Portobello Pot Roast (Vegan)

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

Portobello Pot Roast (Vegan)

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.

Course Main Course

Cuisine Dairy-free, Egg-free, Gluten-free, International, Vegan, Vegetarian

Keyword mushroom pot roast, portobello pot roast, vegan pot roast, vegetarian pot roast

Prep Time 10

Cook Time 10

Cooking in the oven 1 30

Total Time 1 50

Servings servings

Calories 321kcal

Author Nandor Barta

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

US Customary - Metric

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.

Video

Nutrition