vegan side dish

Sauteed Greens -a quick simple side dish using your favorite greens (kale, chard, collards) and full of nutrients and flavor!  A healthy, low carb, vegan side dish that can be made in 25 mins. Serve with your favorite protein- fish, chicken, tofu, or even over toast, topped with a poached egg.

Simple Sautéed Greens

kale

chard greens

olive oil

shallot,

garlic,

lemon zest

red pepper flakes

sea salt

lemon juice

Trim the stalks and ribs from the greens, if they are more then ¼ inch thick.  Chop the stalks and ribs into ¼ inch slices. 

Put the chopped stalks in a large sauté pan with 1 tablespoon of olive oil and sauté about 5 minutes on medium heat stirring every now and then while you prep the remaining ingredients.  When tender remove from pan and set aside.

Cut the destemmed greens into ¼ to ½ inch ribbons.

Add remaining olive oil to the pan over medium high, add chopped shallots.   Sauté 3 minutes, add garlic and red pepper flakes stirring for a minute or so. Then add the greens and turn the heat to medium low. Give it a stir every few minutes for about 8-10 minutes.

When the greens are wilted and tender add the sautéed stems stirring a minute to rewarm, turn heat off and add lemon zest, salt and lemon juice.  Stir to combine.  Taste and adjust flavor if desired.

What a great and easy way to serve greens.  I was getting tired of my usual "steam then sauté with olive oil".  And the Dukkah on top really finishes the greens.  Delicious!

I used only rainbow chard because I didn’t have kale—delicious still! The toasted pine nuts were a great addition. Thanks Sylvia!

This recipe was fantastic!  I've made it again and again, and it always goes quickly. :)

I've lived in the south most of my life and was always served collard greens "southern style" meaning simmered in pot liquor with some form of a smoked meat for flavoring.  My husband was a bit skeptical since his father always made it that way, but this did not disappoint.  It was so light yet flavorful and the lemon gave it so much brightness.  This is definitely a healthier way to cook greens.

These bright and colorful Roasted Beets with Balsamic Glaze are a tasty and healthy side dish that will convert even the biggest beet hater.

Roasted Beets with Balsamic Glaze

golden

red beets,

balsamic vinegar

honey or maple syrup

Salt and pepper,

Preheat oven to 350°F. Scrub outside of beets,...

Preheat oven to 350°F. Scrub outside of beets, and then wrap each beet in aluminum foil. Place foil-wrapped beets on a baking sheet, and bake in preheated oven for 50-60 minutes, or until the beets are soft when pierced with a fork.

Remove beets from oven and let cool until...

Remove beets from oven and let cool until cool enough to handle—about 15 minutes. Meanwhile, heat the vinegar, honey or maple syrup, salt, and pepper in a small saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer until thick and bubbly—about 3 minutes.

Using clean hands, rub off the peels of...

Using clean hands, rub off the peels of the beets, or alternatively, use a sharp vegetable peeler to peel off the peels. Slice the peeled beets into 1/4" rounds. Layer rounds on a platter, and then drizzle with the glaze before serving. Season with additional salt and pepper, if desired.

Perfect vegan coleslaw starts with a trick that you have to see to believe! Creamy, crunchy, savory, without a drop of oil or mayonnaise.

Perfect Vegan Coleslaw (oil-free)

head green cabbage

carrots

sugar

salt

savory cashew cream*

rice vinegar or apple cider vinegar

dijon mustard

celery seeds celery seed

black pepper

In the bowl of a salad spinner or other large bowl, toss the cabbage and carrots with sugar and salt.

Let sit for 5-10 minutes, then rinse under cold water and drain. The salad spinner basket is the perfect tool for this, but a large bowl and colander will work just fine.

In the meantime, make the dressing by whisking all of the ingredients together in a small bowl.

Spin the cabbage/carrot mixture dry using a salad spinner, or spread out over a sheet pan lined with kitchen towels and pat dry.

Toss with the dressing, and season with additional pepper to taste.

Keeps well in the fridge for 3-4 days, but it won’t last that long.

Serve as a topping for carrot dogs or as a side at your next potluck.

This Vegan Aloo Gobi is my dad's favorite recipe. Easy with Indian spices and a perfect side with any kind of meal. gluten-free soy-free

Vegan Aloo Gobi Mutter( Potatoes Cauliflower Peas With Indian Spices)

Tablespoon organic canola oil

cumin seeds

asafetida (hing optional)

garlic

ginger

green chili

turmeric powder

coriander powder coriander seeds

cumin powder

chili powder

potatoes (medium size cubes)

cauliflower

peas

Vegan Aloo Gobi Mutter( Potatoes Cauliflower peas with Indian spices)

In a large pan, add oil and heat at medium.

When hot add the cumin seeds and mix for half a minute.

Add ginger, garlic, asafetida and chopped chili pepper and mix for a minute or until garlic turns golden.

At this point you can go 2 ways:

1. Add the coriander, cumin and chili/cayenne powder and mix for a few seconds. Add potatoes and cook covered for 2 minutes. Then add turmeric and cauliflower, mix and continue.

