Hearty Plant-based Dishes for Fall
You’ll never miss the meat in these filling vegetarian offerings.
Portobello “Pot Roast”
Serves 6 to 8
- 2 10 oz. pack chopped frozen spinach thawed and squeeze dry
- 2 cups herbed stuffing mix
- 1 cup firmly packed freshly grated Parmesan or Romano cheese
- 1/2 cup (1 stick) melted butter
- 4 green onions finely chopped
- 3 eggs, lightly beaten
- dash of grated nutmeg
- honey mustard or dijon mustard
- Add potatoes, mushrooms, carrots, onions, garlic, thyme, 2.5 cups vegetable stock, wine ,tomato paste and worcestershire together in the bowl of a crock pot, and gently toss to combine. Cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes and carrots are tender.
- In a separate bowl, whisk together the remaining 1/2 cup vegetable stock and cornstarch until combined. Add to the roast mixture, and gently toss to combine. Continue to cook for 1-3 minutes, until the sauce thickens up a bit.
- Serve immediately, garnished with fresh parsley if desired.
Smoky Sweet Potato & Black Bean Casserole
(Courtesy of thekitchn.com)
- Cooking spray or olive oil
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 (28-ounce) can fire-roasted diced tomatoes, drained of juices
- 1 (15-ounce) can black beans, drained and rinsed
- 3 cups shredded smoked mozzarella cheese (about 7 1/2 ounces), divided
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 2 cloves garlic, minced
Optional: Plain yogurt, Coarsely chopped fresh cilantro
- Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9×13-inch baking dish with cooking spray or olive oil; set aside.
- Heat the olive oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the sweet potatoes and cook until just heated through, about 5 minutes (they will not be cooked through). Transfer the mixture to a large bowl.
- Add the black beans, drained tomatoes, 1 cup of the mozzarella, smoked paprika, salt, and garlic and stir to combine. Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the remaining 2 cups mozzarella cheese.
- Spray a large sheet of aluminum foil with cooking spray or coat with olive oil. Place the foil greased-side down over the baking dish and cover tightly. Bake for 30 minutes. Uncover and bake until the sweet potatoes are tender and the cheese on top is browned in spots, about 30 minutes more. Let cool 10 minutes before serving topped with yogurt and cilantro.
Cabbage with White Beans, Turnip, and Pecorino
(Courtesy of myrecipes.com)
- 1 tablespoon extra-virgin olive oil
- 1 cup cubed peeled turnip
- 1 tablespoon chopped fresh thyme
- 1/4 cup thinly sliced shallots
- 3/8 teaspoon kosher salt, divided
- 1 (15-ounce) can unsalted white beans, rinsed and drained
- 4 cups thinly sliced green cabbage
- 1/4 cup water
- 1 tablespoon vinegar
- 1/2 teaspoon freshly ground pepper
- 1 ounce pecorino Romano or Parmesan cheese, shaved (about 1/2 cup)
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat.
- Add turnip, thyme, shallots, and 1/8 teaspoon salt; sauté 2 minutes.
- Reduce heat to medium-low; cover and cook 6 minutes or until turnips are slightly tender, stirring occasionally. Increase heat to medium-high.
- Add beans; cook 2 minutes, stirring occasionally.
- Add remaining 1/4 teaspoon salt, cabbage, 1/4 cup water, vinegar, and pepper; cook 1 minute or until cabbage is slightly wilted, stirring occasionally.
- Top evenly with cheese.