becoming a vegetarian means there will be changes in your life. you will have to rethink sunday dinners, holiday feasts and your everyday cooking.
it can be really exciting because you will use ingredients you may have never worked with. you will experiment with spices and herb more to create new and exciting flavors.
these recipes came from a need for a hearty, comforting and robust replacement for holiday dinners.
the vegetables are bursting with big flavors from the spices and herbs. the variety of vegetables also keeps the dish lively. just when you thought you tasted every thing, another vegetable will surprise you. the gravy is as hearty as any meat based gravy i ever had. all in all is the perfect vegetarian hearty meal - it is soul food.
i usually serve this with some buttermilk mashed potatoes. brown rice or polenta would also be lovely.
i have also compiled a list of
28 recipes for a vegetarian thanksgiving for other great ideas.
i promise you - you will not miss the meat a bit!
herb & spice roasted vegetables with red wine & mushroom gravy
herb & spice roasted vegetablesserves 5 - 6 as a main dish 6 - 8 as a side
Total cooking time 25 minutes
You can use any combination of the following vegetables - try to use at least 5 or 6 different vegetables.1 butternut squash - cut into 1" pieces
10 - 12 brussel sprouts - sliced in half
1 head cauliflower - cut into 1" pieces
1 bunch of asparagus - cut into 2" pieces
4 medium leeks - cut into 1" pieces (whites and light green only)
4 - 5 medium carrots - cut into 1" pieces
3 - 4 parsnips - cut into 1" pieces (smaller ones are better)
2 bell peppers - cut into 1" pieces
2 zucchini - cut into 1" pieces
24 cloves garlic - whole and peeled (no - I am not kidding.)
4 cloves garlic - minced
3 - 4 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon rosemary
1 teaspoon all purpose seasoning (use your favorite - mine is Penzeys Smoky 4/S Special Seasoned Salt)
1 teaspoon mustard seeds
1 lemon - cut into 8 wedges
salt and pepper
Preheat oven to 450 degrees F.
Combine all the spices and herbs in a small bowl.
On two large baking sheets - toss butternut squash, cauliflower, leeks, carrots, parsnips, lemon wedges and whole garlic in oil and spices/herbs. Season well with salt and pepper. Roast for 10 minutes.
Remove pans from oven, toss the vegetables and add the brussel sprouts, minced garlic and bell peppers. Roast for another 6 - 7 minutes.
Remove pans again, toss and add the asparagus. Taste the vegetables - they may need a bit more oil (if they look dry), salt and/or pepper. Roast another 5 minutes.
Take the vegetables out one last time, toss and add the zucchini. Roast another 3 minutes.
Remove the vegetables from the oven and put in a serving dish. You can discard the lemons or serve them with the vegetables.
red wine & mushroom gravyserves 6 - 8
Total cooking time about 90 minutes
0.7 ounces dried porcini mushrooms
12 oz chopped cremini mushrooms
1 tablespoon butter
1 tablespoon olive oil
2 shallots - finely chopped
4 cloves garlic - minced
3 tablespoons whole wheat flour
2 cups vegetable stock
1 cup red wine - I use a good cab or zinfandel
2 tablespoons sun dried tomato paste
1 sprig rosemary
1 teaspoon mustard seeds
1 tablespoon all purpose seasoning
salt and pepper
1 tablespoon corn starch - mixed with a bit of water.
Place porcini mushrooms in large glass measuring cup and cover with 2 cups boiling water. Let mushrooms rehydrate in the water for 15 minutes. Strain mushrooms through a sieve and squeeze out liquid. Reserve the liquid. Give the mushrooms a rough chop if they are large.
In a large sauce pan or dutch oven (this works the best), melt the olive oil and butter. Add the shallots and saute for 2 minutes. Add the garlic and saute another 2 minutes.
Add the mushrooms and saute another 2 minutes. Reduce heat to low and cover. Let cook 10 - 15 minutes, stirring twice.
Sprinkle in flour and add the sun dried tomato paste. Cook for another 2 - 3 minutes.
Stir in vegetable stock, red wine, rosemary, all purpose seasoning, mustard seeds, salt, pepper and reserved porcini liquid. Make sure to scrape the bottom of the pan.
Bring to a boil, then reduce heat to a simmer and cover partially. Let cook for 30 - 40 minutes, stirring a couple times.
Set sieve over large bowl. Pour gravy through sieve and squeeze out the liquid. Discard the solids and return liquid to the pan. Bring to boil and reduce to simmer. Let cook about 8 -10 minutes uncovered.
At the very end, stir in the corn starch slurry to thicken. Season with more salt and/or pepper if needed.
Pour into gravy boat or bowl and serve with the vegetables.
If you enjoyed this recipe, please consider leaving a comment and/or
subscribing to the feed
to have future recipes delivered to your feed reader.
