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 customize this recipe?

This vegan pot roast recipe is very forgiving and can be customized to your liking. Swap the portabella mushrooms for other types like button, cremini, or porcini. The celeriac can be replaced with artichoke hearts, zucchini, or parsnip. Feel free to add chicken or beef to this recipe if you aren't after vegan Keto Thanksgiving recipes.

What can you serve this pot roast with?

This mushroom roast is a nutritious, satiating, and balanced meal on its own. You can serve it with a simple low-carb side dish like mashed cauliflower, cauliflower rice, or a green salad. This dish is an excellent addition to any Keto Thanksgiving menu.

Is this recipe good for leftovers?

Absolutely! This dish is just as tasty the next day. Preparing a larger batch of this vegan meal is quick and easy and will provide you with ready-to-eat lunches for a couple of days. Store the leftovers in airtight containers in the fridge. When ready to eat, heat in the microwave for a couple of minutes until warm.

How to thicken the stew sauce?

A big part of this stew is its sauce. It carries all the great juices from the mushrooms and veggies. To thicken it, we recommend adding xanthan gum. If you don't have this ingredient, then you can skip it. The sauce will taste just as good but will be thinner.