mashed potatoes

Thanksgiving Sides Reinvented

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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?