Vegan Portabella and Vegetable Pot Roast
A vegan portabella and vegetable pot roast is perfect simplicity for the colder months. Using root vegetables and the heartiest of mushrooms it is a 10 minute prep and dinner in an hour. I love to enjoy this for a busy weekend day. Olive Sunshine readers know I love to go to the farmer’s market on a Saturday. Picking up delicious veggies, washing and prepping them and throwing them in a Dutch oven is the end of a perfect day.
I have been making vegan portabella and vegetable pot roast for years. There are two reasons I have finally shared it on Olive Sunshine. First, it is just perfect for the Thanksgiving Reset. After the heavy Thanksgiving meal, what could be better than an entire dinner of just vegetables. Second, I recently developed a savory and perfect use for my left over Pot Roast root veggies and mushrooms – the most decadent, completely vegan, Roasted Vegetable Quesadilla.
Ingredients for Root Vegetable Pot Roast
- red potatoes
- portabello mushroom caps
- sweet onions
- whole carrots
- extra virgin olive oil
- elephant garlic
- white wine
- fresh oregano
- dry rosemary
- optional: horseradish
Preparation for Vegan Portabella Pot Roast
A simple meal, you wash and prep the vegetables, layer then in a Dutch oven. Cover the root vegetables and mushrooms with oil, wine, herbs, salt and pepper and let them slow roast. The smell that will waif through the house. While I never grew up eating a vegan pot roast, it still invokes the goodness of childhood and home cooked meals in the oven. Once the vegetables are tender remove them, using a slotted spoon, allowing the liquid to remain in the Dutch oven. Heating it on the burner, bring the liquid to a boil, allow the liquid to thicken by reducing by half. Add horseradish to the liquid if desired.
Other uses for Roasted Vegetables
This recipe can easily be cut in half for a two person serving, it can also be doubled to use for a vegetable course at a dinner party. I make this four person dinner and reserve the leftovers for the Roasted Vegetable Quesadillas. The left over vegetables make enough for three large quesadillas.
Ingredients
Instructions
Preheat the oven to 400 degrees. Prepare the vegetables. Peel the skin from the portabella mushrooms and scrape most of the gills. Peel the carrots and cut them in half and then in large chunks. Cut the potatoes in quarters. Peel the skins from the onions and cut them into eight (8) pieces. Peel 6-8 elephant garlic cloves.
Coat the vegetables in the extra virgin olive oil, rosemary and salt and pepper. Cover the Dutch oven and place on a medium rack in the preheated oven for 15 minutes.
Pull the roasted oven out of the oven and carefully add the white wine (it may splatter). Stir and replacing the lid, return the vegetables to the oven. Cook for 30 minutes.
After 30 minutes, or when the vegetables are tender, remove the pot from the oven. Using a slotted spoon, plate the vegetables. Leaving the liquid in the Dutch oven. Heat the Dutch oven on the stove-top at medium high. Bring the liquid to a boil, allow the liquid to thicken by reducing by half. Add horseradish to the liquid if desired. Pour the sauce over the vegetables and serve immediately.
