mushroom pot roast

<em>Cozy and hearty, this vegan slow cooker pot roast with tempeh is the perfect evening meal! Let the slow cooker do the work with only 15 minutes of prep.</em>

Vegan Slow Cooker Pot Roast

½ cups vegan beef-flavored vegetable broth

dry red wine

smoked paprika

black pepper,

thyme (or 1 teaspoon dried*)

arrowroot powder (optional, for gravy only)

avocado

tempeh

Salt and black pepper,

yellow onion, cut into 1” wedges

garlic,

celery,

carrots,

Yukon gold potatoes*, cut in half

(225 g) cremini mushrooms, quartered

Prepare the marinade

Whisk the broth, wine, paprika, and black pepper together in a large glass bowl; set aside.

Prep the vegetables and tempeh: 

Wash and prep all vegetables according to the instructions above. Cut each block of tempeh into thirds, then cut each third into triangles (you should have 12 total). Carefully use a fork to pierce each piece of tempeh a few times &#8212; this will help the marinade soak in later!

Sear the tempeh (optional): Bring your slow cooker base (if removable) or a large pot to medium-high heat and add the oil. Once the oil starts to ripple, add the tempeh and sear for 2 minutes on each side, until golden; sprinkle with salt and pepper to taste, then set aside.

Prep the slow cooker: 

add the onion, garlic, celery, carrot, potatoes, and mushrooms to the pot; mix well. Place the sprigs of thyme and tempeh over top of the vegetables, then pour the marinade on top. Close the slow cooker and cook for 7-8 hours over low heat, until the vegetables are nice and tender.

Serve (and maybe make some gravy)

 you can serve the pot roast as-is, or place the liquid from the roast in a small saucepan over medium-high heat. Remove 1/2 cup of the liquid and mix it with the arrowroot powder to form a slurry; return this mixture to the pot and whisk well. Continue to cook until the gravy becomes glossy and has thickened to your liking, about 3-5 minutes.

I haven't tried this yet with the beef-flavored stock and red wine but I made it with all veggie stock since it was what I had on hand and it turned out great!! Easy, flavorful, filling, and ideal for a college student budget :) I do want to try it next time with the 
beef-flavored stock and red wine but it is still tasty without it!

I made this without the wine and I used dried time and it was still really really really good and easy! If it make it again, I think I'd do 1/2 the amount of potatoes and up the other veggies.

I made this for dinner last night...AMAZING! I don't have a slow cooker, so I just used a large pot on my stove top and it came out fine. I made a few substitutions based on what I personally prefer (added turnips, cut down on potatoes, did not use mushrooms, used marjoram and summer savory instead of thyme, used just veggie broth and a little wine) and it was still super easy and delicious. Thanks for coming up with this...I never would have thought of cooking tempeh this way!

This came together very quickly and easily.  I did make some substitutions based solely on what I already had.  I used low salt vegetable broth which worked just fine. I used small round potatoes and did not peel them (bonus!) though I cut them in half.  I used one (8 oz.) package of tempeh and one (8oz.) package of seitan. Both worked fine and were very good, each with it's own texture.  I also substituted cornstarch for the arrow root powder. The only addition was a teaspoon for Better Than Bouillon Seasoned Vegetable flavor which added some saltiness and additional depth which I might have been missing due to not using the beef-flavored vegetable broth.  This is a hearty dish with a very good depth of (unami) flavor (thank you mushrooms!) much like you would find in "real" pot roast.  It will definitely fulfill a any craving for it though, as with all vegan "substitutes", it's NOT pot roast so don't expect it to be exactly the same.  But it is every bit as delicious and all in a wonderfully sustainable, do-no-harm form of food!  Thank you for this excellent recipe!!

So tasty! I used my instant pot on slow cook, normal and it turned out wonderful.

If you are looking for a hearty, filling, and comforting one-pot dinner, take a look at his vegan pot roast. Large portobello mushroom caps and a wide variety of veggies are stewed in a rich and flavorful red wine gravy. It is easy to make and much faster than any classic recipe.

Portobello Pot Roast (Vegan)

Tbsp Olive oil

Onion (medium)

Garlic (finely chopped)

mushrooms

Potatoes (small) (approx. 16 oz is 10 small potatoes)

Beetroot (medium)

Carrots (small)

Parsnip (small)

Veggie broth

Red wine

Tbsp Worchestershire sauce

Tbsp Tomato paste

Tbsp Rosemary (freshly chopped)

Tbsp Basil (freshly chopped)

½ tsp Sage (dried)

tsp Sweet smoked paprika powder

Salt and Pepper to taste

Tbsp Corn starch (or all-purpose flour)

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. 

Preparing the vegetables

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.

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.) 

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

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

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

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.

Making the pot roast

https://content.jwplatform.com/videos/sOlOvnPh.mp4

Pot roast is a hearty, filling and comforting dinner for any day of the week. It is a one-pot meal that it is easy to make especially meatless. The variety of veggies as well as the large portobello mushroom caps will make it as a full course meal for the whole family.

Top 2 mushroom pot roast recipes from across the web

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Vegan Slow Cooker Pot Roast

Portobello Pot Roast (Vegan)

Top 2 mushroom pot roast recipes from across the web

The most viewed mushroom pot roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Slow Cooker Pot Roast

Portobello Pot Roast (Vegan)

The most viewed mushroom pot roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine