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Vegan and vegetarian Christmas sides

by Jessica Lockyer-Palmer

published on 8 December 2021

A good Christmas feast lives or dies by its sides. From roast potatoes to the all-important gravy, plus plenty of rainbow-hued veg in between, discover our collection of vegan and vegetarian Christmas sides.

Vegan

Rosemary Roast Potatoes

Rosemary Roast Potatoes

by Sophie Grigson

Made with plenty of garlic, olive oil, salt and rosemary, these roast potatoes manage that elusive almost glass-like outer crunch and perfectly fluffy middle.

Jamie Oliver’s Vegan Christmas Gravy

Jamie Oliver’s Vegan Christmas Gravy

Porcini mushrooms, plenty of aromatic herbs and a secret weapon in the form of Marmite lend Jamie’s vegan gravy a rich and rounded flavour.

Vegan Spiced Roasted Carrots with Garlic White Bean Mash

Vegan Spiced Roasted Carrots with Garlic White Bean Mash

by Rachel Ama

Rachel Ama’s carrots are coated in maple syrup, olive oil and warming harissa and served with a creamy butter bean dip.

Cauliflower Cashew Cheese with Purple Sprouting Broccoli

Cauliflower Cashew Cheese with Purple Sprouting Broccoli

by Lee Watson

For many, a roast is never complete without cauliflower cheese and this clever vegan version uses cashews to create a silky white sauce.

Squash Gratin

Drew Barrymore’s Squash Gratin with Cashew Cream

by Drew Barrymore

Another cashew cream-based winner, this festive gratin features tender slices of squash.

Roasted Beets and Butternut Squash with Tahini

Roasted Beets and Butternut Squash with Tahini

by Rachel Ama

Earthy jewel-toned beetroot and squash meet nutty tahini sauce and a scattering of pomegranate.

Roasted Squash, Cauliflower, and Sage

Roasted Squash, Cauliflower, and Sage

by Roxy Pope & Ben Pook

This simple one-tin roast features cauliflower and squash finished with aromatic sage.

Yotam Ottolenghi’s Sweet and Sour Sprouts with Chestnuts and Grapes

Yotam Ottolenghi’s Sweet and Sour Sprouts with Chestnuts and Grapes

by Yotam Ottolenghi, Ixta Belfrage

It wouldn’t be Christmas without the sprouts and Ottolenghi’s sweet and sour take with chestnuts and grapes elevates these divisive veg to new heights.

Vegetarian

Melissa Hemsley’s Hasselback Squash with Roasted Grapes and a Sprout and Blue Cheese Slaw

Melissa Hemsley’s Hasselback Squash with Roasted Grapes and a Sprout and Blue Cheese Slaw

These beautiful hasselback squash, served with roasted grapes and a blue cheese slaw, work just as well as a centrepiece or a show-stealing side.

Beetroot and Sweet Potato Gratin

Beetroot and Sweet Potato Gratin

by Rosie Ramsden

This creamy root veg gratin is flavoured with nutmeg, thyme and plenty of butter.

Honeyed Parsnip Quinoa with Chilli, Cardamom and Orange

Honeyed Parsnip Quinoa with Chilli, Cardamom and Orange

by Rachel de Thample
from FIVE

With seasonal citrus and sweet honey, these tender roasted parsnips are one of our favourite sides for any roast.

FIVE
From the book

FIVE

Roast Trio of Cheeses

Nadiya Hussain’s Roast Trio of Cheeses

With feta, burrata and halloumi all melted over a bed of roasted vegetables, Nadiya’s roast trio of cheeses makes for a wonderful sharing side for a vegetarian feast. Just ensure you select rennet-free cheeses.

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