Vegan Side Dish Recipes

Vegan Almond Green Beans

This is a beautiful vegan side dish with flavors that meld perfectly together. Simple yet perfect. Recipe can easily be halved.

• 2 1/4 pounds green beans, ends trimmed
• 1-2 tablespoons extra-virgin olive oil
• 3 large red bell peppers, thinly sliced
• 1 large onion, thinly sliced
• 3/4 cup almonds
• 1/4 cup chopped fresh marjoram (dried is okay too)
• 2 tablespoons Earth Balance, or other non-dairy butter

1. Boil green beans in large pot of boiling salted water until just crisp-tender, 5-10 minutes. (You can also steam them.) Drain. Rinse with cold water. Drain well. Set aside.

2. Heat 2 tablespoons extra-virgin olive oil in large skillet over medium-high heat. Add bell peppers and onion and sauté until peppers are crisp-tender, about 8 minutes. Mix in marjoram.

3. While the mixture heats, chop almonds.

2. Melt 1-2 Tablespoons butter in large pot over medium-high heat. Sprinkle almonds over the bottom of the pan, and cover with green bean/bell pepper mixture. Let sit for 3-5 minutes or until almonds begin to brown. Stir mixture until heated through. Season to taste with salt and pepper.

Serves: 8

Variations:

• Experiment by adding different veggie combos, such as mushrooms/shallots/red onion.

Vegan Apple Coleslaw

The flavors of this slaw are simply impossible to capture with words. The pungent flavor of the red onion combined with the sweetness of raisins and the zing of pickled jalapeno. An absolutely delicious vegan side dish.

In a medium mixing bowl, combine all of the ingredients except the salt and white pepper. Mix thoroughly and season with salt and pepper.

Serves 8 -- recipe can be doubled.

Vegan Asian Green Beans

This is a tasty and quick vegan side dish.

1. In large pot of boiling water, blanch green beans for 1 to 3 minutes - or until bright green. In large bowl of ice water, submerge green beans to seal color and stop cooking process. Rinse and pat dry with paper towels.

2. In large bowl, combine green beans, soy sauce, sugar and sesame oil. Toss to coat well.

3. Over medium heat, add olive oil and garlic to a large skillet. Cook and stir for 1 minute. Add green bean mixture. Cook and stir for 3 to 5 minutes - or until beans begin to blister.

4. Optional: Garnish with toasted almond slices & toasted sesame seeds.

Serves: 4

Variations:

• Try it with yellow beans or asparagus
• Add dried chili pepper flakes to add a bit of heat

Vegan Asparagus Cashew Rice Pilaf

I LOVE asparagus, don't you? This vegan side dish contains spaghetti AND jasmine rice (white rice), so in terms of health foods it's not exactly the best choice. But MAN it's a delicious occasional treat.

• 1/4 cup Earth Balance, or other non-dairy butter
• 2 ounces uncooked spaghetti, broken
• 1/4 cup minced onion
• 1/2 teaspoon minced garlic
• 1 1/4 cups uncooked jasmine rice
• 2 1/4 cups veggie broth (or 2 1/4 cup water and 1 veggie bouillon cube or equivalent veggie broth powder)
• 1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup cashew halves

1. Melt Earth Balance in a medium saucepan on low heat and stir in broken spaghetti, cooking until coated with the melted butter and lightly browned over medium-low heat.

2. Increase heat to medium. Stir onion and garlic into the saucepan and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover, and cook 20 minutes, until rice is tender and liquid has been absorbed.

3. Steam asparagus until tender but firm. Mix asparagus and cashew halves into the rice mixture, and serve warm.

Serves: 8

Variations:

• Instead of spaghetti and jasmine rice, use whole wheat spaghetti and brown rice as healthy alternatives

Sassy's Vegan Baked Beans

Always a big hit, these beans are mouth watering. This vegan side dish comes together in a snap.

