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.

Vegetarian Pot Roast

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Main Course

Cuisine American

Servings 2

Ingredients

  

• 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

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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