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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.
