Vegan cranberry portobello pot roast
Vegan cranberry portobello pot roast recipe! Serve this over creamy mashed potatoes for the perfect vegetarian holiday dish or a warm and hearty dinner.
Servings 6 servings
Calories 283kcal
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
Calories: 283kcal | Carbohydrates: 46g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 1029mg | Potassium: 1159mg | Fiber: 7g | Sugar: 10g | Vitamin A: 10476IU | Vitamin C: 32mg | Calcium: 58mg | Iron: 3mg