Southern Girl + Vegetarian Boy = Next-Level Vegetarian Recipes (2024)

FOR THE FETA CARAMELIZED ONIONS:

• 2 tablespoons vegetable oil
• 1 large sweet onion thinly sliced
• 1/2 teaspoon salt
• 2 tablespoons Bourbon
• 1 scallion sliced
• 2 ounces 55 g feta cheese, crumbled

FOR THE BURGERS:

• 2 cups 220 g peeled and grated beets (about 1 bunch)
• 1 1/2 cups 225 g cooked pearl couscous, cooled
• 3 tablespoons vegetarian steak sauce
• 2 teaspoons ground cumin
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 cup 120 g vital wheat gluten
• 2 to 3 tablespoons vegetable oil
• 6 burger buns

MAKE THE FETA CARAMELIZED ONIONS:

• Put the oil and onion in a cold cast-iron skillet and turn the heat to medium-low. Stir to coat each onion sliver with oil. Add the salt, cover, and cook for 5 minutes, until the onion is 
just tender but doesn’t have color. Uncover and continue to cook, stirring constantly, until a golden brown color develops, about 15 to 20 more minutes. Stir in the Bourbon to deglaze the pan. Remove from the heat and let cool slightly. When the onion is no longer hot to the touch, add the scallion and cheese. Stir and set aside.

MAKE THE BURGERS:

• Put the beet, couscous, steak sauce, cumin, garlic powder, salt, and pepper in a large bowl. Stir to combine and distribute all the spices. Add the wheat gluten. Using your hands, incorporate the gluten into the mixture. As soon as the gluten gets wet it will start to firm up and become sticky. Mix with your hands for 1 to 2 minutes to coat the ingredients in the gluten. Form the mixture into a ball and then divide 
the ball into six even portions. Shape into patties about 3/4-inch (2 cm) thick.

• In a large cast-iron skillet, heat 2 tablespoons of the oil over medium heat. Working in batches if necessary, sear the burgers on one side until deep golden brown and holding together, about 7 minutes. If the pan looks dry, add the remaining oil. Flip and cook for another 5 to 7 minutes, until the burgers are cooked through.

• Place each burger on a bun and top with the feta caramelized onions.

FOR THE GRITS:

• 3 cups 720 ml vegetable stock
• 1 cup 240 ml half-and-half
• 1 cup 240 ml pureed cooked pumpkin
• 2 teaspoons kosher salt
• 1 teaspoon ground white pepper
• 1 cup 170 g grits, rinsed, bran discarded (To remove the bran, cover grits with 5 to 6 inches/12 to 15 cm of water. Jostle and then let the grits settle. The bran will float to the top and can be removed with a skimmer. Once the bran is removed the grits can be drained.)

FOR THE PANEER:

• 3 tablespoons vegetable or refined coconut oil
• 1 cup 110 g sun-dried tomatoes in oil, drained
• 1 pound 455 g collard greens, stemmed and cut into chiffonade
• 4 cloves garlic minced
• 1/2 to 1 cup 120 to 240 ml beer
• 1 1/2 pounds 680 g paneer cheese, cut into 1-inch (2.5-cm) cubes
• Kosher salt and freshly ground black pepper

MAKE THE GRITS:

• Put the stock and half-and-half in a 31/2-quart (3.4-L) heavy pot and bring to a boil over medium heat. Add the pumpkin, salt, white pepper, and grits. Stir and return to a boil. Cover the pot and turn the heat to low. Cook until the grits are creamy, 20 to 25 minutes.

MEANWHILE, MAKE THE PANEER:

• Heat a large cast-iron skillet over medium heat and add 2 tablespoons of the oil, the sun-dried tomatoes, collards, garlic, and beer. Stir to combine, cover the pan, and lower the heat to medium. Cook until the greens wilt and are tender, 10 to 12 minutes.

• While the greens cook, heat the remaining 1 tablespoon oil in a nonstick skillet over medium heat. When the oil is hot, add the paneer to the pan. Sear until a crust forms and the color is golden, about 3 minutes. Flip and repeat on the opposite side. When the greens are tender and the paneer is seared, gently fold them together. Taste, add salt and pepper, if needed. Serve immediately over the pumpkin grits.

• 3 carrots peeled
• 2 parsnips peeled
• 2 tablespoons refined coconut oil
• 2 teaspoons honey
• 1/2 to 1 teaspoon berbere spice blend
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley

• Cut the carrots and parsnips into thirds and then cut each third lengthwise into halves or quarters depending on the width. This should make spears that have at least one flat side. In a cast-iron skillet, heat the coconut oil over medium heat. When it is hot, place the carrots
 and parsnips in the oil flat side down and cook, without turning, until tender. The cut side will be very, very dark. Some may even call it burnt. Don’t worry, it will taste great! Add the honey, berbere, and 1/4 cup (60 ml) water to the skillet and stir. Cook, stirring constantly, until most of the water has cooked off and the carrots are coated. Season with salt and pepper. Top with chopped parsley. Serve right away to your impressed and amazed friends!

• 1 pound 455 g kale
• 8 ounces 225 g mustard greens
• 2 tablespoons white miso paste
• 2 teaspoons hot sauce such as Frank’s, or more to taste
• 2 teaspoons refined coconut oil

• Stem and chop the kale and mustard greens, discarding half of the stems and chopping the rest. Combine the miso paste, hot sauce, and 2 tablespoons water in a small bowl. Set aside.

• Heat the oil in a large sauté pan over medium heat. add the stems, cooking until tender, about 3 minutes. Add the chopped greens, pour the miso mixture over them, and cook until the greens are tender, about 5 minutes. Taste, and add a touch more hot sauce or miso if desired.

• 2 acorn squash
• 3 tablespoons unsalted butter melted
• 2 tablespoons dukka spice see Notes

• Preheat the oven to 375°F (190°C). Place a baking sheet in the oven to heat up.

• Cut the squash in half lengthwise and remove the seeds with a spoon. Cut the squash into half-moon shapes by cutting down each rib section. Place them in a bowl. drizzle with the butter and sprinkle with the dukka. Lay each piece flat on the hot baking sheet and bake until just tender, 12 to 16 minutes. The side touching the pan should be golden brown. The other side will be lighter but speckled with dukka. Serve immediately.