Vegan Pot Roast
This vegan pot roast recipe will be the new holiday classic in your home! It is an excellent dish for a Sunday family dinner or a Thanksgiving gathering.
Pot roast is a classic comfort meal. It’s warm and filling, perfect in the fall and winter seasons. Of course, typically pot roast is made with a chunk of meat. Would you believe me if I said that you can use portobello mushrooms to create that same deep, savoury flavor?
Why You’ll Love This Recipe
- This vegan pot roast has all of the traditional, comforting flavors of the classic pot roast, but it is a healthier option for the entire family.
- One reason I love this portobello pot roast is that it is perfect for the holidays. The ingredients are simple, and it is definitely a crowd-pleaser. I mean, who doesn’t love potatoes?
- The work that goes into making this dish is MINIMAL. It takes a little bit of prep to chop the veggies and add a few spices, but the rest of the time you just wait. This vegan pot roast basically cooks itself.
- The beauty of slow cooking is that it allows the ingredients to really develop the flavor. As a result, it tastes as if you spent hours in the kitchen. Your family will be impressed!
- And of course, this portobello pot roast is vegan, oil-free, nut-free, and gluten-free, so it suits almost all of the dietary needs you might need to watch out for this holiday season. It can also be adapted to be soy-free if desired.
How to Make This Recipe
This vegan pot roast is made using traditional pot roast ingredients: carrots, onion, and potatoes. But instead of meat, let’s use portobello mushrooms!
To make the delicious gravy-like broth that it cooks in, you will need vegetable broth, red wine, tomato paste, soy sauce, garlic, spices, and cornstarch which will harness all of those traditional pot roast flavors.
To cook the Portobello Pot Roast, use a slow cooker pot or a dutch oven. Combine potatoes, mushrooms, carrots, onions, garlic, thyme, wine, tomato paste, soy sauce, and 2 1/2 cups of vegetable broth. Give it a gentle stir and close the lid.
There are also two different cooking times, depending on how long you have available. You can do a short cooking time, 3-4 hours on medium heat, or a longer cooking time, 6-8 hours on low heat.
In a separate bowl, whisk together the remaining 1/2 cup of the veggie broth with cornstarch. Add to the roast mixture and give it another stir. Cook for another 2-3 minutes as you let the mixture thicken up. Serve garnished with fresh parsley if desired!
- You can prep this dish in the morning before you start other meal preparations, and it will be ready in time for dinner. As an added bonus, it will make your house smell amazing.
- If you want to make this vegan pot roast soy-free, just replace the tamari sauce with coconut aminos. It creates a similar deep umami flavor.
- Another ingredient that adds extra depth is red wine. However, if you have a reason to avoid alcohol (or if you don’t want to open a whole bottle for half a cup), just use balsamic vinegar instead.
- It’s unlikely that you will have any leftovers because it’s just too delicious. However, if you made a really big batch, you could always portion and freeze the extra.
Other Recipes You’ll Love
- Crispy Roasted Potatoes
- Vegan Pecan Pie
- Shredded Brussels Sprout Salad
- Mushroom Wellington Recipe
- Herb Tofu Steaks
You know where else you can find some amazing holiday recipes? In the PlantYou Planner! It’s a digital meal planner platform that lets you live a care-free plant-based life. It can be tough to maintain healthy nutrition during the holidays, so it’s got your back during Thanksgiving and Christmas. For a price of a fancy coffee, you get access to over 600 recipes in our database, as well as tools to make a custom meal plan for your household.
And if you prefer to have your favorite recipes in a tangible form, check out the PlantYou Cookbook! It has 140+ simple, vegan, oil-free recipes for every occasion. The main purpose of this book is to get you to eat more plants. Who says you must sacrifice taste when you eat plant-based?
The Recipe: Vegan Pot Roast
- 4 Yellow potatoes , large, cubed
- 2 Carrots, chopped
- 4 cups Portobello mushrooms, chopped
- 4 Garlic, peeled, minced
- 1 Yellow onion, peeled, chopped
- 1 tbsp Thyme, 3-4 sprigs
- 3 cup Organic vegetable broth
- ½ cup Red wine
- 3 tbsps Tomato paste
- 2 tbsps Tamari soy sauce
- 2 tbsps Cornstarch
- Salt and black pepper , to taste
- Slow cooker or dutch oven
- In a slow cooker or a dutch oven, combine potatoes, mushrooms, carrots, onions, garlic, thyme, wine, tomato paste and 2 1/2 cups of vegetable broth. Give it a gentle stir and close the lid.
- Cook for 3-4 hours on medium heat (or high setting of the slow cooker) or 6-8 hours on low heat (or low setting).
- In a separate bowl, whisk together remaining 1/2 cup of the veggie broth with cornstarch. Add to the roast mixture and give it another stir.
- Cook for another 2-3 minutes as you let the mixture thicken up. Serve garnished with fresh parsley if desired.
What Slow Cooker or Dutch Oven Should I Use?
I love using my Instant Pot Slow Cooker for comfort food recipes like this vegan pot roast. Instant Pots are easy to use and perfect for locking in all of the pot roast flavors. Typically, you use the Instant Pot as a pressure cooker to cook things quickly, but you can use your Instant Pot to slow cook this Portobello Pot Roast.
Le Creuset Cast Iron Round Casserole Pan is my go-to kitchenware for all of my slow-cooking needs. It is perfect for roasts, soups, stews, and casseroles. The Le Creuset Cookware is exceptionally reliable and is made from non-toxic materials. I trust Le Creuset in my kitchen for all of my holiday cooking needs!