Vegan Portabello Pot Roast

This hearty meal permits mushrooms to take middle stage as a meaty most important. Pair it with fluffy mashed potatoes or contemporary baked vegan rolls for a warming dinner. 

What you want:

½ cup white wine, divided
4 giant portabello mushrooms, sliced into ¾-inch items
1 giant onion, sliced
2 cloves garlic, pressed
3 tablespoons flour
1 teaspoon sage
1 teaspoon dried basil
3 cups vegetable broth, divided
4 potatoes, quartered
4 carrots, minimize into 3-inch items
Salt and pepper, to style
2 teaspoons vegan Worcestershire sauce
3 sprigs contemporary thyme
1 sprig contemporary rosemary

What you do:

1. Preheat oven to 350 levels. In a big saucepan, warmth ¼ cup of wine and add portabello mushroom slices. Permit to prepare dinner by means of and brown a bit—you’ll must preserve transferring them round and turning them—after which take away from pan and put aside. 

2. Add remaining ¼ cup wine to the pan and add onion and garlic. Caramelize onions by stirring till they wilt and start to brown. Take away onions from pan and put aside.

3. Combine flour, sage, and basil collectively in a small bowl. Stir in ¼ cup of broth to create a paste, and pour combination into the identical pan you used for mushrooms and onions. Whereas stirring always over medium warmth, slowly add remaining broth to create a sauce.

4. When combination begins to boil, flip off warmth and add any further seasonings. Add potatoes, carrots, salt, pepper, and Worcestershire sauce to the sauce. If extra liquid is required to maintain the greens from drying out, add extra broth.

5. Add mushrooms and onions to combination and ladle into a big ceramic or glass pot or casserole dish with a lid, layering on sprigs of rosemary and thyme. Add lid, place pan into oven, and bake for 1 hour. Take away from oven and serve scorching.

For extra portabello mushroom recipes, learn this: