vegan side dishes

This zesty Asian slaw is packed with flavor and whips up in minutes! You need to make this show-stopping side dish for your next summer cookout.

Asian Slaw with Sesame Ginger Dressing

rice vinegar

soy sauce

maple syrup

sesame oil

sriracha ((optional))

ginger

garlic clove, (minced)

cabbage

carrots ((about 2-3 medium carrots))

red bell pepper,

scallions ((about 2 scallions))

cilantro

sesame seeds

To make the dressing, stir the rice vinegar, soy sauce, maple syrup, sesame oil, sriracha, ginger and garlic together in a small bowl.

Place the cabbage, carrots, bell pepper, scallions and cilantro into a large mixing bowl.

Add the dressing to the mixing bowl, and everything well to coat the veggies.

Taste test and adjust any seasonings to your liking.

Sprinkle with sesame seeds. Serve immediately or cover and chill.

Roasted Cauliflower Steaks with Gremolata, a healthy delicious vegan side dish that is simple and easy, and full of flavor!

Roasted Cauliflower Steaks With Gremolata

cauliflower-Sliced into ¾ inch slices

2-3 garlic cloves- finely minced

olive oil

lemon

⅛ C fresh lemon juice

salt

pepper

Roasted Cauliflower Steaks with Gremolata

Remove cauliflower leaves and trim sides of the stem, leaving the length. Slice Cauliflower into ½ inch to ¾ inch thick slices. ( See photo). Arrange on a parchment lined baking sheet and brush both sides with olive oil and sprinkle generously with kosher salt and a little pepper. Roast in the oven, uncovered until golden and tender, about 30 minutes (check at 25 minutes). The thicker the slices the longer you will have to roast.

While cauliflower steaks are roasting, make the gremolata.

Chop Italian parsley ( some stems are ok) finely, to make roughly one cup, and place in a bowl. Add the rest of the ingredients and stir to combine.

When Cauliflower is tender, arrange on a platter, and drizzle gremolata over top.

This recipe for seasoned roasted cauliflower is sure to become a favorite! Perfect for serving with chicken, beef, or just on its own.

The Best Seasoned Roasted Cauliflower.

cauliflower

paprika

garlic powder

onion powder

chili powder

cumin

Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper if desired. You can do it without parchment, I just think it makes cleaning up easier.

Rinse the cauliflower cut the florets off, placing them in a large bowl.

Drizzle the olive oil over the florets, and add the seasoning. Toss together with your hands or a spoon.

Spread evenly over the prepared cookie sheet. Bake at 425 degrees for about 30 minutes or until the edges are browned and crisp. Stir once or twice during the cooking time.

Season with more salt and pepper if desired.

Crispy on the outside, creamy on the inside, fingerling potatoes topped with Short-Cut Basil Hummus sauce. Delicious as a side dish or hearty appetizer. Huge crowd pleaser! :)

Crispy Smashed Potatoes with Short Cut Basil Hummus

lb potatoes

kosher salt and pepper

oz garlic hummus (store bought)

basil leaves

½ medium lemon (just the juice)

Wash, dry, and chop the potaotes into generous 1 inch peices.

Transfer to a a large pot and and cover with filter watered. There should be about an inch of water over the potatoes. Add 1/2 tsp of kosher salt to the pot and bring to a boil. Then reduce the heat to medium high and cook for 8-10 minutes or until just under done.

Drain the potatoes and let them rest to dry out and cool in the colander.

Preheat the oven to 425 degrees.

Then line a large cookie sheet with a baking liner or parchment and transfer the potatoes on top.

Using the bottom of a glass or a measuring cup, gently press the potatoes flat. Not entirely flat though, becaue you want them to have a nice bite and creamy center. Just enough to create some cracks and an irregular surface area (because that will crisp up while baking and will make the potatoes super delicious!)

Top with olive oil and generous sprinkle of salt and pepper. Toss to coat and spread into an even layer on the cookie sheet.

Bake for 20-30 minutes or until the oatside of each potato is golden brown around the edges and cripsy.

Serve warm with Short Cut Basil Hummus Sauce (instructions below) or vegan nacho cheese, pesto, gravy, or ketchup.

In a blender combine the hummus, basil leaves, and the juice of hlaf of a medium lemon. Add a pinch of black pepper and blend until smooth.

You may need to add a small splash of water or olive oil to aid in the blending depending on the brand of hummus you have.

Taste and see if it needs more basil or lemon and then season with salt.

SHORT CUT BASIL HUMMUS Sauce + DIP

A simple but elegant side dish made with savory roasted green beans, crisp vegan bacon, and a touch of sweet cranberry sauce.

