Portobello Pot Roast
This is a great alternative for a roast dinner, it is a rich and hearty Vegan/vegetarian Portobello Pot Roast with red wine, herbs & vegetables. They all combine to make a delicious plant-based feast.
This Portobello Pot Roast smells amazing and is so rich and delicious. I like to serve it with my roasted crispy sweet potatoes, some steamed green vegetables, and maybe a little horseradish sauce.
120mls red wine
4 large portobello mushrooms sliced into 3/4-inch pieces
1 large onion sliced
2 cloves garlic pressed
3 tablespoons flour if sensitive to gluten use gluten-free flour
1 teaspoon dried basil
600mls vegetable stock
4 small Parnips
4 large carrots cut into 3-inch pieces
Salt and freshly ground black pepper
2 teaspoons vegan Worcestershire sauce
4 sprigs fresh thyme
1 sprig fresh rosemary
1 tablespoon cranberry jelly
Handful of frozen or fresh cranberries
Preheat the oven to 200 ºc (for slow cooker instructions see recipe notes)
- In a large saucepan, heat 1/4 cup of the wine and add the portobello mushroom slices.
- Allow them to cook through and brown a bit—you’ll need to keep moving them around and turning them—and then remove from the pan and set aside.
- Add the remaining 1/4 cup wine to the pan and add the onion and garlic. Caramelize the onions by stirring them until they wilt and begin to brown. Remove the onions from the pan and set aside.
- Mix the flour and basil together in a small bowl. Stir in 1/4 cup of the broth to create a paste, and pour the mixture into the same pan you used for the mushrooms and onions. While stirring constantly over medium heat, very slowly add the rest of the broth so that you create a gravy or sauce.
- When the mixture just starts to boil, turn the heat off and add any additional seasonings you prefer.
- Add the parsnips, carrots, salt and pepper, and Worcestershire sauce to the gravy mixture. If more liquid is needed to keep the vegetables from drying out, add more broth.
- Add the mushrooms and onions to the mixture.
- Add the cranberry jelly and fresh cranberries (if you fancy this) and ladle into a large ceramic or glass pot or casserole dish with a lid, layering in the sprigs of rosemary and thyme. Place the lid on and put into the oven and bake for 1 hour. Remove from the oven and serve hot.
If you would like to cook this Portobello Pot Roast in a slow cooker then prepare as directed until step 5 then tip it all into a slow cooker, then add the rest of the ingredients as per step 6. Cook on low for around 4 hours or until the parsnips are tender. Add a little more liquid if it looks like it might dry out towards the end. You could use broth or some red wine.