10 Easy Vegan Side Dishes

Roasted Garlic Mashed Potatoes

Roasted garlic mashed potatoes offer a creamy and flavorful twist on the classic side dish, perfect for any vegan meal.

Ingredients:

• 4 large potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 whole garlic bulb
• 1/2 cup almond milk, unsweetened
• Salt and pepper, to taste

Cooking method:

1. Preheat the oven to 400°F (200°C).
2. Cut the top off the garlic bulb, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 30 minutes.
3. Boil the potatoes until tender, about 15-20 minutes, then drain.
4. Squeeze the roasted garlic into the potatoes, add almond milk, remaining olive oil, salt, and pepper.
5. Mash until smooth and fluffy.

Maple Glazed Carrots

These maple glazed carrots are a sweet and savory delight, perfect for brightening up any table.

Ingredients:

• 1 pound carrots, peeled and cut into sticks
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• Salt and pepper, to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Toss carrots with maple syrup, olive oil, cinnamon, salt, and pepper.
3. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until tender.

Lemon Herb Quinoa

Lemon herb quinoa is a refreshing and protein-rich side that pairs well with a variety of entrees.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste

Cooking method:

1. In a saucepan, bring quinoa and vegetable broth to a boil.
2. Reduce to a simmer, cover, and cook for 15 minutes or until liquid is absorbed.
3. Fluff with a fork and stir in lemon juice, lemon zest, parsley, salt, and pepper.

Spicy Roasted Chickpeas

A crunchy and spicy option, roasted chickpeas are not only a great side dish but also a fantastic snack.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt, to taste

Cooking method:

1. Preheat the oven to 400°F (200°C).
2. Pat chickpeas dry with a paper towel.
3. Toss chickpeas with olive oil, smoked paprika, cayenne pepper, and salt.
4. Spread on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through.

Creamy Avocado Pasta Salad

This creamy avocado pasta salad is a fresh and nutritious side that's always a hit at gatherings.

Ingredients:

• 8 oz pasta of choice
• 2 ripe avocados
• 1 lime, juiced
• 1/4 cup cilantro, chopped
• Salt and pepper, to taste

Cooking method:

1. Cook pasta according to package instructions, then drain and cool.
2. In a bowl, mash avocados and mix with lime juice, cilantro, salt, and pepper.
3. Combine cooled pasta with avocado mixture and toss to coat.

Garlic and Herb Breadsticks

Garlic and herb breadsticks are a delightful addition to any meal, satisfying any carb cravings.

Ingredients:

• 1 tube refrigerated pizza dough
• 2 tablespoons vegan butter, melted
• 1 teaspoon garlic powder
• 1 tablespoon dried Italian herbs
• Salt, to taste

Cooking method:

1. Preheat the oven to 375°F (190°C).
2. Roll out pizza dough and cut into strips.
3. Mix melted butter with garlic powder and herbs, and brush onto dough strips.
4. Twist each strip and place on a baking sheet.
5. Bake for 10-12 minutes, until golden brown.

Balsamic Glazed Brussels Sprouts

Balsamic glazed Brussels sprouts are a tangy and savory side dish that compliments any main course beautifully.

Ingredients:

• 1 pound Brussels sprouts, halved
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper, to taste

Cooking method:

1. Preheat the oven to 400°F (200°C).
2. Toss Brussels sprouts with balsamic vinegar, olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes, until caramelized.

Cauliflower Rice Pilaf

Cauliflower rice pilaf is a low-carb, grain-free alternative to traditional rice dishes that is both flavorful and satisfying.

Ingredients:

• 1 head cauliflower, riced
• 1 tablespoon olive oil
• 1 small onion, diced
• 1/4 cup almonds, slivered
• Salt and pepper, to taste

Cooking method:

1. Heat olive oil in a pan over medium heat.
2. Sauté onion until translucent, then add riced cauliflower and cook for 5 minutes.
3. Add almonds, salt, and pepper, stirring well until heated through.

Zucchini Noodles with Pesto

Zucchini noodles with pesto are a fresh and vibrant side dish that adds a touch of elegance to any meal.

Ingredients:

• 2 large zucchinis, spiralized
• 1/2 cup vegan pesto
• 1 tablespoon olive oil
• Salt and pepper, to taste

Cooking method:

1. Heat olive oil in a pan over medium heat.
2. Add zucchini noodles and sauté for 2-3 minutes.
3. Remove from heat, stir in pesto, and season with salt and pepper.

Sweet Potato Wedges

Sweet potato wedges are perfectly spiced and roasted to crispy perfection, making them a favorite side dish for any occasion.

Ingredients:

• 2 large sweet potatoes, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Cooking method:

1. Preheat the oven to 425°F (220°C).
2. Toss sweet potato wedges with olive oil, smoked paprika, salt, and pepper.
3. Spread on a baking sheet and roast for 25-30 minutes, turning once, until golden and crispy.