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Food writer and cookbook author Dina Cheney's Meatless All Day is an undisputable reminder that Meatless Mondays can and shall be awesome. Learning to master the umami spike contributes to a supremely satisfying meal, like this Beet Wellington we're going to make so often we might forget it's the vegetarian version.

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