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 Time

10m

Cook Time

Total Time

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.

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Recipe Options

Ingredients

Servings: 6

Scale:

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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

Vegetarian Portobello Pot Roast

Ingredients

Steps

Nutrition Facts

Vegetarian Portobello Pot Roast

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts