Name: Vegan Cranberry Portobello Pot Roast
Prep time: 15 min
Cook time: PT-487723H15M40S
Total time: PT-487723H15M40S
Cuisine: American / Holiday
Ingredients: 3 tablespoons olive oil; 6 large portobello mushrooms, cleaned, stems removed, gills cleaned, sliced; 1 medium yellow onion, halved and sliced into half moons; 1 teaspoon salt; 1 teaspoon pepper; ½ cup all-purpose flour; ½ cup bold red wine; 3 cups vegetable broth; 6 medium whole cloves of garlic; 6 medium carrots, largely diced; 4 medium Yukon Gold potatoes, largely diced; 1 cup fresh or frozen cranberries; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 3 whole fresh sage leaves; ¼ cup vegan Worcestershire sauce; More salt and pepper to taste

Why You’ll Love This Recipe

This pot roast is rich, satisfying, and completely plant-based. The combination of portobello mushrooms, carrots, potatoes, and cranberries creates layers of texture and flavor, while fresh thyme, rosemary, and sage infuse every bite with warmth. Perfect for serving with crusty bread or mashed potatoes, this roast is comforting, elegant, and sure to impress both vegans and omnivores.

Ingredients

(Tip: Full measurements are listed in the recipe card below.)

3 tablespoons olive oil
6 large portobello mushrooms, cleaned, stems removed, gills cleaned, sliced
1 medium yellow onion, halved and sliced into half moons
1 teaspoon salt
1 teaspoon pepper
½ cup all-purpose flour
½ cup bold red wine
3 cups vegetable broth
6 medium whole cloves of garlic
6 medium carrots, largely diced
4 medium Yukon Gold potatoes, largely diced
1 cup fresh or frozen cranberries
2 sprigs fresh thyme
2 sprigs fresh rosemary
3 whole fresh sage leaves
¼ cup vegan Worcestershire sauce
More salt and pepper to taste

Directions

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add sliced portobello mushrooms and cook until lightly browned, about 5–7 minutes. Remove mushrooms and set aside.
In the same pot, add onion, salt, and pepper. Sauté for 3–4 minutes until softened.
Sprinkle flour over the onions and stir to coat. Cook for 1–2 minutes to remove raw flour taste.
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
Add vegetable broth, garlic cloves, carrots, potatoes, cranberries, thyme, rosemary, sage, and vegan Worcestershire sauce. Stir to combine.
Return the mushrooms to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30–40 minutes until vegetables are tender and flavors are well combined.
Remove herb sprigs and sage leaves. Adjust seasoning with additional salt and pepper as needed.
Serve hot, spooning the rich vegetable and mushroom mixture over mashed potatoes, rice, or crusty bread.

Servings and Timing

This recipe serves 4–6.
Preparation time: 15 minutes
Cooking time: 40–45 minutes
Total time: 55–60 minutes

Variations

Add parsnips or turnips for additional root vegetable flavor.
Substitute red wine with cranberry juice or pomegranate juice for a non-alcoholic version.
Use sweet potatoes instead of Yukon Gold potatoes for a naturally sweeter flavor.
Top with fresh parsley or thyme before serving for a fresh garnish.
Include cooked pearl onions for extra texture and flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of vegetable broth if needed to loosen the sauce.

FAQs

Can I make this recipe ahead of time?

Yes, prepare the pot roast and refrigerate for up to 24 hours before reheating and serving.

Can I freeze this dish?

Yes, cool completely and freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Is this recipe gluten-free?

Substitute all-purpose flour with a gluten-free flour blend to make it gluten-free.

Can I make this without wine?

Yes, use additional vegetable broth or a non-alcoholic red wine substitute for similar depth of flavor.

Conclusion

Vegan Cranberry Portobello Pot Roast is a comforting, flavorful, and hearty plant-based dish perfect for holidays or cozy dinners. With tender mushrooms, vegetables, cranberries, and aromatic herbs simmered in a rich broth, it’s an elegant, satisfying, and fully vegan meal that everyone will enjoy.