15 Vegan Side Dishes to Complete Your Meal

If you’re searching for delicious and satisfying ways to elevate your meals, did you know that incorporating vegan side dishes can not only enhance flavor but also boost nutrition? In this blog, we’ll explore 15 mouthwatering vegan side dishes that are perfect for any occasion, from zesty salads to savory roasted vegetables. Get ready to tantalize your taste buds and discover how easy it is to add vibrant, plant-based options to your dinner plate!

Zesty Quinoa Salad with Lemon Vinaigrette

This Zesty Quinoa Salad with Lemon Vinaigrette showcases vibrant flavors of fresh herbs and citrus, making it a refreshing and nutritious dish.

Ingredients:

1 cup quinoa
2 cups water
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, finely chopped
1/2 cup bell pepper, diced
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1 avocado, diced
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Instructions:

1. Rinse the quinoa under cold water and drain.

2. In a saucepan, combine the quinoa and water, bring to a boil, then reduce to a simmer and cover.

3. Cook for about 15 minutes until the water is absorbed and the quinoa is fluffy.

4. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, bell pepper, parsley, mint, and avocado.

5. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.

6. Pour the dressing over the quinoa salad and toss to combine.

7. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

Tips:

For added protein, consider mixing in some chickpeas or grilled chicken.
Letting the salad sit for a little while enhances the flavors.
Use fresh herbs for the best flavor and aroma.

Garlic Roasted Brussels Sprouts

This Garlic Roasted Brussels Sprouts recipe is special because it combines the deep flavors of roasted garlic with the natural nuttiness of Brussels sprouts, creating a delicious and healthy side dish.

Ingredients:

1 pound Brussels sprouts
4 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes (optional)
1 tablespoon balsamic vinegar (optional)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Trim the ends of the Brussels sprouts and cut them in half.

3. In a large bowl, toss the halved Brussels sprouts with minced garlic, olive oil, salt, pepper, and red pepper flakes (if using).

4. Spread the Brussels sprouts in a single layer on a baking sheet.

5. Roast the Brussels sprouts in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and tender.

6. Remove from the oven and drizzle with balsamic vinegar (if using) before serving.

Tips:

To enhance the flavor, let the Brussels sprouts marinate in the olive oil and garlic for about 30 minutes before roasting.
For added crunch, consider sprinkling some grated parmesan cheese over the sprouts during the last 5 minutes of roasting.
Feel free to experiment with other seasonings like lemon zest or thyme for a different flavor profile.

Creamy Avocado Hummus with Veggie Sticks

This Creamy Avocado Hummus is a delightful twist on traditional hummus, combining the rich, buttery flavors of avocado with the tangy taste of lemon and the creaminess of tahini, served with fresh veggie sticks for a healthy, flavorful snack.

Ingredients:

1 ripe avocado
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini
2 tablespoons fresh lemon juice
1 clove garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons olive oil
2-3 tablespoons water (as needed for consistency)
Assorted veggie sticks (carrots, cucumber, bell peppers, etc.)

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a food processor, combine the avocado, chickpeas, tahini, lemon juice, garlic, cumin, and salt.

2. Blend until smooth, scraping down the sides as needed.

3. With the processor running, slowly drizzle in the olive oil and blend until incorporated.

4. Add water a tablespoon at a time until you reach your desired consistency.

5. Serve in a bowl with assorted veggie sticks on the side.

Tips:

For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.
Store leftover hummus in an airtight container in the fridge for up to 3 days.
Experiment with different herbs, such as cilantro or parsley, for added flavor.

Spicy Sweet Potato Wedges

This Spicy Sweet Potato Wedges recipe brings together the perfect balance of heat and sweetness, making it a delightful snack or side dish that everyone will love.

Ingredients:

4 large sweet potatoes
3 tablespoons olive oil
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley (optional, for garnish)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Wash and peel the sweet potatoes, then cut them into wedges of similar size for even cooking.

