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Welcome to I'm here to show you that eating out in OKC as a vegetarian, as well as cooking vegetarian food wherever you are, is much easier and more satisfying than you may think.


Recipe: Vegan Portobello "Pot Roast"

Recipe: Vegan Portobello "Pot Roast"

People often ask me if I miss the taste of meat, and the honest truth is that I don’t. Eleven years ago I made a conscious choice to be done with eating animals, so the taste of meat isn’t something I really crave. I do, however, miss the memories of meals I grew up eating—my dad sizzling bacon in the morning and sprinkling cinnamon and sugar on his toast, my mom mixing up a fresh batch of chicken salad with grapes and pecans, the crock pot gurgling with stew when I got home from school. It’s those dishes (vegetarian or not), the ones that instantly make me think of my childhood, that I miss.


I’m not sure that my mom ever made a classic pot roast growing up, but I definitely remember her famed Swiss steak, a tomato-based sort of stew. Vegetarians, generally, get short-changed in the hearty stew department, people believing a stew’s not a stew (now I’m thinking of another childhood classic, Snot Stew) unless it contains chunks of juicy meat. But thank goodness for the versatility of portobello mushrooms and a well-seasoned vegetable broth!

This recipe is a fall classic and is loaded with veggies that both fill and warm you up. We served the “pot roast” with Carba-Nada Egg Fettuccine, a low-carb option that’s ready in only three minutes. There’s nothing like coming home from work as an adult and being met with familiar crock pot aromas at the door.



  • 3 potatoes, washed and cut into chunks

  • 1 pound baby portobello mushrooms cut in half

  • 3 large carrots, peeled and cut into chunks

  • 1 red onion cut into chunks

  • 1 bag frozen peas

  • 5 garlic cloves, minced

  • 3-4 sprigs worth of fresh thyme

  • 1 (6-oz.) can tomato paste

  • 3 cups vegetable broth

  • 1/2 cup red wine

  • 4 T. cornstarch

  • Salt & pepper

  • Freshly chopped parsley

  • 4 T. vegetarian Worcestershire sauce (can add soy sauce, too)


1) Add all the veggies, including the garlic, to a crock pot along with the thyme, 2 1/2 cups of vegetable broth, the wine, the tomato paste and the Worcestershire sauce. Season with salt and pepper and stir to combine.

2) Cook until the veggies are tender but not mushy, either 6-8 hours on low or 3-4 hours on high.

3) In a bowl, mix together the remaining 1/2 cup of vegetable broth and the cornstarch. Stir to combine. Pour into the crock pot and stir everything together. Allow the mixture to cook on high for an additional three minutes.

4) Cook the noodles according to package direction. Serve with the “pot roast” and top with fresh parsley.

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