Vegan Holiday Cooking – Week 2 – Sides

Roast Vegetables (Carrot, Parsnip and Potato)


  • 2 kg potatoes
  • 6 parsnips
  • 6 carrots
  • 1 bulb of garlic
  • 3 sprigs of fresh rosemary
  • olive oil



  1. Preheat the oven to 200°C.
  2. Peel all your vegetables and chop the carrots and parsnips lengthways.
  3. Break the garlic into individual cloves without peeling them and bash with the back of a spoon. Separate the rosemary leaves.
  4. Boil the potatoes in a large pan of salted water, boil these for five minutes. Add the parsnips and carrots and cook for another 5 minutes.
  5. Drain and allow to steam dry.
  6. Separate the potatoes and place in a pan with a lid. Shake the pan to beaten up the edges of the potatoes. Doing this will provide the beaten edges which give your roasties that nice crisp.
  7. Put the roasting tray over a medium heat and add olive oil, rosemary and garlic cloves.
  8. Add the vegetables to the tray shaking so as they are all coated in the flavours. Ensure the vegetables are in one layer so that they roast evenly.
  9. Place in the oven for 1 hour


Chilli Sprouts


  • 600g Brussels sprouts, trimmed at the base
  • 60ml olive oil
  • 4 garlic cloves, peeled and bashed
  • 1-2 tsp chilli flakes
  • 1 lemon, zested and juiced



  1. Add the brussels sprouts to a pan of boiling salted water and cook for 5 minutes until tender then drain and cool and slice in the middle.
  2. Heat 3 tbsp olive oil in a pan over medium heat and add the garlic until golden. Remove the garlic and add the chilli flakes and salt to the oil.
  3. Place the sprouts face down in the oil and cook for 10 minutes without turning or moving.
  4. Add the remaining olive oil and the lemon juice and cook for 3 more minutes.
  5. Place on a serving platter and top with the lemon zest to serve.


Vegetable Gravy


  • 2 onions
  • 2 carrots
  • 2 sticks of celery
  • 25 g dried porcini mushrooms
  • olive oil
  • 2 fresh bay leaves
  • 2 sprigs of fresh thyme
  • 2 tablespoons port
  • 2 tablespoons quality blackcurrant jam
  • 2 tablespoons plain flour
  • 2 teaspoons Marmite
  • 1 tablespoon tomato purée
  • 2 tablespoons red wine vinegar
  • 1.5 litres organic vegetable stock



  1. Peel and roughly chop the onions and carrots. Chop the celery and porcini.
  2. Heat a large pan over medium heat with oil and the herbs. Fry for 20 minutes stirring occasionally.
  3. Mix in the port and the jam and cook for 5 minutes.
  4. Stir in the flour, Marmite, puree and vinegar and stock
  5. Bring the pan to the boil and then simmer until 10minutes until it has thickened.
  6. Pour through a fine sieve into a container and use a spoon to release the flavours of the vegetables.


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