Best Vegan Side Dishes For Your Kids

Best Vegan Side Dishes For Your Kids

Are you looking for the best recipes for vegan side dishes? This list includes the tastiest sides that are healthy and simple to prepare, whether for a cookout, BBQ, potluck, or dinner.

1. Creamy Vegan Corn Salad

This creamy vegan corn salad is the ideal quick summer side dish for a barbecue. This is a delicious but incredibly simple supper.

Prep time: 5 minutes | Cook time: 5 minutes | Total time: 10 minutes | Servings: 4

Ingredients

• Corn: 1 can
• Scallions finely sliced: 1-2 stems
• Vegan mayonnaise: 5 tablespoons
• Vegan plain yogurt or sour cream: 2 tablespoons
• Mustard: 1 teaspoon
• White pepper ground: ⅓ teaspoon

Method

1. Combine the corn and thinly cut scallions in a bowl with the vegan mayonnaise, sour cream, mustard, and white pepper. Mix well.
2. Place the salad in the refrigerator for two hours or overnight for the best flavour.
3. Serve with a few slices of fresh bread as a side dish or on its own.

2. Vegan Sautéed Mushroom Side Dish Recipe

This vegan sautéed mushroom side dish features quartered white button mushrooms that are sauteed in olive oil, salt, and pepper in a restaurant-style manner until they are soft and caramelized.

This quick vegan sauteed mushroom side dish takes 20 minutes to prepare. It is ideal as a side dish during the holidays or busy weeknights.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 4

Ingredients

• Large white button mushrooms: 1 pound, washed, dried and quartered
• Extra virgin olive oil: 1½ tablespoons
• Fine salt: ½ teaspoon
• Ground black pepper: ¼ teaspoon
• Garnish: fresh parsley or chives

Method

1. A 12-inch cast iron skillet with medium heat is used to heat the oil. Stir thoroughly after adding the mushrooms, salt, and pepper.
2. Cook for 20 to 25 minutes while occasionally stirring. It initially seems dry, but it does not need more liquid. The mushroom's natural fluids will start to come out.
3. The liquid evaporates, and the mushrooms will be browned and caramelized. Garnish with fresh chives or parsley.
4. Leftovers can be kept in the refrigerator for up to five days after cooling to room temperature. For optimal results, reheat over the stovetop.

3. Roasted Broccoli With Sweet Chili Sauce Side Dish

This healthful Asian side dish of roasted broccoli with sweet chilli sauce is ideal for a cookout. It may be prepared in the oven in just under 30 minutes. Over rice, please.

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Servings: 2

Ingredients

• Broccoli florets: 1 lb
• Oil: 2 tablespoons
• Soy sauce: 3 tablespoons
• Sweet chilli sauce: 3 tablespoons
• Black pepper: 1 teaspoon

Method

1. Turn on the oven to 425°F.
2. Evenly distribute the broccoli florets on a baking sheet. Carefully spread the sauce over the broccoli florets.
3. Roast the broccoli florets in the oven for 20 to 25 minutes until crisp and dark brown.
4. Remove the broccoli from the oven
5. Add more sweet chilli sauce if required.
6. Add the broccoli after combining the oil, soy sauce, sweet chilli sauce, and black pepper in a small bowl.
7. Serve right away.

4. Vegan Potato Cakes With Rice Side Dish Recipe

The exterior of these potato cakes is lovely and crunchy, but the interior is incredibly soft. This vegan side dish recipe is very simple to prepare.

Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 minutes | Servings: 16 cakes

Ingredients

• Russet potatoes: 1 pound, peeled
• Uncooked rice: ½ cup
• Vegetable oil: 4 teaspoons, divided
• Yellow onions: 2 small, diced
• Carrots: 2, peeled and grated
• Fresh parsley: 5 tablespoons, chopped
• Sea salt to taste

Method

1. Put the potatoes in a pot with water, then bring them to a boil. When the water boils, add salt and cook the potatoes until fork-tender. Mash after draining and removing from heat.
2. Cook the rice as directed on the package.
3. Add 2 teaspoons of oil to a skillet. Heat the oil and sautée the onions and carrots.
4. Mix the cooked rice, parsley, sautéed carrots, onions, and mashed potatoes in a bowl. Taste and adjust the salt.
5. Shape the mixture into 14–16 balls, then flatten them into cakes with your hands.
6. The cakes should be fried for 3–4 minutes over medium-high heat in the remaining heated vegetable oil, turning halfway through. The mixture will be very soft, so take care not to break the cakes during frying. Serve hot or cold.