1. Preheat oven to 350F.

2. Cook bacon in a small amount of olive oil in a large skillet over medium heat until crisp. Let cool.

2. Place olive oil in a bowl. Crumble "bacon" into bowl. Add onion, BBQ sauce, beer, mustard, brown sugar, Worcestershire sauce and Bragg's and whisk to blend. Add 2-4 teaspoons chipotles, depending on the spiciness desired. Stir in beans.

3. Transfer bean mixture to a lightly oiled 9x13 glass baking dish. Bake uncovered until liquid bubbles and thickens slightly, about 45 minutes. Cool 10 minutes. Serve.

Serves: 8

* Because dairy tames the heat of spices, you have to be very careful with the chipotles. Start small - you can always add more. If you overdo it by accident, try adding some sugar or maple syrup, or even a bit of lemon juice.

Vegan Broccoli with Caramelized Shallots

Caramelizing shallots adds a wonderful sweetness that combines beautifully with tender broccoli and toasted nuts.

1. In a large nonstick skillet over medium heat, toast walnuts until lightly browned and fragrant, about 5 minutes. Remove from pan.

2. Add oil to pan and heat over medium-low heat. Add shallots and cook, stirring often, to a deep golden brown, about 10 minutes. (Add a tablespoon or two of water if the mixture gets too dry.) Season with salt and pepper; set aside in the skillet.

3. Meanwhile, steam broccoli until just tender, 3 to 5 minutes. Add broccoli and walnuts to the shallots in the skillet and toss to combine. Taste and adjust seasonings.

Serves: 4

Variations:

• Sub chopped and roasted cashews or almonds for the walnuts

Vegan Candied Carrots

I've been making this vegan side dish for years. The carrots are steamed until tender and tossed with a sweet and tasty sauce, then baked to perfection.

1. Steam carrots until tender and place in baking dish.

2. Melt butter in small saucepan and add remaining ingredients. Pour mixture over carrots and bake at 350 degrees for about 5 minutes.

Serves: 3 (Recipe can be doubled.)

Variations:

• For an interesting twist substitute 1 teaspoon balsamic vinegar for the Bragg's (soy sauce), omit the basil and add a little salt and pepper -- garnish with fresh parsley.

Vegan Cauliflower with Aromatic Pecans

As with many vegan side dish recipes, this one came about by accident and is now one of our favorite ways to enjoy cauliflower. The cinnamon and nutmeg combine with the pecans and add a crunchy contrast to the cooked cauliflower.

1. In a large pan with a lid, saute cauliflower in vegetable broth, covered, until tender (8-10 minutes). Remove cauliflower from pan and place into a medium bowl.

2. While cauliflower is still hot, toss with butter, if desired. Plate.

3. In a small bowl, combine remaining ingredients. Be careful with the nutmeg because you do not need much - just a teeny tiny amount (you can always add more later).

4. Crumble the pecan mixture over the cauliflower. Enjoy!

Serves: 2

Vegan Coconut Cashew Rice

1. Melt butter in saucepan. Add onion and cook until softened. Add rice and curry powder and cook for 1 minute.

2. Add coconut milk and veggie broth, and boil uncovered about 5 minutes, until liquid is just above rice and you see air holes forming. Cover immediately, reduce heat to low and simmer for 15 minutes without lifting lid.

3. Let stand for 10 minutes, then mix in cashews.

Serves: 4

Variations:

• Add thinly slivered veggies such as carrots and bok choy

Vegan Creamy Edamame Gratin

Hold it! Hold everything! You simply MUST make this rich and comforting vegan side dish. I promise you'll love it forever more.

• 4 tablespoons Earth Balance, divided
• 2 large leeks, white and tender green parts, thinly sliced crosswise
• 3/4 pound mushroom of choice, stems discarded and caps thinly sliced
• 3 cups veggie broth, or 3 cups water and 1 veggie bouillon cubes or equivalent veggie broth powder)
• 3 cups coconut milk
• 2 bay leaves
• 1 tablespoon finely chopped tarragon
• Salt and freshly ground pepper
• 2 1/2 pounds frozen edamames
• 1/2 cup dry breadcrumbs
• 1/4 cup nutritional yeast, or vegan parmesan cheese

1. Preheat the oven to 400F. In a large skillet, melt 2 tablespoons of the butter. Add the sliced leeks and cook over low heat, stirring, until they are softened, about 3 minutes. Add the mushrooms, cover and cook over low heat, stirring occasionally, until they are tender, 15 minutes. Add the stock, coconut milk, bay leaves and tarragon and bring to a boil. Season with salt and pepper and remove from the heat. Remove bay leaves.

