Three side dishes for a vegan-friendly Christmas

Hummus holholiday bowl

I like to serve a really re big bowlful of hummus humm topped with seasonal vegetables, vegeta says Karoline Jönsson

Makes about 1kg 4 medium raw beetroot, scrubbed and cut into wedge wedges 1 garlic clove, skin on and cut in half 100 100ml olive oil, plus extra for drizzling 4 x 400g cans of cooked chickpeas, drained juice of 1 lemon 1 tsp sesame oil 1-2 tsp dried thyme salt and black pepper for the topping: olives chioggia beetroot thyme rosemary unhulled white and black sesame seeds

• Preheat oven to 220°C. Place the beetroot in an ovenproof dish with the garlic, drizzle a little olive oil over and roast for 30 minutes or until the beetroot have softened. Leave to cool slightly, then squeeze the garlic out of its skin.

• Put all the ingredients in a blender or mixer (you may need to do this in two batches), add 200ml water and blend until creamy. Season to taste with salt and pepper, and top with olives, thinly sliced chioggia beetroot, thyme, rosemary and unhulled white and black sesame seeds.

Herb-coated root vegetables

The tangy, herby vinaigrette in this recipe makes a contrast to other rich-tasting Christmas dishes

Serves 8 for the roasted vegetables: about 1.2kg root vegetables, such as potatoes, celeriac, parsnips and yellow beetroot, scrubbed, peeled and cut into bite-sized pieces 1 tbsp oil 300g frozen edamame beans 1 handful rocket for the vinaigrette: 1 garlic clove 2-3 handfuls fresh parsley 2-3 handfuls fresh coriander 2-3 handfuls fresh mint 2 tbsp olive oil 1 tbsp lemon juice ½ yellow or green chilli salt and black pepper

• Preheat oven to 220°C. Place all the root veg in an ovenproof dish. Add the oil and mix well, then roast in the oven for 30-40 minutes or until tender.

• Cook the edamame in boiling unsalted water for 5 minutes, drain and stir into the root veg once they’re out of the oven.

• Meanwhile, blend all the ingredients for the vinaigrette. Season with salt and pepper to taste and drizzle over the roasted vegetables and edamame. Transfer to a serving plate and stir in the rocket. Taste and add extra salt and pepper, if needed.

Coleslaw sombre

This slaw is a great side dish for a Christmas buffet as it brings a crisp freshness to the table

Serves 6-8 for the salad: 500g cabbage, preferably a mix of red and white, shredded 2-3 handfuls mung bean sprouts 2-3 handfuls dried cranberries, goji berries or raisins

3 tbsp unhulled sesame seeds, plus extra to garnish (I use a mixture of black and white) ¼ nori sheet, shredded (optional) for the

dressing: 2 small garlic cloves, peeled 2 tbsp tahini 3 tbsp olive oil 1½ tbsp lemon juice salt and black pepper

• Place the cabbage in a bowl with the bean sprouts, cranberries and seeds.

• Blend together the ingredients for the dressing with 3 tablespoons ns of water. Drizzle over the salad ad and top with a few extra pinches of sesame seeds and the nori, if you like.