Next up is the garlic and rosemary roasted carrots. Carrots look so beautiful as they’re so brightly coloured, and even better if you can find some purple and yellow ones too! They roast wonderfully and go nice and sweet. Rosemary is a great traditional herb for roast dinners, and infuses with the vegetables. As a garlic lover, I can’t help smoothering my food in the stuff, and it makes the carrots go nice and crispy on the edges! No judgement (well, not much anyway!) if you’re not a garlic fan - just leave it out or use less if you want.
A super exciting part of this meal - the cocktail "sosiges"! All sorts of alternative, plant based and fake meats have come out recently, and we’ve been busy sampling them and finding the best ones. We’ve fallen in love with this one. We were gifted these by the Green Meats Co who do a range of plantbased meats. Founded by friends of ours, Robbie and Joel, who started the Green Grill which does incredible street food including burgers and hot dogs. They now have their own shop and are serving up the best plant based meats.
Their cocktail sosiges have an amazing flavour, so you could just stick them in the oven as is. We pimped them up for Christmas Day wiith mustard, brown sugar and olive oil for a glaze. The sosiges themselves are made from seitan (a wheat gluten), cannellini beans and a tomato Italian blend (including oregano and garlic). The texture of these is super meaty, they are firm and hold together like nothing we’ve seen before, and we adore the flavouring they’ve used.
We can’t wait to bring out all 3 Awesome Vegan Christmas Day Side Dishes to our families, and we hope you love them too!!
📖 Recipe
Caramelised Mustard Roasted Parsnips and Chestnuts
These Caramelised Mustard Roasted Parsnips and Chestnuts are the perfect Christmas side dish. The sugar gives a sticky glaze, and the mustard contrasts brilliantly with the parsnips and chestnuts.
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 5 medium parsnips, peeled and chopped in battons
- 1 tablespoon olive oil
- 2 tablespoon wholegrain mustard
- 2 tablespoon coconut palm sugar (or brown sugar)
- 5 garlic cloves (still in their skin)
- 1 handful cooked chestnuts
- A few sprigs of fresh thyme (use dry if you don't have fresh)
- Salt and pepper (to taste)
Instructions
- Pre-heat oven to 200°C / 400°F / Gas Mark 6.
- Par-boil the parsnips - place in boiling water for about 5 minutes to allow them to soften a little. Then drain.
- Put all the ingredients, including the parsnips, in a baking tray and mix thoroughly, making sure the parsnips are fully covered with all the ingredients.
- Roast for around 45 minutes, tossing occasionally, or until the edges of the parsnips have browned and they are a bit sticky from the sugar.
Nutrition
Calories: 207kcalCarbohydrates: 42gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 117mgPotassium: 752mgFiber: 10gSugar: 13gVitamin C: 34mgCalcium: 81mgIron: 1mg
Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below
📖 Recipe
Garlic and Rosemary Roasted Carrots
Brilliant Christmas or Thanksgiving side dish which will look beautiful and bright on your table! These roasted carrots taste sweet when they're roasted, with an extra intensity of garlic and rosemary!
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 10-15 medium sized carrots, peeled
- 3 garlic cloves, crushed
- 1 tablespoon olive oil
- A few sprigs of fresh rosemary
- Salt and pepper to taste
Instructions
- Pre-heat oven to 200 C.
- Keep carrots whole if desired, or chop in battons.
- Place carrots in a baking tray and mix with the rest of the ingredients.
- Bake for around 45 minutes (30 minutes will probably be enough if the carrots are chopped) until the carrots are cooked through and a little brown.
Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below
📖 Recipe
Mustard Glazed Cocktail Sausages
A simple way to glaze your Christmas vegan cocktail sausages with just 3 ingredients, giving a crispy and sticky outside. Perfect for canapes or Christmas dinner itself!
Equipment
- Baking dish
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 1 packet vegan cocktail sausages
- 1 tablespoon brown sugar (or coconut palm sugar)
- 1 tablespoon olive oil
- 1 tablespoon wholegrain mustard
Instructions
- Pre-heat oven to 200°C / 400°F / Gas Mark 6.
- Put all ingredients in a baking tray and make sure the sausages are fully covered with sugar, oil and mustard.
- Bake for 25 minutes or until the sausages have browned on the edges. Cook for longer if desired.
Nutrition
Calories: 45kcalCarbohydrates: 3gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 43mgFiber: 1gSugar: 3gIron: 1mg
Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below