2. Put the frozen edamames in the bottom of a lightly greased 9x13 glass or ceramic baking dish. Pour the hot cream mixture over the edamames. Bake for 1 1/4 hours, or until the cream sauce thickens.

3. Preheat the broiler. In a small bowl, toss the bread crumbs with the nutritional yeast (or parmesan) and remaining 2 Tablespoons butter, melted. Sprinkle the crumbs over the edamames and broil for about 1 minute, rotating the dish for even browning. Let the gratin stand for 15 minutes before serving. Gratin will thicken considerably after sitting in the fridge overnight. ;O)

Variations:

• Sub frozen lima beans for the edamames
• Sub vegan heavy cream for the coconut milk

Vegan Edamame Fried Rice

This vegan side dish is deceiving -- it looks so basic, but yields a very flavorful finished dish.

1. Heat oil in large wok or skillet over medium-high heat. Add carrots, bell pepper and scallions, and stir-fry until just tender, about 2 minutes.

2. Add Bragg's, defrosted edamames and cooked rice, and stir-fry until combined and heated through, about 5 minutes. Serve.

Serves: 4

Variations:

• Sub (defrosted) frozen lima beans for the edamames

Sassy's Fabulously Easy Vegan Mashed Potatoes

Sure, there are more fancy ways of making mashed potatoes. But these are quick and easy and always turn out delicious.

1. Place potatoes in a large soup pot and cover with water. Add the salt. Bring the water to a boil and cook the potatoes until tender, about 20-30 minutes. Drain and return to pot.

2. Mash to desired consistency, adding garlic and remaining ingredients to taste.

Serves: 4

Variations:

• Use sweet potatoes instead. Use the Sweet Potato Vegan Flavor Matches to guide your flavoring selections.

Vegan Golden Squash Rings

Perfect little vegan side dish for the cooler months. Makes for a groovy presentation too.

1. Preheat oven to 400 degrees. Slice whole squash into rings about 1/2 - 3/4 " thick. With the tip of a sharp paring knife, remove the seeds from the center of each ring. Set rings flat-side down, in a single layer, on lightly oiled baking sheets.

2. Melt butter and maple syrup together briefly, then brush evenly over top sides of squash rings, giving each a double coat if possible. Sprinkle with salt and pepper. Bake for about 40 minutes, until rings are very tender, basting once or twice during cooking with additional syrup.

3. Serve rings whole. Be sure to eat the peel.

Serves: 8

Variations:

• Substitute your favorite squash - cooking time may need to be adjusted.
• Add cinnamon, or other favorite spices.

Vegan Italian Green Beans w/Roasted Shallots

Roasting shallots caramelizes them and makes them very sweet and delectable, a great contrast to the green beans.

1. Preheat oven to 400F.

2. In a medium bowl, toss the shallots with the olive oil, vinegar, salt and pepper. Pour onto a large piece of aluminum foil. Fold and seal the foil to create a pouch. Set on a baking sheet and bake for 1 hour, until tender, browned, and caramelized.

3. While the shallots are cooking, bring a large pot of salted water to a boil over high heat. Add the beans and cook for 5-7 minutes, until al dente. Transfer to a colander to drain, and rinse under cold water. (Can also cook beans in a steamer). Place in a large bowl.

4. When the shallots are cooked, remove from the oven, carefully open the foil, and add to the bowl of cooked green beans. Mix well. Season to taste w/ salt and pepper and serve.

Serves: 6

Vegan Mediterranean Kale

This kale side dish makes a pretty presentation - and it's SO good for you, chock-full of calcium! I prefer Lacinto (or Dinosaur) kale versus curly kale, but use the one you like best.

