Make This Vegan Portobello "Pot Roast" For Christmas Dinner

mbg Editorial Assistant By Jamie Schneider
mbg Editorial Assistant
Jamie Schneider is the Editorial Assistant at mindbodygreen with a B.A. in Organizational Studies and English from the University of Michigan. She's previously written for Coveteur, The Chill Times, and Wyld Skincare.
Vegan Portobello Pot Roast Recipe

Image by Nicole Malik

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This classic comforting dish takes a vegan twist. If you're one of those people who digs through pot roasts to find those extra-soft veggies, this recipe is made just for you.

Pot roasts are a huge hit at any holiday table, and this version is sure to impress with those familiar flavors but with healthier ingredients. The best part? The one-pot dish requires only 10 minutes of active cooking—the rest of the time is just waiting for the veggies to roast! Can you say, simple meal?

Portobello "Pot Roast" 

Serves 4 

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Ingredients:

  • 2 tbsp. (30 ml) olive oil 
  • 2 yellow onions, sliced 
  • 4 cloves garlic, minced 
  • 6 tbsp. (46 g) all-purpose flour 
  • 3 cups (708 ml) stout beer or other dark beer, such as porter 
  • 3 cups (708 ml) vegetable broth 
  • ¼ cup (60 ml) vegan Worcestershire sauce (see note) 
  • ¼ cup (66 g) tomato paste 
  • 2 tbsp. (5 g) fresh sage, slivered 
  • ¼ cup (10 g) chopped fresh basil 
  • 2 tbsp. (5 g) chopped fresh rosemary 
  • Salt, to taste 
  • Black pepper, to taste 
  • 4 portobello mushroom caps, stems and gills removed 
  • 2 cups (300 g) baby carrots 
  • 10 Yukon Gold potatoes, unpeeled and chopped into 1-inch (2.5-cm) pieces 
  • Fresh rosemary sprigs (optional)

Method:

  1. Preheat the oven to 350°F (175°C, or gas mark 4). 
  2. Heat the olive oil in a very large, ovenproof skillet over medium heat. Add the onions and garlic, and cook for 3 to 4 minutes. Add the flour to make a roux, stirring frequently for 1 minute. Slowly add the beer and vegetable broth to make a sauce. 
  3. Add the Worcestershire sauce, tomato paste, sage, basil, rosemary, salt, and pepper. Add the portobellos, carrots, and potatoes. Use a spoon to coat the vegetables with the sauce. 
  4. Transfer the skillet to the oven. Roast for 1 hour, or until the vegetables are tender. Serve with sprigs of rosemary for garnish (if using). 
  5. Note: Be sure to choose a vegan variety of Worcestershire sauce. Annie's and The Wizard's are both reliable brands.

Reprinted with permission from Weeknight One-Pot Vegan Cooking by Nicole Malik, Page Street Publishing Co., 2019.

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