Crispy roast potatoes, buttered veg, mini bread rolls and a meat-free stuffing recipe that will make you wonder how you ever did Christmas dinner without it; and did I mention it’s all vegan friendly?
Christmas dinner, a feast that we all look forward to the year round, a table piled high with all the best, tasty dishes, topped with gravy and followed by a dreamy dessert. For some though, and by some I mean the veggies and the vegans, the turkey is not the main event of the meal; so, how do we make a Christmas feast worthy of kings/queens without focusing on the meat?
One option is of course the nut roast, which is a popular part of Christmas dinner in many houses; my personal preference is the beautiful Niomi Smart’s nut roast, you can try it for yourself here.
This year though I am focusing on the sides, rather than a ‘meat replacement’, I’m going to be preparing a whole smorgasbord of delicious vegetables, my mum’s meat free stuffing and gravy and some crusty homemade bread rolls. The great thing about this approach is that it is no extra effort on anyone; everyone can enjoy the vegetables with their dinner whether their eating completely plant-based or not. To make things even easier I’ve even included a free printable shopping list so you don’t forget anything when you head to the shops this weekend…
Crispy roast potatoes, buttered Brussel sprouts, spiced green beans and maple roasted sweet potato and carrots; veg dishes that are great as a meal on their own, but equally good shared around the table as sides on everyone's plate.
- 4-5 medium potatoes
- 100 g brussel sprouts
- 100 g green beans
- 2 large sweet potatoes
- 4-5 carrots
- Extra virgin olive oil
- Maple syrup
- chilli flakes
- vegan butter
- 1 large Baking dish
- frying pan
- medium pot
- large mixing bowl
Start by washing and peeling the potatoes, sweet potatoes and carrots. As you peel them place them in a bowl of cold water to stop them from going brown.
Remove the potatoes from the water and pat dry with a clean tea towel. Cut into even sized quarters and place in a large mixing bowl. Add 3-4 tbsp olive oil, 1 tsp salt and a pinch of pepper. Toss the potatoes in the bowl to completely coat them in the oil and seasonings. Empty them into one half of your baking dish.
Next remove the sweet potatoes and carrots from the water; again pat them dry with a clean tea towel. Cut both into batons and place in the large mixing bowl. Add 3-4 tbsp olive oil, 2 tbsp maple syrup, 1 tsp salt and a pinch of pepper. Again toss the veg in the bowl to completely coat in the dressing before turning out into the other half of the baking dish.
Bake in a preheated oven at 180°C for 30-35 minutes, until the potatoes are golden brown and the vegetables are tender.
Next prepare the Brussel sprouts; cut off the 'woody' end of each sprout and remove the outer leaves. Bring a pot of water to the boil; add a tsp of salt and the sprouts. Boil for 5-6 minutes until tender.
Drain off the water (you can save this for making vegetable gravy); add 1 tbsp of vegan butter, a pinch of salt and pepper and mix until the butter melts. Cover the pot to keep the sprouts warm until serving, or place in a heatproof bowl, cover with tinfoil and leave in a warming oven.
Finally wash the green beans and remove the ends; cut the longer beans in half so that all are roughly the same size. Heat 1 tbsp of olive oil in a pan. Add the beans, a pinch of salt and 1/2 tsp of chilli flakes. Lightly sauté for 2-3 minutes so that the beans are cooked, but still crunchy.
Once the potatoes and veg are all cooked, you are ready to serve.
My mum has mastered the art of meat free stuffing, I would happily eat a plate of this on it's own as Christmas dinner.
- 3-4 medium potatoes
- 1/2 red onion
- 1 clove of garlic
- 2 tbsp vegan butter
- 1 small baking dish
Peel the potatoes and cut into halves. Place in a pot of water and bring to the boil. Boil for 20-25 minutes until cooked through.
Peel the garlic and finely chop. Finely chop the red onion also.
Drain the water from the potatoes and return them to the pot. Add the butter, onion, garlic, and a pinch of salt and pepper. Mash until smooth.
Empty the potato mix into the baking dish and use a spatula to spread it out evenly.
Bake in a preheated oven at 180°C for 40 minutes.
Top Tip: This stuffing can be made on Christmas Eve and reheated before Christmas dinner is ready to serve, that way you have one less thing to do on Christmas Day.
Perfect for soaking up extra gravy with your Christmas dinner or for using to make mini Christmas leftover sandwiches on the 26th.
- 1/3 fresh yeast cake (or 7g dry active yeast)
- 1 tbsp sugar
- 2 1/2 cups strong bread flour
- 1 tbsp salt
- 2-3 tbsp olive oil
Dissolve the yeast and sugar in one cup lukewarm water and allow to sit for 5 minutes.
Sieve the flour into a large bowl. Add the olive oil, salt and yeast mixture. Use a wooden spoon to bring together into a dough.
Turn the dough out onto a floured surface and knead for 2-3 minutes. Then return to a clean bowl and loosely cover with clingfilm. Place in a warm space and leave to rise for I hour, until doubled in size.
Turn out onto a floured surface and knead for a second time. Cut in half and then in half again to make four equal sized balls of dough.
Knead each dough ball individually, then use a sharp knife to create two diagonal slits in the top of each. Place on a baking tray and loosely cover with clingfilm; leave to rise for a further 20-25 mins until each dough ball has once again doubled in size.
Remove the clingfilm and bake in a preheated over at 180°C for 20-25 minutes, until the top and bottom of each roll is golden brown. Leave to cool on a wire rack.