Be sure to destem the kale as completely as possible because you only want the tender leaves for this recipe. To destem, hold the bottom of the kale stem with one hand, gently grasp the leaves on either side at the base of the stem with the other hand, and pull the leaves up and away from the stem.

Eat your kale, peeps! :)

1. Heat a large frying pan with a cover. With a napkin, swipe a bit of extra-virgin olive oil and a drop of few drops of water (to keep the heat of the oil down.)

2. Add red peppers to the pan and cook, stirring occasionally, for 5 minutes.

3. Add kale and cook for 3-5 minutes without the cover -- do not stir, you want to slightly brown (which adds flavor).

4. Add veggie broth, cover, and cook on med-low heat for 10 minutes, or until tender but still a rich dark green (never let your greens turn to "gray" territory or they're overcooked).

5. Remove cover, add remaining ingredients, and stir. Serve.

Serves: 2

Variations:

• Substitute Swiss chard or collard/mustard/turnip greens for the kale.
• Instead of red pepper, try yellow or orange.
• Kalamata olives too strong for you? Use pitted black olives instead.

Vegan Mexican Zucchini and Corn

A festive and pretty vegan side dish.

1. Heat oil in skillet over medium heat. Cook onion in oil until tender. Stir in zucchini. Cook 1 minute, stirring occasionally.

2. Stir in remaining ingredients, breaking up the tomatoes, heat to boili-ng, reduce heat. Cover and simmer about 15 minutes or until the zucchini is tender.

Serves: 6

Perfect Vegan Sushi Rice

Perfectly perfect. One of the very few times I'll use non-whole-grain rice.

1. Rinse rice 3-5 times. The water does NOT have to run clear. Place rice to drain in a strainer for one hour in the cooler months, and 30 minutes in the warmer months.

2. While rice is draining, combine vinegar, sugar, salt and mirin together in a bowl and mix well.

(If using a kelp leaf, it should be about 2 inches long. Wipe it lightly, cut small slits to make it look like a comb and add it to a pot along with the water.)

3. Add rice to the pot. Bring quickly to a boil and then reduce to a simmer. Cover the pot and DON'T touch it until the end. NO PEEKING! :O)

4. Cook for 15 minutes before removing the pot from the heat but keep the lid CLOSED. Let rice rest for 10 minutes and then remove the cover.

5. Place in a glass dish to cool and lightly fan the rice while adding the vinegar mixture. Mix rice gently, careful not to break it.

Sushi rice is best when warm, not hot.

Yield: 4 cups

Vegan Potato Salad

A perfect treat in the warmer months. I like the hearty flavor russets impart, but red potatoes are fabulous too.

1. Add cubed potatoes to a large pot of salted water, cover, and bring to a boil. Lower heat and simmer, uncovered, until potatoes are al dente (firm, but tender). Do not overcook! Drain and cool.

1. Add potatoes and the rest of the veggies to a large bowl. Combine mayo, mustard and spices to make dressing and gently fold dressing into vegetables. Chill and serve.

Serves: 6

Vegan Quinoa w/Garlic Tahini Sauce

This is a very flavorful and comforting vegan side dish. Be sure to try the variation too.

1. Thoroughly rinse the quinoa in a colander with teeny tiny holes so the quinoa doesn't fall through. Bring veggie broth to a boil in a pressure cooker*. Add quinoa, lock lid in place and bring to high pressure. Once high pressure has been reached, reduce heat just enough to keep the pressure, and cook for 3-4 minutes. Turn off heat and let sit for 10 minutes before removing lid (see note just below). Immediately add spinach, cover, and let wilt in the residual steam (3-4 minutes).

Note: If water is not fully absorbed and quinoa is still a little hard, simmer until cooked, then add spinach.

2. Place tahini in a small bowl. Stir in minced garlic, lemon juice and salt. Gradually stir in 2-3 Tablespoons (or more if necessary) hot water until you achieve a creamy sauce (not runny).

3. To serve, divide quinoa into four mounds on individual plates. Arrange spinach leaves over quinoa and top w/tahini sauce.

Serves: 4

* You don't need a pressure cooker to make this recipe. You can use the regular stovetop method which can be found on the Boiled Quinoa page.

