I can’t tell you how many holiday dinners I have been to where my only options have been sides. Don’t get me wrong, I love sides but as a vegan my options are usually limited. On top of having limited options, sides just aren’t as satisfying as a full meal. Well this Holiday Season I’ve created three side dishes that together make one delicious, filling and satisfying meal.
Each of these recipes are a play on my favorite holiday dishes: roasted Brussels sprouts, green bean casserole and mashed potatoes with chickpea gravy.
Dijon Lemon Brussels Sprouts with Hazelnuts
Serves 4
- 1 tablespoon olive oil
- 1 lb Brussels Sprouts, halved and thinly sliced
- 2 tablespoons hazelnuts, chopped
- 1 garlic clove, thinly sliced
- 1 teaspoon dijon mustard
- 1 teaspoon lemon juice
- salt and pepper, to taste
Heat the oil in a heavy saute pan, I suggest a cast iron skillet, over medium heat. Toss in the shredded Brussels sprouts and cook for 3 minutes. Stir in the hazelnuts and garlic and saute for 1 minute. Stir in the dijon and lemon juice and stir until fully incorporated; cook 1 more minute. Season with salt and pepper to taste.
Green Beans with Caramelized Mushrooms & Onions
Serves 4
- 2 tablespoons olive oil
- 4 cups onion, thinly sliced
- 8-10 button mushrooms, halved and sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons marsala wine (sub option: vegetable broth)
- 4 cups green beans, blanched
Heat the oil in a heavy large saute pan, I suggest a cast iron skillet, over medium-high heat. Toss in the onion and saute for 7-10 minutes, until the onions start to caramelize. Stir in the mushrooms and reduce heat to medium; cook for 5 minutes. Season with the salt, pepper and marsala wine. Stir in the blanched green beans and cook for 5 minutes.
Chickpea-Celeriac-Potato Mash
Serves 6
- 2 russet potatoes, peeled and large dice
- 1 large celeriac, peeled and large dice
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 1/2 cups cooked or canned chickpeas
- 2 cups vegetable broth
- salt and pepper, to taste
Place the potatoes and celeriac in a large pot and cover with water. Bring the water to a boil and cook the potatoes and celeriac until fork tender. Drain and set to the side. While the potatoes are cooking heat the olive oil in a medium pot over medium heat. Add the onions and saute for 5 minutes. Stir in the garlic and saute 1 minute. Stir in the chickpeas and vegetable broth and bring to a oil. Place the chickpeas and the potatoes and celeriac in a food processor (you may need to do 2 batches) and process until combined, there still should be some chunks. Season with salt and pepper to taste.
What are you favorite holiday side dishes?
Wow, each one of these sound so good! I’m expecially drawn to the sprouts. I love combining mustard with veggies.
This looks delicious! And I have never before heard of celeriac!
I don’t know if I’ve ever seen celeriac in my grocery store, but I’ll have to check because that mash looks incredible.