Almost Meaty Portobello "Pot Roast" Recipe
Prep Time:
15 minutes
Cook Time:
40 minutes
Servings:
6 Servings
Ingredients
  • 4 portobello mushroom caps
  • 1 ½ pounds Yukon gold, red, or purple potatoes
  • 3 carrots
  • ½ onion
  • 4 cloves garlic
  • 1 tablespoon oil
  • ½ cup red wine
  • 3 tablespoons tomato paste
  • 2 tablespoons vegan Worcestershire sauce
  • 1 tablespoons soy sauce
  • 1 teaspoon coarse salt
  • 1 teaspoon thyme
  • ¼ teaspoon pepper
  • 3 cups vegetable broth
  • 2 tablespoons corn starch
  • ¼ cup fresh parsley
Directions
  1. Remove the gills of the portobello mushrooms caps by scraping them with a spoon. A grapefruit spoon is helpful if you have one. Chop the mushroom caps, potatoes and carrots into bite size pieces and dice the onion and garlic.
  2. Add the oil to a large pot and bring the heat to medium high. Once hot add the onion and garlic and cook for 3 minutes. Now add the mushrooms, red wine, tomato paste, Worcestershire, soy sauce, salt, thyme, and pepper. Saute on medium for 5 minutes.
  3. Now add the potatoes, carrots, and broth and stir well. Bring to a boil, then lower to a simmer for 30 minutes. Remove ½ cup of the broth from the pot and combine it with the corn starch to make a slurry. Return this to the pot and simmer for 15 more minutes or until the potatoes and carrots are tender. Top with chopped parsley and serve.