Photo Credit: A Virtual Vegan

I recently had the honor of interviewing Lani Muelrath, author of The Plant-Based Journey and all around inspiring woman.

If you aren’t familiar, Lani is an award winning teacher and author who overcame her own lifetime struggle with weight over more than 17 years ago when she lost 50 pounds.

I love her philosophy and she has so much practical wisdom to share about smart exercise, optimal nutrition, and mastery of psychology in transforming bodies and lives.

Not only is The Plant-Based Journey one of the most complete guidebooks I’ve read on how to transition to a plant-centric diet and truly transform your life, it also includes some mouth watering recipes.

And today, I get to share one of them with you.

Hope you enjoy the Portobello Pot Roast Recipe, excerpted from the Plant-Based Journey and courtesy of Lani Muelrath and Ben Bella Vegan.

Portobello Pot Roast

Yield: 4 servings

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. 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.


Photo Credit: A Virtual Vegan

Here is my version, adapted from Kathy’s recipe, with just a tweak or two.

Vegan Portobello Pot Roast


  • ½ cup white wine (you can also try red—I’ve even made this with sake), divided
  • 4 large portobello mushrooms, sliced into ¾-inch pieces
  • 1 large onion, sliced
  • 2 cloves garlic, pressed
  • 3 tablespoons flour
  • 1 teaspoon rubbed sage
  • 1 teaspoon dried basil
  • 2–3 cups vegetable broth, divided
  • 4 potatoes, quartered
  • 4 carrots, cut into 3-inch pieces
  • Salt and freshly ground black pepper or lemon pepper, to taste
  • 2 teaspoons vegetarian Worcestershire sauce
  • 1 sprig fresh rosemary
  • 3–4 sprigs fresh thyme


  1. Preheat the oven to 350 degrees.
  2. In a large saucepan, heat ¼ cup of the wine and add the portobello mushroom slices. Allow them to cook through and brown a bit—you’ll need to keep moving them around and turning them—and then remove from the pan and set aside.
  3. Add the remaining ¼ cup wine to the pan and add the onion and garlic. Caramelize the onions by stirring them until they wilt and begin to brown. Remove the onions from the pan and set aside.
  4. Mix the flour, sage, and basil together in a small bowl. Stir in ¼ cup of the broth to create a paste, and pour the mixture into the same pan you used for the mushrooms and onions. While stirring constantly over medium heat, very slowly add the rest of the broth so that you create a gravy or sauce.
  5. When the mixture just starts to boil, turn the heat off and add any additional seasonings you prefer. (Kathy suggests parsley and pepper.)
  6. Add the potatoes, carrots, salt and pepper, and Worcestershire sauce to the gravy mixture. If more liquid is needed to keep the vegetables from drying out, add more broth.
  7. Add the mushrooms and onions to the mixture and ladle into a large ceramic or glass pot or casserole dish with a lid, layering in the sprigs of rosemary and thyme. Place the lid on and put into the oven and bake for 1 hour. Remove from the oven and serve hot.


Alternate Cooking Options *If you have a large, heavy pot such as a Dutch oven that can go from cooktop to oven, you can prepare the entire dish in that fashion, as Kathy does. *Assemble everything in a big pot on the stove or pressure cooker and cook until the vegetables are done. The flavor pizzazz provided by searing the mushrooms, onions, garlic, and gravy is compromised somewhat. Yet if you’re pressed for time, each variation is delicious


Enter To Win A Free Copy The Plant-Based Journey

Lani and her publisher Ben Bella have been gracious enough to provide a copy of the Plant-Based Journey to our community, and you can enter to win!

We’ll choose a winner by random drawing on Tuesday July 12th, 2016. *UPDATE: The giveaway has now closed. Congrats to our winner Helena!

Here’s how to enter:

  1. Sign up for the email list using the form below. If you are already subscribed, you do NOT have to subscribe again.
  2. Leave a comment below letting us know the following: Do you have a meditation or mindfulness practice? If not, why? Is it something that you are interested in starting?

*Note: Giveaway is only open to residents of the US and Canada

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