5. Cucumber Vegan Pasta Salad

This cucumber vegan pasta salad side dish is ideal for a potluck party.

Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Servings: 4

Ingredients

• Spiral pasta: 1 box (typically about 1 pound or 16 ounces)
• English cucumber: 1, cut into thin slices
• Sweet onion: ½, thinly sliced
• Vegan mayo: ½ cup, plus a bit more if pasta is too dry
• Fresh dill: 4 tablespoons, chopped
• Sea salt: ¼ teaspoon or to taste
• Black pepper: ¼ teaspoon or to taste
• Garlic powder: ¼ teaspoon or to taste (optional)
• Lemon juice: 2 teaspoons
• Dijon mustard: 2 tablespoons
• Sugar: 1 pinch (optional)

Method

1. Pasta should be cooked as directed on the package until al dente.
2. Set them aside to cool while preparing the dressing.
3. Mix the mayo, dill, salt, pepper, garlic powder, lemon juice, mustard, and sugar in a small bowl (if using). Mix everything thoroughly.
4. Combine the pasta, dressing, onion, and cucumber in a bowl. Stir thoroughly to ensure that the pasta and vegetables are covered in the dressing. If you want the salad to be significantly juicier, make a double batch of the dressing or add a bit more mayo.
5. When you're ready to serve the pasta salad, pour some cold water to cool it off (I love this salad with warm pasta).
6. The leftover cucumber vegan pasta salad is kept in the fridge for several days.

6. Tahini Dill Carrot Noodle Side Dish Recipe

My new favourite salad recipe is this one. Naturally, since I adore each component, I also love the dressing. It is quick and simple to assemble.

Prep time: 15 minutes | Cook time: 0 minutes | Total time: 15 minutes | Servings: 4

Ingredients

• Large carrots: 8–10
• Tahini: ¼ cup
• Chopped dill: 1 tablespoon
• Lemon juice: 2 tablespoons
• Water: 4 tablespoons
• Garlic powder: 1 teaspoon (optional)
• Salt: 1 teaspoon
• Lemon zest: 1 teaspoon

Method

1. Continue to peel your carrots until it becomes difficult, then discard (or eat) the leftover peelings. In a big bowl, add the carrot ribbons and set them aside. Combine the tahini, dill, lemon juice, water, salt, and garlic powder in a small bowl.
2. The sauce should be the perfect consistency for drizzling—neither too thick nor too thin! You might need to change the amount of water based on the thickness of the tahini.
3. Drizzle about half the sauce over the noodles and blend. You can add more if you prefer thicker, but I found that half was plenty! Serve with lemon zest as a garnish.

7. Garlicky Mashed Cauliflower

Everyone will love this wonderful vegan mashed cauliflower side dish at your next BBQ.

Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 3

Ingredients

• Cauliflower: 1 head, in florets
• Garlic: 4 large cloves
• Non-dairy milk: ¼ cup
• Salt to taste
• Pepper to taste

Method

1. A 400°F oven is recommended. Cut the cauliflower head's florets off.
2. Aluminum foil should be used to enclose a bundle of cauliflower and garlic cloves. Set in a baking pan.
3. Bake the cauliflower for 30 minutes or until it is easily pierced.
4. Pour the non-dairy milk into a blender, and the cauliflower and garlic cloves are cooked with it. Blend until smooth.
5. Use salt and pepper to taste and season.

8. Vegan Cauliflower Rice Side Dish Recipe

Try this simple recipe for light and fluffy cauliflower rice for delicious gluten-free and low-carb sides, risotto, fried rice, salads, soups, burrito bowls, sushi, and more.

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 2

Ingredients

• Cauliflower: 1 head, washed and dried
• Olive oil: 1 tablespoon
• Garlic minced: 2 cloves
• Fresh parsley: ⅓ cup, chopped (optional)
• Salt and freshly ground black pepper to taste
• Cayenne: 1 pinch or to taste

Method

1. Remove the leaves, quarter a medium-sized head of cauliflower, and shred each quarter using a box grater with medium-sized holes. Cut-resistant gloves are an excellent way to safeguard your hands while grating (or chopping).
2. In a big skillet, heat a lot of olive oil. Cook minced garlic till it turns golden. Stir in the cauliflower rice before adding a lid. Ten minutes, stirring once or twice during cooking. Add salt, black pepper, a dash of cayenne, chopped parsley (optional), and other seasonings. Enjoy!

