Preheat oven with a pizza stone to 550F; place pizza stone on the bottom shelf in the oven. Top the dough with the garlic sauce, caramelized onions, tempeh bacon and shredded Brussels. Bake for 8 minutes, until lightly browned. Remove from the oven and let sit for 2-3 minutes before cutting. Drizzle with sriracha if desired.
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.
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.
