Portabella Pot Roast


February 26, 2019 By:
Tagged: Pot Roast Pot Roast. Sunday Dinner Sunday Dinner. Potato Soup Potato Soup. Recipes, Easy Recipes, Easy. Vegan Vegan. Dinner Dinner. Onions Onions. Carrots Carrots. Gluten-Free Gluten-Free. Potatoes Potatoes. Quick Dinner Quick Dinner. Mushrooms Mushrooms. Vegetarian Vegetarian. Red Wine Vinaigrette Red Wine Vinaigrette. Carrot Soup Carrot Soup. Garlic Garlic. Affordable Dinner Affordable Dinner. Vegetarian Dinners Vegetarian Dinners. Plant-based Plant-based.
Prep:
5 Minutes
Cook:
25 Minutes
Serves:
4
Meatless meals never tasted so good! Vegans & vegetarians rejoice when they try this portobello pot roast recipe. Give it a try for dinner tonight!

Ingredients

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Directions

  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.