Vegan recipe for portobello pot roast! As the ideal vegetarian holiday dish or for a comforting evening, serve this over creamy mashed potatoes.
- 4 large Portobello mushrooms, stems removed and cleaned
- 1 cup fresh or frozen cranberries
- 2 cups vegetable broth
- 1 cup baby carrots
- 1 cup pearl onions, peeled
- 3 garlic cloves, minced
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce or tamari (gluten-free option)
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 tablespoon maple syrup or agave syrup
- 1 tablespoon cornstarch (or arrowroot powder) mixed with 2 tablespoons water (to thicken the sauce)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Preheat your oven to 375°F (190°C).
- In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat. Add the Portobello mushrooms and sear them for about 2-3 minutes on each side until they develop a golden crust. Remove the mushrooms from the pot and set them aside.
- In the same pot, add the baby carrots, pearl onions, and minced garlic. Sauté for 5-6 minutes until the vegetables start to soften.
- Stir in the balsamic vinegar, soy sauce, tomato paste, maple syrup (or agave syrup), dried thyme, dried rosemary, salt, and pepper.
- Add the vegetable broth and fresh or frozen cranberries to the pot. Bring the mixture to a simmer.
- Return the seared Portobello mushrooms to the pot, pushing them down into the liquid.
- Cover the pot with a lid or foil and transfer it to the preheated oven.
- Bake the pot roast in the oven for 25-30 minutes or until the mushrooms are tender and the cranberries have burst.
- Remove the pot from the oven and place it back on the stovetop over medium heat. Stir in the cornstarch (or arrowroot powder) mixture and cook for a few more minutes until the sauce thickens.
- Adjust seasoning if needed and serve the Vegan Cranberry Portobello Pot Roast with your favorite sides, such as mashed potatoes or steamed vegetables.
- Calories: 250 kcal
- Total Fat: 10g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 700mg
- Total Carbohydrates: 35g
- Dietary Fiber: 6g
- Sugars: 11g
- Protein: 6g