The holidays are a time to gather around the table, celebrate with loved ones, and enjoy a delicious feast. If you're planning a vegan Christmas dinner, you're in for a treat! There’s an abundance of flavourful, satisfying side dishes that can complement a plant-based main course. We've put together some of our favourite vegan Christmas sides that will bring festive cheer to your dinner table.

Creamy Mashed Potatoes With Cavolo Nero

No Christmas dinner is complete without mashed potatoes, and luckily, this classic dish can be easily made vegan, the key to this recipe is Crematta to add the creaminess. 

Ingredients

• 2 Medium / Large Russet Potatoes
• 80g Crematta®
• 30g Cavolo Nero
• 30g Green Onions
• Pinch Of Maldon Salt
• Extra Virgin Olive Oil

Method

Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels sprouts are a festive favourite, and the addition of a tangy balsamic glaze makes them extra special. This simple side is bursting with flavour, thanks to the caramelization that happens during roasting.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tbsp maple syrup
• 1 tbsp olive oil (for glaze)

Method

1. Preheat your oven to 400°F (200°C).
2. Toss the Brussels sprouts with olive oil, salt, and pepper, then spread them on a baking sheet in a single layer.
3. Roast for 20-25 minutes, flipping halfway through, until golden brown and crispy on the edges.
4. While the Brussels sprouts are roasting, prepare the balsamic glaze by combining balsamic vinegar, maple syrup, and olive oil in a small saucepan. Simmer over low heat until it thickens, about 5 minutes.
5. Drizzle the glaze over the roasted Brussels sprouts before serving. Enjoy!

Vegan Stuffing with Sage and Onion

Stuffing is a classic side dish that’s easy to make vegan and always a crowd-pleaser. This version features a savoury blend of sage, onions, and vegetable broth, and it’s perfect for mopping up gravy.

Ingredients

• 1 loaf of day-old bread (preferably whole grain or sourdough), cut into cubes
• 1 onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/4 cup vegan butter (or switch in 30g of Crematta)
• 1 1/2 cups vegetable broth
• 2 tbsp fresh sage, chopped (or 1 tbsp dried sage)
• 1/2 tsp thyme
• Salt and pepper to taste

Method

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
2. In a large skillet, melt the vegan butter over medium heat. Add the onion, celery, and garlic, and sauté for 5-7 minutes until softened.
3. Add the vegetable broth, sage, thyme, salt, and pepper. Stir to combine.
4. Place the bread cubes in a large bowl, pour the vegetable mixture over the bread, and toss until all the bread is coated.
5. Transfer the stuffing to the prepared baking dish and bake for 25-30 minutes, until the top is golden brown and crispy.
6. Serve warm, and don’t forget the gravy!

Carrot and Parsnip Mash

This colourful side dish is a beautiful alternative to plain mashed potatoes. Carrots and parsnips blend together into a smooth, naturally sweet mash that’s perfect for the holiday table.

Ingredients

• 4 large carrots, peeled and chopped
• 4 medium parsnips, peeled and chopped
• 100g of Crematta
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Method

1. In a large pot, bring salted water to a boil. Add the carrots and parsnips and cook for about 15-20 minutes, until tender.
2. Drain the vegetables and return them to the pot. Add the Crematta, then mash until smooth and creamy.
3. Season with salt and pepper to taste. Garnish with fresh parsley and serve warm.

Cranberry Sauce

No Christmas dinner is complete without cranberry sauce, and this vegan version is naturally sweetened with orange juice and a touch of maple syrup. The result is a bright, tangy accompaniment that pairs wonderfully with savoury dishes.

Ingredients

• 12 oz fresh cranberries
• 1/2 cup fresh orange juice
• 1/4 cup maple syrup (or agave syrup)
• 1/2 tsp cinnamon (optional)
• Zest of 1 orange (optional)

Method

1. In a medium saucepan, combine the cranberries, orange juice, maple syrup, and cinnamon (if using).
2. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens.
3. Remove from heat and stir in the orange zest if desired.
4. Let the sauce cool before serving. It will thicken as it cools, and the flavours will deepen.

