It's holiday time and it's important to have something everyone will enjoy! Here are three easy, beautiful and delicious side dishes that can be prepped and in the oven in less than 15 minutes...total! You can't beat it, so try it!
Maple Roasted Brussel Sprouts and Sweet Potatoes
1 lb brussel sprouts, washed and healthy
3 medium sweet potatoes
1 medium red onion
3 tbsp olive oil
3 tbsp maple syrup
3 tbsp balsamic vinegar - use a good, thick kind
½ tsp cinnamon
½ tsp salt
¼ tsp black pepper
⅓ pecans
Preheat the oven to 400 degrees then wash and peel yellow leaves from brussel sprouts and slice in half. Add brussel sprouts to a large bowl then dice sweet potatoes in desired size trying to keep them the same size so they cook through at the same time. Add sweet potatoes to the bowl and top sliced red onion and add the rest of the ingredients. Mix well, making sure to coat everything and pour on a lightly oiled sheet pan. Roast for 30 minutes then check for desired tenderness. If more time is needed, roast for another 5-10 minutes.
Corn Cake Casserole
1 box Jiffy cornbread mix
1 can whole kernel corn
1 can creamed corn
⅓ cup dairy-free milk
1 flax egg, 1 tbsp ground flax mixed with 2.5 tbsp water
Make your flax egg and let it sit for about 5 minutes. Add all ingredients to a medium size bowl and mix well. Pour in a greased 9x13 pan and bake for 25 minutes. Done! Quick, easy and delicious!
Add in options:
½ - 1 cup of dairy-free cheese
or
1 can of green chilies for added flavor
or
Diced jalapenos for added flavor and kick - you decide how much heat you want
or
½ cup dairy-free sour cream or cream cheese for more moistness
Crabless Stuffed Mushrooms
1 pound mushrooms - baby Portobello or white button
2 - 14 ounce cans of hearts of palm
Dry ingredients
1 ½ tbsp Old Bay seasoning
1 ½ tbsp kelp granules or nori sheets
3 tbsp nutritional yeast
1 tsp dried parsley
1 tsp granulated garlic
¼ tsp paprika, more as garnish after the caps are stuffed
¼ tsp salt - to taste, keeping in mind that Old Bay has salt in it’s ingredients
Pinch of black pepper
Wet ingredients
½ cup vegan mayo
1 tsp lemon juice
1 tsp mustard
1 tsp vegan worcestershire sauce
½ cup of panko bread crumbs - gluten free would work too making this recipe GF
Preheat the oven to 400 degrees
Prep your mushrooms:
Using a damp paper towel, wipe off each mushroom top and snap out the stem. Put the stem aside and use in another recipe. Place mushroom caps in an oven safe platter, with the bottom of the cap facing up and ready to be filled.
Prep your filling:
Add hearts of palm to a food processor and pulse until you see a shredded consistency (approx. 6-8 times). Don’t pulse too much or it will become mushy. Scoop flaky palms in a medium box and add the dry ingredients and mix well. Then add wet ingredients and thoroughly combine everything.
To fill mushroom caps, use a tablespoon and put 1-2 tablespoons of mixture inside each cap - the amount is up to you. Repeat until all caps are filled. Pop in the oven for 25 minutes.