Variations:

• Add thin-skinned potatoes (such as new potatoes) cut into matchsticks to the quinoa before cooking. Potatoes and quinoa are excellent together.

Vegan Quinoa and Chili Casserole

Many thanks to Chef Abra Bennett for sharing this delicious recipe. Makes a great vegan side dish OR main dish, depending on how hungry you are. ;O)

1. Heat 1/2 Tablespoon olive oil in large skillet with a lid and saute pine nuts until well-browned. Do not burn. Remove from pan.

2. Add remaining 2 Tablespoons olive oil to pan and saute quinoa for about 5 minutes, stirring constantly, until toasted and fragrant.

3. Add tomatoes and 2 cups veggie broth and bring to boil. Reduce heat, cover, and simmer for 10-15 minutes, until quinoa is tender and split open. Add additional broth if necessary to complete cooking, but ending up with a reasonably dry and fluffy grain. Stir in pine nuts, green onions, vinegar, and salt & pepper to taste. Cover and let rest for 10 minutes.

4. Grate cheese and slice chiles in half, opening them out into flat pieces. Lightly oil a medium-sized casserole dish. Spread half of the quinoa mixture in the dish, top with sliced chiles, then remaining quinoa, then grated cheese*. Cover with foil and bake at 375F for 20 minutes, or until cheese is melted.

Serves: 4

* I've noticed Follow Your Heart cheese doesn't always melt perfectly when it's placed on top of the dish, but melts beautifully when combined with other foods. If using this cheese, a dd to the dish when adding the chiles, then cover with quinoa.

Vegan Roasted Asparagus w/Caper Dressing

If you love asparagus, you'll love this vegan side dish created by Chef Kevin Thull. (Thanks, Kevin!)

1. Preheat oven to 450F.

2. Drizzle asparagus with olive oil and season with salt and pepper. Toss to coat and place in single layer in a large oven-proof baking dish. Roast until asparagus begins to soften and brown, turning once during cooking, about 12-14 minutes.

2. Combine shallot, parsley and capers in small bowl. Add vinegar and oil and season with salt and pepper. Serve over asparagus.

Serves: 4

Vegan Roasted Corn and Black Bean Salad

Roasted corn and black beans are scrumptious!! This recipe makes A LOT. Feel free to cut this recipe in half or fourths.

1. Preheat oven to 450F.

2. In a medium bowl, combine corn and oil, toss to coat. Spread corn in ungreased oven-proof baking dish. Bake in oven 18-22 minutes or until corn begins to turn light golden brown, stirring every 5-10 minutes. Cool 10 minutes.

2. Meanwhile prepare dressing. Combine all ingredients in a small jar with tight fitting lid and shake well until blended -- or simply whisk very well in a small bowl.

3. In a large bowl, combine corn, onion, jalapenos, bell pepper, garlic, beans and tomatoes. Mix well. Add dressing and mix again. Add avocados. Toss gently to combine.

4. Serve immediately or refrigerate up to 24 hours. (If not serving immediately, add avocado just before serving.) May be served over a bed of red leaf lettuce or just as is.

Yield: 8 cups

Sassy's Vegan Scalloped Potatoes

I love love love love love scalloped potatoes, don't you? These are super delish. Stay away from russet potatoes for this recipe which can make the finished dish too thick and cloying -- the delicate golden potato works best. An excellent vegan side dish.

1. Preheat the oven to 350 degrees. Rub the garlic around the inside of an 8x8x2-inch casserole dish and let it dry. Reserve the remaining garlic. Spray the Olive Oil (or other cooking spray) around the inside of the dish.

2. Peel and thinly slice the potatoes (about 1/8-inch thick slices). In a large saucepan, combine the garlic, Earth Balance, potatoes, onions, non-dairy creamer, salt and pepper, to taste. Bring to a boil, lower the heat to medium-high, and cook, stirring until the mixture has thickened, about 5 minutes. Transfer the mixture to the prepared dish. Shake the pan so the potatoes are distributed evenly. Top with the cheese.*

3. Bake the potatoes until lightly browned and bubbly, and the potatoes are tender, about 1 hour. Remove from the oven and let cool for 10 minutes before serving.

