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Slow Cooker Vegan Portobello “Pot Roast”
MCCORMICK16Ingredients
50Minutes
110Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 portobello mushroom caps (large, sliced 1 1/2-inch thick)
- 1 1/2 cups unsalted vegetable stock (Kitchen Basics®)
- 1 cup pearl onions (frozen)
- 2 small carrots (cut into 1-inch pieces)
- 1/4 cup red wine
- 3 Tbsp. tomato paste
- 1 Tbsp. red wine vinegar
- 1 Tbsp. vegan Worcestershire sauce
- Worcestershire sauce
- 2 cloves garlic (finely chopped)
- 1/2 tsp. rosemary (McCormick Gourmet™ Organic, Crushed)
- 1/2 tsp. sea salt (Sicilian)
- 1/2 tsp. thyme (McCormick Gourmet™ Organic)
- 1/4 tsp. black pepper (McCormick Gourmet™ Organic, Coarse Ground)
- 2 Tbsp. cornstarch
- 2 Tbsp. water
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Directions
- Mix all ingredients, except cornstarch and water, in 6-quart slow cooker. Cover.
- Cook 8 hours on LOW or 4 hours on HIGH or until carrots are tender.
- Mix cornstarch and water in small bowl with wire whisk. Stir into slow cooker. Cover. Cook 30 minutes on HIGH, or until thickened. Serve over mashed potatoes, if desired.
NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium500mg21% |
| Potassium950mg27% |
| Protein5g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber3g12% |
| Sugars11g |
| Vitamin A90% |
| Vitamin C15% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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