Vegan Sides Recipes for the Holiday Season


Vegan Sides Recipes for the Holiday Season

Recently, Chef Erika spent the evening with Whole Foods Detroit sharing some of her tips for making vegan sides that are sure to satisfy everyone at your upcoming holiday gathering.

Following are recipes from the class:

Mushroom Gravy
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6-8 servings

1/2 cup mushrooms
1/2 cup diced onions
1/4 cup flour (i.e. brown rice or spelt)
1 cup warm water
1 tsp granulated onion powder
1 tsp granulated garlic powder
1/4 tsp black pepper
1/4 cup soy sauce

1. Saute mushrooms and onions in olive oil on medium heat for 5 minutes
2. Add 1/4 cup soy sauce
3. Mix brown rice flour, onion powder, garlic powder and black pepper with 1 cup warm water
4.Pour mixture over sauteed mushroom and onions, reduce heat and stir until desired thickness is achieved

Vegan Cornbread Dressing
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 20 minutes
Yield: 6-8 servings

1 Whole vegan cornbread (9×9 pan)
1/4 cup each chopped onion, celery, carrots, mushrooms
2 garlic cloves (sliced)
1 Tbsp oil (to oil baking pan)
Spices: 1 Tbsp each parsley, garlic, flax meal; 2 Tbsp sage, 1 tsp thyme, 1/2 Tbsp rosemary, 1/4 tsp black pepper, 1 tsp sea salt
Wet: 2 cups mushroom broth, 1 cup rice or almond milk, 1/4 cup vegetable broth

1. Crumble cornbread in mixing bowl
2. Add chopped veggies, spices and mix well
3. Add wet ingredients to mix and stir
4. Pour in oiled baking pan and bake on 350 degrees for 45 minutes

Sweet Mashed Potatoes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4-6 servings

6 medium sweet potatoes peeled
1/4 cup vegan butter
1 tbsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/4 cup brown sugar
1 tsp vanilla extract

1. Boil potatoes until soft
2. Drain water and transfer them to a bowl
3. Mash the potatoes with a potato masher
4. Add other ingredients
5. Stir ingredients into potatoes until well incorporated and serve

Sauteed Collards
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 8 servings

1/2 tsp black pepper
3 bunches collard greens, stems discarded and leaves cut into 1-inch strips
1/2 cup olive oil
3 cloves garlic, thinly sliced
1 tsp sea salt
3 tablespoons namashoya/tamari
½ med red bell pepper; ½ med orange bell pepper; ½ med yellow bell pepper julienned sliced

1. Clean your collards by rinsing them and soaking them in warm water with a little baking soda
2. Bring a large pot of salted water to a boil. Add the collard greens in batches and cook until just tender, about 10 minutes.
3. Drain the greens in a colander and rinse under cold water to cool; squeeze to remove any excess water.
4. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the greens, 2 tablespoons tamari, 1 teaspoon salt, and ½ teaspoon pepper. Cook, tossing often, until wilted and tender, 3 to 4 minutes.