Vegan Green Bean and Bacon Bundles

lb green beans (trimmed)

tsp kosher salt

tsp nutmeg

tsp garlic granules (or garlic powder)

tsp black pepper

vegan bacon

cranberry sauce

ice (optional, see instructions below)

Preheat the oven to 350 degrees. Line a large cookie sheet with a nonstick baking mat or parchment paper. Fill a large mixing bowl half way up with ice and water to create an ice bath. Set aside.

Wash and trim the ends of the green beans. Then steam for one to two minutes, or until the beans turn bright green. Immediately remove from the heat and place the green beans in the bowl of ice water (or rinse thoroughly with very cold water until completely cool if you don&#039;t have ice water) Tip: This technique is called blanching. It means we&#039;re not trying to fully cook the green beans at this point, we&#039;re just getting them started so that they cook perfectly in the oven later on. Pre-steaming really improves the final texture and makes them a lot more delicious, so just steam lightly and then stop the cooking with ice water. Drain well and set aside.

Next warm a large frying pan over medium/high heat and add the vegan bacon. Allow the bacon to cook for 1-2 minutes or until the edges begin to crisp slightly. Again, this is giving the bacon a head start but don&#039;t cook it all the way through. We still want it to be pliable enough to roll around the green beans. Set aside to cool.

Prep

In a large bowl, add the green beans, olive oil, salt, nutmeg, garlic granules, and black pepper. Toss to coat evenly, then lay one slice on bacon on a cutting board and place 5-6 green beans on top. Roll the bacon tightly around the center of the green beans to create a bundle and place the bundles fold side down on the cookie sheet.

Assemble

Bake for 20-25 minutes or until the green beans are cooked through and the bacon is crisp. Serve warm with a cranberry sauce on top or on the side. Enjoy!

Bake

The Miso Tofu Mariande in this recipe will make you swoon. Perfect with a side of vegetables, a salad, and it&#39;s a fantastic hors d&#39;oeuvre!*The tofu marinates for 48 hours -- however, the active work time is only about 15 minutes.

Miso Garlic-Ginger Tofu

extra firm tofu

Shiro miso paste

ponzu sauce lime

Mirin ((Japanese sweet rice wine))

honey

golden brown sugar

ginger pulp

garlic pulp

grapeseed or vegetable oil

Dry the tofu. Remove the tofu from the package and set it on a double layer of paper towels (or a tea towel). Place another double layer on top and gently press all sides of the tofu block to remove as much moisture as possible. Now cut the tofu block into approximately 1½ inch cubes, placing them on a new double layer of paper towels as you go. Place yet another double layer on top of the cubes and gently press down. Set this aside.

Make the marinade. In a small mixing bowl, use a whisk to blend the miso paste with ponzu, Mirin, vinegar, honey, sugar, ginger and garlic. Whisk until everything is smooth. Pour the marinade into a baking dish -- one large enough to hold all of the tofu, but small enough so that the marinade isn&#39;t too shallow.

Add the tofu. Once more, before adding the tofu to the marinade, set the cubes on a dry paper towel -- this time, roll them to get all of the sides dry, carefully so they keep their shape. Use a second towel if they still seem slightly damp. Now add the them to the marinade. Make sure all the side are well coated.

Refrigerate/marinate. Cover with plastic wrap and let the tofu marinate in the refrigerator at least for 48 hours and up to 72. If there is a portion of the tofu that isn&#39;t fully in the marinade -- turn them over about half way through the marinating process.

Cook. Cover a large plate with a paper towel and set it aside. Coat the bottom of a large non-stick sauté pan with the oil -- this oil should only coat, not have depth to it. Turn the heat to medium-high and let the pan preheat.Once the pan is very hot, turn the heat down a bit and add the marinated tofu cubes, one at a time to be sure they don&#39;t break, letting any excess marinade drip off first. (I use my hands to do this.) Stand back a bit as the oil will splatter.Sear every side of the cubes. Use a small flat-bottomed spatula to flip them, or small rubber cooking tongs.  Once each side is very nicely browned, set them on the paper towel-lined plate to drain. Don&#39;t worry if the edges are charred a tiny bit -- this adds well to the overall flavor.

Serve!

Crispy, caramelized roasted Brussels sprouts are easy to make and deliciously addictive! Choose from one of four flavors: sea salt, maple, balsamic or chipotle.

Roasted Brussels Sprouts

Brussels sprouts

sea salt

Balsamic vinegar

adobo sauce ((from a can of chipotle peppers))

Preheat the oven to 425°F.

Clean the Brussels sprouts and remove any wilted or brown outer leaves. Cut each sprout in half, lengthwise.

Arrange the Brussels sprouts on a baking sheet and drizzle them with olive oil. Use your hands to distribute and rub the oil evenly into the Brussels sprouts. Arrange the sprouts in an even layer. Sprinkle the sprouts with salt.

Place the baking sheet into the oven.

Bake the Brussels sprouts for 20 to 25 minutes, until crispy and browned on the outside.

