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Recipes » Main Dish » Portobello Pot Roast
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Portobello Pot Roast

What You'll Need


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


How to Make It


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, 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

Serve over mashed potatoes or as a standalone dish.

If you don’t like mushrooms, try using eggplant instead.

Copyright 2020 Center for Nutrition Studies. All rights reserved.

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