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Home > Recipes > Portobello & Sweet Potato Pot Roast (Vegan)
Author:

Kevin Curry

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.

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Portobello & Sweet Potato Pot Roast (Vegan)

Ingredients

* Optional Substitution Note

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

Steps

Step 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.

Step 2

When there is less than 1 hour left to cook, sample the “pot roast” and season to taste with sea salt & pepper.

Step 3

Serve with rice, chopped kale or enjoy it alone.

 Approximate macros for 1 of 4 servings (without rice)

Portobello & Sweet Potato Pot Roast (Vegan)

Kevin Curry



Category Vegan
Calories 279

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.


Nutrition per serving

Calories279cal
Protein10g
Fats9g
Carbs40g
Fiber7g
Sugar8g
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Details

Nutrition per serving

Calories279cal
Protein10g
Fats9g
Carbs40g
Fiber7g
Sugar8g
About Kevin - author

ABOUT THE AUTHOR

Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!