Pot-obello Roast<!-- --> <!-- -->Recipe

Ingredients

• 4 large portobello mushrooms
• 1 tablespoon olive oil
• 1 small red onion, quartered
• 6 shallots, trimmed and halved lengthwise
• 2 tablespoons brown rice flour (or other flour)
• ¼ cup vegan red wine
• 2 tablespoons liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
• 1 tablespoon vegan Worcestershire sauce (gluten-free and/or soy-free if necessary)
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon paprika
• 3 cups vegan low-sodium “no-beef” flavored broth (or regular vegetable broth)
• 1 tablespoon nutritional yeast
• 1 pound small carrots, peeled (or baby carrots)
• 1 pound fingerling potatoes, halved lengthwise
• 8 ounces brussels sprouts, halved
• 4 thyme sprigs
• 2 rosemary sprigs