How to Make Vegan Osso Buco with Roasted Mushrooms and Root Vegetables

Simple Summary

This vegan osso buco reimagines the classic Italian dish using hearty vegetables and plant-based ingredients, creating a comforting and flavorful meal that's both ethical and delicious.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 large portobello mushrooms, stems removed
• 2 carrots, cut into 2-inch pieces
• 2 parsnips, cut into 2-inch pieces
• 1 large onion, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1 cup dry white wine
• 1 (14 oz) can crushed tomatoes
• 2 cups vegetable broth
• 2 bay leaves
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 1 tsp dried oregano
• Zest of 1 lemon
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 2 tbsp cornstarch (optional, for thickening)

Instructions

1. Preheat the oven to 400°F (200°C).

2. In a large oven-safe Dutch oven or heavy-bottomed pot, heat 1 tbsp olive oil over medium-high heat.

3. Add the portobello mushrooms, gill side up, and sear for 3-4 minutes. Flip and sear for another 2-3 minutes. Remove and set aside.

4. In the same pot, add the remaining olive oil. Sauté onions, carrots, parsnips, and celery for 5-7 minutes until they start to soften.

5. Add minced garlic and cook for another minute until fragrant.

6. Pour in the white wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.

7. Add crushed tomatoes, vegetable broth, bay leaves, rosemary, thyme, oregano, lemon zest, salt, and pepper. Stir to combine.

8. Nestle the seared portobello mushrooms into the vegetable mixture.

9. Cover the pot and transfer to the preheated oven. Cook for 45-50 minutes, or until the vegetables are tender.

10. Remove from the oven and discard the bay leaves and herb sprigs.

11. If the sauce is too thin, mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry. Stir this into the hot sauce and simmer on the stovetop for 2-3 minutes until thickened.

12. Taste and adjust seasoning if needed.

13. Sprinkle with fresh parsley before serving.

Chef's Notes

• For a heartier texture, you can substitute the portobello mushrooms with thick slices of seitan or jackfruit.
• To enhance the umami flavor, add a tablespoon of tomato paste or a splash of soy sauce when sautéing the vegetables.
• This dish can be made ahead and reheated, as the flavors will continue to develop over time.
• For a gluten-free version, ensure your vegetable broth is gluten-free and skip the optional cornstarch, allowing the sauce to reduce naturally.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutritional Info

Per serving (approximate):

• Calories: 250
• Protein: 8g
• Fiber: 7g
• Vitamin A: 80% DV
• Vitamin C: 30% DV
• Iron: 15% DV This dish is low in calories and high in fiber, vitamins, and minerals. The mushrooms provide a good source of plant-based protein and antioxidants.

Serving Suggestions

• Serve over creamy polenta or mashed potatoes for a traditional touch.
• Pair with a side of steamed green vegetables like broccoli or asparagus for added nutrition.
• Accompany with a slice of crusty bread to soak up the delicious sauce.
• For a complete Italian-inspired meal, start with a light salad and end with a vegan tiramisu.
• Garnish with additional fresh herbs and a sprinkle of nutritional yeast for a cheesy flavor.