10 Unique Vegan Side Dish Ideas

Grilled Avocado with Spicy Coconut Dressing

This unique vegan side dish combines the creamy texture of grilled avocados with a zesty and spicy coconut dressing for a delightful treat.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 tablespoon olive oil
• 1/4 cup coconut milk
• 1 tablespoon lime juice
• 1 teaspoon sriracha sauce
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro

Cooking method:

1. Preheat your grill to medium-high heat.
2. Brush the avocado halves with olive oil and season with salt and pepper.
3. Place the avocado halves face down on the grill for about 4-5 minutes, until grill marks appear.
4. In a small bowl, whisk together coconut milk, lime juice, sriracha sauce, and a pinch of salt.
5. Drizzle the spicy coconut dressing over the grilled avocados.
6. Garnish with fresh cilantro and serve immediately.

Roasted Beet Hummus

This vibrant and colorful hummus makes for a delicious and eye-catching side dish.

Ingredients:

• 2 medium beets, roasted and peeled
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 2 cloves garlic
• Salt to taste

Cooking method:

1. In a food processor, combine roasted beets, chickpeas, tahini, lemon juice, and garlic.
2. Blend until smooth, adding water if necessary to achieve desired consistency.
3. Season with salt to taste, adjust lemon juice if needed.
4. Serve with pita chips or fresh veggies.

Charred Corn and Black Bean Salad

This lively salad is packed with flavors and textures that make it a perfect side for any meal.

Ingredients:

• 2 ears of corn, husked
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro
• Salt and pepper to taste

Cooking method:

1. Grill corn over medium-high heat until charred, about 8-10 minutes, turning occasionally.
2. Once cooled, cut the kernels off the cob.
3. In a large bowl, combine corn, black beans, bell pepper, red onion, lime juice, and cilantro.
4. Season with salt and pepper, toss well, and serve chilled.

Sweet Potato and Kale Hash

This hearty and nutritious side dish is both simple and satisfying.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups chopped kale
• 1 tablespoon balsamic vinegar

Cooking method:

1. In a large skillet, heat olive oil over medium heat.
2. Add diced sweet potatoes, paprika, salt, and pepper, and cook for 10-12 minutes, until tender.
3. Stir in kale and cook for an additional 2-3 minutes, until wilted.
4. Drizzle with balsamic vinegar and toss to combine before serving.

Cauliflower Rice with Lemon and Herbs

This light and refreshing side dish is a great way to enjoy cauliflower in a new form.

Ingredients:

• 1 head of cauliflower, grated or processed into small rice-like pieces
• 1 tablespoon olive oil
• 1 lemon, zested and juiced
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a large skillet over medium heat.
2. Add cauliflower rice and cook for 5-7 minutes, until slightly tender.
3. Stir in lemon zest, juice, and parsley.
4. Season with salt and pepper, adjust flavors as needed, and serve warm.

Moroccan-Spiced Carrot Salad

A fragrant and mildly spicy salad that brings a taste of Morocco to your table.

Ingredients:

• 4 large carrots, shredded
• 1/4 cup raisins
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt to taste

Cooking method:

1. In a large bowl, combine shredded carrots and raisins.
2. In a small bowl, whisk together olive oil, lemon juice, cumin, cinnamon, and salt.
3. Pour dressing over the carrot mixture and toss to coat.
4. Let sit for at least 15 minutes before serving to allow flavors to meld.

Zucchini Noodles with Pesto

A simple and fresh side dish that complements any main course beautifully.

Ingredients:

• 3 medium zucchinis, spiralized
• 1/4 cup basil pesto
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a skillet over medium heat.
2. Add zucchini noodles and sauté for 2-3 minutes, until just tender.
3. Remove from heat and toss with basil pesto.
4. Season with salt and pepper, and serve immediately.

Balsamic Glazed Brussels Sprouts

A sweet and tangy glaze elevates these roasted Brussels sprouts to a whole new level.

Ingredients:

• 1 pound Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon maple syrup

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper, and spread on a baking sheet.
3. Roast for 20-25 minutes, until browned and crispy.
4. In a small saucepan, combine balsamic vinegar and maple syrup, and simmer until reduced by half.
5. Drizzle glaze over roasted Brussels sprouts and serve hot.

Chickpea and Spinach Stuffed Mushrooms

These stuffed mushrooms are a delicious and savory side dish that pairs well with any meal.

Ingredients:

• 12 large mushrooms, stems removed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups fresh spinach, chopped
• 3 tablespoons nutritional yeast
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mash chickpeas and mix with spinach, nutritional yeast, olive oil, salt, and pepper.
3. Stuff each mushroom cap with the chickpea-spinach mixture.
4. Arrange on a baking sheet and bake for 20 minutes, until mushrooms are tender.

Quinoa and Pomegranate Salad

This festive and nutritious salad is perfect for any occasion.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup pomegranate seeds
• 1/4 cup chopped fresh mint
• 3 tablespoons lemon juice
• Salt and pepper to taste

Cooking method:

1. In a saucepan, bring quinoa and water to a boil.
2. Reduce heat, cover, and simmer for 15 minutes, until quinoa is cooked.
3. In a large bowl, combine cooked quinoa, pomegranate seeds, mint, and lemon juice.
4. Season with salt and pepper, toss well, and serve chilled.