Holiday Veg Food Guide :: The Sides

The Sides

No meal is complete without delicious sides. I hope these recipes make it easier to provide some tasty veg options for your holiday meals!

For Main Course suggestions, from recipes to pre-made foods, Click Here

Green Mélange with Cranberries & Garlic
Serves 10 -12

1 medium bunch collard greens, about 1 to 1 1/2 pounds
2 medium bunches green kale, about 1 to 1 1/2 pounds
2 medium bunches lacinato kale, about 1 to 1 1/2 pounds
6 tablespoons olive oil
9 cloves garlic, minced
1 1/2 cup dried cranberries
2 cups vegetable stock
Sea salt and pepper to taste

Rinse collard greens and kale well in a large bowl of cold water. Drain and cut off tough stems. Tear leaves into medium bits.

In a large pot, heat the olive oil over medium-high heat. Add the garlic and cook, stirring, 30 seconds. Add half of the collard greens and cook, stirring, for about 30 seconds. Add half of the kale and cook stirring, for about 1 minute, until they begin to soften. Add the remaining greens, cranberries, and stock. Cook, stirring constantly, for about 10 minutes, until the greens are tender. Season with the sea salt and pepper.

Maple Butter Roasted Sweet Potatoes
Serves 10 -12
Sweet Potatoes can be prepared 1 day in advance.

Ingredients for:

Maple Butter
1 cup vegan butter, softened
1/2 cup pure maple syrup

Sweet Potatoes
3 1/2 pounds yams, peeled halved and cut into 1/2 inch slices
2 tablespoons olive oil
sea salt and pepper to taste

Maple Butter
Beat butter in small mixing bowl on high until light and fluffy. Gradually beat in syrup until well combined. Keeps covered in refrigerator for up to 3 weeks.

Sweet Potatoes
Preheat over to 375°F.
Position rack in bottom third of oven and preheat to 375°F. In a large bowl, coat yams with olive oil. Spread yams on baking sheet. Roast, stirring every few minutes, for about 30 minutes. (If preparing ahead of time, after roasting, allow pan and yams to cool. Wrap and store in fridge. Do not add the maple butter)

Drop spoonfuls of butter onto yams. Roast in over until glazed for about 25 minutes. Season with sea salt and pepper to taste.

Cajun Wehani Wild Rice Stuffing
Serves 10 -12

Serves 10-12

3 tablespoons olive oil
1 package field roast Italian Sausage* optional
1 1/2 cups onion, finely chopped
1 cup green bell pepper, finely chopped
1/4 cup chopped garlic
2 Tablespoon ground cumin
2 Tablespoon ground coriander
3 teaspoons chili powder
6 cups cooked rice (1 cup dry wehani rice, 1 cup dry wild rice, 1 cups dry long grain brown with 6 cups of water)
Sea salt and pepper taste

Heat oil in a large pot over medium-high heat. Cook sausage, remove, cool and break apart. Add onion, peppers, celery and garlic.
Sauté 15 minutes or until browned, add sausage, cumin, coriander, and chili powder. Stir for 3 minutes. Add Rice, stir for an additional 2-3 minutes, and season to taste.


YGL staff