Cranberry Portobello Pot Roast

Vegan recipe for portobello pot roast! As the ideal vegetarian holiday dish or for a comforting evening, serve this over creamy mashed potatoes.

Ingredients

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.