Easy Vegan Holiday Sides

It is Holiday season so I would like to share some easy vegan side dishes. As always I ask that you share and tag us on any recipes you make.

Roasted Potatoes, Carrots, and String Beans

Ingredients

·Baby red potatoes

·Carrots

·Olive oil

·Fresh thyme and rosemary

·Salt and pepper

·Green beans

·Garlic

Instructions

1.Preheat oven to 400 degrees.

2. In a large bowl toss together potatoes, carrots with 2 1/2 Tbsp olive oil, thyme, rosemary and season with salt and pepper to taste.

3·Spread onto a rimmed 18 by 13-inch baking sheet. Roast in preheated oven 20 minutes.

4·Toss green beans in bowl with remaining 1/2 Tbsp olive oil, sprinkle with salt.

5·Add to baking sheet with other veggies, add garlic and toss everything and spread into an even layer.

6·Roast until all of the veggies are tender and slightly browned, about 20 minutes longer.

Mashed potatoes with caramelized onions

Ingredients

Mashed Potatoes

·6-7 medium peeled potatoes

·6-8 Tablespoons vegan butter make sure the butter is room temperature

·2 Tablespoons choice of dairy free milk. I use oat

·1 teaspoon garlic powder

·salt & pepper to taste

·fresh thyme optional

Caramelized Onions

·1 large thinly sliced yellow onion

·2 Tablespoons vegan butter or oil

·salt & pepper to taste

Instructions

1.Before starting, peel your potatoes and cut into large but equal sized pieces. Slice your onions into thin long slices and set aside.

2.Add the peeled potatoes to a large pot and fill the pot with cold water until the potatoes are just covered by about ½" of water. Add a generous amount of salt to the water until the water tastes salty.

3.Bring the pot of potatoes to a boil and cook for 15-20 minutes until you can pierce the potatoes with a fork/knife and they are the same consistency all the way through. You don't want to overcook your potatoes or the mashed potatoes will be too watery, so I recommend checking at the 12 minute mark to be safe.

4.While the potatoes are cooking, caramelize the onions. Add 2 tablespoon of vegan butter/oil to a frying pan and turn on the burner. Once the butter is bubbling and melted, add in the onion slices. Pan fry at low heat until onions are browned; around 20-40 minutes depending on preference. Stir frequently so that the onions do not burn. Once the onions are done, season with salt and pepper to your liking and set aside.

5.As soon as the potatoes are cooked, strain and add back to the pot. Use a potato masher to roughly mash the potatoes while still hot.

6.Once the potatoes are somewhat mashed, add in 6-8 tablespoon of room temperature/melted butter to the pot and continue mashing until the potatoes are mostly smooth with some chunks. How large your potatoes are and how buttery you like your mashed potatoes will determine how much butter you use, so feel free to add in more or less to your liking! Add in the 2 tablespoon of dairy free milk at this time as well. Season with the garlic powder, fresh thyme, and additional salt & pepper until your desired flavor is reached. As a final step, gently fold in the caramelized onions.