Perfect for Meatless Monday or any other day of the week, this vegan pot roast is brimming with classic pot roast ingredients, including carrots, onions and red wine. It’s a slow-cooked dinner that’s full of flavour yet without the meat. Serve with mashed potatoes made with No Salt Added Vegetable Cooking Stock.
15 min
PREP TIME
4h 30 min
COOK TIME
93
CALORIES
14
INGREDIENTS
Ingredients
Preparation
Related Recipes
Reviews
INGREDIENTS 5 SERVINGS
- 8 large portobello mushroom caps , sliced 1 ½ inches (4 cm) thick
- 1 1/2 cups (375 milliliters) No Salt Added Vegetable Cooking Stock
- 1 cup (250 milliliters) peeled pearl onions (or chopped onions)
- 1 carrot , cut into 1-inch (2.5 cm) pieces
- 2 cloves garlic , minced
- 1/4 cup (60 milliliters) dry red wine
- 3 tablespoons (45 milliliters) tomato paste
- 1 tablespoon (15 milliliters) red wine vinegar
- 1 tablespoon (15 milliliters) vegan Worcestershire sauce
- 1/2 teaspoon (2 milliliters) Rosemary Leaves
- 1/2 teaspoon (2 milliliters) Thyme Leaves
- 1/2 teaspoon (2 milliliters) Sea Salt Grinder
- 1/4 teaspoon (1 milliliter) Black Pepper Coarse Grind
- 2 tablespoons (30 milliliters) cornstarch
What you'll need
Preparation
- 1 In 6-quart (6 L) slow cooker, combine all ingredients except cornstarch. Cover and cook 8 hours on LOW or 4 hours on HIGH, or until vegetables are tender.
- 2 In small bowl, whisk cornstarch with 2 tbsp (30 mL) water. Add to slow cooker; stir and cover. Cook 30 minutes on HIGH or until thickened.
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3
Test Kitchen Tips:
• If vegan Worcestershire sauce is unavailable, replace with soy or tamari sauce.
NUTRITION INFORMATION
(per Serving)
