This is the recipe for the uber popular Portobello Pot Roast recipe that was served by the Boys and Girls Club at this year’s Healthfest, TX event (see article in this issue, page ___). This recipe is from the “Crowd Pleasers and Can’t Misses” chapter of The Plant-Based Journey: A Step-by-Step Guide for Transitioning to a Healthy Lifesytyle and Achieving Your Ideal Weight by Lani Muelrath.
Photo Credit: A Virtual Vegan – https://avirtualvegan.com
Portobello Pot Roast Recipe
This recipe came to me as a happy surprise from my friend Jim Presentati. I first met Jim on our favorite mountain biking trail. Soon after he told me his phenomenal plant-based success story (see page 70 in book), Jim raved about the “absolutely delicious portobello mushroom pot roast” that his wife Kathy makes. The next time I saw him, he mentioned it again. Time to investigate! When Kathy graciously sent me her recipe, I couldn’t help but think it was a perfect match for this section of the book. Who doesn’t know and love pot roast? The portobellos make the perfect savory swap-out and create a whole new gustatory experience. Here is my version, adapted from Kathy’s recipe, with just a tweak or two.