Vegan Portabello Pot Roast | VegNews

Ingredients

• ½ cup white wine, divided
• 4 large portabello mushrooms, sliced into ¾-inch pieces
• 1 large onion, sliced
• 2 cloves garlic, pressed
• 3 tablespoons flour
• 1 teaspoon sage
• 1 teaspoon dried basil
• 3 cups
• vegetable broth
• , divided
• 4 potatoes, quartered
• 4 carrots, cut into 3-inch pieces
• Salt and pepper, to taste
• 2 teaspoons
• vegan Worcestershire sauce
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary