Pot-obello Roast

Pot-obello Roast Recipe

By Veegs

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 35 minutes


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


1Remove the stems from the mushrooms and chop the stems into bite-size pieces. Set the stems and caps aside separately.

2Preheat the oven to 400°F . Heat the oil in a large oven-safe pot or Dutch oven over medium heat.

3Add the onion and shallots and sauté for about 5 minutes, until softened.

4Add the flour and cook, stirring, until the flour is not visible, 1 to 2 minutes. Add the wine, liquid aminos, Worcestershire sauce, parsley, salt, pepper, and paprika and cook, stirring, for 2 to 3 minutes, until the mixture has thickened.

5Add the broth and stir in the nutritional yeast.

6Add the chopped mushroom stems, carrots, potatoes, and brussels sprouts and bring to a boil. Reduce the heat to a simmer and cook for about 5 minutes.

7Remove from the heat. Arrange the portobello mushroom caps in the center of the pan, with vegetables surrounding and under them, and spoon sauce over the tops until well covered.

8Top with the thyme and rosemary sprigs. Cover the pot and place it in the oven.

9Roast for 15 minutes, then remove the lid and roast for another 5 minutes, uncovered.

10The mushrooms and vegetables should all be very tender. Remove from the oven.

11You can serve straight from the pot, or arrange the portobello caps in the center of a platter surrounded by the vegetables and garnished with the herbs, and spoon the sauce over the top.

12Leftovers will keep in an airtight container in the fridge for 2 to 3 days.

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