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    Home > Vegan Entrees

    Portobello Pot Roast (Vegan)

    By My Pure Plants on 10/10/2022 - May contain affiliate links. Please read our disclosure.

    Jump to Recipe Print Pin

    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.

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

    So let’s talk about comfort food. If you need other inspiration for hearty, rich, and delicious vegan comfort food for dinner, check out vegan jackfruit stew, vegan shepherd’s pie, or vegan bean chili recipes.

    Are you looking for more portobello mushroom recipes? We love these vegan stuffed portobello mushrooms, these vegan portobello fajitas, or this vegan portobello mushroom burger. 

    Table of Contents hide
    1. Why is this the best vegan pot roast?
    2. Ingredients
    3. Instructions
    4. Top tips to make a perfect dish
    5. FAQs
    6. Allergen info
    7. More vegan portobello recipes
    8. More vegan dinner recipes
    9. Portobello Pot Roast (Vegan)

    Why is this the best vegan pot roast?

    Classic Sunday pot roast is a very meat-heavy dish, where a large cut of beef as well as large chunks of vegetables like potatoes, onions, and carrots are slow-cooked in a wine and broth gravy. How to make it meatless? What can we add instead of beef to make it still beefy?

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    We kept the rich, thick, hearty sauce. And we, not only used the variety of vegetables the classic recipe called for but even added beets to make the sauce darker and richer with deeper flavors. No wonder Gordon Ramsay also chose it to make vegan beef wellington and not because there is only one letter difference between the two words.

    The other important addition is large caps portobello mushrooms. They have a spongy, beefy, and tough texture, but they have quite a neutral taste, so we can make them flavorful with the right mix of seasoning. While they are not the closest alternative to meat since everyone will be able to tell that they are indeed mushrooms, they are the closest completely plant-based meat substitute.

    Of course, there are other options you can try, but each has pros and cons, just like our portobello pot roast. For example:

    • tempeh -> Its texture is quite tough and chewy, but soy-based, which is not welcomed by many.
    • seitan -> Maybe it has the closest texture to meat, but it is not easy to make at home. It is also wheat-based, so it is not suitable for people with gluten intolerance or celiac.
    • jackfruit -> They work better in a vegan beef stew, where you need smaller chunks.
    • whole cauliflower head -> Cauliflower is a pretty common meat substitute. We also use its minced form to make vegan spaghetti bolognese, but still, it is not easy to get rid of its distinctive taste.
    • vegan meat substitutes like Gardein, Beyond, or other brands -> We haven’t tried them since they usually have so many ingredients, and we like to know what exactly we are eating. So in most cases, we prefer simple plant-based ingredients.

    So to sum up, the best vegan pot roast is portobello pot roast, right? 🙂

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

    Ingredients

    Meatless pot roast should be a rich one-pot meal where all the veggies and meat substitutes (if any) are cooked in a wine-broth mixture. So what do you need to make it?

    • Portobello mushrooms with large caps -> Button mushrooms are actually small portobellos, so you can use those too.
    • Potatoes -> Must-have. If you use young potatoes, then you don’t even need to peel them, just wash them and cut them in half. 
    • Carrots -> Choose young smaller carrots as they are sweeter than large, thick ones. The sweetest ones are those where you can see the fresh, soft, young carrot greens, which by the way are also edible. On the other hand, baby carrots might not be as sweet as you would hope them to be. My father-in-law (who is an expert gardener) once told me that baby carrots are actually the small parts that break off large carrots and then they are polished to look smooth and well-shaped. There is nothing “baby” about them.
    • Onion -> You definitely need onion, preferably red onion. No shallots or scallions for sure. 
    • Beetroot -> I can give you two reasons why you need beetroot in your vegan pot roast. For one, it deepens the color of the sauce even further. And second, it is just so yummy with its earthy flavor. 
    • Parsnip -> It is always nice to have a good mixture of different root veggies. We love to add parsnip, turnip, rutabaga, celeriac, or kohlrabi. 
    • Herbs -> Sprigs of fresh rosemary, dried or fresh sage, and basil.
    • Vegetable broth
    • Tomato paste
    • Dry red wine -> You need it to get a deep dark color and flavor, so don’t use white wine.
    • Vegan Worcestershire sauce -> Yes, there are some vegan brands to use.

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

    Instructions

    The best equipment to make this vegan mushroom pot roast is an enameled Dutch oven* since it is made of thick cast iron and distributes and keeps the heat evenly. Due to its enamel coating, it is unlikely that anything is sticking to the bottom or burning down.

    Preparing the ingredients

    • Peel and slice onions.
    • Peel and finely chop garlic.
    • Wash, peel, and chop potatoes, carrots, beetroot, and parsnip (unless you have young potatoes, carrots or parsnips, then no need to peel or chop, use them in whole).
    • Gently wipe the mushrooms clean with damp clothes and take the stem out. No need to slice them.
    • Wash and chop fresh herbs.
    • Measure all other ingredients.

