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

Ingredients

(Servings: 6)

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

Comments

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.

Comments

Nutrition Facts