Who Needs Beef When You Have Mushrooms?
We’ll take the ultimate plant-based stew and try it! Our Instant Pot Vegan “Pot roast” with mushrooms is just as satisfying as a meaty, meaty pot roast, but with significantly more nutrients. Traditional pot roast with beef roast has nearly 500 calories per 3-ounce serving, not to mention it contains around 20 grams of fat. Our mushroom roast only contains 200 calories per serving and one gram of fat.
On top of nutrition, this Instant Pot Vegan Pot Roast with Mushrooms is also ready in a fraction of the time. It takes an hour in an instant pot and six to eight hours in a slow cooker. Fast, easy and delicious. What is not to love
What are the best mushrooms for vegan pot roasts?
Shopping for mushrooms used to be easy. There were white mushrooms, brown crimini mushrooms, and large portobello caps. Today you can find a variety of options, from shiitake and oyster mushrooms to more exotic options like hen of the forest, maitake, lion’s mane, reishi, and more. How do you know the best mushrooms for a plant-based roast?
This recipe is all about texture. We cook the braised beef in the instant pot for 20 minutes, so the mushrooms must be able to withstand this long cooking time. If you’ve used small mushrooms (like shiitake), they can turn to mush when the potatoes are cooked through.
That is why we chose crimini mushrooms or portobello mushrooms. Both have a meaty texture that can withstand extended cooking times. In addition, both taste good when mixed with the aromatic cooking broth.
The best way to serve vegan “pot roast”?
You have a few options when serving this vegan instant pot roast with mushrooms. After the vegetables cook in the Instant Pot, we whisk a cornstarch slurry and let the mixture simmer for three to five minutes. The cornstarch binds to the liquid in the pot roast and thickens it until it has a sauce-like texture. That said, you can enjoy this pot roast on your own as it is more than satisfactory.
If you have extra calories to spare for the day, you can whip up a side dish while the pot roast cooks. Traditionally, pot roast is served with the vegetables it was cooked with, but many choose to serve it over a side of mashed potatoes to add a rich, creamy texture. Try serving it over ours healthy mashed potatoesor you can do smashed sweet potatoes or pureed cauliflower instead.
You can also look to cereals to fill up this Instant Pot Vegan “Pot Roast” with mushrooms. This pot roast tastes great with brown rice, pearl couscous, semolina or polenta. To increase the protein content, serve over quinoa. Of course, you can also make a tasty one Quinoa salad to serve on the side if you prefer.
What if I don’t have an Instant Pot?
We love our Instant Pot, but not everyone has one in their arsenal. Don’t worry: if you don’t have an instant pot, you can make this vegan pot roast with mushrooms. Use your slow cooker and cook on low for six to eight hours (or three to four hours on high). You can also cook it in a Dutch oven on the stove and simmer for about an hour until the potatoes are cooked through.
- 1 lb Crimini mushrooms Halve or 5 large portobello mushrooms, cut into 1-inch pieces
- 1 lb Yukon Gold Potatoes Cut into bite-sized pieces
- 2 Carrots large, cut into bite-sized pieces
- 1 onion big, diced
- 2 Garlic cloves chopped
- 2 Sprigs of thyme fresh
- 3 Sage leaves fresh, chopped
- 1 teaspoon rosemary fresh, chopped
- 2 1/2 cups Vegetable broth or water
- 1/4 Cup Tamari or soy sauce
- 1/4 Cup dry red wine
- 2 tablespoon Tomato paste
- 1 teaspoon molasses
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper ground
- 2 tablespoon Cornstarch
Place all ingredients (except corn starch) in the bowl of a 6 liter instant pot and stir. Attach the lid and set the vent to “Seal”. Set the pressure to “high pressure” with the “manual” button and cook for 20 minutes.
Naturally release pressure for 5 minutes before manually releasing any remaining pressure.
In a small bowl, combine the cornstarch with 1/4 cup of water. Add the slurry to the instant pot and stir.
Switch on the instant pot with the “Fry” button and let the mixture simmer for about 3 to 5 minutes until it is thick. Serve hot.
SmartPoints (Freestyle): 7th
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