This year I wanted to share with you some healthy, ridiculously easy vegan sides that you can make to go along side your turkey or lentil loaf. These recipes are full of flavour yet light and packed with veggies.

We always eat more at Christmas, and that’s ok, it’s one night! But I know that you will feel better if you fill up that plate with lots of fibre filled veggies:) 

PARSNIP STUFFING

Vegan and Gluten Free

Stuffing is a classic and something I always look forward too as when else other than Thanksgiving to you have it? This version is filled with nutritious, grounding vegetables and my favourite gluten free spelt bread by Artisan Bake Shop.

WHAT YOU NEED

• 2 medium parsnips
• 2 celery stalks
• 1 large onion
• 3 cups of cremini mushrooms 
• 3 gloves of garlic
• 4 cups of cubed gluten free bread.

For the “gravy” you need

• 2 cups of vegetable stock
• 1 tbsp of soy sauce or Braggs
• 1 tsp of potato starch (sub corn starch or arrowroot powder)
• 2 tbsp of Litehouse’s Freeze-dried Sage
• 1 tbsp of coconut vinegar (sub with balsamic if you can’t find coconut vinegar)

1. Pre-heat your oven to 375 degrees.
2. Chop all the vegetables into bite size pieces
3. In a large pan, start by sautéing the onion, garlic, celery, parsnips and mushrooms. Cook for approximately 7-10  minutes or until all the vegetables are soft and fragrant. Season with salt and pepper at the very end otherwise you will have tough mushrooms:)
4. Chop up the bread slices into bite size cubes.
5. Time to make the “gravy”. In a mason jar or mixing cup add 2 cups of vegetable broth, the soy sauce, freeze-dried Sage and vinegar and gave it a stir. Now add the potato starch to thicken. Start with a teaspoon then if you want it a little thicker, add a bit more. 
6. Now transfer all the vegetables into a baking dish with the bread and the gravy. Give it a good toss to combine and voila! 
7. Into the oven it goes for 30 minutes to bake uncovered. 
8. Serve immediately.

* NOTE- I bet this would be delicious with a little melted cheese or nutritional yeast if you wanted a cheesier stuffing:)

 

ROASTED BRUSSLES SPROUT FESTIVE SALAD

You must have a salad on the Christmas table to load up on those leafy greens, plus this salad looks so festive with the red pomegranates and vibrant green kale. Roast the brussels sprouts  and de-seed the pomegranate ahead of time so that you can through this salad in a hurry.

WHAT YOU NEED

• 1 bunch of kale
• 3 cups of brussels sprouts
• 1/2 pomegranate de-seeded
• 1/4 cup of de-shelled pistachios

For the Lemon Tahini

Blend 3 tbsp of lemon juice, 2 tbsp of tahini, 1 tbsp of olive oil, 1 tbsp of water with a clove of garlic and salt and pepper.

1. Preheat the oven to 400 degrees.
2. Chop the ends of the brussels sprouts and cut them into quarter pieces (or in half if they are on the smaller size)
3. Roast the brussels in a little olive oil and salt and pepper for 20-25 minutes on a baking sheet.
4. While the brussels are in the oven, chop up your kale and massage it with a little olive oil until it is tender and soft.
5. When your ready to serve the sale simply add all the ingredients together and dress with the lemon tahini.

BALSAMIC ROASTED CARROTS

Want to impress your family and guests with a simple dish that is as pretty as it delicious. I highly recommend buying fresh, organic carrots for this easy side.

 

WHAT YOU NEED

• 15-20 medium size carrots 
• 1 tbsp of balsamic vinegar
• 1 tbsp of olive oil
• course sea salt and pepper

I didn’t even peel or cut the end of my carrots. Just give them a rinse and only peel if you think you need to.

1. Preheat your oven to 375 degrees.
2. Arrange your carrots out on a lined baking sheet and drizzle the balsamic vinegar and olive oil. 
3. Message the carrots to cover them in the oil and vinegar.
4. Season with coarse sea salt and pepper.
5. Bake for 25-35 minutes depending on the size of your carrots. 
6. Serve immediately:)