So the holidays are officially upon us and chances are, you’re spending a little time doing some Christmas shopping, along with baking and menu planning. If you haven’t started, you’re in the right place.Here at ecoki.com, we know that many folks are beginning to follow a vegan diet, whether it’s a permanent change or a meal a few times a week (read more here, here, and here).

Making it meatless around the holidays might not be on your (or your guests) dream menu, but having a mostly vegan meal is really easy to do.

In my family, we choose on meaty main (generally a turkey), and the rest of the dishes are filled with animal-free ingredients… Lasagna, roasted vegetables, wild mushroom gravy, usually a lentil dish, Caesar salad, mushroom-pecan stuffing (made out of the bird), cranberry-apple sauce, and a few eclectic dishes on the side. All of the appetizers and desserts are complete animal-free, too. And there is only one full-fledged vegan in the family.

You maybe would argue that “some families wouldn’t be so accommodating”, which is true. However, the truth of the matter is that having everyone over “for a Christmas holiday vegan feast” isn’t what they are thinking. Most of them are, truthfully, aren’t very picky, but I’m also not preparing “faux” turkey, “meatloaf”, and other things ridden with nondairy cheese.  Instead, I’m keeping our classic favourites, with a few adjustments thrown in.

Sure, they know it is vegan, and after all of these years, they still ask “can you even eat that?” when I load, for example, some Caesar salad on the plate. Or sometimes, I will hear my grandmother quip that she does enjoy her beefy cabbage rolls better than my rice, lentil and mushroom ones, but hey, she still loves them.

So what is on your menu this Christmas and holiday season?

Here are two of my favourite side dishes… Those who “hate” Brussels Sprouts will change their mind when they try either of these dishes. One is just a simple twist from the other.

Roasted Brussels Sprouts

2 pounds Brussels sprouts, trimmed 3 to 4 tablespoons extra-virgin olive oil 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 2 to 3 cloves minced garlic, optional

Preheat oven to 400 degrees F. Place all ingredients in a large, resealable plastic bag. Seal and shake to coat. Transfer on a baking sheet and place in the oven, on the centre rack.

Roast for 30 to 40 minutes, stirring every 8 to 10 minutes to ensure they do not burn.

They should be dark brown, almost black, when finished. Adjust seasoning to taste.

Serve immediately.

Cider Glazed Brussels Sprouts

Follow the same steps as above, but add 2 large red onions, cut into chunks, with the sprouts. While they are roasting, make the glaze:

Place 4 cups apple cider in a saucepan. Simmer on medium until reduced to about 1 cup. After the sprouts are finished roasting, put them in a serving dish and drizzle with cider. Serve warm.

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