Vegan Portobello Pot Roast |

Amaze everyone at the table with this vegan portobello pot roast!

Updated April 22, 2021

Portobello Pot Roast

Portobello Pot Roast

We all know the best part of a traditional pot roast is those roasted veggies, right? So, I’ve created a vegan version that delivers all of those familiar flavors in a completely plant-based, one-pot meal. While the veggies take a while to roast, there’s only about ten minutes of active cooking time needed to pull off this impressive dish!


Dietary ConsiderationVegan


  • 2 tablespoons (30 ml) olive oil
  • 2 yellow onions, sliced
  • 4 cloves garlic, minced
  • 6 tablespoons (46 g) all-purpose flour
  • 3 cups (708 ml) stout beer or other dark beer, such as porter
  • 3 cups (708 ml) vegetable broth
  • 1/4
    cup (60 ml) vegan Worcestershire sauce (see note)
  • 1/4
    cup (66 g) tomato paste
  • 2 tablespoons (5 g) fresh sage, slivered
  • 2 tablespoons (5 g) chopped fresh rosemary
  • 1/4
    cup (10 g) chopped fresh basil
  • Salt, to taste
  • Black pepper, to taste
  • 4 portobello mushroom caps, stems and gills removed
  • 2 cups (300 g) baby carrots
  • 10 Yukon Gold potatoes, unpeeled and chopped into 1-inch (2.5-cm) pieces
  • Fresh rosemary sprigs (optional)


  1. Preheat the oven to 350°F (175°C, or gas mark 4).

  2. Heat the olive oil in a very large, ovenproof skillet over medium heat. Add the onions and garlic, and cook for 3 to 4 minutes. Add the flour to make a roux, stirring frequently for 1 minute. Slowly add the beer and vegetable broth to make a sauce.

  3. Add the Worcestershire sauce, tomato paste, sage, basil, rosemary, salt and pepper. Add the portobellos, carrots and potatoes. Use a spoon to coat the vegetables with the sauce.

  4. Transfer the skillet to the oven. Roast for 1 hour, or until the vegetables are tender. Serve with sprigs of rosemary for garnish (if using).

Note: Be sure to choose a vegan variety of Worcestershire sauce. Annie’s and The Wizard’s are both reliable brands.


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