For Sea Salt Roasted Brussels Sprouts

Set the timer for 10 minutes.

After 10 minutes, remove the sprouts from the oven and drizzle them with maple syrup. Use a spatula to gently toss the sprouts and evenly coat them with the maple syrup.

Return the baking sheet to the oven and bake the Brussels sprouts for 10 to 15 minutes more, until browned and crispy.

For the Maple Brussels Sprouts

While the sprouts bake, stir the balsamic vinegar and maple syrup together in a small bowl.

After 10 minutes, remove the sprouts from the oven and drizzle them with balsamic mixture. Use a spatula to gently toss the sprouts and evenly coat them with the sauce.

For the Balsamic Brussels Sprouts

While the sprouts bake, stir the adobo sauce and maple syrup together in a small bowl.

After 10 minutes, remove the sprouts from the oven and drizzle them with adobo sauce mixture. Use a spatula to gently toss the sprouts and evenly coat them with the sauce.

For the Chipotle Roasted Brussels Sprouts

Serve immediately.

For All Flavors of Roasted Brussels Sprouts

Oil-free Crunchy Baked Cajun Fries. They are crispy and spicy on the outside, tender inside, and will hook you from the first bite. Simple ingredients, so easy to make, and gluten-free.

Crunchy Baked Cajun Fries (Oil-Free!)

russet potatoes

Cajun spice mix

Garlic Basil Aioli (Vegan)

Vegan Honey Mustard

Easy Vegan Chipotle Aioli

Vegan Sriracha Mayo

Vegan Ranch Dressing

Ketchup

Preheat your oven to 425˚F and line a baking sheet with parchment paper or silicone mat.

Wash and scrub your potatoes. Place them in a pot or large sauce pan and cover with water. Boil the potatoes over high heat for 20-25 minutes. Using a fork or knife, you should be able to easily pierce and remove. You don&#8217;t want the potatoes to fall apart or crack, but they should be farily cooked almost all the way through.

Once the potatoes are finishing boiling immediately drain the hot water and soak them in cold water for 5 minutes then transfer them to a cutting board until the potatoes are cool to the touch.

Slice the potatoes into small wedges or strips and spread in a single layer on the lined baking sheet. Don&#8217;t overcrowd or they want cook as well. I like to bake these cajun fries in a couple of smaller batches instead of one big batch. It just seems to yield better results. Also, if some of the fries break apart don&#8217;t freak out. That&#8217;s a good thing! Throw them on the baking try because they will turn into those delicious little crispy bits. 

Sprinkle with desired amount of cajun seasoning. Using your hands, GENTLY, turn the potatoes if you wish to make sure all sides are coated with cajun spice mixture.

Place the potatoes in the oven and bake for 10-15 minutes. Then, turn the pan around and bake for another 10 minutes. Remember, every appliance is different so depending how crispy and brown you want you fries the cooking time may vary. A good rule of thumb is just to watch the fries and make sure the edges are cooked. I tend to like my fries almost burnt but that doesn&#8217;t look good for a picture 😉

Remove, salt and pepper to taste (if needed), and enjoy!

Thank yo so much, Christine! If you wouldn't mind, I'd really appreciate you rating the recipe. It helps me with gods of google:) Blessings.

An instant HIT!!! My dad's first comment was " These are some kind of good!  Hmmmm, mmmm" Makes me so happy to make recipes that please him. 
Thank you Shane! I Followed all instructions and tips to a tee. Used convection oven 2 racks.

They were so good! Can't wait to make them agai.!

These are great! Boiling the whole potato is the magic ingredient to great fries!!! Thank you Shane for another wonderful recipe!  When i heard your Shane and simple name reason...I thought you are my kind of cook!!

Thank you!!  Your recipes never miss.  We have had these twice this week..
Cooling the potatoes make all the difference, first time  I was in a hurry and didn’t 
Following the instructions, they were still good, second time excellent.

Delicious! I can't believe they are oil free! They came out perfect when I made them last week to put in tacos. I diced them smaller than French fries. 
I loved them so much, I ate a bunch on the side.  I'm making them again, as I write this. This time just to eat with roasted veggie
My son and I went vegan and we are trying to cut as much oil out of our diet as possible. He also was very impressed and loved them!
I will definitely be making more of your recipes. 
Thank you for sharing!
God bless

Over 40 best vegetable side dishes which are quick and easy to make, healthy and delicious, and vegetarian and gluten-free with lots of vegan sides too. My favorite are these easy roasted spring vegetables.