    Cooking the pot roast

    1. Heat your pot or Dutch oven to medium heat and add oil.
    2. Add sliced onions and saute them for 1-2 minutes.
    3. Add chopped garlic. Stir and cook for another minute.
    4. Add cornstarch 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 sauce to be deep, rich, and hearty. (Pay attention, not to let it burn as there is not much liquid at this moment.) 
    4 photo collage of how to cook portobello vegan pot roast showing a frying pan with onion, garlic, olive oil and paprika powder
    1. Add vegetable broth, red wine, vegan Worcestershire sauce, and tomato paste. Stir until combined.
    2. Add seasoning (basil, sage, rosemary, salt, and black pepper). Stir and bring it to a boil.
    3. Add all veggies (mushroom caps, potato, beetroot, carrot, and parsnip). Stir and cover it with a lid.
    4. Preheat the oven to 375 Fahrenheit (190 degrees Celsius) and place the pot with a lid on the middle rack. Cook them 1 +½ hours in the oven.  
    4 photo collage of how to cook portobello vegan pot roast showing a frying pan with red broth, green herbs, 4 large portobello mushroom caps and other yellow orange and purple veggies

    How to thicken a pot roast?

    After you take your vegetarian pot roast out of the oven, and you still feel that it is not thick enough, there are 20 ways to thicken any soup, sauce, or stew. In this recipe, we show you the quickest method:

    1. Use a small bowl and mix cornstarch (1 Tablespoon at a time) and a bit of liquid from the gravy part.
    2. Use a whisk to thoroughly combine them. It is called a slurry.
    3. Add the slurry back and whisk the pot roast vigorously for a couple of seconds.

    Cornstarch is only activated (starts to thicken) if it is heated over 200 Fahrenheit (ca. 93 °C). Since you just took the portobello pot roast out of a 375 Fahrenheit (ca. 191 °C) oven, its temperature would be more than enough to activate it. You will see the result almost immediately. If you are not happy with the thickness, make another round.

    Top tips to make a perfect dish

    • Don’t chop veggies too small! -> If you chop veggies too small, they will be too soft or might even be too mushy at the end. If I were to make a stew, I would dice all veggies, but since it is a pot roast I want the vegetables to stand out.
    • Why in the oven? -> You can certainly finish it on the stovetop. But why did we choose the oven? Well, because it kind of turns the Dutch Oven into a slow cooker or pressure cooker (especially since the lid is so heavy it will not be moved by steam easily). All sides as well as the top radiate the heat. It will cook the vegetables slower, leaving enough time for the gravy to really be absorbed by them. I dare to say this portobello pot roast is even better the next day when it has even more time to spend in the thick sauce. 

    FAQs

    How to store it?

    You can easily store it in the fridge for 3-4 days without any problem. However, whether you can freeze it or not depends on what kind of potato you use. It happened to me several times, that when I freeze and thaw a dish that contains potatoes, the texture turns weird and mushy.

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

    Allergen info

    This Portobello Pot Roast recipe is meat-free, dairy-free and egg-free.

    • Vegan – All ingredients are supposed to be vegan.
    • Nut-free – All ingredients are supposed to be nut-free, but check packaging info for cross-contamination all the time especially if you choose your Worcestershire sauce.
    • WFPB-friendly (whole foods plant-based) – It is only compliant if you cook veggies directly in vegetable broth sauce without sautéing them first in oil.
    • Gluten-free – The only ingredient you should look out for is worcestershire sauce since that it not gluten-free by default. All other ingredients are supposed to be gluten-free, but always check the packaging for cross-contamination info.
    • Soy-free – Soy sauce is usually one of the ingredients of Worcestershire sauce. If you cannot find a soy-free brand, just use coconut aminos. All other ingredients are supposed to be soy-free.

    More vegan portobello recipes

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

    • Sheet Pan Portobello Fajitas (Vegan)
    • 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
    • Vegan Cream of Mushroom Soup
    • 2 slices of vegan wellington on the side. Yellow squash with brown puree around wrapped in a pastry shell. Green herbs are around.
      Vegan Butternut Squash Wellington

    More vegan dinner recipes

    You can browse through our vegan dinner recipes or our quick vegan meals collection or check out

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      One-Pot Ratatouille in 30 minutes! (Quick & Easy)
    • Red Dutch oven from above with a stew where you can see chopped potatoes, spinach leaves, carrot slices, tomatoes, and mushroom slices. Slices of bread is next to it. A hand is holding a spoon taking some from the middle
      Jackfruit Stew (Vegan Beef Stew)
    • Vegetarian Goulash (Authentic Hungarian Bean Goulash)
    • A slice of layered lasagna is served on a plate. A red casserole dish with the remaining lasagna is right behind it.
      Easy Vegan Lasagna with Lentil Bolognese
    • Vegan Shepherd’s Pie
    • 4 small white pots covered with brown pie crust and topped with green herbs. 2 of them has some crust missing and you can see the veggie stew within the yellow, green, orange, brown veggies of corn, green peas, mushrooms and carrots
      Vegan Pot Pie (+2 Crust Options)

    THANK YOU so much for visiting our website. Please comment below if you have tried this recipe. We LOVE hearing from you! If you loved the recipe, please don’t forget to give us a ⭐⭐⭐⭐⭐ RATING. We appreciate all of our readers.  

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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.
    4.9 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Cooking in the oven 1 hr 30 mins
    Total Time 1 hr 50 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
    • 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
    Prevent your screen from going dark
    EXCLUSIVE 5-ingredient recipes for busy home cooks that are ready in 15 minutes!Check out our Express Vegan Cookbook!

    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.

    UPDATED: This recipe was originally posted in Nov 2020. More tips, info, and details were added and it was republished in Oct 2022.

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