vegetarian thanksgiving recipes nytimes
Enchiladas can be a bit of a project but here the process has been streamlined making them a truly possible weeknight endeavor Begin by sautéing peppers onions and garlic until charred in spots then blend half of the vegetables with canned tomatoes and chili powder for the sauce and combine the rest with black beans shredded cheese and cumin for the filling If youre short on. Meaty mushrooms simmered with pearl onions wine and carrots make for a rich wintry Bourguignon-style stew The quality of the stock here makes a big difference so if youre not using homemade buy a good brand If youre a meat eater beef broth adds a familiar brawny character to this dish but mushroom or vegetable broth work just well especially because the whole dish.
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