If you can find vegan Worcestershire sauce, you can make this dish completely vegan. Packed with deep umami flavors, you’ll certainly find it a satisfying alternative to a meat-based roast, no matter how much you love beef.
Ingredients
- ½ cup white wine, divided
- 4 large portobello mushrooms, thickly sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 3 Tbsp. flour
- 1 tsp. sage
- 1 tsp. dried basil
- 3 cups low-sodium vegetable broth, divided
- 4 medium potatoes, quartered
- 4 medium carrots, cut into 3” pieces
- 2 tsp. Worcestershire sauce
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
Directions
- Preheat oven to 350ºF.
- In a large saucepan over medium-low, heat half of the wine and add the mushroom slices. Cook until mushrooms release their liquid and caramelize, turning as needed (12-15 minutes). Transfer mushrooms to a large, heavy-bottomed, oven-safe pan with an oven-safe lid.
- Deglaze the pan with the remaining half of the wine. Add onion. Cook until onions are translucent and starting to caramelize, stirring occasionally (20 minutes). Add onions and garlic to the pan with the mushrooms.
- Mix the flour, sage, and basil in a small bowl. Stir in enough broth to create a paste and pour the mixture into the pan. Whisk in remaining broth over medium heat. Bring to a boil.
- Add the potatoes, carrots, and Worcestershire sauce to the broth mixture. Pour all over the mushrooms and onions in the pan. Add the herbs, cover, and bake until potatoes are tender (1 hour).
Nutrition Facts
4 servings per container
Serving Size 608 g
| Amount per serving | ||
|---|---|---|
| Calories | 265 | |
| % Daily Value* | ||
| Total Fat 1g | 1% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 0.5g | ||
| Monounsaturated Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 215mg | 10% | |
| Total Carbohydrate 54g | 20% | |
| Dietary Fiber 8g | 29% | |
| Total Sugars 10g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 36g | ||
| Protein 8g | ||
| Vitamin D 0.3mcg | 0% | |
| Calcium 81.6mg | 6% | |
| Iron 2.6mg | 15% | |
| Potassium 1575mg | 35% | |
| Vitamin A 560.6mcg | 60% | |
| Vitamin C 26.2mg | 30% | |
| Vitamin E 0.5mg | 0% | |
| Vitamin K 18.4mcg | 15% | |
| Thiamin 0.3mg | 25% | |
| Riboflavin 0.2mg | 15% | |
| Niacin 8.5mg | 50% | |
| Vitamin B6 0.7mg | 35% | |
| Folate 81.9mcg | 20% | |
| Vitamin B12 0mcg | 0% | |
| Biotin 1.2mcg | 4% | |
| Chloride 6.9mg | 0% | |
| Pantothenate 1.8mg | 40% | |
| Phosphorus 266.8mg | 20% | |
| Iodine 1.2mcg | 0% | |
| Magnesium 73.5mg | 15% | |
| Zinc 1.5mg | 10% | |
| Selenium 19.1mcg | 35% | |
| Copper 0.6mg | 70% | |
| Manganese 0.6mg | 25% | |
| Chromium 0.2mcg | 0% | |
| Molybdenum 4.4mcg | 8% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Potatoes, Low Sodium Vegetable Broth (water, Organic Carrots, Organic Celery, Organic Onions, Organic Leeks, Organic Tomato Puree (organic Tomatoes, Sea Salt, Citric Acid), Organic Mushrooms, Organic Garlic, Organic Spices, Organic Sea Salt), Portobello Mushrooms, Carrots, White Wine, Onion, All Purpose White Flour, Worcestershire Sauce (distilled Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Sugar, Spices, Anchovies, Natural Flavor, Tamarind), Garlic, Thyme, Basil, Sage, Rosemary.
Latest from Our Blog
Spring Meal Planning
Take the stress out of spring meal planning and prep. Our healthy tips and recipes will make your busy days a lot easier in the kitchen!