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

Pot roast is a hearty, filling and comforting dinner for any day of the week. It is a one-pot meal that it is easy to make especially meatless. The variety of veggies as well as the large portobello mushroom caps will make it as a full course meal for the whole family. 
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 minutes
Cook Time 10 minutes
Cooking in the oven 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4 people
Calories 321kcal

Ingredients

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 Beetroot (medium)
  • 4 Carrots (small)
  • 2 Parsnip (small)

Liquid ingredients

Seasoning

Instructions

Preparing the vegetables

  • Peel and slice onion, 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). Rinse and dry mushrooms and take the stem out. 

Making the pot roast

  • Heat your pot or Dutch oven to medium heat and add olive oil. Cook the sliced onion for 1-2 minutes, then add the chopped garlic. Stir and cook for another minute.
  • Now, add the corn starch and the 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 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

Serving: 1serving | Calories: 321kcal | Carbohydrates: 60g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 1403mg | Potassium: 1691mg | Fiber: 12g | Sugar: 17g | Vitamin A: 11050IU | Vitamin C: 49mg | Calcium: 87mg | Iron: 3mg