Vegetarian Portobello Pot Roast
1 servings of vegetarian portobello pot roast contains 156 Calories. The macronutrient breakdown is 81% carbs, 7% fat, and 12% protein. This is a good source of fiber (15% of your Daily Value).
- Makes
- 6 servings
- Prep Time
- 10 minutes
- Cook Time
- 240 minutes
Ingredients
Worcestershire sauce 2 tbsp or 34g
Cornstarch 2 tbsp or 15g
Directions
- Slow Cooker Method:
- Add potatoes, mushrooms, carrots, onions, garlic, thyme, 2.5 cups vegetable stock, wine, tomato paste and worcestershire together in the bowl of a crock pot, and gently toss to combine. Cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and carrots are tender.
- In a separate bowl, whisk together the remaining 1/2 cup vegetable stock and cornstarch until combined. Add to the roast mixture, and gently toss to combine. Continue to cook for 1-3 minutes, until the sauce thickens up a bit.
- Serve immediately, garnished with fresh parsley if desired.
- Instant Pot Method:
- Add potatoes, mushrooms, carrots, onions, garlic, thyme, 2.5 cups vegetable stock, wine, tomato paste and worcestershire together in the bowl of a pressure cooker, and gently toss to combine. Close lid securely and set vent to "Sealing".
- Press "Manual", then press "Pressure" until the light on "High Pressure" lights up, then adjust the up/down arrows until time reads 20 minutes. Cook. Then let the pressure release naturally, about 15 minutes. Carefully turn the vent to "Venting", just to release any extra pressure that might still be in there. Remove the lid.
- In a separate bowl, whisk together the remaining 1/2 cup vegetable stock and cornstarch until combined. Add to the roast mixture, and gently toss to combine. Continue to cook for 1-3 minutes, until the sauce thickens up a bit.
- Serve immediately, garnished with fresh parsley if desired.
- Recipe by: Ali (source: https://www.gimmesomeoven.com/portobello-pot-roast-vegetarian/#tasty-recipes-61995)
Nutrition Facts
For 1 servings of vegetarian portobello pot roast (394g)
| Nutrient | Value | %DV |
|---|---|---|
| Calories | 156 | |
| Fats | 1g | 1% |
| Saturated fats | 1g | 5% |
| Trans fats | 0g | |
| Cholesterol | 0mg | 0% |
| Sodium | 471mg | 20% |
| Carbs | 30g | 11% |
| Net carbs | 26g | |
| Fiber | 4g | 15% |
| Sugar | 5g | |
| Protein | 4g | |
| Calcium | – | |
| Iron | – | |
| Potassium | – | |
| Vitamin D | – | |
| Vitamins and Minerals | ||
| Alpha carotene | – | |
| Beta carotene | – | |
| Caffeine | – | |
| Choline | – | |
| Copper | – | |
| Fluoride | – | |
| Folate (B9) | – | |
| Lycopene | – | |
| Magnesium | – | |
| Manganese | – | |
| Niacin | – | |
| Pantothenic acid | – | |
| Phosphorus | – | |
| Retinol | – | |
| Riboflavin (B2) | – | |
| Selenium | – | |
| Theobromine | – | |
| Thiamine | – | |
| Vitamin A IU | – | |
| Vitamin A | – | |
| Vitamin B12 | – | |
| Vitamin B6 | – | |
| Vitamin C | – | |
| Vitamin D IU | – | |
| Vitamin D2 | – | |
| Vitamin D3 | – | |
| Vitamin E | – | |
| Vitamin K | – | |
| Zinc | – | |
| Sugars | ||
| Sugar | 5g | |
| Sucrose | – | |
| Glucose | – | |
| Fructose | – | |
| Lactose | – | |
| Maltose | – | |
| Galactose | – | |
| Starch | – | |
| Fats | ||
| Saturated fats | 1g | 5% |
| Monounsaturated fats | – | |
| Polyunsaturated fats | – | |
| Trans fats | 0g | |
| Fatty Acids | ||
| Total omega 3 | – | |
| Total omega 6 | – | |
| Alpha Linolenic Acid (ALA) | – | |
| Docosahexaenoic Acid (DHA) | – | |
| Eicosapentaenoic Acid (EPA) | – | |
| Docosapentaenoic Acid (DPA) | – | |
| Amino Acids | ||
| Alanine | – | |
| Arginine | – | |
| Aspartic acid | – | |
| Cystine | – | |
| Glutamic acid | – | |
| Glycine | – | |
| Histidine | – | |
| Hydroxyproline | – | |
| Isoleucine | – | |
| Leucine | – | |
| Lysine | – | |
| Methionine | – | |
| Phenylalanine | – | |
| Proline | – | |
| Serine | – | |
| Threonine | – | |
| Tryptophan | – | |
| Tyrosine | – | |
| Valine | – | |
