Slow Cooker Vegan Portobello Pot Roast

Name: Slow Cooker Vegan Portobello Pot Roast
Prep time: 15 min
Cook time: 4 h 30 min
Yield: 5
Cuisine: Canadian,
Ingredients: 8 large portobello mushroom caps sliced 1 ½ inches (4 cm) thick; 1 1/2 cups (375 ml) No Salt Added Vegetable Cooking Stock; 1 cup (250 ml) peeled pearl onions (or chopped onions); 1 carrot cut into 1-inch (2.5 cm) pieces; 2 cloves garlic minced; 1/4 cup (60 ml) dry red wine; 3 tbsps (45 ml) tomato paste; 1 tbsp (15 ml) red wine vinegar; 1 tbsp (15 ml) vegan Worcestershire sauce; 1/2 tsp (2 ml) rosemary leaves (club house); 1/2 tsp (2 ml) thyme ground (club house); 1/2 tsp (2 ml) sea salt grinder (club house); 1/4 tsp (1 ml) black pepper coarse grind (mccormick ); 2 tbsps (30 ml) cornstarch

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 potatoe... Read More Read Less

15 min

PREP TIME

4h 30 min

COOK TIME

CALORIES

INGREDIENTS

SERVINGS: 5