What's you favorite Vegetarian-qualifying food?

[J_a_y_H_a_c_k]

I’m always a little bemused by threads like this. As a (almost fully) vegetarian it’s rather hard to answer as there are literally thousands of options.

I’d generally advise just cooking more of whatever vegetable and side dishes you would normally cook. If you have the bbq going just wrap veggies in foil with herbs and spices and throw them on. Courgette and Marrow are in season here and ideal, just slice almost through finger wide and cram the slices. But don’t feel the need for meat substitutes, even on the form of ‘mushroom steaks’ etc.

I do not do meat substitutes. There is a chipotle black bean burger that they sell at Costco that I buy for myself because I like it and I may bring a few of those, but I do not consider them a meat substitute. They are just a good vegetable patty, like eating Pakoras made from ground up rather than whole sliced veggies.

[Merrill_Lindquist]

Make pesto and have at the ready. Serve with pasta, sides of cherry tomatoes, perhaps salad. None of this is real wine friendly, so just go with beer or Champagne.

All the Indian stuff sounds luscious but time-consuming and not beverage-friendly. I make pesto, stuff it in the freezer, and the day I want to use it, I just let it thaw on the counter. Can’t microwave because the cheese will gum up. I know some people like to leave out the cheese and the oil and freeze in ice cube trays, but this creates small amounts and gives you more last minute work to do.

[Sarah_Kirschbaum]

Ratatouille, if you are looking for something more on the actual vegetable side rather than more mushrooms, pasta or beans/legumes. There are simple versions which work very well for limited cooking facilities and it can work with a number of wines. Also works exceptionally well reheated.

That is my preferred choice. I made some at the villa we rented after spending three hours at the farmer’s market in Asti, where the vegetables were so good that the result was outstanding. I have to figure out if I can do it in the time period I have. Lots of cutting the way I do it and I like to do that and then sautee the vegetables first.

Yeah, the best versions would take a little too long, which is why I said a simplified recipe. Or do the cutting at home first. I’ve cut corners on it before and it’s still be great as long as the vegetables you start with are good.

[Christine_Huang]

I’ve had several very good vegetarian chili recipes. I know the original is all about the meat, so think of it as a bean-heavy soup. I really like this version: Veggie Chili

The true kicker that really makes this version is the addition of 1/4 cup of masa. It really is excellent, and perfect for a tailgate. Not great with red wine though.

I make vegetarian chili all the time and the boys have no idea it’s not meat based. To thicken it and make it hearty, I take an immersion blender to a can of beans and stir that in. I’ve also been known to add:

Peeled, chopped broccoli/cauliflower stems
Pureed roast beets for a touch of sweetness to temper heat
Leftover veggie burger or sausage patties chopped in the food processor to mimic beef

If anybody ever clues them in, we’re going to have words

[Michae1_P0wers]

Thomas Keller’s summer vegetable gratin is excellent. Can also be made ahead and reheated.