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Vegan Cranberry Portobello Pot Roast

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Vegan Cranberry Portobello Pot Roast is a hearty, comforting, and plant-based twist on a classic roast. Meaty portobello mushrooms are simmered with vegetables, fresh cranberries, and aromatic herbs in a rich red wine and vegetable broth, creating a savory-sweet, flavor-packed dish perfect for holidays or cozy weeknight dinners.

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

Instructions

  1. 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.
  2. In the same pot, add onion, salt, and pepper. Sauté for 3–4 minutes until softened.
  3. Sprinkle flour over the onions and stir to coat. Cook for 1–2 minutes to remove raw flour taste.
  4. Deglaze the pot with red wine, scraping up any browned bits from the bottom.
  5. Add vegetable broth, garlic cloves, carrots, potatoes, cranberries, thyme, rosemary, sage, and vegan Worcestershire sauce. Stir to combine.
  6. 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.
  7. Remove herb sprigs and sage leaves. Adjust seasoning with additional salt and pepper as needed.
  8. Serve hot, spooning the rich vegetable and mushroom mixture over mashed potatoes, rice, or crusty bread.

Notes

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.

Nutrition

Find it online: https://familydinnercooking.com/vegan-cranberry-portobello-pot-roast/