Vegan Side Dishes for Christmas Dinner

There are so many great side dishes that can be served for Christmas dinner that it is hard to choose. Making the sides Vegan is not hard and can add color and flavors that will make the dinner table even more inviting. The three dishes here we have served over the years and have always enjoyed. The Three Bean Salad takes almost no time to prepare and be made in advance while the other two recipes will take more time but worth the effort.

Three Bean Salad

Ingredients

1 15-oz can green beans, drained
1 15-oz can kidney beans, drained
1 15-oz can garbanzo beans, drained
½ red onion, chopped fine
1 cup fresh, finely chopped parsley
1 tablespoon fresh finely chopped rosemary

1/3 cup apple cider vinegar
1/3 cup white sugar from sugar beets
¼ cup olive oil
1 ½ teaspoons salt
¼ teaspoon black pepper

Directions

Step 1: Mix the beans, onion, parsley and rosemary in large bowl.
Step 2: In small bowl stir together the vinegar, sugar, olive oil, salt and pepper.
Step 3: Pour the second mixture over the beans and stir until all are covered
Step 4: Chill for several hours before serving.

Serves 4 to 8.

Cranberry Applesauce

Ingredients

3 lbs. apples, peeled, cored, and sliced (Gala, Red Delicious, or Golden Delicious)
2 cups cranberries, fresh or frozen
¾ cup apple juice (or apple cider)
1/3 cup white sugar from sugar beets)
¾ teaspoon cinnamon

Directions

Step 1: Place apples, cranberries, and apple juice in large saucepan and cook on low heat covered for about 30 minutes. Stir occasionally.
Step 2: When the fruit is tender add the rest of the ingredients and cook for an additional 5 minutes.
Step 3: Removed from heat and set aside to cool for 10 to 15 minutes.
Step 4: When cool strain well to remove any remaining skin. Serve at room temperature.

Butterbean with Pearl Onions

Ingredients

13 cups water, divided
1 cup dry baby butterbeans, sorted and rinsed
8 oz. baby pearl onions
2 lbs. green beans, washed, and ends trimmed
1/3 cup garlic, thinly sliced
2 tablespoon. freshly chopped thyme
1/2 teaspoon salt
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 tablespoon tamari
1/4 teaspoon freshly ground black pepper

Directions

Step 1: In large pot combine 10 cups water with the butterbeans and bring to a boil. Reduce heat to low and cover. Let simmer for 1 ½ hours or until tender. When done drain and set aside.
Step 2: In a saucepan boil remaining 3 cups of water then add the onion and boil for 2 to 3 minutes to loosen skin. Drain and set aside to cool. When cool peel off the outer layer.
Step 3: In lightly oiled 15 x 10 baking dish place the green beans, onion, garlic, thyme and salt. Add olive oil and toss to coat. Bake at 375° for 15 minutes.
Step 4: Remove pan from oven and add the butterbeans. Stir and bake for 8 to 10 minutes.
Step 5: Remove from oven and while hot top with remaining ingredients and transfer to large serving bowl.

Serves 8-10