3. In a large bowl, combine olive oil, paprika, ground cumin, cayenne pepper, garlic powder, salt, and black pepper.

4. Add the sweet potato wedges to the bowl and toss until they are evenly coated with the spice mixture.

5. Arrange the coated wedges in a single layer on the prepared baking sheet.

6. Bake for 25 minutes, flipping halfway through, until the wedges are golden and tender.

7. Remove from the oven and let them cool slightly before garnishing with chopped fresh parsley if desired.

Tips:

For extra crispiness, soak the sweet potato wedges in cold water for 30 minutes before seasoning.
Experiment with different spices such as chili powder or smoked paprika for added flavor.
Serve with your favorite dipping sauce like aioli or yogurt dip for an extra kick.

Herbed Couscous with Cherry Tomatoes

This Herbed Couscous with Cherry Tomatoes is a vibrant, flavorful dish that brings together the freshness of herbs and the sweetness of cherry tomatoes, making it a perfect side for any meal.

Ingredients:

1 cup couscous
1 ¼ cups vegetable broth or water
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 tablespoon lemon juice
¼ cup fresh basil, chopped
¼ cup fresh parsley, chopped
1 clove garlic, minced
Salt to taste
Black pepper to taste

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Instructions:

1. In a medium saucepan, bring the vegetable broth or water to a boil.

2. Stir in the couscous, cover, and remove from heat; let it sit for about 5 minutes.

3. Fluff the couscous with a fork and transfer it to a large bowl.

4. Add the olive oil, lemon juice, garlic, cherry tomatoes, basil, parsley, salt, and pepper to the bowl.

5. Toss everything together until well combined.

6. Serve warm or at room temperature.

Tips:

For added nutrition, include cooked chickpeas or spinach.
Experiment with different herbs like mint or dill for varied flavors.
This dish pairs wonderfully with grilled meats or serves as a vegetarian main course.

Tangy Cabbage Slaw with Apple Cider Dressing

This Tangy Cabbage Slaw with Apple Cider Dressing is a refreshing and vibrant dish that perfectly balances the crispness of cabbage with the zesty flavor of a homemade dressing.

Ingredients:

4 cups shredded green cabbage
1 cup shredded carrots
1/2 cup thinly sliced red onion
1/2 cup apple cider vinegar
1/4 cup olive oil
2 tablespoons honey
1 teaspoon Dijon mustard
Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Instructions:

1. In a large bowl, combine the shredded cabbage, shredded carrots, and red onion.

2. In a separate bowl, whisk together the apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper until smooth.

3. Pour the dressing over the cabbage mixture and toss well to combine.

4. Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld.

Tips:

For extra crunch, add some chopped apples or nuts to the slaw.
This slaw can be made a day in advance; just keep it refrigerated and toss before serving.
Feel free to adjust the sweetness by adding more or less honey according to your taste.

Lemon Garlic Green Beans

This Lemon Garlic Green Beans recipe combines the brightness of lemon with the richness of garlic, creating a delightful side dish that complements any meal.

Ingredients:

1 pound fresh green beans
3 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon lemon zest
salt to taste
black pepper to taste
1 tablespoon slivered almonds (optional)

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Instructions:

1. Rinse the green beans under cold water and trim the ends.

2. In a large pot, bring water to a boil and add the green beans, cooking for about 4-5 minutes until bright green and tender-crisp.

3. Drain the green beans and transfer them to an ice bath to stop the cooking process.

4. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

5. Add the drained green beans to the skillet and toss to combine with the garlic.

6. Drizzle with lemon juice, sprinkle with lemon zest, and season with salt and black pepper. Toss again to coat evenly.

7. If using, add slivered almonds and sauté for an additional 2-3 minutes until heated through.

8. Remove from heat and serve immediately.

Tips:

For extra flavor, add a pinch of red pepper flakes while sautéing the garlic.
Try using lemon-infused olive oil for an added citrus boost.
To make this dish a main course, toss in some cooked chicken or tofu.

Savory Mushroom and Spinach Stuffed Portobellos

This Savory Mushroom and Spinach Stuffed Portobellos recipe combines earthy mushroom flavors with fresh spinach, creating a delightful and healthy dish that’s perfect for any occasion.

