You’ve got your vegan centrepiece, or maybe a vegan Christmas dinner box, sorted, now all that’s left is to bring the vegetables to life. Gone are the days of boring boiled veg, nowadays flavour and texture are king and vegetables are arguably the star of the show, as shown by these top four recipes for an unforgettable vegan Christmas feast.
Roast Potatoes with Lemon, Rosemary and Thyme
Crisp and caramelised from roasting, tart and tangy from the lemons, this variation on traditional roast potatoes makes a particularly good side.
See the full recipe for roast potatoes with lemon, rosemary and thyme.
Carrots in a Bag
We originally used this method in our farm restaurant, The Field Kitchen, for new potatoes in the summer, then found that it works brilliantly for carrots and Jerusalem artichokes too. It’s a nifty technique that seals in the flavour and lets the veg cook in its own moisture. You’ll need baking parchment and a stapler.
See the full recipe for carrots in a bag.
Stir-fried Sprouts with Cranberries and Pecans
This is a good, simple sprouts side with a bit of crunch and sweetness from festive nuts and berries. You could also make it with shredded cabbage or kale.
See the full recipe for stir-fried sprouts with cranberries and pecans.
Creamed Parsnips with Almonds
A simple, sweet and creamy parsnip recipe for those who fancy something a little different to roasted parsnips.
See the full recipe for creamed parsnips with almonds.
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