Low Carb Thanksgiving Vegan Mushroom Pot Roast

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play
  • prep time

    prep time

    15 min

  • cook time

    cook time

    50 min

  • ready time

    ready time

    1 h 5 min

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.

  • Net Carbs

    8.9 g

  • Fiber

    3.3 g

  • Total Carbs

    13.9 g

  • Protein

    3.6 g

  • Fats

    7.4 g

149 cals

Low Carb Thanksgiving Vegan Mushroom Pot Roast

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Extra virgin olive oil

    Extra virgin olive oil

    2 tbsp

  • Onion, white, yellow or red, raw

    Onion, white, yellow or red, raw

    0.5 small

  • Carrots, raw

    Carrots, raw

    1 medium - 6" to 7" long

  • Portabella mushrooms, raw

    Portabella mushrooms, raw

    400 g

  • Garlic


    2 clove

  • Celeriac (celery root), raw

    Celeriac (celery root), raw

    200 g

  • Vegan Worcestershire

    Vegan Worcestershire

    1 oz

  • Red wine, other types

    Red wine, other types

    0.5 cup

  • Oregano, dried

    Oregano, dried

    1 tsp

  • Salt


    0.5 tsp

  • Black pepper

    Black pepper

    0.5 tsp

  • Vegetable broth, bouillon or consomme

    Vegetable broth, bouillon or consomme

    2 cup

  • Baking Aids Xanthan Gum

    Baking Aids Xanthan Gum

    0.5 tsp

  • Fresh Parsley (for flavoring only)

    Fresh Parsley (for flavoring only)

    3 tbsp

Recipe Steps

steps 5

1 h 5 min

  • Step 1

    Preheat your oven to 200C/400 F. Cut the onion into thin slices, cut the carrot into discs, slice the mushrooms, finely chop the tomato, peel and chop the celeriac into 1-inch (2 cm) cubes, and mince the garlic. Set the veggies aside.
    Step 1
  • Step 2

    Add the olive oil to a large skillet or pot and place it over medium-high heat. Add the onions and sauté for 2 minutes. Add the mushrooms and sauté for a couple more minutes until caramelized.
    Step 2
  • Step 3

    Drop the heat to medium, add the minced garlic and cook for 1 minute. Deglaze the pan with the wine, then add the tomato, Worcestershire sauce, veggie broth, salt, pepper, oregano, and xanthan gum. Mix well and bring to a simmer.
    Step 3
  • Step 4

    Add the celeriac cubes and carrots to the baking dish, and pour the mushroom mixture on top. Give it a mix and transfer to the oven—Bake for 40 minutes, or until the veggies are fork tender.
    Step 4
  • Step 5

    Take the baking dish out of the oven and let cool slightly. Chop the parsley and sprinkle it over the top. Serve immediately!
    Step 5

Comments 1

  • Colombianyogicauliflower

    Colombianyogicauliflower a year ago

    Wow ! Incredible recipe and vegan ! Delicious for every holiday