A vegan pot roast made with portobello mushrooms is hearty, warming, and easy enough to make for a weeknight meal.
It’s so easy and fun to veganize traditional meaty recipes. It’s one thing to do so a one-to-one swap with a plant-based meat alternative, but it’s even more creative when you can accomplish it with whole foods — like this vegan pot roast made with umami-packed portobello mushrooms.
Try this delish dish from Weeknight One-Pot Vegan Cooking: 75 Effortless Recipes with Maximum Flavor and Minimum Clean-up, and we’ll let the author introduce this recipe herself:
From Nicole Malik: “We all know the best part of a traditional pot roast is those roasted veggies, right? So, I’ve created a vegan version that delivers all of those familiar flavors in a completely plant-based, one-pot meal. While the veggies take a while to roast, there’s only about ten minutes of active cooking time needed to pull off this impressive dish!”
Reprinted with permission from Weeknight One-Pot Vegan Cooking by Nicole Malik, Page Street Publishing Co. 2019. Photo credit: Nicole Malik.
- 2 tablespoons olive oil
- 2 yellow onions, sliced
- 4 cloves garlic, minced
- 6 tablespoons all-purpose flour
- 3 cups stout beer or other dark beer, such as porter
- 3 cups vegetable broth
- 1⁄4 cup vegan Worcestershire sauce (see Note)
- 1⁄4 cup tomato paste
- 2 tablespoons fresh sage, slivered
- 1⁄4 cup chopped fresh basil
- 2 tablespoons chopped fresh rosemary
- Salt, to taste
- Black pepper, to taste
- 4 portobello mushroom caps, stems and gills removed
- 2 cups baby carrots
- 10 Yukon Gold potatoes, unpeeled and chopped into 1-inch pieces
- Fresh rosemary sprigs for garnish, optional
- 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.
More about Weeknight One-Pot Vegan Cooking
Plant-based cooking just got easier than ever! Cleanup is a snap when your dinner cooks in one dish, and getting more plants into your diet is downright delicious with approachable yet inspired recipes like:
Crispy Black Bean Chilaquiles
Hoisin-Glazed Stuffed Acorn Squash
Jamaican Jerk Veggie & Pineapple Lettuce Wraps
Louisiana-Style Cajun Jambalaya
Creamy Pumpkin Risotto with Fried Sage
Chickpea Burgers with Sweet Mustard Sauce
Street Corn Pita Pockets
Mango Tango Pesto Pasta
Balsamic Strawberry & Avocado Quinoa
You won’t find any salads or tofu here! Perfect for vegans, vegetarians and veggie-loving omnivores alike, this book centers on whole food recipes for more nutritious, satisfying meals without sacrificing flavor. Even on your busiest weeknights, these simple yet delicious meals will please the whole family with time to spare.
Weeknight One-Pot Vegan Cooking is available on Amazon*
and wherever books are sold
About Nicole Malik
Nicole Malik is the cook and author behind Delicious Everyday. Her recipes have been featured in Buzzfeed, Huffington Post, Today Food, Good Housekeeping, and Country Living. She lives in Safety Harbor, Florida.
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