I have only previously had persimmons in a sweet treat capacity, but I’ve recently been seeing persimmon paired with bacon. So, of course, I had to try a vegan version. If I had to compare persimmons to anything, I’d call them mushroomy, much like a portabella, with a bit of apricot wrapped in.
2 cups diced Mushrooms
2 tablespoons Maple Syrup
4 tablespoons Soy Sauce
1 tablespoon Olive Oil #1
¼ teaspoons Black Pepper
⅛ teaspoons Salt
3 teaspoons mince Garlic, Cloves
2 teaspoons Olive Oil #2
2 ¼ cups slice Onion
4 cups Vegetable Broth/Stock
4 cups Fuyu Persimmon, diced
16 ounces pasta
Holy moly. Why have I not had savory persimmons before. I wanted to make a second batch immediately just to eat this again. Loved it. Seriously fantastic.
Now for the link-up rules: post your link to a meatless (vegan or vegetarian, or even an attempted meatless) recipe that you’ve posted on your blog.
Today’s Meatless/Vegan Monday meal is Chaya of My Sweet and Savory’s Thai Rice Pancakes. Yes, you had me at Thai. Yum. These are so creative, I love it.
Please join the Meatless (Vegan) Monday link-up. What Vegan or Meatless Monday Meal is your family having today?
This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Cravings, Menu Inspiration Monday, Just Another Meatless Monday,·Homemaker Monday.·Meatless Mondays,·Mingle Monday, MMMmonday, Mangia Monday,Make a Food-e Friend, Hearth and Soul, Real Food Wednesday and Monday Mania.