In the winter, our dinners tend to consist of an entree only. Rarely is there time to pull together side dishes, and since we often eat hearty soups and stews in the winter, there is a wide variety of food sources in that entree. But tonight, we pulled out of the freezer home-made black bean and portobello mushroom burgers that Matt made earlier this year. These are the best plant-based burgers I’ve ever had, with the exception of the Beet Burgers in Color Me Vegan.
We ate the burgers topped with some home-made hummus, sweet pepper relish from a country store in West Virginia, onions and peppers, alongside a hearty serving of Apricot Lentil Stew.