Normally, as a vegan family, for a holiday meal we have some type of pre-made vegan roast or a complicated recipe to make our own entree. This year I wanted to try something different with a simpler, whole foods plant based approach using portobello mushrooms for the main course and a savory quinoa dish as a side with the help of McCormick® Herbs and Spices, and inspired by recipes from the McCormick® Recipe page.
*Please visit our sponsor: McCormick at Walmart's landing page
I purchased everything I needed for this dish from Walmart, including the McCormick® Herbs and Spices and McCormick® Black Pepper. Walmart carries both the McCormick® Organic spices as well as the classics and McCormick® Gravy products for all of your holiday needs. Their Smoked Paprika, Thyme, and Crushed Rosemary are some of my favorites to make really delicious holiday meals.
This Portobello Holiday Roast recipe is really easy to put together with thick cut slices of Portobello mushrooms simmered with carrots, onions, and the fragrant and flavorful McCormick® Organic Thyme and McCormick® Organic Crushed Rosemary.
Once everything is chopped and measured you can either set on low for 8 hours on low or 4 hours on high and then you are free to work on the rest of the meal, dessert, or anything you like while you wait for this tasty mushroom main dish.
To go along with the deep and rich flavors of the Portobello Roast, I also created a Cherry Almond Quinoa. Thyme makes this such a warm and comforting dish and the dried cherries add a little unexpected burst of flavor that goes along nicely with the earthy quinoa, crunchy almonds and aromatic McCormick® Herbs and Spices.
Please visit our sponsor: McCormick at Walmart's landing page
Vegan Portobello Holiday Roast
Yield: 8
prep time: cook time: total time:
This recipe is inspired by a recipe from McCormick®. It is a wonderful, savory, whole foods, plant based main course that is great for the holidays.
ingredients:
Vegan Portobello Pot Roast
- 8 large portobello mushroom caps, sliced 3/4-inch thick
- 1 1/2 cups vegetable stock
- 1 cup chopped onion
- 4 small carrots, cut into 1-inch pieces
- 1/4 cup red wine
- 3 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 1 tablespoon vegan Worcestershire sauce
- 2 cloves garlic, finely chopped
- 1/2 teaspoon McCormick Gourmet™ Organic Rosemary, Crushed
- 1/2 teaspoon salt
- 1/2 teaspoon McCormick Gourmet™ Organic Thyme
- 1/4 teaspoon McCormick Gourmet™ Organic Black Pepper
- 2 tablespoons cornstarch
- 2 tablespoons water
instructions:
How to cook Vegan Portobello Holiday Roast
- 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.
Vegan Cherry Almond Quinoa
Yield: 8
prep time: 10 Mcook time: 15 Mtotal time: 25 M
This recipe was inpsired by a recipe by McCormick® using quinoa dried cherries for a flavorful and savory side dish that is great for the holidays.
ingredients:
- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon McCormick Gourmet™ Organic Black Pepper
- 1/4 teaspoon McCormick® Organic Thyme
- 1/2 cup toasted sliced almonds
- 1/2 cup chopped dried cherries
- 1 Tbsp fresh chopped parsley (save some for garnish)
instructions:
How to cook Vegan Cherry Almond Quinoa
- Rinse quinoa; drain well. Bring quinoa and vegetable broth to boil in small saucepan on medium-high heat. Reduce heat to low; cover and simmer 12 minutes or until liquid is absorbed
- Mix quinoa, almond and cherries, salt, pepper, and thyme in large bowl. Sprinkle with fresh parsley.
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