Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 278kcal 13%
Fat 3g 4%
Saturated Fat 0g 0%
Carbohydrates 53g 17%
Fiber 7g 28%
Sugar 11g 22%
Protein 7g 14%
Cholesterol 0mg 0%
Sodium 503mg 20%

Percent Daily Values are based on a 2,000 calorie diet.

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Vegetarian Portobello Pot Roast

Name: Vegetarian Portobello Pot Roast
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Yield: 6
Ingredients: 1.25 pounds Yukon gold potatoes, cut into bite-sized pieces; 1 pound baby bella mushrooms(if they are large, cut them in half); 2 large carrots, peeled and cut intobite-sized pieces; 2 cups frozen pearl onions*; 4 cloves garlic, peeled and minced; 3 sprigs fresh thyme; 3 cups vegetable stock, divided; 1/2 cup dry red or white wine; 3 tablespoons tomato paste; 2 tablespoons vegetarian Worcestershire sauce*; 2 tablespoons cornstarch; Kosher salt and freshly-cracked black pepper; optionalgarnish: finely-chopped fresh parsley

Prep 10m

Cook 4h

Total 4h 10m

This Vegetarian Portobello Pot Roast is a hearty and savory dish made with Yukon gold potatoes, baby bella mushrooms, carrots, pearl onions, garlic, thyme, vegetable stock, wine, tomato paste, Worcestershire sauce, and cornstarch. Seasoned with kosher salt and black pepper, it makes a perfect meatless comfort food meal. Optional garnish with parsley.

Nutrition Facts

Vegetarian Portobello Pot Roast

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Nutrition Facts

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