Written By: Lisa Washington
Thanksgiving is almost here, and I am always asking myself, what will I do differently this year? How will I incorporate more plant-based items on my menu? I have found the best and easiest way to add more plant-based recipes into your menu, is to think about substituting something that is plant-based and then tweaking it a bit. For instance, instead of green beans and potatoes cooked with smoked meat, I use smoky sun-dried tomatoes. The tomatoes give a beautiful color to the dish and lend that delicious smokiness as well. You can find smoky sun-dried tomatoes at Kroger’s.
One of my favorite dishes to make during the holidays is Beef Bourguignon, but I wondered, how could I do a take on that recipe using vegetables? Beef Bourguignon is a beef stew braised in red wine, often red Burgundy, and beef stock—typically flavored with carrots, onions, garlic, and a bouquet garni, and garnished with pearl onions, mushrooms, and bacon. Yes! It’s a show stopper, but so is this plant-based inspiration, my Roasted Vegetables in Red Wine with toasted almonds.
This recipe is amazing, giving you the elegance, richness and flavor profile that Beef Bourguignon brings to your palette. This dish could easily be a main course for your vegan or vegetarian table
Read the complete article to find amazing recipes on page 44 in the holiday issue of Flourish Digital Magazine.