- 1 tablespoon vegan butter
- 5 cups peeled shallots*
- 3/4 cup vegan dry red wine
- 1 tablespoon chopped fresh sage
- 1 tablespoon agave nectar
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 12 peeled garlic cloves
- 2 bay leaves
- 2 tablespoons pitted and chopped oil-cured black olives
- 2 tablespoons chopped fresh parsley
2. Add the red wine, sage, agave nectar, salt, black pepper, garlic, and bay leaves. Cover and transfer the skillet to the oven; bake at 400 degrees for 30 minutes. Uncover and bake an additional 40 minutes; the cooking liquid will be thick.
3. Remove the bay leaves. Stir in the olives, and sprinkle with the parsley.
You'll want an entree that can stand up to the meatiness of the oil-cured olives, like a mini filet fashioned out of Match beef. I added a salad of shaved fennel on the side.
*It doesn't matter how large or small the shallots are, but keep in mind that the larger they are, the fewer you'll have to peel.
6 servings (1/2 cup), Calories 162
I really liked how sweet and tender the shallots were; when they are roasted like this, I think they're at their best. Unfortunately, the sweet, strong shallot flavor overpowered the rest of the more subtle elements in the dish including the sage and garlic. You could easily increase the amount of olives to 1/4 cup, in order to showcase them better.