Simple Plant-Based Meals To Enjoy With Vegan Wine

Disclosure: I was given some wine from Vegan Wines to pair with this recipe.

With every glass of wine, there’s a meal that complements it. If you enjoy drinking a glass of red wine with your meal every now and then, I have two plant-based recipes that will pair nicely with some vegan red wine. Watch how to make a vegan ropa vieja and a ground tofu sauce with zucchini noodles in the video above.

Learn more about Vegan Wines here.

The ground tofu sauce with zucchini noodles was featured as part of Well + Good's Prep School series which you can check out here.

Learn more about the Luca Di Tomaso Montefalco Rosso here.

Learn more about the Vicchiomaggio Vegan Chianti Classico here.

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Vegan Ropa Vieja

Get the printable recipe here.

Yield: 4-6 servings

Ingredients:

2 cups rice or your favorite grain

1 can young green jackfruit

3 cups vegetable broth

1 onion thinly sliced

½ green pepper thinly sliced

½ red pepper thinly sliced

¼ cup white cooking wine

2 cloves garlic minced

2 tablespoons recao/sofrito

1 can petite diced tomatoes

2 tablespoons tomato paste

½ cup pitted Spanish (manzanilla) olives

1 teaspoon adobo

1 teaspoon sazón

1 teaspoon oregano

1 teaspoon cumin

¼ teaspoon salt

1/8 teaspoon black pepper

2 bay leaves

Directions:

1. Cook the rice or your favorite grain as per the instructions on the package.

2. Drain the jackfruit from the can and rinse the off brine.

3. Remove the small pods from each piece of jackfruit.

4. In a large pot add 1/3 cup of the vegetable broth and the jackfruit.

5. Brown the jackfruit on the outside then remove it from pot and set aside.

6. In the same pot add onions, green and red peppers, and a splash of vegetable broth and cook for 15 minutes until onions are caramelized.

7. Add the white cooking wine and bring to a rapid boil and deglaze the bottom of the pan.

8. Add garlic, recao/sofrito, tomatoes, tomato paste, olives, adobo, sazón, oregano, cumin, salt, pepper, and bay leaves. Simmer for 5 minutes.

9. Add the jackfruit back into the pot and the remaining 2 cups of broth and bring to boil.

10. Reduce the heat to low, cover, and simmer for 25 minutes or until jackfruit is tender.

11. Remove and discard the bay leaves.

12. Transfer the jackfruit onto a plate and shred it. Add the shredded jackfruit with

13. Serve over rice or your favorite grain.

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Ground Tofu Sauce with Zucchini Noodles

Get the printable recipe here.

Yield: 4 servings

Ingredients:

1 block firm tofu

Olive oil for drizzling

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cumin

1 teaspoon dried thyme

1 teaspoon marjoram

1 teaspoon rosemary

1 teaspoon dried oregano

1 teaspoon salt

2-3 cups spaghetti sauce

2 zucchini

Directions:

1. Drain the liquid from the tofu block with a tofu press or place the tofu on a plate lined with several sheets of paper towels. Place some more paper towels on top of the tofu then put a weighted object on top to squeeze the liquid out and let sit for 1 hour.

2. Pat the tofu block dry and crumble with a fork, potato masher or in a food processor.

3. Heat a pan over medium-high heat and drizzle some olive oil.

4. Add the crumbled tofu, garlic powder, onion powder, cumin, thyme, marjoram, rosemary, oregano, and salt. Cook for 10 minutes.

5. As the tofu is cooking slice each zucchini into noodle shapes with either a julienne peeler or a spiralizer. Set aside.

6. Add the spaghetti sauce to the ground tofu and cook for 5 more minutes.

7. Serve on top of the zucchini noodles.

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