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4 Favorite Holiday Side Dishes
While the entree stands out to many, the fact is, many people take seconds of the accompaniments, too. We think these 4 Favorite Holiday Side Dishes stand up well to our featured entrees at any holiday table.
Our first holiday side dish, a vegan green bean casserole
Trust us, you won’t miss the old featured one made with canned mushroom soup!
Vegan Green Bean Casserole
- 2 pounds green beans fresh is best but frozen works
- 2 tablespoons olive oil
- 12 ounces mushrooms sliced
- 6 cloves garlic minced
- 1 cup vegetable broth
- 1/4 cup flour
- 1/2 cup cashews soaked for at least one hour and drained, then pureed in a blender
- 1 1/2 cups oat milk or other plant-based milk, unsweetened
- 1/2 teaspoon salt or to taste
- 12 ounces french fried onions vegan
- Prepare the beans: Trim the ends, if using fresh beans. Bring a large pot of water to a boil, then add the beans and cook for 5 minutes. Drain and set aside.
- Puree the cashews and oat milk in your food processor or blender.
- Preheat the oven to 400 degrees F. If you don't have a 10 inch cast iron skillet, lightly grease a large casserole dish and set aside.
- Warm the oil in a large cast iron skillet (10 inches) over medium-high heat. Add the mushrooms and garlic and cook for 3-5 minutes until the mushrooms are soft.
- Sprinkle the flour on top of the mushrooms, then slowly add the vegetable broth and stir until the mixture thickens. Add the cashew and oat milk mixture, stirring frequently for about 5 minutes until thick and creamy. Add salt to taste. Remove from heat.
- To the skillet, add the green beans and 1/3 cup of the french fried onions. (If you don't have a cast iron skillet, add all ingredients to the casserole dish instead.)
- Top with the rest of the french fried onions, place the cast iron skillet (or casserole dish) in the oven and cook for 15-20 minutes, until the onions are crispy but not burnt. Serve immediately.
Next in line, Garlic Roasted Brussels Sprouts make a delicious holiday side dish
Know someone who doesn’t like Brussels Sprouts? They are not the favorite vegetable of many. Serve these garlic-roasted Brussels sprouts and even the most hesitant might come back for seconds!
Garlic Roasted Brussels Sprouts
- 1 ½ pounds brussel sprouts fresh
- 7 cloves garlic minced or slivered
- 2 tablespoons olive oil extra virgin
- 2 tablespoons rosemary minced
- salt and pepper to taste
- ¼ cup pine nuts or other nuts (see Notes)
- ½ cup nutritional yeast or vegan parmesan cheese grated
- Preheat oven to 400° F.
- Trim the ends and remove any discolored outer leaves. Rinse and pat dry.
- Cut sprouts in half and place in a large mixing bowl.
- Toss with garlic, oil, rosemary, salt and pepper.
- Arrange cut side down on a large sheet pan and roast for about 15 minutes.
- Turn over and cook for another 15 minutes.
- Add pine nuts during the last 5 minutes of cooking time.
- Remove for oven, sprinkle nutritional yeast over top and serve immediately.
- See notes for other options
Making them a uniform size ensures even roasting. Leave the smaller ones intact; cut the medium one in half; cut the larger ones in quarters.
Always preheat your oven. A hot oven is essential in achieving that crispy texture.
Properly coat with oil. Use a bowl to combine all the ingredients together; ensure a thin layer of oil on all Brussels sprouts. You don't want layers of oil, however. Go for a think layer.
Try using different nuts. Replace pine nuts with almonds, walnuts, sesame seeds, or pecans. You might even mix one or two varieties.
For an extra flavor boost, drizzle with balsamic vinegar or even lemon juice.
Do You Sometimes Miss a Favorite Holiday Side Dish? Check out this Homestyle Vegan Creamed Corn.
Creamed corn just out pizzazzes cut corn. We love the basic version, but add that creamed consistency, and WoW! The original version is full of full-fat dairy. Not ours!
Homestyle Vegan Creamed Corn
- 2 lbs. sweet corn frozen or fresh, kernals
- 1 ½ cups almond milk or plant-milk of choice, unsweetened
- ½ medium onion chopped
- 2 tablespoon. maple syrup
- 2 tablespoon. flax seed ground
- 1 tablespoon. garlic minced
- ½ tsp salt
- black pepper if desired
- Preheat a nonstick skillet over medium-high heat.
- Sautee onions and garlic until the onions are soft and translucent. Add a couple tablespoons of water to pan in order to prevent sticking if needed.
- Reduce heat to medium. Add corn, and cook for 8-10 minutes until the corn is completely thawed and hot.
- Add the almond milk, flax, and remaining seasonings. Stir gently to combine.
- Continue cooking for 5-6 minutes.
- Transfer ⅓ of the corn mixture in the skillet to your food processor or blender and blend until fairly smooth. Pour this mixture back into the skillet with the whole corn kernels and heat for a few minutes. Note: for a thinner consistency, blend 1/2 of the mixture, instead of 1/3.
- Remove from heat and serve.
If Roasted Cauliflower is not your entree, consider this one for a holiday side dish
Roast it whole or as florets. This recipe easily transitions and delivers a delicious flavor!
Whole Roasted Cauliflower
- 3 tbsp tahini
- 2 tbsp water
- 2 tbsp lemon juice
- 1/2 tsp cumin powder
- 1 tsp paprika
- 1/2 tsp oregano dried
- 1/2 tsp garlic powder
- 1/4 tsp turmeric powder
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1 large cauliflower
- Preheat the oven to 350ºF
- Mix all the ingredients in a bowl (except the cauliflower) until well combined.
- Trim the base of the cauliflower to remove any green leaves and the woody stem.
- Rub the marinade all over the cauliflower, then place onto a lined baking sheet and bake for 50-60 minutes or until golden brown. Check it at 50 minutes. You may choose to keep it al dente or continue cooking until softer.
- Remove from the oven and allow to slightly cool before serving.
You could also add some minced garlic