13 Best Vegan Side Dishes For Your Kids

Best Vegan Side Dishes For Your Kids

Best Vegan Side Dishes For Your Kids

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

Creamy Vegan Corn Salad

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


  • 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


  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.

Vegan Sautéed Mushrooms

2. Vegan Sautéed Mushrooms

Quartered white button mushrooms are sauteed in olive oil, salt, and pepper in a restaurant-style manner until they are soft and caramelized. This quick side dish just 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


  • 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


  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 not add more liquid. The mushroom's natural fluids will start to come out.
  3. The liquid will completely evaporate, 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 once they have cooled to room temperature. For optimal results, reheat over the stovetop.

Roasted Broccoli With Sweet Chili Sauce

3. Roasted Broccoli With Sweet Chili Sauce

This healthful Asian side dish of roasted broccoli with sweet chilli sauce is ideal. 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


  • Broccoli: 1 pound
  • Oil: 2 tablespoons
  • Soy sauce: 3 tablespoons
  • Sweet chilli sauce: 3 tablespoons
  • Black pepper: 1 teaspoon (ground)


  1. Turn on the oven to 425°F. Wash and separate the smaller florets from a pound of broccoli.
  2. Evenly distribute the broccoli florets on a baking sheet. Carefully spread the sauce over the broccoli florets (with your hands).
  3. 20 to 25 minutes of roasting, or until crisp and dark brown.
  4. If more sweet chilli sauce is required, remove the broccoli from the oven.
  5. Serve right away.
  6. Add the broccoli after combining the oil, soy sauce, sweet chilli sauce, and black pepper in a small bowl.

Vegan Potato Cakes With Rice

4. Vegan Potato Cakes With Rice

The exterior of these potato cakes is lovely and crunchy, but the interior is incredibly soft. Very simple to prepare

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


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


  1. Put the potatoes in a pot with water, then bring them to a boil. When the water begins to boil, add salt and cook the potatoes for fork-tenderness. Mash after draining and removing from heat.
  2. As directed on the package, cook the rice.
  3. 2 teaspoons of oil should be heated in a skillet before sautéing the onions and carrots. Mix the cooked rice, parsley, sautéed carrots, onions, and mashed potatoes in a bowl. Taste and adjust the salt.
  4. Shape the mixture into 14–16 balls, then flatten them into cakes with your hands.
  5. 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).

Cucumber Vegan Pasta Salad

5. Cucumber Vegan Pasta Salad

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


  • Spiral pasta: 1 box (typically about 1 pound or 16 ounces)
  • English cucumber: 1, de-seeded and cut into thin slices
  • Sweet onion: ½, thinly sliced
  • Vegan mayo: ½ cup, plus a bit more if pasta is too dry
  • Fresh dill, chopped: 4 tablespoons
  • Salt: ¼ teaspoon
  • Black pepper: ¼ teaspoon
  • Garlic powder: ¼ teaspoon
  • White wine or plain vinegar: 2 teaspoons
  • Dijon mustard: 2 tablespoons
  • Optional: a pinch of sugar


  1. Pasta should be cooked as directed on the package until it is the desired doneness. Set aside once finished to chill while preparing the dressing.
  2. Mix the mayo, dill, salt, pepper, garlic powder, vinegar, mustard, and sugar in a small bowl (if using). Mix everything thoroughly. When you're ready to serve the pasta salad, pour a little cold water over the pasta to cool it off (assuming you want cold pasta salad).
  3. Alternatively, combine the pasta salad and chill it in the refrigerator. Combine the pasta, dressing, onion, and cucumber in a sizable bowl. Stir thoroughly to ensure that the pasta and vegetables are covered in the dressing. If you want the salad to be significantly wetter, you can make a double batch of the dressing or add a little bit more mayo. !
  4. Serve and savour!

