Portobello Pot Roast

| 120mls white wine (you can also try red—I’ve even made this with sake, divided)

large portobello mushrooms (sliced into 3/4-inch pieces)

large onion (sliced)

garlic (pressed)

flour (if sensitive to gluten use gluten-free flour)

rubbed sage

dried basil

| 720mls vegetable broth (divided)

large potatoes (quartered)

large carrots (cut into 3-inch pieces)

Salt and freshly ground black pepper or lemon pepper (to taste)

vegan Worcestershire sauce

sprigs fresh thyme

sprig fresh rosemary