9. Vegan Spicy Stir-Fried Cabbage

This 5-minute Spicy Stir-Fried Cabbage is handy when you need a quick side dish!

Prep time: 3 minutes | Cook time: 2 minutes | Total time: 5 minutes | Servings: 4

Ingredients

• Canola oil: 1 teaspoon
• Sesame oil: 1 teaspoon
• Ginger: 2 tablespoons, minced
• Napa cabbage: 1 2-pound head, quartered lengthwise & thinly sliced
• Chilli garlic sauce: ½ teaspoon
• Soy sauce or tamari for gluten-free: 2 tablespoons
• Sea salt and pepper to taste

Method

1. In a large skillet over medium-high heat, warm the oils. Cook the ginger for 30 seconds while stirring.
2. After adding the cabbage, simmer it for about 2 minutes while stirring continuously.
3. Stir in the soy sauce and chilli garlic sauce (or tamari), according to taste. Serve.

10. Vegan Quinoa Stuffed Delicata Squash With Kale

This vegan side dish quinoa stuffed delicata squash with kale side dish is excellent. This recipe is flavourful, nutrient-rich, and topped with vegan goat cheese, pomegranate, and a straightforward red wine vinegar dressing.

Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes | Servings: 4

Ingredients

• Medium delicata squash: 2
• Olive oil: 1 tablespoon
• Salt + pepper
• Quinoa, dry: ⅔ cup
• Water: 1 cup + ⅓ cup (to cook quinoa)
• Large kale leaves 4, torn into small pieces
• Vegan goat cheese: ¼ cup
• Pomegranate arils: ¼ cup

Ingredients For The Red Wine Vinaigrette Dressing

• Olive oil: ¼ cup
• Red wine vinegar: 2½ tablespoons
• Maple syrup: ¼ teaspoon
• Dijon mustard: ½ teaspoon
• Oregano, dried: ½ teaspoon
• Garlic powder: ½ teaspoon
• Sea salt + pepper, to taste

Method

1. Put a baking sheet in the oven and preheat it to 400 degrees.
2. Cut the delicata squash in half lengthwise, then scoop out the seeds with a spoon. On the baking pan, position the squash face-up. Put the insides in the oven for 20 to 25 minutes after brushing them with olive oil, salt, and pepper. Once cooked, the squash or skin should be simple to penetrate with a fork.
3. Put the dried quinoa in a big pot with water and cook it on the stove. Bring to a boil, lower the heat, cover the pot, and let it simmer for about 15 minutes or until the liquid has completely absorbed. If you need help, I have an entire post about cooking quinoa.
4. Carefully fold the kale while the quinoa is still hot after cooking, then combine it with the dressing. Stir thoroughly, then cover the pan to let the kale wilt for a few minutes.
5. After removing the squash from the oven, fill the squash halves with the quinoa-kale mixture. Add goat cheese, then bake the squash for 7 to 10 minutes or until the cheese begins to brown.
6. Squash is once more removed from the oven. Pomegranate and fresh thyme should be added as a garnish.
7. Make the dressing by combining all ingredients in a small jar or basin and mixing it while everything cooks. Place aside.

11. Vegan Wholesome Mashed Potatoes With Carrots & Parsnip

This nutritious, vegan carrot, parsnip, and potato mash recipe is a great veggie side dish! It's a delectable substitute for traditional mashed potatoes.

White russet potatoes, which are high in fiber, are used in this dish, which is creamy and flavourful.

Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 4

Ingredients

• Carrots, chopped: 2 cups
• Parsnips, chopped: 2 cups
• White russet potatoes: 2 cups, chopped
• Garlic: 3-4 cloves, minced
• Unsweetened almond milk: 1 cup
• Vegan butter: 1 tablespoon
• Dried thyme: 1½ teaspoons (optional)
• Cinnamon: ½ teaspoon (optional)
• Nutmeg: ⅛ teaspoon (optional)
• Sea salt + pepper, to taste (be generous!)
• Optional toppings: fresh cracked pepper, drizzle of olive oil, fresh thyme or parsley

Method

1. Put the potatoes, parsnips, and carrots in a sizable saucepan with a lid. Bring to a boil after adding roughly 1½ cups of water.
2. After the water has reached a rolling boil, cover the pan, lower the heat, and let the vegetables steam for 20 to 25 minutes or until they are easily pierced with a fork. Drain any leftover liquid when the vegetables have finished cooking. Add the vegetables back into the saucepan, minced garlic, almond milk, butter, thyme, cinnamon, and nutmeg.
3. Use a potato masher to combine all ingredients and produce the desired texture thoroughly. The potatoes, parsnips, and carrots should be grainy but fluffy. Seasonings as necessary.
4. The mash should be moved to a serving bowl. Add a garnish if you'd like.

