3 Vegetarian Dishes and Wine Pairings for Thanksgiving

Thanksgiving is a time for families to gather to remind themselves of who and what they are thankful for. The holiday culminates at dinner time with a spread of turkey, stuffing, and all our favorite side dishes. With dinner guests with different dietary needs and preferences, many hosts and guests are seeking recipes for dishes that can cater to the needs of all their guests. Hence, I am sharing with you Out-of-the-Box Pairings: 3 Vegetarian Dishes and Wine Pairings for Thanksgiving that will be enjoyable by all the family.

Vegan Chorizo Paella + Conundrum Red Blend 2020

I can not tell you how happy I have been since I found Soy Chorizo. I have been a pescetarian since 2014 for health reasons, and I miss pork-based protein the most. However, the pork-based dishes’ flavors and consistency remain in my memories. But Soy Chorizo satisfies my flavor cravings and is super easy to cook. Vegan Chorizo Paella is a delicious dish; more than a side, beyond any doubt, will surprise any vegetarian or meat-lover on your table!

Vegan Chorizo Paella Recipe Courtesy of Before the Butcher.

TIME: 40 mins (Prep Time 15 mins / Cook Time 25 mins) 

SERVES: 6-8 

TYPE: Vegan

INGREDIENTS

• 14 oz. Plant-Based Chorizo
• 2 1⁄2 cups vegetable stock
• 1⁄2 t saffron
• 2 T vegetable oil
• 1 small yellow onion, finely chopped
• 5 garlic cloves, crushed
• 1 small orange bell pepper, chopped
• 10 heirloom cherry tomatoes, sliced
• into halves
• 2 T tomato purée
• 2 t smoked paprika
• 1 cup BOMBA short-grain rice,
• uncooked
• 1 cup fresh peas
• A handful of fresh parsley, chopped

Directions:

• Use a wooden spoon to scrape the delicious charred rice from the bottom of the pan.
• Bring vegetable stock to a simmer, remove from heat, add saffron and allow to infuse.
• Meanwhile, heat 2 T of vegetable oil in a large frying pan on medium heat. Add chorizo and cook for 5 minutes, breaking into crumbles as you stir. Transfer the chorizo into a bowl, and set aside.
• Pour more oil into the pan and add the finely chopped onion. Fry until it starts to brown; add crushed garlic and chopped bell pepper. Cook until browned. Add chopped cherry tomatoes, tomato purée, and smoked paprika. Cook for 3-4 minutes, stirring as needed.
• Add the rice. Stir until the rice is translucent, then add the stock. Gently simmer for 8 minutes without stirring. Stir once, and simmer for 10 minutes.
• Add the fresh peas and crumbled chorizo.

The wine 

Conundrum Red Blend (SRP: $25) – The Conundrum 2020 is a Red Blend of Zinfandel, Petite Sirah, and Cabernet Sauvignon, each adding distinct aromas, flavors, and characters to the wine. It features a medley of fresh fruits, including plum and a hint of nectarine, semi-sweet baking chocolate, damp earth, and a backdrop of toasted oak on the nose. In addition, this red blend boasts flavors of chocolate cake with coconut shavings, crème de cassis, stone fruit, nutmeg, and clove. Conundrum Red Blend is dry yet rich with lavish fruit and a smooth texture, Be daring and drink slightly chilled to reveal an unexpectedly refreshing red wine.

Why does it work?

The secondary notes on the wine, such as toasted oak, coconut, spices, and mild tannins, bring some structure that provides a character to pair with the Vegetarian Chorizo Paella that also bursts with layers of meaty and seasoning flavors that match smoothly.

Another pairing that works with Conundrum Red Blend, as suggested by Charlie Wagner, Director of Winemaking at Conundrum Wines, is Vegetable Biryani.

Italian Brussels Sprouts + Oltreme’ Rosso DOC Brindisi Rosso Susumaniello

Italian Brussels Sprouts

Typically a green vegetable will go with a white wine with green notes. However, the rule is only to be broken. The truth about pairings is that the sauce or seasoning can completely change the vegetable flavor. For instance, the Brussels Sprouts with Vegan Ground Protein form a bold dish that can be a delicious dish or a side for your Thanksgiving dinner. This of all the 3 Vegetarian Dishes and Wine Pairings for Thanksgiving is my favorite.

Italian Brussels Sprouts recipe courtesy of Before the Butcher.

TIME: 30 mins (Prep Time 10 mins / Cook Time 20 mins) 

SERVES: 4

TYPE: Vegan

INGREDIENTS 

• 14 oz. Plant-Based Italian Ground crumbled.
• 1 lb. Brussels sprouts, cut in halves
• 2 T avocado oil
• 1/4 cup quality balsamic vinegar
• 1 T honey
• 1 T brown mustard
• 3 cloves garlic, minced

• Add 1 T of avocado oil to a large skillet over medium heat, brown the Italian Ground for about 4 minutes, then crumble it into small pieces. Set aside.
• Using the same skillet, add the remaining 1 T of oil and heat on medium for 1 minute.
• Add sprouts, cut side down—Cook without turning for 4 minutes.
• Add 1⁄4 cup water, cool the heat down, and cover—steam for 3 minutes.
• Remove sprouts from the skillet and set aside.
• Add the remaining ingredients to the skillet: vinegar, honey, mustard, and garlic. Mix well and bring to a slight simmer. Cook for about 7-8 minutes, stirring frequently.
• Return spouts and Italian ground mixture to pan. Mix well and serve immediately.

