This is a vegan take on a classic French dish and is every bit as warm and inviting as the original. The gremolata is optional but highly recommended, as it helps bring a bit of brightness and freshness to the dish. Try serving this over soft polenta, mashed potatoes, brown rice, or pasta.
To avoid leftover tomato paste going bad in the back of the refrigerator, freeze tablespoonfuls in an ice cube tray. Pop out frozen tomato paste pucks and store in an airtight container in the freezer to use as needed.
Start by making bourguignon. In bowl, stir together dried mushrooms and 1 cup (250 mL) boiling water. Set aside for 15 minutes.
Meanwhile, in large saucepan or cast iron pot, warm 1 Tbsp (15 mL) oil over medium heat. Add mixed sliced mushrooms and salt and cook, stirring occasionally, until starting to release some juices, about 3 minutes. Transfer mushrooms and any juices to plate and set aside. Place saucepan back over medium heat and add remaining oil. After about 30 seconds add onions, carrot, rutabaga, bell pepper, garlic, thyme, oregano, and pepper. Cook, stirring frequently, for 5 minutes.
Remove rehydrated mushrooms from steeping liquid and finely chop. Reserve mushroom liquid to use later. Stir them into saucepan along with reserved cooked mushrooms and tomato paste. Cook, stirring frequently, for another 5 minutes.
Stir wine and mushroom liquid into mushroom mixture before increasing heat to medium high and bringing mixture to a boil. Reduce heat to a simmer, cover, and cook, stirring often, until vegetables are softened, about 20 minutes. In small bowl, stir together remaining 2 Tbsp (30 mL) boiling water and flour. Stir flour mixture into pot and cook mixture, stirring often, until sauce thickens, about 1 minute.
To make Pomegranate Gremolata, stir together all ingredients in small bowl until well combined.
Serve bourguignon while warm, sprinkled with gremolata.
This recipe is part of the Dinner For Me and You collection.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!