Portobello Mushroom Pot Roast over Quinoa

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.

Portobello Mushroom Pot Roast over Quinoa

5 from 1 vote

Recipe by Jackie’s Veggie Kitchen Course: Dairy-free, Dinner, Gluten-free, Low-carbohydrate, Vegan, VegetarianDifficulty: Medium

Servings

2

servings

Prep time

15

minutes

Cooking time

20

minutes

Ingredients

• 2 cups cooked quinoa (recipe in notes above)

• 1 Tbs. vegan butter

• 1 Tbs. gluten free flour-

• 2 Portobello Mushrooms, stemmed, gills scraped out and sliced.

• 4 cloves garlic minced

• 1.5 cups vegetable broth

• 1 tomato chopped.

• 2 cups red potoatoes

• 1 small yellow onion diced (3/4 cup)

• 2 carrots halved lengthwise & chopped

• 1/2 tsp. dried rosemary or 2 stalks fresh, stem removed.

• 1/4 tsp. dried thyme or 1 Tbs. fresh diced.

• 1 dried bay leaf

• 1 cup frozen or fresh green peas.

• to taste salt and pepper

Directions

• Brown portobello mushrooms: In a saucepan over medium heat, cook portobellos and garlic, stirring occasionally, for 5 minutes. When browned salt and pepper to taste, remove and set aside.
• Put 1 Tbs. flour in a pan with one Tbs. butter. Heat the roux over medium high heat until it is completely mixed and beginning to brown. Add broth, one table spoon at a time, stirring constantly, until all the broth has been added and the consistency is a sauce.
• Add the 1/4 of the portobello mushrooms back into the pot with all remaining ingredients except peas. Increase heat to high, cover and bring to a boil. Reduce heat to medium-low and simmer until vegetables are very tender 10-15 minutes. Add water or broth, one tablespoon at a time, if gravy becomes too thick.
• Add peas and remaining portobello musrooms, cook until peas are hot, 2 minutes.
• Remove bay leaf, season with salt and pepper to taste. Serve with heated quinoa.

Notes

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