10 Fantastic Vegan Sides to Serve with Plant-Based Meals
We may earn a commission through all links on this website. As an Amazon Associate, we earn from qualifying purchases.The humble side dish – often overlooked, yet oh-so-crucial to elevating a meal from mere sustenance to a truly unforgettable experience. And when it comes to vegan cuisine, the possibilities for creative and delicious side dishes are endless. From hearty, comforting bowls to tasty, flavorful salads, the perfect vegan side can add a whole new dimension to your favorite dishes.
Whether you’re a seasoned vegan or just looking to mix things up in the kitchen, we’ve got you covered with our latest collection of vegan side ideas that are sure to inspire and delight.
Quinoa Tabbouleh Salad
Quinoa Tabbouleh Salad is a fresh and vibrant dish that combines the nutty flavor of quinoa with crisp vegetables and fragrant herbs. This vegan side is not only packed with nutrients but also offers a refreshing taste perfect for any meal. Enjoy it as a light salad or a side dish that complements a variety of entrees.
1. Rinse 1 cup of quinoa under cold water, then cook it in a pot with 2 cups of vegetable broth according to package instructions. Let it cool. 2. While the quinoa cooks, finely chop 1 cup of fresh parsley, 1/2 cup of mint leaves, and 1 medium cucumber. 3. Dice 2 ripe tomatoes and finely chop 1 small red onion. 4. In a large bowl, combine the cooked quinoa, chopped parsley, mint, cucumber, tomatoes, and onion. 5. In a separate bowl, whisk together the juice of 2 lemons, 1/4 cup of olive oil, salt, and pepper to taste. 6. Pour the dressing over the salad and toss gently to combine. 7. Let the salad sit for at least 30 minutes to allow the flavors to meld before serving.
Garlic Roasted Brussels Sprouts
Garlic Roasted Brussels Sprouts are a delicious and nutritious addition to any meal. This vegan side dish features tender sprouts caramelized to perfection with the bold flavor of garlic. Easy to prepare, they are sure to impress your guests and elevate any dinner table.
1. Preheat your oven to 425°F (220°C). 2. Rinse the Brussels sprouts and trim the stems, removing any outer leaves that are yellow or wilted. 3. Cut the sprouts in half and place them in a large bowl. 4. Drizzle with olive oil, minced garlic, salt, and pepper, then toss until evenly coated. 5. Spread the Brussels sprouts in a single layer on a baking sheet. 6. Roast in the oven for 20-25 minutes, stirring halfway through, until they are golden brown and crispy. 7. Remove from the oven and serve hot, garnished with additional garlic if desired.
Chickpea Salad with Lemon Dressing
Chickpea Salad with Lemon Dressing is a refreshing and nutritious vegan side dish that pairs well with any meal. Packed with protein from chickpeas and vibrant flavors from fresh vegetables, this salad is both satisfying and healthy. The zesty lemon dressing adds a bright twist that enhances the natural ingredients, making it a perfect choice for warm weather or as a light lunch option.
1. In a large bowl, combine one can of drained and rinsed chickpeas, one diced cucumber, one diced bell pepper, and a handful of chopped parsley. 2. In a small bowl, whisk together the juice of one lemon, three tablespoons of olive oil, salt, and pepper to taste. 3. Pour the dressing over the salad ingredients and toss gently to coat. 4. Let the salad sit for about 10 minutes to allow flavors to meld before serving.
Spicy Roasted Sweet Potatoes
Spicy Roasted Sweet Potatoes are a vibrant and flavorful addition to any vegan meal. The combination of sweet, earthy sweet potatoes with a kick of spices creates a delicious and satisfying side dish. Perfectly roasted until crispy on the outside and tender on the inside, these potatoes are sure to be a hit.
1. Preheat your oven to 425°F (220°C). 2. Peel and cube 2 large sweet potatoes into bite-sized pieces. 3. In a large bowl, toss the sweet potatoes with 2 tablespoons of olive oil, 1 teaspoon of paprika, 1/2 teaspoon of cayenne pepper, salt, and pepper to taste. 4. Spread the sweet potato cubes evenly on a baking sheet lined with parchment paper. 5. Roast in the oven for 25-30 minutes, stirring halfway through, until they are golden brown and tender. 6. Serve hot, garnished with fresh herbs if desired.
Vegan Creamed Spinach
Vegan Creamed Spinach is a rich and creamy side dish that captures the essence of traditional creamed spinach without the use of dairy. This plant-based version uses cashews for creaminess and nutritional yeast for a cheesy flavor, making it a delightful addition to any meal. Perfect for holiday gatherings or a simple weeknight dinner, this dish is both nutritious and satisfying.
1. Soak 1 cup of raw cashews in water for at least 2 hours, then drain and rinse. 2. In a blender, combine the soaked cashews with 1 cup of plant-based milk, 2 tablespoons of nutritional yeast, 1 tablespoon of lemon juice, salt, and pepper to taste. Blend until smooth and creamy. 3. In a large skillet, heat 1 tablespoon of olive oil over medium heat and add 2 cloves of minced garlic, cooking until fragrant. 4. Add 4 cups of fresh spinach to the skillet and sauté until wilted. 5. Pour the cashew cream over the spinach, stirring to combine. Cook for an additional 2-3 minutes until heated through. 6. Serve warm and enjoy your delicious vegan creamed spinach!
