25 DAYS OF DECEMBER – DAY 15 EXCITING DINNER VEG IDEAS

25 DAYS OF DECEMBER – DAY 15 EXCITING DINNER VEG IDEAS

So when it comes to the festive dinner of course you have the dinner centrepiece as discussed in one of our previous blogs, but then there is the dishes and dishes and even more dishes of vegetables that tend to go with it.

If your vegan or veggie the last thing you want is people making the sweeping statement about only eating boring vegetables, so we have put together some yummy ideas, some helpful hints and some links to different recipes.

Now of course these are not just for the veggie or vegan table and we think that whatever your eating habits  they will be helpful.

 

PARSNIPS 

These are one of my favourite winter veg so this method of cooking them up is actually one that I have perfected over the last few years and will give you THE perfect roasted parsnips.

  1. Wash and chop your parsnips into batons

  2. In a roasting dish pop your parsnips, then add boiling water until they are just covered, add agave nectar, coconut or brown sugar and sir gently without burning yourself

  3. Pop some tin foil over the top and pop them in the oven for 20 min

  4. Take out, remove the tin foil and gently pour away the water, add a little more sugar and agave to coat (but not so much that it will burn)

  5. Pop them back in the oven for approx 20 min or until they are nicely roasted

 

ROAST BEETS, CARROTS, TURNIP AND SPROUTS

So I get the impression that some people either love sprouts or hate them, I personally am a lover of sprouts. But for those that are a little less convinced that they like these mini cabbages,  then its good to know there are other ways of cooking them up. This is a dish that a friend of mine recently put together for me on a wintery Sunday and it went down a treat, not to mention the saving on washing up as your cooking 4 veg in one dish .

  1. Get yourself some fresh beetroot, turnips, carrots and sprouts, if you want to be a little more adventurous why not try and get hold of some purple or rainbow carrots

  2. Wash your veg and cut it all up into chunks for roasting and pop into dish

  3. Coat with a light amount of sunflower oil, course salt and pepper, roast in the oven for approx 40min to 1 hour

You can also try adding pecans to the mix 10 min before they come out the oven or a nice nutty taste with your vegetable medley.

 

BALSAMIC BRUSSEL SPROUTS

Here’s another one for those who are not to certain on the sprouts, this is a recipe that I found on the blog by My Darling Vegan and it sounds absolutely divine! So the link is HERE

 

MAPLE ROASTED CAROTS

So this is a recipe that one of my co-workers suggested and I think would go well with parsnips to! Its so simple that I don’t even have to write a list of instructions you simply cut up your carrots into batons, pop in a roasting tin and coat with maple syrup then roast!

 

CAULIFLOWER CHEESE

Now cauliflower cheese is one of my all time favourites for the dinner table at Christmas, and I am sure you all know how to make it using dairy cheese, so now im going to tell you how to make it vegan!

  1. so first you need to boil your cauliflower, and you can also use this recipe to make broccoli cheese bake to! Once very almost cooked drain the water and pop in a glass roasting dish

  2. Now for the sauce I would recommend using a vegan cheese sauce powder which can be found in many health food shops (we stock it at arjun!), or a cashew based cheese sauce like this ONE

  3. You don’t want your sauce to be to thick as it will thicken in the oven when heated, so add more plant based milk if necessary

  4. Pour your sauce over the cauliflower and into the dish, you want to cover about 1/3 or ½ way up the cauliflower but not submerge it

  5. I would then recommend using violife plain or smoked cheese and grating a good helping onto the top

  6. Pop into the oven and roast until the cheese on top is browned and yummy

 

ROASTED BROCCOLI

In my experience most people simply boil or steam their broccoli, but at Arjuna we sometimes bake or roast broccoli to top on our salads.

You don’t have to pre boil your broccoli, you simply chop up into florets, then coat them in a light layer of oil and add nigella seed, that is it! Then just pop them in to roast for about 30 min!

 

SWEET POTATO MASH COVERED IN MARSHMELLOW

So I asked my co-worker about some dishes that they serve with roasts during the festive season, I have been told this is actually something that is served for thanksgiving, so yep lets put it on the blog! Now I have not actually made this so I have gone online and found a recipe for it HERE.

Obviously we would recommend using vegetarian marshmallows and if you wanted to make it vegan they use a dairy free butter alternative. So I guess this is something you could serve if you want to throw in something a little more unusual that people may not have had before.

Do you have any great vegetable recipes for the festive dinner table? If so we would love to hear them.

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