12. Vegan Roasted Beet & Fennel With Orange Vinaigrette

This vegan roasted beets and fennel side dish is garnished with toasted almonds and an easy-to-make orange vinaigrette. It is a simple, plant-based recipe that is gluten-free and healthful.

Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes | Servings: 4

Ingredients

• Large bulb fennel: 1
• Golden beetroot: 1 large, peeled and cut into 8 equal pieces
• Extra virgin olive oil: 1 tablespoon
• Salt, to taste
• Raw almonds: ¼ cup
• Orange zest: ½

Ingredients For The Orange Vinaigrette

• Juice from: ½ an orange
• Extra virgin olive oil: 1 tablespoon
• White wine vinegar: 1½ teaspoon
• Maple syrup: 1 teaspoon
• Garlic powder: ¼ teaspoon
• Salt + pepper, to taste

Method

1. Set your oven to 350°F.
2. A large beetroot should be peeled and the ends cut off. Cut into 8 equal pieces.
3. Take off the fennel's stalks, fronds, and soiled outer peels.
4. Use your hands to combine the diced beet and fennel with salt and olive oil on a baking sheet. Leave some space between each piece of produce as you equally distribute the vegetables.
5. Place the baking sheet in the oven for about 40 minutes or until fork-tender and lightly browned. Spread the raw almonds on a different baking sheet in an equal layer while the beet and fennel roast.
6. For the final 12 minutes of the timer, put them in the oven to toast. When finished, they ought to be fragrant and gently browned. Together with the roasted vegetables, remove them from the oven.
7. Wash the orange thoroughly, and then use a cheese grater or Microplane to remove the zest from half of it while the remaining ingredients boil. You'll use the zest to sprinkle on top of everything, so set it aside. Squeeze the juice from half of the orange into a small bowl to make the orange vinaigrette. Whisk in the remaining dressing ingredients after adding them.
8. Place the roasted fennel and beet on a serving platter. Add the orange vinaigrette, toasted almonds, and orange zest on top. You're welcome to add a little green as well; I simply used the fronds, which are green parts of the fennel that resemble dill. Serve right away.

13. Maple-Roasted Carrots With Vegan Harissa Yogurt

Pure maple syrup, pistachios, lemon zest, parsley, and a hot harissa yogurt sauce are all added to these maple-roasted carrots. This simple side dish of carrots combines sweetness and spiciness beautifully!

Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40 minutes | Servings: 6

Ingredients For The Maple-Roasted Carrots

• Carrots: approx. 21 small-medium
• Extra virgin olive oil: 2 tablespoons
• Pure maple syrup: 2 tablespoons
• Sea salt to taste
• Raw pistachios: ⅛ cup, chopped
• Fresh parsley: ⅛ cup, chopped
• Lemon zest: 1½ teaspoon

Ingredients For The Vegan Harissa Yogurt

• Plain vegan Greek yogurt: ½ cup
• Harissa paste: 1 tablespoon
• Garlic powder: ½ teaspoon
• Lemon juice: 1 teaspoon
• Sea salt to taste

Method

• Set the oven to 400°F. Carrots should be well-cleaned and dried, with any green tops removed. Spread the carrots on a sizable baking sheet and cover them thoroughly with salt, maple syrup, and olive oil.
• Bake the baking sheet for 25 to 30 minutes, turning it over halfway through. When carrots are soft and slightly browned, they are finished.
• Chop the parsley and pistachios while the carrots are cooking. Lemons should be zested and placed aside. Next, make the harissa yogurt by thoroughly mixing the sauce ingredients in a small basin.
• Drizzle harissa yogurt sauce and scatter roasted carrots on a serving platter. Lemon zest, pistachios, and chopped parsley should be added on top. If desired, add salt. Enjoy right away!

Conclusion

These vegan side dishes go beyond bland green salads and roasted vegetables. These side dishes range from coconut “bacon” collard greens to cauliflower rice pilaf.

They are so delectable that even non-vegans will want to try them. Serve one this week. They go well with almost any main course.

I trust you enjoyed this article about the Best Vegan Side Dishes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

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