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Portobello & Sweet Potato Pot Roast (Vegan)

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Here’s a simple recipe that I put together for my 5-Day Vegan challenge.  I fired up my slow-cooker and tossed in some portobello to make a vegan version of one of my favorite meals growing up, pot roast. It’s what I looked forward to nearly every Sunday for dinner.

So, I took some inspiration from my mom and put this together and it came out brilliantly. Hope you enjoy.

Ingredients for 4 servings:

  • 4 large Portobello mushroom caps, sliced
  • 2 medium sweet potatoes (or yam) cut into chunks
  • 1 1/2 cup colorful carrots (or 1 large carrot)
  • 1/2 medium sized red onion
  • 5 basil leaves, chopped
  • 1 cup fresh chopped cilantro (or add less if desired, I’m just a huge fan of it)
  • 1 tablespoon garlic, minced or paste
  • 1/3 cup whole wheat flour (or about 3 tablespoons arrowroot starch with mixed 3 tablespoons water)
  • 5 cups veggie stock, no sodium
  • 1/4 cup Vegan Worcestershire sauce (optional, or you can use low sodium soy sauce)
  • 1 tablespoon olive oil
  • 1 sprig rosemary
  • sea salt & pepper to taste



  1. Place all of the ingredients into a slow cooker. Add the top, and allow room for venting, and cook on high for 4 to 5 hours.
  2. When there is less than 1 hour left to cook, sample the “pot roast” and season to taste with sea salt & pepper.
  3. Serve with rice, chopped kale or enjoy it alone.


Approximate macros for 1 of 4 servings (without rice):

270 calories, 10g protein, 40g carbohydrates, 9g fat, 7g fiber, 8g sugar

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