Ingredients:

4 large portobello mushrooms
2 tablespoons olive oil
1 cup chopped fresh spinach
1 cup diced mushrooms (stems removed from portobellos)
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon fresh parsley, chopped (for garnish)

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Clean the portobello mushrooms and remove the stems, then brush them with 1 tablespoon of olive oil.

3. In a skillet, heat the remaining tablespoon of olive oil over medium heat.

4. Add the diced mushroom stems and garlic, and sauté for about 5 minutes until the mushrooms are soft.

5. Stir in the fresh spinach, salt, pepper, and red pepper flakes (if using), and cook until the spinach wilts, about 2-3 minutes.

6. Remove the skillet from heat and mix in the ricotta and Parmesan cheeses until combined.

7. Spoon the mushroom and spinach mixture into the portobello caps, pressing down gently to pack the filling.

8. Place the stuffed portobellos on a baking sheet and bake for 20 minutes, or until the mushrooms are tender.

9. Remove from the oven and let cool for a few minutes before garnishing with fresh parsley.

Tips:

For added flavor, try mixing in some chopped sun-dried tomatoes or olives into the filling.
Serve with a side salad for a complete meal.
These stuffed portobellos can be made ahead of time and reheated before serving.

Refreshing Watermelon and Mint Salad

This Refreshing Watermelon and Mint Salad combines the sweet juiciness of watermelon with the cool zest of mint for a delightful summer treat.

Ingredients:

4 cups cubed watermelon
1/4 cup fresh mint leaves, chopped
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt to taste
Black pepper to taste

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a large mixing bowl, combine watermelon and chopped mint leaves.

2. Drizzle olive oil and balsamic vinegar over the salad.

3. Gently toss the ingredients to mix well.

4. Add feta cheese, salt, and black pepper to taste, and toss again carefully.

5. Serve immediately, or chill for up to 30 minutes before serving for a cooler taste.

Tips:

Choose a ripe watermelon for the best sweetness and flavor.
For added texture, you can include sliced cucumber or red onion.
This salad is best enjoyed fresh, but can be made ahead; just keep the dressing separate until serving.

Smoky Roasted Cauliflower Bites

This recipe for Smoky Roasted Cauliflower Bites elevates simple cauliflower with bold smoky flavors, making it a perfect snack or side dish.

Ingredients:

1 head cauliflower, cut into bite-sized florets
3 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped (for garnish)

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 425°F (220°C).

2. In a large bowl, combine olive oil, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper.

3. Add the cauliflower florets to the bowl and toss them until evenly coated with the spice mixture.

4. Spread the cauliflower in a single layer on a baking sheet lined with parchment paper.

5. Roast in the preheated oven for 20-25 minutes, turning halfway through, until the cauliflower is golden brown and crispy.

6. Remove from the oven and let cool slightly before garnishing with fresh parsley.

Tips:

For extra crispiness, try using a convection setting if your oven has one.
Feel free to adjust the spices to your taste; more cayenne can add extra heat.
These bites pair well with a variety of dips, such as ranch or hummus.

Balsamic Glazed Carrots

This Balsamic Glazed Carrots recipe combines the natural sweetness of carrots with tangy balsamic vinegar, creating a delightful side dish that complements any meal.

Ingredients:

1 pound baby carrots
1/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley, chopped

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large mixing bowl, combine the balsamic vinegar, honey, olive oil, salt, and black pepper.

3. Add the baby carrots to the bowl and toss until they are well coated with the balsamic mixture.

4. Spread the coated carrots on a baking sheet in a single layer.

5. Roast in the preheated oven for 20 minutes, or until the carrots are tender and caramelized, stirring halfway through.

6. Once done, remove from the oven and sprinkle with fresh parsley before serving.

Tips:

For extra flavor, add minced garlic to the balsamic mixture.
You can substitute carrots with other vegetables like Brussels sprouts or asparagus.
Garnish with crumbled feta cheese for a tangy twist.

Curried Chickpea and Spinach Stew

This Curried Chickpea and Spinach Stew is a delightful combination of savory spices and nutritious ingredients that will warm your soul.

