When I think of fall I think of days growing shorter and leaves beginning to turn. I think of the savory sent coming from a pot simmering on the stovetop. As the weather starts to change my cooking does as well. The lighter recipes of summer give way to the richer flavors of fall. Pot roast is a hearty recipe that I recall from childhood, and the portobello mushroom version that I make today has the savory flavors that the season begs for.
This plant-based pot roast, full of meaty portobello mushrooms and other vegetables in a thick sauce, is delicious over grains or noodles. I like to pair it with quinoa for the texture and protein it provides.
I recommend rinsing and toasting the quinoa slightly before cooking. This will bring out a nutty flavor and get rid of a soapy flavor that is sometimes associated with cooked quinoa.
Here are the directions for toasting the quinoa prior to cooking: Rinse and drain 1 cup quinoa, heat 1 tsp. olive oil in a small saucepan over medium-high heat until shimmering. Add quinoa and cook, stirring constantly, to let the water evaporate and toast the quinoa, about 2 minutes. Then add 1 3/4 cup water or broth, bring to a boil, turn down to a simmer and cook until the water is absorbed, approximately 15 minutes.
This vegan Portobello Mushroom Pot Roast pairs nicely with a glass of red wine… the combination is sure to warm you up on a cool fall evening.