Pot-obello Roast

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Pot-obello Roast

This savory dish is full of hearty portobello mushrooms. This recipe is good for sharing. Perfect for any occasion too.
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Course Vegan
Keyword vegan
Prep Time 20 minutes
Cook Time 35 minutes
Inactive time 20 minutes
Total Time 1 hour 15 minutes
Servings 4

Ingredients

  • 4 large portobello mushrooms
  • 1 tbsp olive oil
  • 1 small red onion, quartered
  • 6 shallots, trimmed and halved lengthwise
  • 2 tbsp brown rice flour (or other flour, gluten-free if necessary)
  • ¼ cup (60ml) vegan red wine
  • 2 tbsp liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
  • 1 tbsp vegan worcestershire sauce (gluten-free and/or soy-free if necessary)
  • 1 tsp dried parsley
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp paprika
  • 3 cup (720ml) vegan low-sodium “no-beef” flavored broth (or regular vegetable broth)
  • 1 tbsp nutritional yeast
  • 1 lb (455g) small carrots, peeled (or baby carrots)
  • 1 lb (455g) fingerling potatoes, halved lengthwise
  • 8 oz (225g) brussels sprouts, halved
  • 4 thyme sprigs
  • 2 rosemary sprigs

Instructions

  • Remove the stems from the mushrooms and chop the stems into bite-size pieces. Set the stems and caps aside separately.
  • Preheat the oven to 400°F/200°C. Heat the oil in a large oven-safe pot or Dutch oven over medium heat. Add the onion and shallots and sauté for about 5 minutes, until softened. Add 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. Add the broth and stir in the nutritional yeast. Add 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.
  • Remove 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. Top with the thyme and rosemary sprigs. Cover the pot and place it in the oven. Roast for 15 minutes, then remove the lid and roast for another 5 minutes, uncovered. The mushrooms and vegetables should all be very tender. Remove from the oven.
  • You 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. Leftovers will keep in an airtight container in the fridge for 2 to 3 days.
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