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Vegan Portobello Pot Roast

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Vegan Portobello Pot Roast

Whether your diet ends in ‘-arian,’ ‘-ism’ or ‘-nivore,’ this recipe hits the spot for a cozy, soul-filling, one pot meal. 

Try this delicious vegan portobello pot roast and have your house smelling like FALL!

What you'll need: 

  • 2 Tbsp olive oil
  • 2 yellow onions, sliced
  • 4 cloves garlic, minced
  • 6 Tbsp all-purpose flour
  • 3 cups stout beer or other dark beer, such as porter
  • 3 cups vegetable broth
  • ¼ cup vegan Worcestershire sauce
  • ¼ cup tomato paste
  • 2 Tbsp fresh sage, slivered
  • ¼ cup chopped fresh basil
  • 2 Tbsp chopped fresh rosemary
  • Salt and pepper to taste
  • 4 portobello mushroom caps, stems and gills removed
  • 2 cups baby carrots
  • 10 Yukon Gold potatoes, unpeeled and chopped into 1-inch pieces
  • Fresh rosemary sprigs for garnish, optional


  • Preheat the oven to 350°F.
  • 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.
  • 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.
  • 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).

Recipe courtesy of Pinterest. 

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