This post on How to Pair Wine with Vegetarian Dishes has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MyWayToVeg #CollectiveBias
I’m not a vegetarian, but I try to eat a 75% plant-based diet, with very little red meat.
I’m also an official Meatless Monday blogger, and I’ve talked before about all of the benefits of going vegetarian for just one day a week.
So when MorningStar Farms® asked me to help spread the word about #MyWayToVeg, it was a very easy yes. Everyone knows I’m all about veggin’, from eating them to the kind of veggin’ that includes some good TV and sweatpants. 😉
There are tons of benefits when it comes to eating meatless, from your health to saving money to helping the environment. Eating vegetarian at least once a week reduces your risk of obesity, heart disease, stroke, and diabetes. It’s also beneficial to our beautiful planet. For each meatless meal, you can save 133 gallons of water and you can reduce your carbon footprint by 8 pounds. Neat, huh?
It’s no longer difficult to eat meatless, either. Vegetarian dishes can be just as delicious, if not more so, than a carnivorous plate. It’s much easier to find vegetarian-friendly meals on restaurant menus, too. (Or solely vegetarian or vegan restaurants. There’s one around every corner in Portland!)
When I want to eat meatless but I’m having a particularly crazy day and I need something convenient and nutritious, I turn to MorningStar Farms® Veggie Bowls.
These new bowls come in 5 varieties, including Japanese Soba Noodles, Moroccan Medley, and Italian Sausage Bake. They’re perfect for those crazy, hectic days when you want something fast, convenient, and healthier. The plant-based protein in each of these bowls equal 23g of protein. They’re also full of fiber, which I love. The Italian Sausage Bake I had for lunch today provided 25% of my daily fiber!
I have so many friends and family that used to think a meal simply wasn’t a meal without meat. But now, more and more people can eat vegetarian and be satisfied. There are so many unique recipes, tasty meat substitutes, and protein-packed choices out there. One question I do get all of the time still, however, is how to pair wine with vegetarian dishes and vegetables. Most know the basics of pairing wine with meats. White with poultry or fish and full-bodied reds with red meat, right? Simple.
Pairing wine with vegetables can be just as simple and delicious once you know the basics. There are some wines that go exceptionally well with certain vegetables. Creating a gourmet, delicious, and date-night worthy wine and vegetarian food pairing is a snap with the help of my graph:
Some of my favorite, and the most classic, pairings include: corn with Chardonnay, Riesling with beets, Champagne with truffles, Chianti with legumes, and Pinot Noir with mushrooms. The possibilities are endless and you can use this graph to create and combine complementary flavors. Have fun with it, too!
I paired the Italian Sausage Bake Veggie Bowl with a Pinot Noir, which was a perfect pairing. The bowl includes eggplant, tomato, mozzarella, Parmesan, and a slew of Italian herbs, which all pair beautifully with the Pinot.
Here are some more examples of how to pair wine with vegetarian dishes:
Vegan Italian Stuffed Peppers with Sauvignon Blanc.
Vegan Lentil, Sweet Potato, and Collard Greens Stew with Petite Syrah.
Thank you to MorningStar Farms for sponsoring this post! Be sure to check out other #MyWayToVeg inspiration here. I hope you’ve enjoyed this post on How to Pair Wine with Vegetarian Dishes and get inspired to eat meatless more!