Vegetarian Pot Roast

Meat free, hearty comfort food

Comfort food sounded like a good option this week. So I made one of my favorites. All the flavors of a slow cooked pot roast meal without the guilt.

This dish is a delicious mix of vegetables and mushrooms in a rich gravy. I like to pair it with a gluten free pasta. In this case, I’ve done it with gluten free egg noodles but I’ve also done chickpea or lentil pastas. All work great.


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Vegetarian Pot Roast

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 2


  • 1 large Sweet Potato peeled and diced
  • 8 oz Baby Bella Mushrooms
  • 1/2 cup Dried Porcini Mushrooms rehydrated in hot water and drained
  • 1 large Carrot diced
  • 1 small Yellow Onion diced
  • 2 cloves Garlic minced
  • 1 tbsp Avocado Oil
  • 3 cups Vegetable Stock divided
  • 1/2 cup Dry Red Wine
  • 3 tbsp Tomato Paste
  • 1 tsp Dried Thyme
  • 2 tbsp Worcestershire sauce vegetarian
  • 2 tbsp Corn Starch
  • Salt and Pepper to taste
  • 1 cup Gluten Free Egg Noodles cooked according to package instructions


  • In a large, high sided pan, heat the avocado oil over medium-high heat.
  • Add the onions and saute until translucent, about 8 minutes. Add the garlic, carrots, sweet potatoes, and mushrooms. Cook another 5 minutes.
  • In a small bowl, mix 1/4 cup of the vegetable stock with the corn starch to make a slurry. Set aside.
  • To the vegetables, add the remaining vegetable stock, wine, tomato paste, thyme, and Worcestershire sauce. Season with salt and pepper.
  • Bring to a boil and reduce to simmer until the vegetables are tender, about fifteen minutes. Add the corn starch slurry and continue to simmer until the sauce thickens.
  • Divide the cooked egg noodles and the pot roast mixture between two meal prep containers. Refrigerate until ready to eat. Reheat in the microwave about 3 minutes prior to serving.

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