We are having a variety of side dishes with our Christmas meal, I had planned these with minimal fuss so I can focus on the seitan roast!

Side Dishes Recipes

Roast Potatoes

Ingredients

  • Potatoes
  • Rapeseed (Vegetable) Oil
  • Garlic
  • Rosemary

Method

The key is in the method rather than the ingredients for these potatoes. I peel and chop the potatoes first, then parboil for around 10 minutes.  Once done I drain and shake them about in the drainer to scuff  up the edges. While I’m parboiling I heat the oil in a baking tray in the oven. Rapeseed is good as it reaches a high temperature. Put in the potatoes, garlic and sprinkle a little rosemary over them. Then spoon some of the hot oil over the potatoes and cook until crispy. It depends on what else I’m cooking how quickly they are done, but around 30 minutes is usually fine.

Maple Carrots and Parsnips

Ingredients

  • Carrots
  • Parsnips
  • Maple Syrup
  • Olive Oil

Method

Peel the veg, chop into longish chunks, quartering each vegetable then chopping up. Parboil them together for around 5 – 10 minutes, the parsnips cook quicker.

Heat olive oil in the tray first, then when veg is parboiled add to tray and squeeze a generous amount of maple syrup over. Season with salt and pepper too. Mix the veg and roast until done. I may add more maple syrup during cooking if required.

Brussels Sprouts with Chestnuts

Ingredients

  • 300 g Brussels Sprouts
  • 200 g Chestnuts (Vacuum Packed)
  • 8 Shallots
  • Salt and Pepper
  • 40 g vegan margerine

Method

Peel Brussels sprouts and score at the bottom in a cross (this takes ages!)

Boil a pan of water and blanch sprouts for a minute. Chop shallots finely. Melt vitalite in a frying pan and add shallots, cooking till golden. Add brussels sprouts, reduce and heat and cook for 8 minutes (or until they are all cooked through), stirring occasionally. Add chestnuts last, and cook for around another 4 minutes. Serve.

Yorkshire Puddings

Ingredients

  • 115 g Plain Flour
  • 1 heaped tsp Gram Flour
  • Pinch of Salt
  • 1/2 pint of soy milk
  • Rapeseed Oil

Method

Whisk the dry ingredients. Slowly whisk the milk in. Heat the tray with oil in every well until hot. Split the mix over a 12 well tray. Cook at 230 Celsius (210 Fan, 450 Fahrenheit) for 20 minutes without opening the oven. I’ve never made these before, I also have a backup recipe that uses soda water but will give this a try first.

Bread Sauce

I make this in memory of my dad, he loved bread sauce, I was never a fan but decided to make it last year when I went vegan and actually really liked it, so now it’s a permanent addition to the menu.

Ingredients

  • 600 ml Oatly
  • 1 onion, halved and studded with around 12 cloves
  • 1 bay leaf
  • 5 peppercorns
  • 150g fresh white breadcrumbs
  • 50g vegan margarine

Method

Put onion, bay leaf and peppercorns in saucepan and pour in Oatly. Bring to just about boiling and remove from heat. Allow to rest for 2 hours.

Remove onion, bay leaf and pepper and keep to one side. Add breadcrumbs and put back on heat for about 15 minutes, stirring occasionally.

Season with salt, pepper and margarine. It can be chilled and reheated and you can add in the onion/bay leaf/peppercorns for more flavour if required.

There you have it, all of our other side dishes are either out of a packet or bought pre-made. I hope everyone has a lovely Christmas, enjoy the time with your family, the food, the relaxing.

Vegan Christmas