Tired of having to stick to green beans and potatoes at Christmas dinner? Want to bring more than coleslaw to the Boxing Day barbie? We have you covered for show-stopping meat-free sides that may even upstage the mains!
Teriyaki miso tofu skewers
- Birch & Waite Teriyaki Miso Stir Fry Sauce*
- 450g firm tofu, cut into 2cm cubes
- 3 zucchinis, sliced thinly
- 2-3 red capsicum, chopped into 3cm slices
- 250g cherry tomatoes (1 punnet)
- Fresh rosemary, to serve (optional)
Soak around 30 small wooden skewers in water for around 15 minutes (unless the packet says otherwise).
Skewer the vegetables and tofu, alternating between colours.
Generously brush half of the Teriyaki Miso Stir Fry Sauce on the skewers, making sure you reach all corners.
If roasting, preheat oven to 200°C. Arrange skewers on 2-3 lined baking trays. When the oven is hot, bake the skewers for 15-20 minutes or until tender. If using a BBQ, preheat to medium-high heat. When the BBQ is hot, cook the skewers on each side for around 8 minutes or until desired.
Remove the skewers from the heat. Generously brush with the remaining Teriyaki Miso Stir Fry Sauce.
Assemble in a wreath shape on a serving board. Fill any gaps with fresh rosemary.
Herbed Christmas tree bread
For the bread
- 75g baby spinach leaves
- 65g (1/4 cup) Birch & Waite Green Goddess Dressing & Sauce*
- 65g (1/4 cup) dairy free milk, warm
- 250g to 310g (2 to 2 1/2 cups) plain flour or bread flour (start with less flour and add more if needed)
- 55g (1/4 cup) vegan block butter, room temperature
- 25g (2 Tbsp) sugar
2 Tbsp dried oregano, rosemary, or other Italian-style herbs - 2 tsp instant yeast
For the glaze
- 1 Tbsp vegan butter, melted
- 1 Tbsp fresh or dried herbs
Add the spinach, Green Goddess Dressing & Sauce and milk to a blending jug and blend with an immersion blender. You can use a stand blender, but you’ll need to scrape the sides a lot.
In a large mixing bowl or stand mixer, add the spinach mixture and all the other ingredients.
Mix and knead the dough until soft and stretchy. Add more flour if your dough is too sticky or more milk if your dough is too dry.
Place the dough in a clean bowl. Cover with a tea towel and leave in a warm spot for 1-2 hours or until doubled in size.
Divide the dough into 23 equal parts. Shape each part into a smooth ball.
Place a sheet of baking paper on a large baking tray.
Arrange the dough balls on the baking tray in a Christmas tree shape. Leave a little room between each ball as they will expand.
Cover the tray with a tea towel. Let the dough rest in a warm spot for 1-2 hours or until the dough is puffy again.
When you’re ready to bake, preheat your oven to 180°C. Bake the bread for 22-28 minutes or until the surface is evenly golden brown and the sides of each ball look cooked.
To make the glaze, mix the butter and herbs in a small bowl. Brush the glaze on your bread while it’s warm.
Serve warm!
*Available at Woolworths.
Get the latest Canberra news, sport, entertainment, lifestyle, competitions and more delivered straight to your inbox with the Canberra Daily Newsletter. Sign up here.