Roasted Heritage Carrots

Heritage carrots, with their vibrant colours and unique flavours, make a stunning addition to any holiday dinner. Roasting them brings out their natural sweetness, and a sprinkle of fresh herbs and a drizzle of olive oil create the perfect balance of savoury and sweet. These carrots look beautiful on a holiday table and are simple to prepare.

Ingredients

• 1 lb heritage carrots (or any variety of colourful carrots), peeled and trimmed
• 2 tbsp olive oil
• 1 tbsp maple syrup (optional, for added sweetness)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 tsp ground cumin (optional, for a warm, earthy flavour)
• Salt and pepper to taste
• Fresh parsley or dill for garnish (optional)

Method

1. Preheat your oven to 400°F (200°C).
2. Place the carrots on a baking sheet in a single layer. Drizzle with olive oil and maple syrup (if using), then sprinkle with thyme, cumin, salt, and pepper.
3. Toss the carrots to coat them evenly in the oil and seasonings, and spread them out again in a single layer.
4. Roast the carrots for 20-25 minutes, turning them halfway through, until they are tender and caramelized at the edges.
5. Once roasted, remove from the oven and garnish with fresh parsley or dill if desired. Serve warm.

These roasted heritage carrots are sweet, savoury, and full of flavour—an elegant and colourful side dish for any vegan Christmas dinner.

Vegan Mushroom Wellington

A Vegan Mushroom Wellington is the ultimate comfort food for a festive dinner. The earthy mushrooms are combined with fresh herbs, sautéed onions, garlic, and spinach, all encased in a golden, buttery vegan puff pastry. This dish is perfect for a special occasion and looks beautiful when sliced.

Ingredients

For the Filling:

• 1 lb (450g) mixed mushrooms (such as cremini, shiitake, or button mushrooms), finely chopped
• 1 tbsp olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp fresh thyme leaves (or 1 tbsp dried thyme)
• 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
• 1/2 cup dry white wine (or vegetable broth)
• 2 cups fresh spinach, chopped
• 1/2 cup breadcrumbs (use gluten-free breadcrumbs for a gluten-free version)
• Salt and pepper to taste
• 1 tbsp vegan butter

For the Pastry:

• 1 sheet of vegan puff pastry (store-bought, ensure it’s dairy-free)
• 2 tbsp non-dairy milk (for brushing)
• 1 tbsp olive oil (for greasing)

Method

1. Prepare the Mushroom Filling:

   • Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and sauté for 4-5 minutes until softened and fragrant.
   • Add the chopped mushrooms to the pan and cook for 10-12 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
   • Pour in the white wine (or vegetable broth) and cook for another 2-3 minutes until the liquid has mostly evaporated.
   • Stir in the fresh thyme, rosemary, and spinach. Cook until the spinach wilts down, then remove the pan from the heat.
   • Let the mushroom mixture cool slightly, then stir in the breadcrumbs and season with salt and pepper. Set the filling aside to cool completely.

2. Assemble the Wellington:

   • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly grease the parchment paper with olive oil.
   • On a floured surface, roll out the puff pastry sheet. If your pastry is rectangular, you may need to trim it to fit the length of the filling.
   • Spoon the cooled mushroom filling onto the centre of the pastry, shaping it into a log that runs the length of the pastry. Leave a small border of pastry on all sides.
   • Carefully fold the sides of the pastry over the mushroom filling, then roll the whole thing into a log, sealing the edges. Pinch the ends to ensure the filling doesn’t escape. You can also tuck the ends under slightly to create a neat package.
   • Transfer the Wellington to the prepared baking sheet, seam-side down.

3. Bake the Wellington:

   • Brush the top and sides of the Wellington with non-dairy milk to give it a golden, shiny finish when baked.
   • Use a sharp knife to score the top of the pastry lightly (this helps with even baking).
   • Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp. Keep an eye on it during the last few minutes to prevent over-browning.
   • Once baked, remove from the oven and allow the Wellington to rest for 5 minutes before slicing.

4. Serve:

   • Slice the Wellington into thick slices and serve with your favourite vegan gravy or cranberry sauce. Pair it with your vegan Christmas sides for the perfect holiday meal.