Ingredients:

1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 can (14 oz) diced tomatoes
1 can (15 oz) chickpeas, drained and rinsed
3 cups vegetable broth
4 cups fresh spinach
1 tablespoon lemon juice
Salt and pepper to taste
Fresh cilantro for garnish

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Instructions:

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion and cook until translucent, about 5 minutes.

3. Stir in the minced garlic and ginger, and cook for another minute until fragrant.

4. Add the curry powder, cumin, and turmeric, and stir for about 30 seconds.

5. Pour in the diced tomatoes, chickpeas, and vegetable broth, bringing the mixture to a boil.

6. Reduce the heat and let it simmer for 20 minutes.

7. Stir in the fresh spinach and lemon juice, cooking until the spinach wilts.

8. Season with salt and pepper to taste, then serve hot, garnished with fresh cilantro.

Tips:

Feel free to add other vegetables such as carrots or bell peppers for extra nutrition.
Serve over rice or with naan for a more filling meal.
This stew can be stored in the refrigerator for up to 4 days and freezes well.

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is a vibrant blend of fresh vegetables and zesty flavors that brings a taste of the Mediterranean right to your table.

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, finely chopped
1/2 cup bell pepper, diced
1/4 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, bell pepper, feta cheese, and parsley.

2. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and black pepper.

3. Pour the dressing over the salad and toss gently to combine all the ingredients.

4. Taste and adjust seasoning if necessary.

5. Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld.

Tips:

Feel free to add other vegetables like olives or artichokes for extra flavor.
This salad can be made a day in advance; just keep it refrigerated.
Substitute the feta cheese with avocado for a dairy-free version.

Maple Glazed Roasted Acorn Squash

This Maple Glazed Roasted Acorn Squash recipe combines the rich sweetness of maple syrup with the natural nuttiness of acorn squash, creating a delightful dish perfect for autumn gatherings.

Ingredients:

2 acorn squashes
3 tablespoons olive oil
1/4 cup pure maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Salt to taste
Black pepper to taste
1/4 cup chopped pecans (optional)

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Cut the acorn squashes in half lengthwise and scoop out the seeds.

3. In a small bowl, whisk together the olive oil, maple syrup, cinnamon, nutmeg, salt, and black pepper.

4. Brush the mixture over the cut sides of the squash.

5. Place the squash halves cut-side down on a baking sheet lined with parchment paper.

6. Roast in the preheated oven for about 25 minutes.

7. Flip the squash over, brush with any remaining glaze, and sprinkle with chopped pecans if desired.

8. Continue roasting for an additional 10 minutes until tender and caramelized.

Tips:

For added flavor, consider drizzling a little more maple syrup before serving.
You can substitute walnuts or almonds for pecans based on your preference.
Serve as a side dish or a main vegetarian dish paired with grains.

Cilantro Lime Rice with Black Beans

This Cilantro Lime Rice with Black Beans is a vibrant and refreshing dish that beautifully balances zesty lime and fresh cilantro, making it a perfect complement to any meal.

Ingredients:

1 cup long-grain white rice
2 cups water
1 can (15 oz) black beans, rinsed and drained
1/4 cup chopped fresh cilantro
1 lime, juiced and zested
1 tablespoon olive oil
1 teaspoon salt
1/4 teaspoon black pepper

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Instructions:

1. Rinse the rice under cold water until the water runs clear.

2. In a medium saucepan, combine the rinsed rice, water, and salt; bring to a boil.

3. Once boiling, reduce the heat to low, cover, and simmer for about 18 minutes or until the rice is tender and the water is absorbed.

4. Remove the saucepan from heat and let it sit covered for an additional 5 minutes.

5. Fluff the rice with a fork, then stir in the olive oil, lime juice, lime zest, black beans, cilantro, black pepper, and adjust seasoning to taste.

6. Serve warm as a side dish or as a filling for burritos or tacos.

Tips:

For extra flavor, try adding a pinch of cumin to the rice while it cooks.
This dish can be made ahead and stored in the refrigerator for up to 3 days.
Feel free to add diced vegetables like bell peppers or corn for added texture and nutrition.