Before the Butcher has developed dozens of vegan, gluten-free, plant-based recipes that satisfy the taste buds of everyone around the dinner table – with plant-based meat.

The Wine

Oltremè is a red wine produced with Susumaniello grapes spurred cordon in vineyards on medium-textured soils in the Brindisi area by Tenute Rubino. Tenute Rubino is “the home of Susumaniello” in Puglia, Italy. Luigi Rubino’s winery has invested a lot of time and energy in the revival of Susumaniello, a noble variety that only a few years ago was about to disappear.

Brindisi Rosso Susumaniello Oltremé 2020 has just been awarded a Tre Bicchieri 2023 designation, the highest honor from Gambero Rosso.

The harvest takes place in the first days of October. Then the fermentation takes place in steel tanks, the maceration of ten days at a controlled temperature, and refining in steel tanks.

An intense ruby-red color characterizes it with violet reflections. It has a fragrance of fragrant and fresh notes of red berry fruit, among which cherry, pomegranate, raspberries, and hints of ripe plum stand out. On the palate, it releases a sapid, mineral, round taste with pleasant and soft tannins that make it particularly pleasant to drink. To be served at a temperature of 15-18 ° C.

Why does it work?

The minerality and soft tannins bring a light character that goes along with the Brussels Sprouts, giving them a sharp taste complemented by the Vegan Ground meat, which provides an umami flavor and pairs eloquently with the Sumaniello.

Dark Chocolate and Hazelnut Wontons + Dutcher Crossing 2018 Pritchett Peaks Vineyard Zinfandel Rockpile Sonoma

I recently came across Chef Mareya Ibrahim, a Lifestyle and Nutrition Expert as seen on The Food Network, celebrity chef and author ‘Eat Like You Give A Fork: The Real Dish on Eating to Thrive,’ who understands the stress that comes with preparing a Thanksgiving meal. But she also understands the need for a delicious offering! Hence when I asked her about a healthy and healthy yet delicious dessert for Thanksgiving, she recommended dark chocolate and hazelnut wontons with raspberry coulis and coconut whip. These are the perfect substitution for Thanksgiving pies, and they are vegan.

Dark Chocolate and Hazelnut Wontons

SERVES: 2

INGREDIENTS:

• 8 wonton wrappers (I used Twin Dragon wrappers from JSL Foods)
• 4 oz dark chocolate with hazelnuts squares (70% or more dark chocolate)
• 2 tablespoons raw coconut oil, melted
• 1 teaspoon monk fruit sweetener

For the raspberry coulis:

• 1 cup fresh raspberries, washed with eatCleaner fruit + Veggie Wash
• 1 teaspoon granulated monk fruit sweetener
• 2 teaspoons fresh lemon juice
• 1/3 cup coconut whip
• 3 oz dark chocolate chips
• 1 1/2 teaspoons raw coconut oil

Directions:

1. Preheat oven to 325F.
2. Working on a lined baking sheet, lay 4 wonton wrappers spaced a few inches apart. In a ramekin, combine melted coconut oil with 1 teaspoon of monk fruit sweetener. Dip into the melted coconut oil mixture with a pastry brush and brush both sides of each wonton wrapper.
3. Place 1 oz chocolate square in the center of the wonton, leaving at least ¼” around each square. Place another wonton wrapper on top and gently push down the edges to seal wonton wrappers together around each chocolate square—brush the top of the wonton with coconut oil.
4. Bake on the center rack for 14-15 minutes or until golden brown (good idea to check at 12 minutes and see how they’re looking).
5. In the meantime, make the raspberry coulis. In a small saucepan, combine the raspberries, 1 teaspoon monk fruit sweetener, and ½ cup water and boil. Reduce heat to low and cook for about 10 minutes until reduced and thickened. Remove from heat and push the mixture through a fine-mesh strainer into a clean bowl. Whisk in lemon juice and allow to cool to room temperature.
6. Remove baked chocolate wontons from the oven and cool for 5 minutes—position on serving plate.
7. Melt 3 oz. Chocolate chips with coconut oil in the microwave for 60 seconds; stir until smooth. Spoon coconut whip onto each wonton and finish with a drizzle of raspberry coulis and melted dark chocolate. Optional but highly desirable – serve with a side of freshly washed berries.

The wine

Dutcher Crossing 2018 Pritchett Peaks Vineyard Zinfandel Rockpile is a must in the Wine Pairings for Thanksgiving. This Zinfandel from Sonoma Coast was recently released and has been gladly received and eulogized by some peers. Sonoma Dutcher Crossing Zinfandel is a rich, jammy, and flavorful wine. It is filled with ripe, rich fruit and a plethora of spices such as Pepper and Cinnamon, red fruits, Raspberry, Cherry, and Plum, and tertiary notes such as Leather.

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