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Recipes » Main Dish » Portobello Pot Roast
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Ingredients

  • 2 cups vegetable broth
  • 1 Tbsp nutritional yeast
  • 2 pounds small yellow potatoes
  • 3 carrots, sliced thick
  • 1 medium onion, sliced
  • ½ cup red wine
  • 4 garlic cloves, crushed
  • 4 large portobello mushrooms, sliced
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp vegan Worcestershire sauce
  • 1 tsp dried sage
  • 1 tsp dried rosemary
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions

  • 1. In a large saucepan, heat vegetable broth and add potatoes.
  • 2. Cover and cook potatoes for 5 minutes.
  • 3. Add carrots and cook for 2 minutes.
  • 4. In a separate hot pan, sauté the onion until tender, for about 3-4 minutes, and deglaze with wine.
  • 5. Add the cooked onions and wine, portobello mushrooms, nutritional yeast, and dried herbs to the pan with the potatoes and carrots.
  • 6. Drizzle with Worcestershire sauce and balsamic vinegar, add garlic and cook on low to medium heat for 20 minutes, or until the vegetables are cooked through.
  • 7. Add the fresh herbs during the last 10 minutes of cooking.

Cooking Tips

  • 1. Serve over mashed potatoes or as a standalone dish.
  • 2. If you don’t like mushrooms, try using eggplant instead.

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