Zucchini Noodles with Pesto
Zucchini Noodles with Pesto is a refreshing and vibrant vegan side dish that captures the essence of summer. Made from spiralized zucchini, this dish is light yet satisfying, making it a perfect complement to any meal. The homemade pesto adds a burst of flavor, combining fresh basil, garlic, and walnuts for a creamy texture without any dairy.
1. Start by spiralizing 2 medium zucchinis to create noodles. 2. In a food processor, combine 2 cups of fresh basil, 2 cloves of garlic, 1/3 cup of walnuts, and 1/2 cup of olive oil. Blend until smooth, then season with salt and pepper to taste. 3. In a skillet over medium heat, lightly sauté the zucchini noodles for 2-3 minutes until just tender. 4. Remove from heat and toss the zucchini noodles with the prepared pesto until evenly coated. 5. Serve immediately, garnished with cherry tomatoes or pine nuts, if desired.
Cauliflower Buffalo Bites
Cauliflower Buffalo Bites are a delicious and spicy vegan alternative to traditional buffalo wings. These bite-sized morsels are crispy on the outside and tender on the inside, making them an irresistible appetizer or side dish. Tossed in a tangy buffalo sauce, they are perfect for game day or served alongside your favorite dipping sauces.
1. Preheat your oven to 450°F (230°C). 2. Cut a head of cauliflower into bite-sized florets and place them in a large bowl. 3. In a separate bowl, combine 1 cup of chickpea flour, 1 cup of water, 1 teaspoon of garlic powder, and a pinch of salt to create a batter. 4. Dip each cauliflower floret into the batter, allowing excess to drip off, and place them on a baking sheet lined with parchment paper. 5. Bake for 20-25 minutes until golden and crispy. 6. In another bowl, mix 1/2 cup of buffalo sauce with 2 tablespoons of melted coconut oil. 7. Remove the cauliflower from the oven and toss the baked florets in the buffalo sauce mixture. 8. Return them to the oven for an additional 10 minutes to bake the sauce onto the bites. 9. Serve hot with celery sticks and your favorite vegan ranch dip.
Black Bean and Corn Salsa
Black Bean and Corn Salsa is a vibrant and flavorful addition to any vegan spread, perfect for parties or casual snacking. The combination of protein-packed black beans, sweet corn, and fresh vegetables offers a delightful crunch and a burst of color. Serve it with tortilla chips or as a topping for tacos, and enjoy the refreshing taste that will please everyone at the table.
1. In a large bowl, combine 1 can of rinsed and drained black beans with 1 cup of corn (fresh, frozen, or canned). 2. Add 1 diced red bell pepper, 1/2 diced red onion, and 1 chopped jalapeño (optional for heat). 3. Squeeze the juice of 2 limes over the mixture, then stir in 1/4 cup of fresh chopped cilantro, 1 teaspoon of cumin, and salt and pepper to taste. 4. Mix all the ingredients well and let the salsa sit for 30 minutes to allow the flavors to meld. 5. Serve chilled with tortilla chips or use as a topping for your favorite dishes.
Mediterranean Stuffed Peppers
Mediterranean Stuffed Peppers are a vibrant and flavorful dish perfect as a vegan side. Filled with a savory mixture of quinoa, black beans, tomatoes, and Mediterranean spices, they are both nutritious and delicious. These colorful peppers not only appeal to the eyes but also to the palate, making them an ideal addition to any meal.
1. Preheat your oven to 375°F (190°C). 2. Cook 1 cup of quinoa according to package instructions. 3. While the quinoa cooks, prepare 4 bell peppers by cutting off the tops and removing the seeds. 4. In a large bowl, mix the cooked quinoa with 1 can of drained black beans, 1 cup of diced tomatoes, 1 tsp of dried oregano, 1 tsp of garlic powder, salt, and pepper to taste. 5. Stuff each pepper with the quinoa mixture and place them upright in a baking dish. 6. Cover the dish with foil and bake for 30 minutes. 7. Remove the foil and bake for an additional 10 minutes to slightly char the tops. 8. Serve warm, garnished with fresh herbs like parsley or basil if desired.
Crispy Garlic Green Beans
Crispy Garlic Green Beans are a delicious and healthy vegan side dish that brings vibrant color and flavor to any meal. The green beans are perfectly crisped to retain their nutrients and enhance their natural sweetness, while garlic adds a savory depth to the dish. This easy recipe is sure to impress and pairs wonderfully with a variety of main courses.
1. Start by washing and trimming the ends of fresh green beans. 2. In a large skillet, heat a tablespoon of olive oil over medium heat. 3. Add the green beans to the skillet and sauté for about 5-7 minutes until they begin to turn bright green and are slightly tender. 4. Mince 2-3 cloves of garlic and add them to the skillet, stirring well to combine. 5. Continue cooking for another 2-3 minutes until the garlic is golden and fragrant, being careful not to burn it. 6. Season with salt, pepper, and a squeeze of lemon juice to taste. 7. Serve hot and enjoy your crispy garlic green beans!
