SERVES 4 TO 6
PREP TIME: 20 minutes
ACTIVE TIME: 35 minutes INACTIVE
TIME: 20 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
1. Remove the stems from the mushrooms and chop the stems into bite-size pieces. Set the stems and
caps aside separately.
2. Preheat the oven to 400°F . 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.
3. 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.
4. 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.
Pot-obello Roast
