Portobello Pot Roast

by Vegan Culinary Cruises Luxury – All Inclusive – All Vegan

This vegan portobello Pot Roast recipe is quick and simple to prep, easy to cook in the Instant Pot or slow cooker, and it's full of the classic savory flavors we all love! Add this to your list of easy vegan recipes for your Saturday night dinner collection.

photo credit: gimmesomeoven.com

Total Time: 4 hours

Preparation Time: 10 minutes

Cook Time: 4 hours

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 into bite-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 of vegan Worcestershire

2 tablespoons cornstarch

Kosher salt and freshly-cracked black pepper

optional garnish: finely-chopped fresh parsley

DIRECTIONS:

SLOW COOKER METHOD:

1. Add potatoes, mushrooms, carrots, onions, garlic, thyme, 2.5 cups vegetable stock, wine, tomato paste, and Worcestershire together in the bowl of a crockpot, and gently toss to combine. Cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and carrots are tender.

2. In a separate bowl, whisk together the remaining 1/2 cup vegetable stock and cornstarch until combined. Add to the roast mixture, and gently toss to combine. Continue to cook for 1-3 minutes, until the sauce thickens up a bit.

3. Serve immediately, garnished with fresh parsley if desired.

Instant Pot Method:

1. Add potatoes, mushrooms, carrots, onions, garlic, thyme, 2.5 cups vegetable stock, wine, and Worcestershire together in the bowl of a pressure cooker, and gently toss to combine. Close lid securely and set vent to "Sealing."

2. Press "Manual," then press "Pressure" until the light on "High Pressure" lights up, then adjust the up/down arrows until the timer reads 20 minutes. Cook. Then let the pressure release naturally, about 15 minutes. Carefully turn the vent to "Venting," to release any extra pressure that might still be in there. Remove the lid.

3. In a separate bowl, whisk together the remaining 1/2 cup vegetable stock and cornstarch until combined. Add to the roast mixture, and gently toss to combine. Continue to cook for 1-3 minutes, until the sauce thickens up a bit.

4. Serve immediately, garnished with fresh parsley if desired.

Recipe adapted from https://www.gimmesomeoven.com/portobello-pot-roast-vegetarian/

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