We all know that we are not vegan nor vegetarian chez nous.
However, we, like many people for many reasons, are choosing to eat less meat.
It’s not that we’re ‘not eating meat’ but we are eating delicious alternatives – like a combination of butternut squash, black beans, and mushrooms.
Stuff that combo in an enchilada and we’re happy.
And we all know that we love our red wine…..
Read on for the recipe and other ideas:
The Ultimate Vegan Enchiladas To Pair With Your Favorite Glass Of Red Wine
It’s no secret that successful wine pairing has the ability to enhance any culinary experience. Finding that perfect glass of vino for your next gourmet meal can help to potentially heighten flavors, textures and other qualities in the food. Classically, food and wine pairing tends to focus on bringing together complementary flavors that are usually centered around a meat dish. However, if you’re vegetarian, vegan, or simply enjoy cutting back on your meat consumption here and there, you may be wondering how to pair your favorite vegetarian dishes with a great glass of red wine.
But red wine isn’t just for red meat! In fact, if you use the herbs and spices at your disposal, an abundance of hearty vegetarian dishes can be perfectly paired with your favorite glass of red. Today we’ll be providing our own favorite vegan dish (hint hint: it’s a delicious vegan enchilada!) to enjoy with a good glass or two, alongside sharing some tips and tricks for pairing red wine with some other vegetarian and vegan-friendly dinner ideas that you may like to try at home.
Read on to enter your own gastronomical renaissance, with the bold flavours and scents of red wine paired well.
What type of dish should you pair with red wine?
Bold, hearty dishes are always greatly complementary to a bottle of red wine, which is why you’re more likely to enjoy a glass of red in an Italian restaurant over a seafood restaurant. But you don’t need to go out in order to enjoy Italian food. Besides, it can be so much more fun to make your own homemade pizza dough and prepare your very own topping station so that you and all of your dinner guests can go a little crazy making your very own pizzas!
If you’re more a fan of Asian flavours, however, then you’ll be happy to hear that there are still plenty of options here that can easily be paired with a glass of red wine. For lovers of Thai food, why not try a green curry made with some dynamic Thai green curry paste? For even bolder tastes, try a massaman curry, perfectly seasoned with star anise, cinnamon, cardamom, and spicy curry paste for authentic southeast Asian flavour. Because of the earthy flavours accompanied by a touch of spice and zest that’s typically cultivated in most Thai dishes, you’ll find that Thai food tends to go quite well with a glass of rosé or even a fruity glass of Pinot Noir.
So long as you ensure that the dishes you prepare boast deep and hearty flavour profiles, chances are they’ll pair perfectly well with your favourite glass of red.
Image Credit: Bon Appetit
Our Favourite Vegan Enchiladas
Nothing beats a hearty Mexican meal, and the earthy mushrooms and sweet butternut squash in these rich and tangy enchiladas go perfectly with your favourite glass of Pinot Noir. Your glass of Pinot may even be swapped out for a deep, rich Syrah which will help to balance the acidity and tartness of the lemon juice and paprika in this heavenly (and cruelty free) Latin-inspired dish.
- 120g raw cashews
- 2 tablespoons fresh lemon juice
- 1 teaspoon white vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
Mushroom Squash Filling:
- 2 cups butternut squash, diced ( 1/2-inch)
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 medium onion, finely chopped
- 2 shallots, minced
- 2 cups thinly sliced shiitake mushroom caps
- 2 cups frozen corn kernels
- 1 x 420g tin Black Beans (drained)
- 12 flour or corn tortillas
- 4 cups Enchilada Sauce
- 1 ½ cups Vegan Mozzarella
- In a medium heatproof bowl, cover the cashews with hot water and let stand for 2 hours. Drain and transfer the cashews to a food processor. Add the lemon juice, vinegar, paprika, salt and 1/4 cup of water and puree until smooth and creamy. Set aside.
- Preheat the oven to 200°C. In a small baking pan, toss the squash pieces with 1 tablespoon of the olive oil and season with salt and pepper. Roast for 15 minutes, until tender. Remove the squash from the oven and lower the temperature to 180°C.
- Meanwhile, in a large skillet, heat the remaining 1 tablespoon of olive oil. Add the onion and shallots and cook over moderate heat until softened, 5 minutes. Add the shiitake and cook until lightly browned, about 6 minutes.
- Add the corn and black beans and cook for a further 5 minutes. Add the roasted squash and season with salt and pepper. Remove the pan from heat and use this mixture as your filling.
- To assemble Enchiladas, spoon 1 cup of enchilada sauce into a 9-by-13-inch glass or ceramic baking dish.
- Arrange all of the tortillas on a work surface and divide the filling between them. Roll up the enchiladas and arrange them in the baking dish, seam sides down.
- Spoon 2 cups of the sauce on top. Sprinkle with vegan mozzarella cheese and cover the dish with foil and bake for about 25 minutes, until the enchiladas are heated through.
- Once cooked, spoon the cashew cream on top and serve immediately.
And there you have it – an amazing vegetarian and vegan-friendly dish that you can easily prepare at home and (most importantly) enjoy with your favourite glass of red wine. Will you be trying this recipe anytime soon? If you do, be sure to let us know what you think by leaving a comment below!