2. Mix the coriander, cumin, chili/cayenne and turmeric powders in 2 Tablespoons water and add the mix to the pan. Cook for a 1 minute or so until the spices get fragrant and leave oil on the side. Add potatoes, cover and cook for 2 minutes. Add cauliflower florets and cover.

Cover and cook potatoes and cauliflower on low heat for 10-15 minutes until the veggies are just about getting tender. Stir every 5 minutes.

Add salt and peas and a few drops of oil. Mix gently. Cover and cook on low for another 5 or so minutes until veggies are tender to your preference.

Garnish with fresh Cilantro and serve with any Indian Curry or Daal soup and Roti or Naan flat breads.

Roasted Cauliflower with garlic, lemon, parsley and coriander seeds - a simple vegan side dish that is full of flavor! Vegan and gluten free! The caraways seeds are optional but add amazing and unique flavor!

Simple Roasted Cauliflower With Garlic, Lemon And Parsley!

cauliflower,

garlic, rough chopped

coriander seeds, whole if possible

caraway seeds

¾ tsp kosher salt

lemon

½ -1 cup fresh chopped Italian parsley

T olive oil,

chili flakes

Simple Roasted Cauliflower with garlic, lemon and parsley!

Trim leaves off the cauliflower, and cut into small florets.

Place in a bowl and toss with the garlic, coriander seeds, caraway seeds, salt, pepper, chili flakes, lemon zest and olive oil. Toss to coat well.

Place on a parchment-lined baking sheet and roast in oven for 20-25 minutes, or until fork tender and lightly edges are lightly crisp and browned, tossing halfway through.

Place in a serving dish and toss with the fresh chopped Italian parsley right before serving.

Sprinkle with chili flakes if you like. Enjoy!

Delicious and my sister is obsessed with the stuff - only thing is I used a *lot* more olive oil than is mentioned in this recipe - and when sis tried to adhere to only a 3tbsp of oil, she ended up with burned garlic.

Once you try this vegan garlic bread, you will never search for another store bought option. Ready in just minutes and perfect pairing with a variety of vegan meals!&nbsp;

Vegan Garlic Bread

French Bread

dairy free butter, (melted)

garlic, (minced finely)

dairy free parmesan

Italian seasoning

garlic powder

salt ((more

tsp pepper ((more

fresh parsley, chopped for garnish

Preheat oven to 400 degrees.&nbsp;

Into a bowl, add melted butter, minced garlic, garlic powder, Italian seasoning, vegan parmesan cheese, salt and pepper.&nbsp; Stir until very well combined.

Cut loaf of bread in half lengthwise.&nbsp;

Brush the garlic butter mixture over the bread evenly.&nbsp;

Place cut side up on a baking sheet.&nbsp;

Bake for 10-12 minutes or until turning golden brown on top and crunchy around the edges.&nbsp;

Remove from heat, cut into desired sized pieces and top with freshly chopped parsley.&nbsp;

Serve warmed.

<p>This creamy flavorful salad is refreshing and so delicious!</p>

Warm Street Corn Salad

fire-roasted corn kernels corn and cut the kernels off!

mozzarella

green onions, thin sliced

tbs vegan mayo

cracked pepper

½ tsp smoked paprika

cayenne

lime juice,

yeast

tbs fresh cilantro, chopped, plus extra for garnish`

If using frozen corn kernels, sauté them in a large pan to heat up. Transfer to a large bowl, stir in the rest of the ingredients and serve.

To cook perfect quinoa in a pressure cooker or Instant Pot, you only need to remember the number 1. Gluten-free, protein-packed, and so easy to make!

Pressure Cooker Quinoa

quinoa

water

Rinse quinoa in a fine-mesh sieve, if desired (most brands come pre-rinsed to remove bitter coating called saponin).

Toast quinoa by cooking over medium heat in a pressure cooker, for 5 minutes, stirring often to prevent burning. (use the Sauté function on the Instant Pot)

Add the water and bring to high pressure.

If using an Instant Pot, set the timer for 1 minute on Manual/High Pressure.

If using a stovetop pressure cooker, set a timer for 1 minute after high pressure has been reached.

Allow for a natural pressure release after the cooking time has elapsed.

If the pressure hasn't released naturally after 15 minutes, release any remaining pressure manually.

Fluff the quinoa with a fork, and serve immediately or place into freezer bags for long-term freezer storage.

A delicious vegan gratin made with leeks &amp; fennel. An easy side dish

Vegan Fennel &amp; Leek Gratin with Olives &amp; Tomatoes.

fennel

leek

olives

cherry tomatoes (I used a mixture of yellow

pine nuts

oregano

thyme

salt & pepper

Preheat the oven to 200C (Gas mark 6)

Finely slice the fennel.

Slice the leeks horizontally to roughly match the size of the leeks

Chop the cherry tomatoes in half.

Chop the olives into slices.

In a good oven proof dish drizzle a layer of olive oil, then layer in the fennel &amp; leeks.

