick, and robust with the help of various vegetables.

    Beets add a delicious richness to the sauce and contribute to darker, deeper colors and flavors reminiscent of its non-vegan counterpart. Plus, the flavorful red wine gravy adds further depth for an authentic classic you will love.

    By including large caps of portobello mushrooms in this roast, the texture is incredible! They have a spongy, beefy, and tough texture, but they taste-neutral, so incorporating the right mix of seasonings makes them delicious. 

    Over the years of being a vegan, I have learned that mushrooms are one of the best plant-based meat substitutes. While there are many other options like tempeh, seitan, jackfruit, and whole cauliflower head, you will get the best results using mushrooms, as I have in this recipe. 

    Red pot with yellow, red, purple veggies and portobello mushroom caps topped with fresh green herbs on twigs
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    🧾 Key ingredients

    This vegan pot roast is a hearty, filling, and comforting one-pot dinner that is easy to make and much faster than any classic recipe. The best part is all the ingredients are easy to find and may already be in your pantry.

    Portobello mushrooms are the star of this dish, providing a meaty texture and robust flavor that perfectly mimics a traditional pot roast.

    Root vegetables like potatoes, beets, carrots, and parsnips not only add a delicious crunch but also absorb the flavors of the broth, making them incredibly tasty.

    Veggie broth and red wine form the liquid foundation of this dish, creating a rich and flavorful gravy that brings all the ingredients together.

    Vegan Worcestershire sauce and tomato paste add a tangy, umami flavor that enhances the overall taste of the dish.

    Cornstarch thickens the gravy, giving it a hearty, satisfying texture perfect for a cold winter’s night.

    🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.

    🥘 Equipment

    For this hearty vegan pot roast recipe, the most essential piece of equipment you will need is an enameled Dutch oven. This versatile pot is perfect for slow-cooking your vegetables to perfection, allowing all the flavors to meld together beautifully. Its thick walls and tight-fitting lid ensure even heat distribution, making it ideal for simmering your dish on the stovetop or baking it in the oven.

    👩‍🍳 Instructions

    Preparing the ingredients

    STEP 1 
    Start by preparing your vegetables. Peel and slice your onion, then peel and finely chop your garlic. Next, wash, peel, and chop your potatoes, carrots, beetroot, and parsnip. If you have young carrots and parsnips, you can use them whole. Lastly, clean your mushrooms gently with a damp cloth and remove the stems.

    STEP 2
    Next, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

    Making the vegan portobello pot roast

    STEP 1
    Heat your enameled Dutch oven to medium heat and add olive oil. Cook the sliced onion for about 1-2 minutes.

    Red-white enameled Dutch oven with oil and sliced onion.

    STEP 2
    Add the chopped garlic. Stir and cook for another minute.

    Red-white enameled Dutch oven with lightly cooked sliced onion and a small heap of minced garlic in the middle.

    STEP 3
    Add cornstarch to the pot and give it a quick stir.

    Red-white enameled Dutch oven with lightly cooked sliced onion and garlic, and a small heap of white powder in the middle.

    STEP 4
    Next, add smoked sweet paprika powder. Stir continuously and cook for another 1-2 minutes. This will activate the starch and deepen the flavor of the paprika.

    Red-white enameled Dutch oven with lightly cooked sliced onion and garlic, and a small heap of red powder in the middle.

    STEP 5
    Next, add veggie broth, red wine, Worcestershire sauce, and tomato paste to the pot. Stir until all the ingredients are well combined.

    Red-white enameled Dutch oven with a thin red soup.

    STEP 6
    Add your seasonings, which include basil, sage, rosemary, salt, and black pepper. Stir and bring the mixture to a boil.

    Red-white enameled Dutch oven with a thin red soup and heaps of dried and freshly chopped herbs in the middle.

    STEP 7 
    Now add the mushroom caps to the pot.

    Red-white enameled Dutch oven with a thin red soup and 4 large portobello mushroom caps on top.

    STEP 8
    Next, add all your other veggies, including potato, beetroot, carrot, and parsnip. Stir and cover the pot with a lid.

    Red-white enameled Dutch oven with a thin red soup and 4 large portobello mushroom caps, whole baby carrots, and half potatoes.

    STEP 9
    Finally, place the pot in your preheated oven and cook the veggies with the lid on for about one and a half hours or until the veggies are cooked and soft. Enjoy your delicious vegan pot roast!

