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