Portobello Pot Roast (Vegan)

Step 1

Peel and slice onion. Peel, and finely chop garlic. Wash, peel and chop potatoes, carrots, beetroot, and parsnip (unless you have young carrots and parsnips, then no need to peel or chop, use them in whole). Gently clean the mushrooms with a damp clothes and take the stem out.

Step 2

Heat your enameled Dutch oven to medium heat and add olive oil. Cook sliced onion for 1-2 minutes, then add chopped garlic. Stir and cook for another minute.

Step 3

Add corn starch and smoked sweet paprika powder. Stir continuously and cook for 1-2 minutes. This is to activate the starch and deepen the flavor of the paprika. We want the gravy part to be deep, rich and hearty. (Pay attention, not to let it burn as there is not much liquid at the moment. If it burns, it will be bitter.)

Step 4

Add veggie broth, red wine, Worcestershire sauce, and tomato paste. Stir until combined.

Step 5

Add seasoning (basil, sage, rosemary, salt, and black pepper). Stir and bring it to boil.

Step 6

Add all veggies (mushroom caps, potato, beetroot, carrot and parsnip). Stir and cover it with a lid.

Step 7

Pre-heat oven to 375 Fahrenheit (190 degrees Celsius) and cook the veggies in the pot with a lid on for 1 + 1/2 hours or until veggies are cooked and soft.