Low Carb Thanksgiving Vegan Mushroom Pot Roast
This umami pot roast is one of the best vegan Keto Thanksgiving recipes to prepare this year. The savory mushrooms pair perfectly with sweet carrots, celeriac, and onions. The veggies are brought together in a rich sauce prepared with red wine, Worcestershire sauce, oregano, black pepper, and veggie broth.
How to Make It
Step 1
Preheat your oven to 200C/400 F. Cut the onion into thin slices, cut the carrot into discs, slice the mushrooms, finely chop the tomato, peel and chop the celeriac into 1-inch (2 cm) cubes, and mince the garlic. Set the veggies aside.
Step 2
Add the olive oil to a large skillet or pot and place it over medium-high heat. Add the onions and sauté for 2 minutes. Add the mushrooms and sauté for a couple more minutes until caramelized.
Step 3
Drop the heat to medium, add the minced garlic and cook for 1 minute. Deglaze the pan with the wine, then add the tomato, Worcestershire sauce, veggie broth, salt, pepper, oregano, and xanthan gum. Mix well and bring to a simmer.
Step 4
Add the celeriac cubes and carrots to the baking dish, and pour the mushroom mixture on top. Give it a mix and transfer to the oven—Bake for 40 minutes, or until the veggies are fork tender.
Step 5
Take the baking dish out of the oven and let cool slightly. Chop the parsley and sprinkle it over the top. Serve immediately!
Ingredients
- Extra virgin olive oil
2 tbsp
- Onion, white, yellow or red, raw
0.5 small
- Carrots, raw
1 medium – 6″ to 7″ long
- Portabella mushrooms, raw
400 g
- Garlic
2 clove
- Celeriac (celery root), raw
200 g
- Vegan Worcestershire
1 oz
- Red wine, other types
0.5 cup
- Oregano, dried
1 tsp
- Salt
0.5 tsp
- Black pepper
0.5 tsp
- Vegetable broth, bouillon or consomme
2 cup
- Baking Aids Xanthan Gum
0.5 tsp
- Fresh Parsley (for flavoring only)
3 tbsp