The Weekly 5 (Thanksgiving Edition!): Go-to meatless mains
Stuffed portobellos, cauliflower pot pie, bourguignon + more
Hi friends,
It goes without saying this has been a challenging couple of days. It feels strange to talk about recipes in times like these - hence why I skipped the regular Tuesday newsletter this week. I don’t necessarily have any wisdom to impart - I know we’re all dealing with the news the best we can.
Honestly, I also struggle with talking politics with my community because I have previously gotten replies from readers suggesting I should “stay in my lane” and the like, which doesn’t feel great. Statistically, I do realize some of us may have voted differently from one another, and that’s okay. I know we all have our reasons.
I’m personally just trying not to catastrophize (ahem, not easy), and hoping that this system of checks and balances that this young country worked so hard to establish will continue to do what is was designed to do.
Now, something we can all look forward to is Thanksgiving - my absolute favorite holiday. I no longer cook turkey on Thanksgiving but I do still believe the holiday table needs something hearty, chewy, and savory that plays the role of “main course”. (Sorry, side dishes! A plate full of sides does not a complete meal make.)
Over the years, I’ve come up with this handful of plant-based mains that fit the bill…
1. Farro and Spinach Stuffed Portobellos
Chewy mushrooms filled with a creamy farro-spinach mixture, topped with crunchy panko breadcrumbs.
2. Cauliflower Pot Pie
Roasted cauliflower replaces the traditional shredded chicken in this creamy casserole with a flaky puff pastry crust.
3. Flaky Mushroom Hand Pies
Another case for stocking puff pastry in your freezer this time of year. I think of these “meaty” hand pies as individual wellingtons.
4. Mushroom Bourguignon
A modern take on the beefy French bistro classic. (A TNB reader favorite!)
5. Roasted Vegetable Cassoulet
Tomato-tinged beans make up the bulk of rustic casserole. The traditional duck and pork bits make way for earthy roasted vegetables (mushrooms, carrots, and fennel), and everything gets topped with seasoned breadcrumbs.
P.S. I was recently a guest on the Sprung On Food podcast! Katherine and I chatted about everything from how I got started in the food industry, to my recipe development process, to my general food philosophy. You can listen on Spotify, Apple Podcasts, and wherever you get your podcasts, plus watch the full video on YouTube.
These look amazing. Thank you for sharing.