This vegan portobello pot roast makes a hearty cold-weather dinner with meaty mushrooms, tender vegetables and a rich, savory sauce. Roast everything together for a comforting one-pot meal with plenty of umami flavor.
Ingredients
- 2 tbsp (30 ml) olive oil
- 2 yellow onions sliced
- 4 cloves garlic minced
- 6 tbsp (46 g) all-purpose flour
- 3 cups (708 ml) stout beer or other dark beer, such as porter
- 3 cups (708 ml) vegetable broth
- ¼ cup (60 ml) vegan Worcestershire sauce (see note)
- ¼ cup (66 g) tomato paste
- 2 tbsp (5 g) fresh sage, slivered
- ¼ cup (10 g) chopped fresh basil
- 2 tbsp (5 g) chopped fresh rosemary
- Salt to taste
- Black pepper to taste
- 4 portobello mushroom caps stems and gills removed
- 2 cups (300 g) baby carrots
- 10 Yukon Gold potatoes unpeeled and chopped into 1-inch (2.5-cm) pieces
- Fresh rosemary sprigs optional
Instructions
- Preheat the oven to 350°F (175°C, or gas mark 4).
- Heat the olive oil in a very large, ovenproof skillet over medium heat. Add the onions and garlic, and cook for 3 to 4 minutes. Add the flour to make a roux, stirring frequently for 1 minute. Slowly add the beer and vegetable broth to make a sauce.
- Add the Worcestershire sauce, tomato paste, sage, basil, rosemary, salt, and pepper. Add the portobellos, carrots, and potatoes. Use a spoon to coat the vegetables with the sauce.
- Transfer the skillet to the oven. Roast for 1 hour, or until the vegetables are tender. Serve with sprigs of rosemary for garnish (if using).
Be sure to choose a vegan variety of Worcestershire sauce. Annie's and The Wizard's are both reliable brands.