Vegan Portabello Pot Roast
This savory vegan dish is full of hearty portabello mushrooms and earthy herbs such as sage, basil, rosemary, and thyme.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegnews.com.
Cooking tools:
- Oven
- Stove
- Saucepan
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Wooden spoon
- Ladle
- Garlic press
- Baking dish
- Pot
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
- pepper
- 2 teaspoons
- vegan Worcestershire sauce
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
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