Rich and hearty Portobello Pot Roast with red wine, herbs & vegetables. They all combine to make a delicious plant-based feast!
Today I am sharing with you a recipe from the The Plant-Based Journey by Lani Muelrath as part of a blog tour organized to promote the book.
There were a few recipes in the book that I considered featuring, but anyone who knows me well knows how indecisive I am! Because I couldn’t choose I put forward a vote on my Facebook page. The Portobello Pot Roast was a clear winner.
I made and photographed the Portobello Pot Roast last night. I am the only vegan in our household and my husband and son were having roast beef for dinner. I cooked this alongside it and because they were having roast potatoes I did not add the potatoes to the recipe. I used red wine as a substitute for the white as that was what we were planning on drinking with our dinner, and I used fresh sage instead of rubbed sage as I have some growing in a pot outside. Other than this everything was as suggested in the recipe.
The dish was easy to make and the instructions clear. The first step involved sautéing the portobellos in some of the wine. I found that they absorbed the wine very quickly and began to stick to the pan a bit. I would suggest using a non stick pan rather than a stainless steel one as I did. This however was the only problem that I ran into.
PORTOBELLO POT ROAST SERVING IDEAS
When the Portobello Pot Roast was removed from the oven it smelt great and looked rich and delicious. I served it with my oil-free crispy roasted potatoes, some steamed vegetables, a little horseradish sauce and a big glass of red wine. The horseradish complemented it perfectly and for the first time I didn’t feel as if I was eating a sub par meal while my family devoured their roast beef and Yorkshire puddings. I thoroughly enjoyed it and will certainly cook it again. I would however add a little more red wine to the sauce and a bit less stock, plus a few dried and rehydrated porcini mushrooms to intensify the flavour a little.
I also tried this recipe in my slow cooker with good results.
I would love to hear your feedback on this recipe. You can leave comments below and tag me on Instagram @avirtualvegan and add the hashtag #avirtualvegan and #pbjblogtour so I don’t miss them!
Portobello Pot Roast
- 1/2 cup | 120mls white wine you can also try red—I’ve even made this with sake, divided
- 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 rubbed sage
- 1 teaspoon dried basil
- 3 cups | 720mls vegetable broth divided
- 4 large potatoes quartered
- 4 large carrots cut into 3-inch pieces
- Salt and freshly ground black pepper or lemon pepper to taste
- 2 teaspoons vegan Worcestershire sauce
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- Preheat the oven to 350 degrees F (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, sage, 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. (Kathy suggests parsley and pepper.)
- Add the potatoes, 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 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.
Alternate Cooking Options: • If you have a large, heavy pot such as a dutch oven that can go from cooktop to oven, you can prepare the entire dish in that fashion, as Kathy does. • Assemble everything in a big pot on the stove or pressure cooker and cook until the vegetables are done. The flavor pizzazz provided by searing the mushrooms, onions, garlic, and gravy is compromised somewhat. Yet if you’re pressed for time, each variation is delicious.
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 potatoes 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.