Meatloaf may be a classic dish, but the funny thing is that it really doesn’t need meat at all to be a big, delicious plate of winter comfort food. Vegan cook extraordinaire, Emily Zimmerman’s back in the Dep kitchen to make it happen.
Bubbe-style yuba and barley soup
Tempeh meatloaf, with wilted chard and herbed rice, served with miso gravy and homemade mustard.
Winter apple cake with walnuts and poppy seeds
#vegan, #GF options avail.
Emily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at food events around the city, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club.
Each month The Depanneur features a different a new chef from T.O.’s indie food scene in our Thursday-night Pop-Up Showcase.
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