POT-OBELLO ROAST
SERVES 4 TO 6 PORTIONS
4 large portobello mushrooms
1 tbsp. olive oil
1 small red onion, quartered
6 shallots, trimmed and halved lengthwise
2 tbsp. brown rice flour (or other flour)
1/4 cup vegan red wine
2 tbsp. liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)
1 tbsp. vegan Worcestershire sauce (gluten-free and/or soy- free if necessary)
1 tsp. dried parsley
1 tsp. salt
1 tsp. black pepper
1/2 tsp. paprika
3 cups vegan low-sodium “no- beef” flavored broth (or regular vegetable broth)
1 tbsp. nutritional yeast
1lb (16oz) small carrots, peeled (or baby carrots)
1lb (16oz) fingerling potatoes, halved lengthwise
227g (8oz) brussels sprouts, halved
4 thyme sprigs
2 rosemary sprigs
NUTRITIONAL VALUES
Calories: 246kcal
Fat: 6.3g (1.5g S.Fat)
Carbs: 15.4g
Protein: 15g
Sugar: 2.3g
Sodium: 289mg
METHOD
Remove the mushroom stems and chop them into bite- size pieces. Set aside the stems and caps separately.
Preheat the oven to 400°F (200°C, or gas mark 6). In a large oven-safe pot or Dutch oven, heat the oil over medium heat. Sauté the onion and shallots for about 5 minutes, or until softened. Cook, stirring constantly, until the flour is no longer visible, 1 to 2 minutes. Cook, stirring constantly, for 2 to 3 minutes, until the mixture has thickened with the wine, liquid aminos, Worcestershire sauce, parsley, salt, pepper, and paprika. Stir in the nutritional yeast and the broth. Bring to a boil with the chopped mushroom stems, carrots, potatoes, and brussels sprouts. Reduce the heat to a low setting and cook for 5 minutes.
Take the pan off the heat. Arrange the portobello mushroom caps in the center of the pan, surrounded by vegetables, and spoon sauce over the tops until completely covered. Garnish with thyme and rosemary sprigs. Place the pot in the oven, covered. Roast for 15 minutes, then remove the lid and continue to roast for 5 minutes more, uncovered. All of the mushrooms and vegetables should be extremely tender. Take the dish out of the oven.
You can serve the portobello caps straight from the pot, or arrange them in the center of a platter, surrounded by the vegetables and garnished with the herbs, and spoon the sauce over the top. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.
Preheat the oven to 400°F (200°C, or gas mark 6). In a large oven-safe pot or Dutch oven, heat the oil over medium heat. Sauté the onion and shallots for about 5 minutes, or until softened. Cook, stirring constantly, until the flour is no longer visible, 1 to 2 minutes. Cook, stirring constantly, for 2 to 3 minutes, until the mixture has thickened with the wine, liquid aminos, Worcestershire sauce, parsley, salt, pepper, and paprika. Stir in the nutritional yeast and the broth. Bring to a boil with the chopped mushroom stems, carrots, potatoes, and brussels sprouts. Reduce the heat to a low setting and cook for 5 minutes.
Take the pan off the heat. Arrange the portobello mushroom caps in the center of the pan, surrounded by vegetables, and spoon sauce over the tops until completely covered. Garnish with thyme and rosemary sprigs. Place the pot in the oven, covered. Roast for 15 minutes, then remove the lid and continue to roast for 5 minutes more, uncovered. All of the mushrooms and vegetables should be extremely tender. Take the dish out of the oven.
You can serve the portobello caps straight from the pot, or arrange them in the center of a platter, surrounded by the vegetables and garnished with the herbs, and spoon the sauce over the top. Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.
