This garlic wild mushroom pot roast recipe comes from Southern Vegan: Delicious Down-Home Recipes for Your Plant-Based Diet by Lauren Hartmann (Page Street Publishing Co., 2020). Enjoy!
Garlic Wild Mushroom Pot Roast
Serve this pot roast over grits for an extra-elevated meal!
Ingredients
- 3 tbsp olive oil
- 6 cloves garlic coarsely chopped
- 1 lb. Yukon gold potatoes diced
- 4 large carrots coarsely chopped
- ½ medium sweet onion coarsely chopped
- Salt to taste
- Black pepper to taste
- 10 oz. cremini mushrooms coarsely chopped
- 6 oz. portobello mushrooms coarsely chopped
- 4 oz. shiitake mushrooms coarsely chopped
- 4 oz. oyster mushrooms coarsely chopped
- 1 cup vegan sweet red wine
- 2 cups vegetable broth
- 3 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- In a large, oven-safe pot, heat the oil over medium-high heat.
- Add the garlic, potatoes, carrots, and onion. Sauté, reducing the heat as needed to prevent burning, for 8 to 10 minutes, or until the potatoes and carrots are beginning to soften and the onion is translucent. Season the vegetables with a pinch of salt and black pepper
- Preheat the oven to 350°F (177°C).
- Add the cremini mushrooms, portobello mushrooms, shiitake mushrooms, and oyster mushrooms to the pot. Toss to combine everything, season the mixture with a pinch of salt and black pepper, and sauté until the mushrooms have released their liquid and are beginning to brown, 5 to 10 minutes.
- Add the wine, stir and scrape the bottom of the pot to loosen any bits that are stuck to the bottom. Add the broth, rosemary, and thyme. Stir to combine. Season with a pinch of salt and black pepper. Bring the mixture to a simmer over medium-high heat then reduce to medium-low.
- Cover the pot and roast the vegetables for 20 to 25 minutes, or until the potatoes and carrots are soft.
- Remove the pot from the oven. Remove and discard the rosemary and thyme sprigs. Serve the pot roast with mashed potatoes, noodles, grits, cauliflower mash, or any starch you want.
Notes
Reprinted with permission from Southern Vegan by Lauren Hartmann. Page Street Publishing Co. 2020. Photo credit: Julie Grace & Lauren Hartmann.
Nutrition
Calories: 218kcalCarbohydrates: 28gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.002gSodium: 361mgPotassium: 998mgFiber: 5gSugar: 7gVitamin A: 6990IUVitamin C: 20mgCalcium: 49mgIron: 2mg
Tried this recipe?Rate it above to let us know how it was!
To see more delicious recipes, visit our archives!
About the Author
Brianna Goebel