Slow Cooker Vegan Portobello “Pot Roast” | Kitchen Basics

Name: Slow Cooker Vegan Portobello “Pot Roast” | Kitchen Basics
Ingredients: 1; 8 large portobello mushroom caps sliced 1 1/2-inch thick; 1 1/2 cups Unsalted Vegetable Stock; 1 cup frozen pearl onions; 2 small carrots cut into 1-inch pieces; 1/4 cup red wine; 3 tbsps tomato paste; 1 tbsp red wine vinegar; 1 tbsp vegan Worcestershire sauce; 2 cloves garlic finely chopped; 1/2 tsp Organic Rosemary Crushed; 1/2 tsp Sicilian Sea Salt; 1/2 tsp Organic Thyme; 1/4 tsp Organic Black Pepper Coarse Ground; 2 tbsps cornstarch; 2 tbsps water

"Slow cook this Portobello “Pot Roast” using Kitchen Basics® Unsalted Vegetable Stock. With classic pot roast ingredients like carrots, onions and red wine – it’s full of flavor but also vegetarian — so, you win Meatless Monday...."

INGREDIENTS

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8 large portobello mushroom caps sliced 1 1/2-inch thick

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1 1/2 cups Unsalted Vegetable Stock

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1 cup frozen pearl onions

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2 small carrots cut into 1-inch pieces

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1/4 cup red wine

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3 tbsps tomato paste

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1 tbsp red wine vinegar

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1 tbsp vegan Worcestershire sauce

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2 cloves garlic finely chopped

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1/2 tsp Organic Rosemary Crushed

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1/2 tsp Sicilian Sea Salt

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1/2 tsp Organic Thyme

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1/4 tsp Organic Black Pepper Coarse Ground

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2 tbsps cornstarch

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2 tbsps water

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