    White plate with yellow, red, purple veggies and portobello mushroom caps topped with fresh green herbs on twigs

    💡 Expert tip

    For this vegan pot roast, the key to unlocking the most flavor lies in the initial sautéing of the onions and garlic in olive oil. Don’t rush this step—allow the onions to become translucent and the garlic to soften, releasing their aromatic compounds. This forms a flavor foundation that deeply infuses the entire dish, making every bite rich and savory.

    🔄 Variations

    Try adding some protein to this vegan pot roast. Tofu or chickpeas would be a great addition. Simply drain and rinse your chickpeas or press and cube your tofu, then add them to the dish during the last half hour of cooking. This will make the dish even more filling and add a different texture.

    For a more earthy flavor, add some root vegetables like turnips or rutabagas. Simply peel and chop them into bite-sized pieces, then add them to the other vegetables. This will give the dish a unique taste and make it even more hearty.

    If you want a thicker gravy, add some lentils. Rinse and drain them before adding to the dish. They will absorb some of the liquid and thicken the sauce, adding a boost of protein and fiber.

    White plate with yellow, red, purple veggies and portobello mushroom caps topped with fresh green herbs on twigs. Red pot is behind it

    🥣 Serving ideas

    This vegan pot roast is a hearty and satisfying main dish perfect for any occasion. The robust flavors in this dish complement the freshness of salads perfectly. Try serving it alongside a crisp kale and apple salad, a tangy beetroot and quinoa salad, or a refreshing cucumber and tomato salad.

    While it does contain potatoes, many like it to be served with mashed potatoes.

    It pairs well with other plant-based starters like stuffed mushrooms, pistachio nut cheese, or vibrant beetroot hummus.

    Red pot with yellow, red, purple veggies and portobello mushroom caps topped with fresh green herbs on twigs

    ❄️ Storing tips

    Storing and reheating this vegan pot roast is a breeze and doesn’t sacrifice any of its hearty, comforting flavor. It may taste better after a day or two as the flavors from the portobello mushrooms and various veggies have had more time to mingle in the rich red wine gravy.

    To store, allow it to cool completely before transferring it to an airtight container. It can be safely stored in the refrigerator for up to four days. Keep any leftover gravy in a separate container, as it can be used to moisten the roast when you’re ready to reheat it.

    As for freezing, this dish is unsuitable due to the variety of vegetables used. Certain vegetables, like potatoes, can become grainy and lose their texture when frozen and then thawed. However, the red wine gravy can be frozen separately in an airtight container for up to three months and used in other recipes.

    When you’re ready to reheat it, place it in a pan over medium heat on the stovetop. Add a splash of the leftover gravy or a bit of vegetable broth to keep it moist and flavorful. Cover the pan and allow it to heat through, stirring occasionally to ensure it heats evenly. If you’re using a microwave, be sure to stir the roast every minute or so for even reheating.

    🤔 FAQs

    What kind of mushrooms should I use for this vegan pot roast?

    For this recipe, I recommend using large portobello mushroom caps. They have a rich, meaty texture that works well in this hearty dish, and they hold up well to the long cooking time.

    Can I use other vegetables in this recipe?

    Absolutely! This recipe is very versatile. You can substitute or add other root vegetables like turnips or sweet potatoes. Remember that the cooking time may vary depending on the vegetables you use.

    What can I use instead of red wine?

    If you prefer not to use red wine, you can substitute it with additional veggie broth or a non-alcoholic red wine. The wine adds depth to the flavor, but the recipe will still be delicious without it. If you follow the whole food plant-based diet, grape juice can also be a suitable option.

    What is the purpose of the corn starch in this recipe?

    Cornstarch is used to thicken the gravy in this recipe. If you don’t have cornstarch, you can substitute it with all-purpose flour. Just cook it for a few minutes to remove the raw flour taste.

