Three Vegetarian Recipes for Meatless Meals
When you’re serving meat, the rest of the meal—vegetable and starch sides, appetizers if you’re being fancy—kind of falls into place around it. But take that central protein out of the equation, and there are no rules. Here, we’re sharing three vegetarian main courses free of grains, pasta, tofu or any sort of imitation meat, and, to further shake up notions of how to eat vegetables, we’re pairing a red wine with each of them. Suddenly, eating your vegetables is a lot more exciting.
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Adapted from V Street, by Rich Landau and Kate Jacoby (William Morrow Cookbooks, 2016)
Choripan is an iconic Argentine sausage sandwich. Rich Landau and Kate Jacoby, chefs/owners of a small vegetarian restaurant empire that includes Vedge and V Street in Philadelphia, put their own spin on it, featuring charred carrots in place of the meat. The reimagined dish is a perennial favorite at global-street-food-inspired V Street.
- 5 tablespoons plus 1 teaspoon sunflower oil
- 1 teaspoon minced garlic
- 2 tablespoons diced onion
- 2 tablespoons diced green bell pepper
- ¼ teaspoon salt, more to taste
- ½ teaspoon light brown sugar
- 1 tablespoon Latin spice blend (recipe to below)
- 1 teaspoon cumin
- 5 tablespoons ketchup
- 2½ teaspoons molasses
- ⅔ cup vegetable stock
- 1 15-ounce can black beans, drained and rinsed
- 1 teaspoon lemon juice
- 1 teaspoon Sherry vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon fresh-ground black pepper
- 2 tablespoons sliced scallions (green parts only)
- 1 cup thin-sliced white cabbage
- ¼ cup chopped cilantro, more for garnish
- ¼ cup slivered red onion
- 8–10 medium carrots, trimmed
- 2 tablespoons rice wine vinegar
- ¼ teaspoon paprika
- 2 tablespoons tamari or low-sodium soy sauce
- 2 teaspoons agave nectar
- 8–10 long potato rolls
Heat 1 teaspoon of oil in a large sauté pan over medium heat. Add garlic, onion and green pepper and sauté until onion and garlic are golden brown, about 4 minutes. Add ¼ teaspoon salt, brown sugar, 1 teaspoon Latin spice blend, ½ teaspoon cumin, 1 tablespoon ketchup, ½ teaspoon molasses and vegetable stock. Stir until all ingredients are well combined. Reduce heat and simmer until onions start to become translucent, about 5 minutes. Remove from heat and cool completely. Transfer to food processor. Add beans and pulse until smooth and creamy, about 3 minutes. (Can be refrigerated for up to 3 days.)
Heat oven to 400˚F.
In large bowl, whisk lemon juice, Sherry vinegar, mustard, 1 tablespoon oil, ½ teaspoon salt, pepper and ¼ teaspoon cumin. Add scallions, cabbage, cilantro and red onion and toss until evenly coated. Transfer to airtight container. Refrigerate at least 30 minutes before serving.
In large bowl, toss carrots with 1 tablespoon oil and remaining 2 teaspoons Latin spice blend.
Arrange in single layer on baking sheet. Roast until just tender, about 15 minutes. Set aside to cool.
Combine remaining oil, cumin, ketchup and molasses with rice wine vinegar, agave and ¼ cup water in blender, and blend to form glaze.
Heat grill or grill pan over high heat. Toss carrots with glaze. Grill, turning, until char marks appear, about 4 minutes total. Brush with additional glaze.
Stuff potato rolls with black bean puree, carrots and cabbage. Garnish with cilantro. Serves 4–5.
In small bowl, combine 2 tablespoons each paprika and cumin; 1 tablespoon each granulated garlic, granulated onion, salt and black pepper; 2 teaspoons each dried oregano, dried thyme and chipotle powder; 1 teaspoon each cayenne and ground coriander; and ¼ teaspoon ground cloves. Transfer to an airtight container and store at room temperature for up to 2 weeks. Makes about ¾ cup.
A wine from Argentina is a must with this dish, given its origins, but it’s a good opportunity to branch out from your Argentinean staple. Try El Enemigo’s 2016 Bonarda from Mendoza. It’s bright fruitiness will complement the sweetness in the carrot, while its acidity will prevent the char and sweetness of the potato rolls from making the dish feel heavy.
Reprinted with permission from Wine Food, by Andrea Slonecker and Dana Frank (Lorena Jones Books, an imprint of Penguin Random House LLC, 2018)
The classic French dish that inspired this recipe is notoriously fussy. In Wine Food, authors Andrea Slonecker, who’s written six other cookbooks, and Dana Frank, owner of Bar Norman in Portland, Oregon, simplify the dish and add a cheesy crust on top. This way, you can spend less time fiddling in the kitchen and more time eating and drinking.
