Vegan cranberry portobello pot roast recipe! Serve this over creamy mashed potatoes for the perfect vegetarian holiday dish or a warm and hearty dinner.
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Hi, Rhubarbarians! We are getting super warm and cozy today with a saucy, meatless portobello pot roast.
We get extra festive by adding cranberries, which enhance the earthiness of the mushrooms and give the pot roast a slightly tart flavor. Perfect for a vegan holiday main dish! Served over mashed potatoes (or sour cream and chive mashed potatoes) and it is EVERYTHING.
Here's our list of the best cranberry recipes that aren't cranberry sauce!
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A "meaty" vegan pot roast
Even the meat eaters will love this "meaty" vegan pot roast! It's very rich, very hearty, and the flavor of the gravy will impress all the skeptics.
Portobello mushrooms are known for their chewy, meaty texture and umami flavor, making them the perfect ingredient for a meatless pot roast.
The mushrooms act as a vegan substitute for beef in this recipe, pairing so well with all the classic pot roast flavors.
Check out our guide to portobello mushrooms! Everything you need to know all in one place.
Portobello mushroom and cranberry
Earthy portobello mushrooms, fragrant herbs, bold wine, and tart cranberries are the perfect blend of flavors here. The cranberries and the mushrooms pair so well together along with the bold flavor of the wine.
We love how the cranberries give this pot roast some holiday flavor too! They make this dish just a bit more special so it's perfect for a meatless holiday main dish.
Have you tried our cheesy mushroom toast recipe yet?
How to make it
This one-pot meal is very easy to make! All you need is some patience, as you don't want to rush the cooking of the mushrooms and onions. (Full instructions are listed in the recipe card below)
- First, prep all of your ingredients so they are all ready to go when you need to cook them.
- Cook down your portobello mushrooms and onions in the pot with some olive oil and s&p. Don't rush this step! You want them to release their juices.
- Cook in the flour and the wine.
- Add the broth, veggies, and all of your aromatics and simmer until the veggies are cooked through.
- Remove from the heat and let thicken and cool slightly.
- Season to your preference with salt and pepper.
- Enjoy!
Pro tip: Use a large dice cut for the potatoes and carrots so that you have large, bit sized vegetables in your pot roast!
How to serve it
Our favorite way to serve this is over creamy mashed potatoes! We know, there are potatoes in the pot roast, but it's just so saucy and delicious.
You could also serve this over egg noodles, mashed cauliflower, alongside these stuffing muffins, or in a bowl by itself.
- To serve as a holiday main dish: This is wonderful as a meatless main dish on your holiday table because it pairs so well with traditional holiday side dishes like mashed potatoes, green beans, rolls, cranberry sauce, sweet potatoes, etc.
- As a weeknight dinner: This is great for a hearty, weeknight dinner too! If you don't feel like making mashed potatoes, it would be great alongside a salad, rolls, or noodles!
You'll love this amazingly delicious vegetarian gravy recipe!
Make ahead, storing, and freezing tips
- Make ahead tips: For prep ahead, the potatoes, carrots, and onion can be chopped ahead of time to save on prep time. We don't recommend prepping the mushrooms until you are ready to cook. This pot roast makes great leftovers too if you'd like to make it the day before and reheat for lunch or dinner.
- Storing tips: Store the leftovers in an airtight container in the refrigerator for up to 2 days. The mushrooms can get rubbery after a couple of days in the fridge. Reheat on the stove top (recommended) or in the microwave.
- Freezing tips: This freezes very well! Freeze in an air tight freezer safe container for up to 3 months.
Need more vegetarian holiday recipes? We've got you covered! Check out all of our holiday recipes here.
FAQs
We don't recommend it. Canned cranberries are cooked down with sugar. We recommend fresh or frozen berries!
Yep! You'll need about 8-10 cups of mushrooms. We recommend halving the mushrooms rather than slicing them, so you have large "meaty" pieces.
Yes. Although the flavor is best when the onions and mushrooms are cooked down before thickening and adding the vegetables. It only takes a bit of time after that to cook the vegetables, so for best results, use the stove top.
Yes. We don't recommend using the pressure cooker function, however, because the vegetables will be overcooked. Just follow the instructions using the saute function for best results. Cooking times will vary with this method.
Recipe
Vegan cranberry portobello pot roast
Ingredients
- 3 tablespoon olive oil
- 6 large portobello mushrooms, cleaned, patted dry, and sliced Stems removed and gills cleaned very well
- 1 medium yellow onion, halved and sliced into half moons
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup all-purpose flour
- ½ cup bold red wine
- 3 cups vegetable broth
- 6 medium whole cloves of garlic
- 6 medium carrots, largely diced
- 4 medium yukon gold potatoes, largely diced
- 1 cups fresh or frozen cranberries
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 3 whole fresh sage leaves
- ¼ cup vegan Worcestershire sauce
- more salt and pepper to taste
Instructions
- Heat the olive oil in a large dutch oven or soup pot over medium high heat. Add the onions, portobello mushrooms, and 1 teaspoon each salt and pepper. Stir gently just to combine. Sautee, stirring occasionally, until the mushrooms have released their juices, about 15 minutes.
- Add the flour and the wine and stir to combine. Sautee, stirring often, until the flour has cooked out, about 2 minutes.
- Add the vegetable broth, garlic, carrots, potatoes, cranberries, rosemary, thyme, sage, and Worcestershire sauce. Stir to combine and increase the heat to high to bring to a boil. When it starts to boil, reduce the heat and simmer uncovered until the potatoes and carrots are cooked, about 15-20 minutes.
- Remove from the heat and let cool and thicken slightly, about 5 minutes. Remove the herb stems from the pot (you may need to find them). Taste and season with salt and pepper to your desired seasoning.
Nutrition
If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians
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Julie Walgate
Just made your jam waiting for it to set now😋Was just going to stew it the rhubarb, I added chopped sliced ginger to it as this was my mother favorite jam! Thank you for this great idea today.
Trish Bozeman
Are you talking about the rhubarb jam? Odd, this posted on the portobello pot roast page!
Julie Walgate
Yes ! So sorry about that not sure how that happened!
Trish Bozeman
I'm going to repost your comment on the rhubarb jam page. Have a great weekend!
Jeannie
This turned out great, thanks for sharing! Very yummy and my husband loved it too which is a hard one to please at times.