    More vegan portobello recipes

    We collected 20+ delicious vegan portobello mushroom recipes, or check out one of the below ones:

    • Sheet Pan Portobello Mushroom Fajitas
    • A burger with ketchup, lettuce, yellow cheese sauce, bell peppers, guacamole and grilled mushroom cap on brown paper. French fries are placed next to it.
      Vegan Portobello Mushroom Burger
    • Chili Stuffed Portobello Mushrooms
    • Several mushroom meatballs on top of spaghetti with yellow creamy sauce served on a black plate. A fork is taking on meatballs from the middle.
      Vegan Mushroom Meatballs

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    White plate with yellow, red, purple veggies and portobello mushroom caps topped with fresh green herbs on twigs

    Portobello Pot Roast (Vegan)

    Nandor Barta
    If you are looking for a hearty, filling, and comforting one-pot dinner, take a look at his vegan pot roast. Large portobello mushroom caps and a wide variety of veggies are stewed in a rich and flavorful red wine gravy. It is easy to make and much faster than any classic recipe.
    4.8 from 19 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Cooking in the oven 1 hour hr 30 minutes mins
    Total Time 1 hour hr 50 minutes mins
    Course Main Course
    Servings 4 servings
    Calories 321kcal

    Equipment

    • Cast-iron Dutch Oven (3-quart / 2.8 liter)

    Ingredients
     
     

    • 1 Tbsp Olive oil

    Vegetables

    • 1 Onion (medium)
    • 3-4 cloves Garlic (finely chopped)
    • 4 Large portobello mushrooms
    • 10 Potatoes (small) approx. 16 oz is 10 small potatoes
    • 2-3 Beet (medium)
    • 4 Carrots (small)
    • 2 Parsnip (small)

    Liquid ingredients

    • 3 cup Veggie broth
    • ½ cup Red wine
    • 2 Tbsp Worcestershire sauce choose a vegan brand
    • 3 Tbsp Tomato paste

    Seasoning

    • 1 Tbsp Rosemary (freshly chopped)
    • 1 Tbsp Basil (freshly chopped)
    • ½ tsp Sage (dried)
    • 1 tsp Sweet smoked paprika powder
    • Salt and Pepper to taste
    • 1 Tbsp Corn starch or all-purpose flour
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    Instructions
     

    Preparing the vegetables

    • Peel and slice onion. Peel, and finely chop garlic. Wash, peel and chop potatoes, carrots, beetroot, and parsnip (unless you have young carrots and parsnips, then no need to peel or chop, use them in whole). Gently clean the mushrooms with a damp clothes and take the stem out. 

    Making the pot roast

    • Heat your enameled Dutch oven to medium heat and add olive oil. Cook sliced onion for 1-2 minutes, then add chopped garlic. Stir and cook for another minute.
    • Add corn starch and smoked sweet paprika powder. Stir continuously and cook for 1-2 minutes. This is to activate the starch and deepen the flavor of the paprika. We want the gravy part to be deep, rich and hearty. (Pay attention, not to let it burn as there is not much liquid at the moment. If it burns, it will be bitter.) 
    • Add veggie broth, red wine, Worcestershire sauce, and tomato paste. Stir until combined.
    • Add seasoning (basil, sage, rosemary, salt, and black pepper). Stir and bring it to boil.
    • Add all veggies (mushroom caps, potato, beetroot, carrot and parsnip). Stir and cover it with a lid.
    • Pre-heat oven to 375 Fahrenheit (190 degrees Celsius) and cook the veggies in the pot with a lid on for 1 + ½ hours or until veggies are cooked and soft.
    Tried this recipe? Can we see it?Please share a picture with us by uploading an image to Pinterest below ours.

    Video

    Nutrition

    Nutrition Facts
    Portobello Pot Roast (Vegan)
    Amount Per Serving (1 serving)
    Calories 321 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 1g6%
    Trans Fat 0.003g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 3g
    Sodium 1403mg61%
    Potassium 1696mg48%
    Carbohydrates 60g20%
    Fiber 12g50%
    Sugar 17g19%
    Protein 9g18%
    Vitamin A 11054IU221%
    Vitamin C 49mg59%
    Calcium 96mg10%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Comments

      4.79 from 19 votes (19 ratings without comment)

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    1. Tina Anfuso

      August 18, 2023 at 12:06 pm

      There is no indication for when to add the meat. Is the meat browned before putting it in the oven?

      Poorly written recipe if the main part of the recipe is missing

      Reply
      • Nandor

        August 20, 2023 at 1:49 pm

        It is a vegan recipe, so there is no meat in it. The main part is the large portobello mushroom caps in place of the meat.

        Reply

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    Portrait of Emese and Nandi My Pure Plants

    Hi, we are Emese Maczkó and Nándor Barta, the founders and recipe creators behind My Pure Plants. We are sharing our knowledge and expertise in vegan recipes and encourage you to try home-cooked meals using locally-sourced, organic, whole foods.

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    Portrait of Emese and Nandi My Pure Plants

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    More about us →

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