- 12 ounces eggplant, cut into 1x2-inch wedges
- 12 ounces yellow squash or zucchini, cut into 1x2-inch wedges
- 12 ounces sweet peppers, cut into ½-inch strips
- 1 pint cherry tomatoes
- 6 cloves garlic, smashed
- 12 leaves fresh basil
- 1 tablespoon fresh thyme leaves
- ½ cup extra-virgin olive oil
- 2 teaspoons kosher salt
- ½ teaspoon Espelette pepper or fresh-ground black pepper
- 2 cups fine-grated Parmigiano
Position rack in upper third of the oven and heat to 400˚F.
In large bowl, combine eggplant, squash, sweet peppers, cherry tomatoes, garlic, basil and thyme. Drizzle with oil, and add salt and pepper. Toss to coat. Mound in 2-quart baking dish, and cover tightly with aluminum foil. Place on large rimmed baking sheet, and bake until vegetables give up some juices, about 30 minutes. Uncover and cook until vegetables are very tender, about 25 minutes.
Remove pan from oven and heat broiler. Salt, to taste. Sprinkle cheese on top in thick layer. Broil until cheese is deep golden brown and crusty, 5–7 minutes. Cool at least 5 minutes before serving. Serves 4.
“Vegetable dishes are often thought best served with white wine,” writes Frank. “But ratatouille turns that notion upside down. An unctuous, meltingly tender gratin…should be eaten with nothing other than a red wine that started life as grapes baking along the Mediterranean coast.”
Adapted from Rich Table by Sarah and Evan Rich (Chronicle Books, 2018)
Sarah and Evan Rich co-own and operate the Michelin-starred Rich Table restaurant in San Francisco. With their first cookbook, also called Rich Table, they add a personal touch. Evan says this recipe is inspired by his family’s traditional Austrian meal of sauerbraten and potato pancakes. The couple recommends Blenheim apricots, if you can find them.
- 6–8 cups vegetable oil, for frying
- 3 sweet potatoes (about 1½ pounds), peeled
- 1½ teaspoons salt, more to taste
- 1 teaspoon cream of tartar
- ¼ cup plus 1½ teaspoons instant flour, such as Wondra
- 1 large egg, beaten
- 4–5 tablespoons unsalted butter
- 1 bunch sprouted broccoli or broccolini
- Dried apricot salsa verde, for serving (recipe below)
- Crème fraîche, for serving
Heat oven to 200˚F. Place rimmed baking sheet in oven.
Pour 2 inches oil in Dutch oven or other deep, heavy-bottomed pot. Warm over medium heat until oil registers 350˚F. Line baking sheet with paper towels.
While oil is heating, slice 1 sweet potato into very thin rounds. Fry in batches, until crisp, about 2–3 minutes. Transfer to paper towel–lined sheet and immediately season with salt, to taste. Repeat with remaining potato slices. Be sure to bring oil back to 350˚F after each batch.
Using large holes of box grater, grate remaining 2 potatoes into large bowl. Toss with salt and cream of tartar. Fold in flour and egg until just combined.
In large skillet over medium-low heat, warm 2 tablespoons butter until foamy. Scoop about 1/3 cup of sweet potato batter into skillet and press with spatula to form ¼-inch thick pancake.
Repeat to make 2–3 more pancakes. Cook pancakes until golden brown, about 5–6 minutes.
Carefully flip pancakes and cook until golden brown on second side, about 5–6 minutes. Transfer to the oven to keep warm. Repeat with remaining batter, adding 1 additional tablespoon butter before each batch. The batch should yield 8 pancakes.
Meanwhile, prepare broccolini or sprouted broccoli: Bring large saucepan of salted water to boil. Add broccolini, and blanch until just crisp-tender, 60–90 seconds. Drain well.
Top pancakes with broccolini, dried apricot salsa verde, sweet potato chips and crème fraîche. Serves 4.
In food processor, process ½ cup chopped dried apricots, 8 coarse-chopped cloves garlic and 1 large coarse-chopped shallot until minced, about 15 seconds. Add 4 packed cups baby arugula and 1¼ packed cups parsley, in batches if necessary, and process until finely minced, about 15 seconds. With processor running, drizzle ¾ cup extra-virgin olive oil. Season with salt, to taste. (Salsa verde can be made ahead and refrigerated in an airtight container for up to 3 hours before serving; if stored overnight, it will lose its bright green color.)
- 1Carrot Hot Dog Recipe
- 2Vegetarian Ratatouille Gratin
- 3Sweet Potato Pancakes with Dried Apricot Salsa Verde