Saturday 15 December 2018

Indy Power: A very veggie Christmas

Vegan Gravy
Vegan Gravy

Indy's alternative sides and sauces for vegetarian, vegan and gluten-free dining.


This is so delicious and perfect for Sunday roasts as well as Christmas dinner. It's light but full of flavour and really simple to make.

Serves 4.

Gluten-free, dairy-free, vegan


30g dried porcini mushrooms

600ml vegetable stock

1 white onion

2 cloves garlic

2 tbsp olive oil

Handful fresh thyme, finely chopped

Handful fresh rosemary, finely chopped

2 tbsp coconut flour

1 tbsp tamari or soy sauce

Juice 1 lemon


Add the dried mushrooms to a medium saucepan with the stock. Let it simmer gently for about 20 minutes.

Dice the onion and mince the garlic. Add the olive oil to a medium saucepan on medium heat and add in the onion, garlic, thyme and rosemary. Cook for about 10 minutes until the onion is soft, don't let it crisp.

Sprinkle in the coconut flour and stir it around well. Let it cook for about 2 minutes, until golden and then pour in the mushroom stock, tamari and lemon juice. Let it simmer and thicken for about 3 minutes.

Strain through a fine sieve and serve.


This has got to be one of the most delicious ways to have sprouts, ever. They go gorgeously crisp and just a little bit charred for even more flavour.

Serves 8. Gluten-free, dairy-free, vegan


1kg Brussels sprouts

2 tbsp miso paste

1 tbsp tahini

1 tbsp sesame oil

1 tbsp olive oil

2 tbsp lemon juice

1 clove garlic, minced

2 tbsp sesame seeds


Preheat the oven to 200˚C. Chop the ends off the Brussels sprouts and peel off any dirty outer leaves. I like to cut the bigger sprouts in half and leave the little ones whole.

In a medium bowl, whisk together the miso, tahini, sesame oil, olive oil, lemon juice and minced garlic. Add the sprouts to a large bowl, pour the miso mixture in and use your hands to mix it all around. Press them out on a roasting tray and pop them in the oven at 200˚C for about 20 minutes.

When the sprouts have been in for 20 minutes, take them out and sprinkle on the sesame seeds, tossing them well so that they’re evenly coated in the seeds.

Pop them back in the oven to roast for another 15 minutes, tossing in the middle, until crisp and gorgeous. Serve hot.


Sage and hazelnuts are such a beautiful pairing and this stuffing so easy to make. The ground almonds take the place of breadcrumbs to keep it grain-free but with a gorgeous texture. Serve it as is or use it to stuff your turkey.

Serves 8. Gluten-free, dairy-free, vegan


4 tbsp olive oil

1 large white onion

2 celery sticks

2 cloves garlic

75g hazelnuts

3 sprigs thyme

Large handful fresh sage

240g ground almonds

Sea salt and pepper


Add half of the olive oil to a large pan on medium heat. Dice the onion and celery and mince the garlic. Add them to the pan with the thyme leaves and cook for a few minutes until the onions are starting to soften.

Roughly chop the hazelnuts and sage and add them to the pan. Cook for about 3 minutes until the sage is starting to crisp.

Add in the ground almonds and drizzle over the remaining olive oil. Season with salt and pepper and toss everything well. Continue to cook, tossing regularly, until all of the almonds are golden. Serves as is or use it to stuff your turkey.


This is such a gorgeous main course if you’re eating veggie this Christmas. The chestnuts add a lovely richness and make it extra festive. I buy the chestnuts already prepared and cooked and use pretty, wild mushrooms.

Serves 4. Gluten-free, dairy-free, vegan


4 tbsp olive oil

1 onion, diced

2 cloves garlic, minced

10g fresh thyme

180g buckwheat groats

150g cooked chestnuts

1l stock

125ml unsweetened almond milk

100g wild mushrooms (I use chanterelle)


Add 3 tablespoons of the olive oil to a large pan on a medium heat and add in the onion, garlic and the leaves of most of the thyme. Cook until the onion is soft and translucent.

Add the buckwheat and chestnuts to the pan and stir.

Pour in about a quarter of the stock and let everything simmer until the liquid is almost all absorbed. Then keep repeating in similar amounts until all of the stock is used up. When almost all of the liquid is absorbed, add in the almond milk and stir well.

While the buckwheat is cooking, add a tablespoon of olive oil to a pan on a medium heat. Add the remaining thyme leaves and mushrooms to the pan and sauté for about 3 minutes. Season with salt and pepper. Unless the mushrooms are very large there is no need to chop them.

Cook your risotto until your desired wetness and then place the mushrooms on top and serve with salt and pepper.


Serves 4. Gluten-free, dairy-free, vegan


1 large head cauliflower (approx 800g)

1 clove garlic

60ml unsweetened almond milk

Coarse salt & pepper

3 tbsp truffle oil


Chop the cauliflower into small florets and pop it into a pot of boiling water with the garlic clove. Boil for about 15 minutes until tender.

Drain the cauliflower.

Add the cauliflower and garlic to a food processor with the almond milk and a good pinch of salt and pepper. Blend until smooth.

Add the smooth cauliflower to a medium pot with the truffle oil. Stir gently until mixed through and hot. Serve with another sprinkling of salt and pepper.

Irish Independent

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