Serves: 6-8

* I've found that Follow Your Heart cheese doesn't melt if it's the TOP layer, but melts beautifully when tucked inside other ingredients. If using this cheese, be sure to have a layer of potatoes over this cheese layer. Most other non-dairy cheeses can be sprinkled right on top.

Variations:

• If you are trying to avoid soy, you can substitute soy-free Earth Balance, almond milk for the soy creamer, and rice cheese for the soy cheese. Please note, the results will be slightly different using almond milk versus soy creamer, but tasty nonetheless. :O)

Sassy's Scrumptious Vegan Stuffing

Do you love stuffing too? Here's an easy version.

1. Place bread cubes in large bowl.

2. Saute Earth Balance, onions, celery and mushrooms until onions are transparent. During last few minutes of saute, add remaining ingredients and toss well.

3. Put in baking dish and bake at 350F for 30 minutes.

Serves: 6

Variations:

• Although dried herbs works perfectly fine, if you have fresh herbs, use them! :O)

Vegan Southwestern Rice

This is a client favorite. It's yummy. Even the kiddies will love it.

1. Combine all ingredients in a large bowl. Spoon into lightly oiled baking dish (for this recipe, I oil the dish with Earth Balance non-dairy butter for exra flavor). Sprinkle lightly with paprika. Bake in a preheated 350F oven for 25 to 30 minutes or until heated through and the cheese is melted.

Serves: 4

Variations:

• Add different combinations of whole grains, such as brown rice/barley/wild rice.

Vegan Stuffed Potatoes

Who doesn't love a hot stuffed baked potato? Use russets for this vegan side dish because they cook up nice and fluffy.

1. Preheat oven to 400F.

2. With a fork, poke holes all over the potato and bake for 1 hour, or until it gives when squeezed (be careful -- it will be hot hot hot!).

3. While potatoes are baking, saute onions in olive oil until translucent. Add garlic, sunflower seeds, and mushrooms and saute 5 minutes. Add broccoli, cover and steam 1 minute.

4. When potatoes are done, remove to a cooling rack and lower oven heat to 350F.

5. When potatoes are still warm yet cool enough to handle, cut in half lengthwise and scoop out inner flesh, leaving skins empty, to be stuffed.

6. In a large mixing bowl, mash potatoes with a fork. Add non-dairy milk, Bragg Liquid Aminos, Earth Balance, nutritional yeast, garlic and onion powders, and salt and pepper, all to taste. Stir until "butter" is melted and the mashed potatoes are tender and flavored to your liking. Do not over mix or your potatoes will be gluey. Stir in sauteed vegetables, and basil. Adjust seasonings to taste, if needed.

7. Spoon filling into potato skins, and pack firmly to form a rounded top.

8. Serve topped with scallions and dash of paprika.

Serves: 4

Variations:

• Use your favorite non-starch veggies, lightly sauteed or steamed, to stuff your potatoes.
• Can be served as a side dish or a main entree.

Vegan Twice-Baked Tropical Sweet Potatoes

Fun twist on twice-baked potatoes.

1. Cook potatoes in a 400 degree oven until it gives when squeezed, 45 minutes to 1 hour. Do not overcook -- you want your potatoes tender, but not mushy. Turn down oven heat to 350F.

2. Cut potatoes in half. Scoop out flesh and place in a medium bowl, being careful not to tear the skin. Reserve skins.

4. Add pineapple, ginger, coconut, sugar, zest, and salt to the potato flesh. Mash until slightly fluffy.

5. Place potato skins on a baking sheet. Fill with potato mixture. Bake 15 minutes.

Serves: 6

Vegan Vegetable Brown Rice

An easy and delicious vegan side dish.

1. In a large skillet saute onions, bok choy, carrots and garlic in olive oil until vegetables are tender. Add spinach and continue to saute until spinach is wilted (2-3 minutes). Add cooked brown rice to the mixture. Add seasonings and peanuts.

Serves: 4