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Three beautiful Christmas vegetable side dishes that are packed full of incredible flavours and are really simple to make!

Ingredients

Smoky Sprouts
  • 500 g/ 1lb Sprouts trimmed
  • 1/2 cup Vac packed Chestnuts
  • 1 tbs Fennel Seeds
  • 1/2 cup Dried Cranberries
  • 1 tbs Maple Syrup
  • 1 cup
  • Zest of 1/2 Lemon
  • Pinch Seasoning
Glazed Beets & Baby Rainbow Carrots
  • 5 medium sized Beetroots, peeled
  • 250 g/0.5lb Chantenay Mixed Carrots
  • Handful Baby Onions peeled
  • Juice of Half an Orange
  • 3 tbs Maple Syrup
  • 2 tbs Balsamic Vinegar
  • 2 tbs Olive Oil
  • Couple Sprigs fresh Thyme & Rosemary
Cauliflower Cheese
  • 1/2 Head Cauliflower cut into Florets
  • 1 Leek chopped into 2cm rounds
  • 1 tin Coconut Milk
  • 4 tbs Nutritional Yeast
  • 1/2 cup Soaked Cashew Nuts
  • 1/2 Shallot
  • 1 tbsp Miso Paste
  • 4 tbs Non Dairy Milk
  • Juice of half a Lemon
  • Pinch Salt & Pepper
  • 1 clove Garlic
  • 1 Bay Leaf
  • 2 Sprigs Thyme
  • Herby Breadcrumbs

Instructions

  • Watch the video below to cook along with Gaz Oakley, aka Avant Garde Vegan. 
This recipe was republished with permission from Avant Garde Vegan. Find the original recipe here.

Gaz Oakley (Avant Garde Vegan)

Gaz Oakley is a 26 year old chef, author & youtuber originally from Cardiff, Wales UK.After learning to cook a very young age with his dad, Doug. Cooking as well as sports became his early passions.He played rugby, football, did athletics & swam to a very high standard throughout school.