Sort of smush the oil all over the leeks &amp; fennel

Sprinkle the herbs over evenly

Dot the olives &amp; tomatoes around the dish. Then sprinkle the seeds (or nuts if using) over the top

Drizzle a little more olive oil over and season to taste.

Put in the oven for around 30 minutes, or until the leeks are softened and the edges are all lovely and caramelised.

Berbere Potatoes- a simple flavorful Ethiopian-inspired side dish that is healthy, delicious and vegan!

Berbere Potatoes

shallots, thinly sliced

garlic cloves, rough chopped

tomato, diced (with juices)

Berber spice

pepper

1.5 lbs thin-skinned potatoes, thinly sliced (yukons, red, etc)

parsley

In a cast iron or oven-proof skillet, heat the oil over medium heat, add the shallots and saute, stirring until tender, 4-5 minutes. Add the garlic and cook 2 minutes, until fragrant. Add the tomatoes and their juices, and continue cooking until they begin to break down and soften, 3-4 minutes. Stir in the Berbere spice and the water.

Scoop out ¾ cup of the mixture and set aside.

Add the potatoes tossing to coat each side and layer them. Pour the remaining tomato mixture over top.

Cover tightly with a lid or with foil. Bring to a hard simmer on the stovetop, then place in the oven for 30 minutes covered.

Remove lid, checking that potatoes are fork-tender, drizzle with olive oil, bake an additional 10 minutes uncovered.

Delicious garlic and miso infused candied roasted carrots that are ready in under 30 minutes and great for snacking or adding to everything! Crowd Pleasing recipe!

STICKY VEGAN MISO ROASTED CARROTS

1kg carrots, washed

extra virgin olive oil

garlic cloves,

miso paste

maple syrup

salt flakes (or

white and black sesame seeds

Preheat oven to 220C (convention)/ 200C (fan-forced/convection).

Heat oil in a large oven safe pan on medium. Add garlic, miso paste and maple syrup. Sauté for a few seconds until garlic starts caramelizing.

Add carrots, salt and pepper. Toss and mix well to coat carrots evenly.

Cover with foil and bake in the oven for approximately 20 minutes until carrots are tender and starting to turn golden. Remove foil and bake for a further 5 minutes until carrots start caramelizing.

Remove from oven. Add herbs and sesame seeds. Mix and serve.

wow, great dish thank you, I've never seen roasted carrots look so beautiful!

Mashed butternut squash is an easy, versatile, and healthy side dish you can pair with so many dishes. Savory, naturally vegan, and absolutely delicious!

Mashed Butternut Squash

butternut squash (about 3 to 4 pounds)

extra virgin olive oil (divided)

maple syrup (plus additional to taste)

kosher salt (divided,

black pepper (divided,

nutmeg (freshly grated if possible)

cayenne pepper (optional)

almond milk

Parmesan cheese

Place a rack in the center of your oven and preheat the oven to 350 degrees F. For easy clean up, line a rimmed baking sheet with parchment paper or aluminum foil.

Top 36 vegan side dish recipes from across the web

The most viewed vegan side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Simple Sautéed Greens

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Warm Street Corn Salad

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Berbere Potatoes

Berbere Potatoes

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Mashed Butternut Squash

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Easy Stir-Fry Vegetables

Simple Sautéed Greens

Easy Skillet Green Beans

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Easy Instant Pot Cabbage

6-Ingredient Vegan Bacon

15-Minute Walnut Meat

Vegan Sweet Potato Mash

Potato Stacks

Top 36 vegan side dish recipes from across the web

The most viewed vegan side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Sautéed Greens

Roasted Beets with Balsamic Glaze

Perfect Vegan Coleslaw (oil-free)

Vegan Aloo Gobi Mutter( Potatoes Ca...

Simple Roasted Cauliflower With Gar...

Vegan Garlic Bread

Warm Street Corn Salad

Pressure Cooker Quinoa

Vegan Fennel &amp; Leek Gratin with...

Berbere Potatoes

Berbere Potatoes

STICKY VEGAN MISO ROASTED CARROTS

Mashed Butternut Squash

Grilled Baby Bok Choy

Savory Sweet Potato Casserole

Vegan Green Bean Casserole

Best fried potatoes

Sauteed Citrus Brussel Sprouts

Vegan Sweet Potato Casserole

Paleo & Vegan Curried Butternut Squ...

Moroccan Roasted Carrots

Perfect Quinoa

Lemon Brussel Sprouts Recipe

Healthy Sweet Potato Skins Recipe

Crispy Smashed Potatoes

Easy Stir-Fry Vegetables

Simple Sautéed Greens

Easy Skillet Green Beans

Roasted Butternut Squash

Greek Potatoes

Oven Baked Sweet Potato Fries

Easy Instant Pot Cabbage

6-Ingredient Vegan Bacon

15-Minute Walnut Meat

Vegan Sweet Potato Mash

Potato Stacks

The most viewed vegan side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Vegan Fennel & Leek Gratin with...