Vegetarian comfort food

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As the winter months settle in, so does our urge to permanently hibernate alongside the biggest and heartiest plate of comfort food we can get our mittened hands on.

And while visions of chicken pot pie and spaghetti and meatballs may have immediately started dancing in your head, comfort food can be just as satisfying in meat-free form — at least if Alyssa Gorelick, the executive chef of Fern, Flavors from the Garden, in Charlotte, N.C., has anything to say about it.

Comfort dishes where you won’t miss the meat: Alyssa Gorelick

1. Pot pie

“I wanted to do my vegetarian take on a comfort dish that was still very recognizable. I did not want to try and imitate the meat here — I wanted the pot pie to be rich, hearty and satisfying on its own to the point that you do not even notice the meat isn’t there. This is one of the elements to vegetarian cooking that I love the most – using technique to showcase the ingredients you have rather than trying to make them taste like something else.

I believe the key to making any great pot pie is that rich, silky broth – starting with a traditional roux from butter and flour. Pack the broth chock-full of farm-fresh vegetables, chickpeas and mushrooms and finish it with fresh herbs, like rosemary, to retain their lustrous color and aroma.

I’m sure if you ask anyone, they’ll say the best part of any pot pie is the buttery croissant topping. For a twist on tradition, place a croissant on the top of the pot pie instead of baking it over the bowl. Not only is this an easier way for home cooks, but keeping the croissant separate lets you showcase the gorgeous colors and textures of the vegetables and have plenty of pastry for dipping into the broth.”

2. Tempeh bolognese

“I may be vegan, but I love Italian food and nothing beats a big bowl of pasta. When I get this craving, I love to make a vegan version of bolognese that makes you feel like you are eating a hearty and meaty bolognese.

Tempeh is one of my favorite ingredients; and in this dish, crumbled tempeh takes on the texture of ground meat and if you can believe it, the flavor.

To give the sauce and tempeh that slow-cooked flavor you love from bolognese, let the sauce cook for a good couple of hours. The acid will break down the tempeh and you will realize the flavors that make this dish a comforting favorite come from the sauce, not the meat. The texture is wonderful and satisfying – just add your favorite pasta and top with fresh basil and Parmesan cheese and it could fool any meat-eater.

I love to play around with the different flavors depending on my mood; maybe adding roasted mushrooms for a heartier texture and deeper flavor or smoked spices — a little bit goes a long way!”

Tempeh Bolognese

Makes approximately 6 cups

1 medium onion, finely chopped

3 celery ribs, finely chopped

2 medium carrots, finely chopped

1/4 cup extra-virgin olive oil

5 garlic cloves, thinly sliced

32 ounces tempeh, cubed

1 cup red wine

3 ounces tomato paste

1 28-ounce can plum tomatoes

1 1/4 teaspoon kosher salt1/2 teaspoon black pepper

1 bunch fresh basil leaves

Vegetarian, Raw and Vegan with Bill & Sheila

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