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Photo: Kate Sears
Replace that beef with beet in this meatless delight.

Dina Cheney’s Meatless All Day is an undisputable reminder that Meatless Mondays can, and shall, be awesome. Utilizing protein-rich ingredients in innovative ways  and learning to master umami   all contribute to a supremely satisfying meal. Take this Beet Wellington as an example, which we’re going to make so often we might forget it’s the vegetarian version of a British classic.

Here’s a vegetarian twist on a classic, upscale Continental dish, which normally includes filet mignon, pâté and truffles. This version is inexpensive, easy (if somewhat time-consuming) to prepare, and meat-free. Rich red wine, earthy mushrooms, creamy herb-flecked goat cheese, sweet roasted beets and flaky buttery crust meld in a harmonious, luxurious whole ideal for holidays and even weeknights. A velvety Pinot Noir sauce tops it off (though if you’re time-pressed, the dish is delicious without it).

Reprinted with permission from Meatless All Day