Portabella Pot Roast

February 26, 2019 By: Comments
Tagged: Dinner Dinner. Carrots Carrots. Pot Roast Pot Roast. Potato Soup Potato Soup. Vegetarian Vegetarian. Potatoes Potatoes. Red Wine Vinaigrette Red Wine Vinaigrette. Gluten-Free Gluten-Free. Mushrooms Mushrooms. Garlic Garlic. Vegan Vegan. Quick Dinner Quick Dinner. Plant-based Plant-based. Affordable Dinner Affordable Dinner. Onions Onions. Sunday Dinner Sunday Dinner. Vegetarian Dinners Vegetarian Dinners. Carrot Soup Carrot Soup.
5 Minutes
25 Minutes
Meatless meals never tasted so good! Vegans & vegetarians rejoice when they try this portobello pot roast recipe. Give it a try for dinner tonight!


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  1. In a large pot, heat oil over medium heat, when it starts to shimmer, add in onions. Sauté for about 2-3 minutes or until onions become translucent, stirring frequently.
  2. Add n the sliced portabellas and salt and sauté for 5-7 minutes or until mushrooms have softened, stirring frequently.
  3. Add the sage and garlic powder to the pot and stir contents.
  4. Pour in the broth and add the carrots, potatoes, bay leaf, thyme, vinegar, Worcestershire sauce and cornstarch mixture (add more cornstarch to the cold water if you want a thicker consistency).
  5. Bring to a boil, then reduce to a simmer. Cook 15 minutes.
  6. Serve warm topped with fresh parsley or alongside biscuits or roasted potatoes.