Mushroom Roast (Plant-Based)
Nov 01, 2023
Mushroom Roast
Serves 8 • Total Time: 4 to 8 hours • FODMAP rating: high
This recipe is reminiscent of the traditional Sunday roast. Instead of using meat in this you will be using mushrooms! Your home will smell so amazing as the day goes on. Serve with homemade rolls and gravy and you have yourself a perfect Sunday dinner.
Ingredients
3 medium potatoes, cut into 1-inch cubes
3 sweet potatoes, cut into 1-inch cubes
6 large carrots, cut into ½-inch round
2 onions, cut into ½-inch cubes
1½ cups (12 oz) green beans, fresh or frozen
1 cup (8 oz) mushrooms, sliced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon ground black pepper
Salt to taste
1 bay leaf
1 cup vegetable broth, if using pressure cooker
Instructions
Slow Cooker
Put everything into a slow cooker and stir together so the spices are well distributed
Cook for 4 hours on high or 6 to 8 hours on low.
Stir before serving.
Pressure Cooker
Put everything into a slow cooker and stir together so the spices are well distributed. Add 1 cup vegetable broth (to prevent burning). Cook on high pressure for 25 minutes with a slow natural release.
*FODMAP Swaps: Mushrooms are high FODMAPs so start with a few and use a substitute option like eggplants or yellow squash and use an umami flavored seasoning, which has some garlic and onion and mushroom flavoring so use a few dashes; substitute onions, onion and garlic powder with a few dashes of an umami flavored seasoning and/or leeks, green onions or chives
*Don’t forget to preload on vegetables before you eat!
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