Looking for Christmas side dishes that are vegan or gluten-free? We’ve got some must-try recipes for you this holiday season!

Whether you’re hosting a Christmas dinner party or gathering with only your closest loved ones, having delicious food is likely to be a big event. For those who are gluten intolerant or follow a vegan diet, enjoying holiday gatherings can be difficult as they are typically filled with dishes that are cheesy or full of gluten. Luckily, we’ve scoured some of the most delicious side dishes and dessert options that are vegan, gluten-free, and mouth-watering! Find the recipes below.

Vegan Scalloped Potatoes

Inspired by Karissa's Vegan Kitchen

INGREDIENTS:

• 5 medium russet potatoes
• 3 cups non-dairy milk, plain unsweetened
• 1/4 cup all-purpose flour
• 1/3 cup KAL Nutritional Yeast Flakes
• 1 teaspoon vegetable bouillon
• 1 and 1/2 teaspoon garlic powder
• 1 and 1/2 teaspoon onion powder
• 1 teaspoon dried thyme leaves
• 1/4 teaspoon paprika
• 1/4 teaspoon black pepper
• pinch of cayenne
• salt to taste

INSTRUCTIONS:

1. Preheat oven to 425°F. Then, peel and thinly slice potatoes. Once done, submerge potato slices in a bowl of cold water to prevent oxidation.
2. In a medium pot, add non-dairy milk, flour, nutritional yeast flakes, bouillon, garlic powder, onion powder, thyme, paprika, black pepper, cayenne and salt. Whisk and bring the sauce to a simmer on medium heat.
3. Next, reduce heat to medium-low and let simmer for 5 minutes, whisking frequently.
4. Drain potatoes and layer half of them in a casserole dish. Pour half of the sauce over the potatoes. Shake the casserole dish a little to allow the sauce to spread evenly. Add the remaining potatoes and sauce.
5. Cover the dish with foil and bake in oven for 25 minutes. Uncover and bake for an additional 15-20 minutes, or until potatoes are tender.
6. Let sit for 5-10 minutes before serving.

Vegan Green Bean Casserole

Inspired by My Darling Vegan

INGREDIENTS:

• 1 pound fresh green beans
• 2 tablespoons olive oil
• 2-3 cloves garlic, minced
• 8 ounces button mushrooms, thinly sliced
• 2 tablespoons all-purpose flour
• 1 cup vegetable broth
• 1 cup unsweetened non-dairy milk
• 1/4 cup KAL Nutritional Yeast Flakes
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 and 1/2 cups crispy fried onions

INSTRUCTIONS:

1. Preheat oven to 400°F. Rinse green beans in cold water. Trim off ends and cut in half.
2. Boil 4 cups water. Add green beans and boil for 5 minutes. Remove from heat and strain. Then, transfer to an ice bath to stop from continuing to cook. Set aside.
3. Heat olive oil in skillet over medium heat. Add garlic and mushrooms, stirring occasionally for 5 minutes until mushrooms begin releasing their juices. Then, stir in flour and cook for an additional minute.
4. Add vegetable broth and non-dairy milk. Bring to a boil and reduce heat to a simmer, cooking for 5-7 minutes until sauce begins to thicken. Stir in nutritional yeast flakes, salt, and black pepper.
5. Stir in green beans. Top with crispy onions and bake in oven for 12-15 minutes, until sauce starts to boil up. Remove from oven and let cool 5 minutes before serving.

Gluten-Free Molten Chocolate Lava Cakes

Inspired by The Endless Meal

INGREDIENTS:

• Coconut oil + cocoa powder, for dusting the ramekins
• 4 ounces dark chocolate, chopped
• 1/4 cup coconut oil
• 2 large eggs + 2 egg yolks
• 1/4 cup Sure Stevia™ Extract Powder
• 1 teaspoon vanilla
• 1/8 teaspoon sea salt
• 2 tablespoons almond flour

Toppings (optional):

• Berries
• Whipped cream
• A sprinkle of powdered sugar

INSTRUCTIONS:

1. Preheat oven to 425°F. Brush the insides of two 6-ounce ramekins with coconut oil. Add a teaspoon of cocoa powder and roll ramekins so cocoa powder covers all inside edges.
2. Place chocolate and coconut oil in a large frying pan over low heat, allowing chocolate to slowly melt. When mostly melted, whisk until smooth and remove pan from heat.
3. In large bowl, beat eggs, egg yolks, stevia powder, vanilla and sea salt on high for 1 minute. Pour melted chocolate into the bowl and sprinkle with almond flour. Gently fold mixture.
4. Divide batter between both ramekins, filling nearly to the top. Bake for 10-12 minutes. They are done when tops have a solid dry crust but still jiggle when shaken.
5. Let cool for 1 minute, then run knife along sides to loosen them. Place a plate on top of one, then flip plate over so ramekin is upside down on plate. Carefully remove ramekin. Garnish toppings and serve.

Enjoy the Holidays

The holidays give us opportunities to indulge in wonderful meals and spend time with loved ones, however, they can be stressful. Remember to rest and ask for help when needed. And if you’re looking for ways to support your immune system, learn which type of vitamin C may be right for you.