Vegan Christmas Sides, a rich and savoury red wine sauce, wonderfully spiced braised red cabbage and smokey sprouts and chestnuts. Perfect to serve with a Christmas roast or Wellington.
These are the sides we love to serve with our Vegan Wellington. The recipe for the Vegan Wellington can be found here.
Vegan Wellington
Butternut squash stuffed with vegan black pudding. Wrapped in mushroom duxelles then finished off in a crispy puff pastry parcel. Perfect as a Christmas centerpiece.
Check out this recipe
Braised Red Cabbage
Wonderfully spiced Braised Red Cabbage, the perfect side dish for Christmas day. Easy to make and can be made the day before.
Ingredients
- 1 tablespoon olive oil
- 20 g plant-based butter
- 1 kg red cabbage sliced
- 2 medium red onions sliced
- 1 teaspoon salt
- 1 teaspoon fennel seeds
- 3 cloves
- 1 stick cinnamon
- 2 bay leaves
- 200 ml red wine
- 1 tablespoon red wine vinegar
- 30 g Red currant jam
- ½ teaspoon freshly cracked black pepper
Instructions
- Heat the olive oil and butter in a large ovenproof pan with a lid over medium heat. Once hot add the cabbage, onion and salt. Sauté, stirring occasionally for 10 minutes.
- Preheat an oven to 170°C
- Add the rest of the ingredients to the pan and thoroughly mix to combine everything. Put the lid on the pan and place it in the preheated oven for 1 hour. Mixing halfway. Remove pan from the oven and remove the cloves, cinnamon stick and bay leaves.
- Taste and adjust the seasoning before serving.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!
Sprouts and Chestnuts
Smokey Sprouts and Chestnuts, love them or hate them sprouts are a must at Christmas, this recipe might even turn you.
Ingredients
- 300 g sprouts
- ½ tablespoon olive oil
- 20 g butter
- 150 g cooked chestnuts
- ½ teaspoon lemon zest
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
Instructions
- Wash and prepare the sprouts.
- Bring a pot of heavily salted water to a rolling boil before adding the sprouts and blanching for 3 minutes.
- Immediately remove the sprouts and place them in a bowl of ice-cold water to stop the cooking.
- Drain and dry on a clean kitchen towel.
- Heat the olive oil in a frying pan over medium-high heat. Add the butter to melt then add the sprouts and cooked chestnuts. Fry the sprouts until starting to brown then add the lemon zest, smoked paprika, salt and pepper, mix well.
- Taste and adjust the seasoning then serve.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!
Red Wine and Shallot Sauce
A rich and savoury sauce that’s perfect to serve with vegan roasts or Wellingtons.
Ingredients
- 300 ml vegan red wine
- ½ tablespoon olive oil
- 3 large shallots roughly chopped
- 1 small carrot roughly chopped
- 3 clove garlic minced
- 2 sprigs thyme
- 1 small sprig of rosemary
- 1 bay leaf
- ½ teaspoon whole black peppercorns
- 400 ml vegan chicken stock
- 1 teaspoon red wine vinegar
- 20 g plant-based butter
Instructions
- In a small pan bring the red wine to a boil then allow to reduce until you have around 75ml left. This will take around 15 minutes.
- Meanwhile in a clean pan heat the olive oil over medium heat. Once hot add the shallots, carrot, garlic, thyme, rosemary and bay leaf. Gently sauté until the shallots are soft and translucent, around 6 minutes. You don’t want much colour on the shallots so turn down the heat if they begin to colour.
- Once the wine has been reduced add it to the pan with the shallots along with the vegan chicken stock and black peppercorns.
- Bring to a simmer and reduce until the volume has halved.
- Pass the sauce through a strainer to remove all solids then add back to the pan and continue to reduce for a further 5 minutes.
- Turn off the heat and add the red wine vinegar with the butter and whisk until melted and well incorporated.
- Taste and adjust the seasoning. The amount of salt needed will depend on the salt levels in your stock.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!