40 Best Vegetable Sides

medium russet

lb. medium asparagus, ends trimmed and halved

5-6 radishes (1/2 lb.), ends trimmed and halved

tablespoons fresh garlic, finely chopped

tablespoons olive oil

teaspoon Italian seasoning

tablespoon soy sauce

tablespoon balsamic vinegar

teaspoon salt (or

teaspoon ground black pepper (or

In a large mixing bowl, add potatoes, carrots, asparagus, radishes, parsnips and garlic. Drizzle with olive oil and season with Italian seasoning, soy sauce, vinegar, salt, and pepper. Toss to combine until well coated.

Arrange the vegetable mixture in a single layer on a large half sheet baking pan.

Bake at for 30 to 35 minutes until tender and golden brown. Gently shake the sheet pan halfway through baking to ensure even cooking.

These quick and easy vegan refried beans are perfect for dipping, served as a side dish, or stuffed into burritos. Ready in minutes and full of flavor!

Easy Vegan Refried Beans

onion, (diced)

garlic cloves, (minced)

oregano

water ((or as needed))

lime juice

salt, (or to taste)

Coat the bottom of a large skillet with the oil and place it over medium-high heat.

Give the oil a minute to heat up, then add the onion. Sauté the onion for about 5 minutes, until soft and beginning to brown.

Add the garlic, cumin, and oregano to the skillet. Cook everything for about 1 minute, until the garlic becomes very fragrant.

Stir in the beans and water. Raise the heat and bring the water to a boil.

Lower the heat and allow the water to simmer for about 10 minutes, until most of it has evaporated and the beans have softened a bit. You can add more water to the skillet if it becomes too dry while cooking.

Remove the skillet from heat. Mash the beans as much as you like with a fork or potato masher — they can be made creamy or left somewhat chunky. It&#039;s up to you!

Return the skillet to the burner and reheat the beans if needed. You can also add more water if needed.

Remove the skillet from the burner and season the beans with lime juice and salt.

Serve.

These tasty crispy enoki mushrooms are going to become one of your favorite ways to enjoy mushrooms! Lightly breaded and fried up simply and easily in a pan, they make a great garnish, appetizer, side dish, or meal! They&#39;re not only fun to eat, they&#39;re also fun to look at!

Crispy Enoki Mushrooms

enoki mushrooms ((see Recipe Notes below))

tapioca starch

white pepper

Remove enoki mushrooms from packaging and cut off about 1-inch off the bottom connected to the dirt. Discard the dirt section.

Brush off any bits of dirt with a damp paper towel, brush, or your fingertips. Do not wash the mushrooms in water.

Carefully separate the enoki mushrooms into small bunches and set them aside. If possible, leave the small bunches attached on the bottom, but don&#39;t worry if they separate.

Mushroom Preparation:

In a dish or bowl, combine the tapioca starch, salt, onion powder, white pepper, garlic powder, and paprika and whisk together.

Add a few bunches of enoki mushrooms to the tapioca starch mixture and gently toss to fully coat. Shake off the excess and set mushrooms aside on a plate or pan and continue with the remaining mushrooms.

Coating the Mushrooms:

Heat a large skillet over medium-high heat. Add approximate 2 tablespoons of oil and swirl to coat.

Add the enoki mushroom bunches, a few at a time, to the skillet, sliding them around in the oil. Do not overcrowd. If the enoki mushrooms are loose and separated, bunch some together into a small bundle and lay them in the pan. They will stick together as they cook.

Fry the mushrooms for approximately 2 minutes, until golden brown on the bottom. Flip them over. Add more oil to the pan, if necessary.

Once mushrooms are golden brown on both sides, transfer them to a rack over paper towels or in a pan. Sprinkle coarse salt over the mushrooms while they are still hot, if desired. Continue frying the remaining mushroom bundles, adding oil to the pan as you go.

Transfer the mushrooms to a dish and garnish with chopped green onions, sliced chili peppers, and sesame seeds, if desired. Eat them as they are, wrapped in lettuce leaves, or dip them in a Thai chili sauce.

Cooking the Mushrooms:

These air fryer Roasted Pearl Onions are delightfully sweet, crispy and oh so yummy! They&#x27;re low carb, vegan and made easily in your air fryer.

Air Fryer Roasted Pearl Onions Recipe

Top 14 vegan side dishes recipes from across the web

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

Top Tags

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Top 14 vegan side dishes recipes from across the web

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

Top Tags

Asian Slaw with Sesame Ginger Dress...

Roasted Cauliflower Steaks With Gre...

The Best Seasoned Roasted Cauliflow...

Crispy Smashed Potatoes with Short ...

Vegan Green Bean and Bacon Bundles

Miso Garlic-Ginger Tofu

Roasted Brussels Sprouts

Crunchy Baked Cajun Fries (Oil-Free...

40 Best Vegetable Sides

Easy Vegan Refried Beans

Crispy Enoki Mushrooms

Air Fryer Roasted Pearl Onions Reci...

Baked Sweet Potato Slices Recipe

Roasted Delicata Squash Recipe

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