Best Vegan Christmas Side Dishes Everyone Talks About! Better Than The Main!
Recipes in this Video
Cauliflower Cheese originated in the UK, often served as a comforting side dish. It celebrates the humble cauliflower, elevating it with a rich cheese sauce, making it a staple in British households. Today, it has gained popularity beyond the UK, with variations appearing in many global cuisines, often incorporating different cheeses or spices for a unique twist.
Ingredients
- ●cauliflower
- ●cheddar cheese
- ●milk
- ●butter
- ●flour
- ●mustard
- ●nutmeg
- ●black pepper
- ●salt
- ●bread crumbs
Instructions
- 1Preheat the oven to 200°C (400°F).
- 2Cut the cauliflower into florets.
- 3Boil water in a large pot and add the cauliflower. Cook until tender, about 5-7 minutes.
- 4Drain the cauliflower and set aside.
- 5In a saucepan, melt butter over medium heat.
- 6Stir in flour and cook for 1-2 minutes to form a roux.
- 7Gradually whisk in milk, cooking until the sauce thickens, about 5 minutes.
- 8Add grated cheddar cheese, mustard, nutmeg, black pepper, and salt to the sauce. Stir until cheese melts.
- 9Combine the cauliflower with the cheese sauce, mixing well.
- 10Transfer the mixture to a baking dish and sprinkle with bread crumbs.
- 11Bake in the preheated oven until golden and bubbly, about 20-25 minutes.
Ingredient Alternatives
cheddar cheese
Healthier: reduced-fat cheese
Cheaper: processed cheese
Reduced-fat cheese lowers calories while still providing flavor.
milk
Healthier: almond milk
Cheaper: water + powdered milk
Almond milk is lower in calories and suitable for lactose intolerance.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is healthier and adds a different flavor profile.
bread crumbs
Healthier: ground oats
Cheaper: crushed crackers
Ground oats are a healthier, gluten-free option.
Techniques
Equipment
Also Known As
Celeriac, also known as celery root, has been a staple in European cuisine for centuries, particularly in France and Italy. Its unique flavor and texture make it a versatile ingredient, often featured in hearty winter dishes. Glazed roasted celeriac highlights its earthy sweetness, making it a popular side dish for festive meals and gatherings. Today, it’s appreciated worldwide for its culinary potential and health benefits, often appearing in modern vegetarian and vegan recipes.
Ingredients
- ●celeriac
- ●honey
- ●olive oil
- ●butter
- ●garlic
- ●fresh thyme
- ●salt
- ●black pepper
- ●lemon juice
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Peel and cut the celeriac into even-sized cubes.
- 3In a large bowl, combine the celeriac cubes with olive oil, honey, melted butter, minced garlic, thyme, salt, and black pepper.
- 4Toss until the celeriac is well coated with the mixture.
- 5Spread the celeriac in a single layer on a baking sheet lined with parchment paper.
- 6Roast in the preheated oven for 25-30 minutes, stirring halfway through, until golden and tender.
- 7Remove from the oven and drizzle with lemon juice before serving.
Ingredient Alternatives
honey
Healthier: maple syrup
Cheaper: brown sugar
Maple syrup provides a similar sweetness with a different flavor profile.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is a healthier fat option.
Techniques
Equipment
Also Known As
Ingredients
- ●4 medium parsnips, peeled and cut into wedges
- ●1 cup cornmeal
- ●1/2 cup all-purpose flour
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp paprika
- ●1 cup water
- ●1/4 cup olive oil
- ●1/4 cup grated Parmesan cheese (optional)
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2In a pot, bring 1 cup of water to a boil. Add the cornmeal, stirring constantly until it thickens. Remove from heat.
- 3In a bowl, mix the flour, salt, pepper, garlic powder, and paprika.
- 4Dip each parsnip wedge into the cornmeal mixture, then into the flour mixture, coating well.
- 5Place the coated parsnips on a baking sheet lined with parchment paper.
- 6Drizzle olive oil over the parsnips, ensuring they are well coated.
- 7If using, sprinkle grated Parmesan cheese over the top of the parsnips.
- 8Bake in the preheated oven for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
- 9Remove from the oven and let cool slightly before serving.
Equipment
Ingredients
- ●1 lb baby carrots
- ●1/2 cup pomegranate juice
- ●2 tbsp honey
- ●1 tbsp olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp cinnamon
- ●1/4 cup pomegranate seeds (for garnish)
- ●2 tbsp chopped fresh parsley (for garnish)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a large bowl, combine the baby carrots, olive oil, salt, black pepper, and cinnamon. Toss until the carrots are evenly coated.
- 3Spread the carrots in a single layer on a baking sheet.
- 4In a small saucepan, heat the pomegranate juice and honey over medium heat until it starts to simmer. Reduce the heat and let it simmer for about 5 minutes until slightly thickened.
- 5Pour the pomegranate glaze over the carrots on the baking sheet, tossing to coat them evenly.
- 6Roast the carrots in the preheated oven for 20-25 minutes, or until they are tender and caramelized, stirring halfway through.
- 7Remove the carrots from the oven and drizzle any remaining glaze from the baking sheet over them.
- 8Transfer the glazed carrots to a serving dish and sprinkle with pomegranate seeds and chopped parsley for garnish.
- 9Serve warm as a side dish.
Equipment
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