Tahini Dill Carrot Noodles

6. Tahini Dill Carrot Noodles

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

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


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


  1. Continue to peel your carrots until it becomes difficult to do so, then discard (or eat) the leftover peelings. In a big bowl, add the carrot ribbons, and set them aside. In a small bowl, combine the tahini, dill, lemon juice, water, salt, and garlic powder.
  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 how thick the tahini is. Over the noodles, drizzle about half the sauce and blend. You can add more if you prefer it thicker, but I found that half was plenty! Serve after adding lemon zest as a garnish.

Garlicky Mashed Cauliflower

7. Garlicky Mashed Cauliflower

Everyone will love this wonderful vegan side dish of mashed cauliflower!

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


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


  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 to season.

Vegan Cauliflower Rice Recipe

8. Vegan Cauliflower Rice 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


  • Cauliflower washed and dried: 1 head
  • Olive oil: 1 tablespoon
  • Garlic minced: 2 cloves
  • Parsley, chopped: ⅓ cup (optional)
  • Salt and freshly ground black pepper to taste
  • A pinch of cayenne


  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!

Vegan Spicy Stir-Fried Cabbage

9. Vegan Spicy Stir-Fried Cabbage

This 5-minute Spicy Stir-Fried Cabbage comes in handy when you need a quick side dish! 1 Weight Watchers Freestyle SP and 54 calories

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


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


  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.

Quinoa Stuffed Delicata Squash With Kale

10. Quinoa Stuffed Delicata Squash With Kale

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

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


  • 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
  • Honey: ¼ teaspoon
  • Dijon mustard: ½ teaspoon
  • Oregano, dried: ½ teaspoon
  • Garlic powder: ½ teaspoon
  • Salt + pepper, to taste


  1. Put a baking sheet in the oven and preheat it to 400 degrees.
  2. Cut the delicata squash in half lengthwise, then use a spoon to scoop out the seeds. On the baking pan, position the squash face-up. Put the insides in the oven for 20 to 25 minutes after brushing them with a bit of 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 in the meantime. 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 an additional 7 to 10 minutes, or until the cheese is just beginning 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.

Vegan Wholesome Mashed Potatoes With Carrot & Parsnip

11. Vegan Wholesome Mashed Potatoes With Carrot & 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


  • Carrots, chopped: 2 cups
  • Parsnips, chopped: 2 cups
  • White potatoes, chopped: 2 cups (I used russet)
  • Cloves garlic, minced: 3-4
  • Unsweetened almond milk: 1 cup
  • Vegan butter: 1 tablespoon (vegan if needed)
  • Dried thyme: 1½ teaspoons (optional)
  • Cinnamon: ½ teaspoon (optional)
  • Nutmeg: ⅛ teaspoon (optional)
  • Salt + pepper, to taste (be generous!)
  • Optional toppings: fresh cracked pepper, drizzle olive oil, fresh thyme or parsley


  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.

Roasted Beet & Fennel With Orange Vinaigrette

12. Roasted Beet & Fennel With Orange Vinaigrette

This side dish of roasted beets and fennel 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 | Servings: 4


  • Large bulb fennel: 1
  • Large golden beetroot: 1
  • Extra virgin olive oil: 1 tablespoon
  • Salt, to taste
  • Raw almonds: ¼ cup
  • Zest from: ½ an orange

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


  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 any soiled outer peel. Cut the beetroot into 8 equal-sized pieces.
  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.

Maple-Roasted Carrots With Vegan Harissa Yogurt

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


  • Carrots: approx. 21 small-medium
  • Extra virgin olive oil: 2 tablespoons
  • Pure maple syrup: 2 tablespoons
  • Salt, to taste
  • Raw pistachios chopped: ⅛ cup
  • Fresh parsley, chopped: ⅛ cup
  • Lemon zest: 1.5 teaspoon

Vegan Harissa Yogurt

  • Plain vegan greek yogurt: ½ cup
  • Harissa paste: 1 tablespoon
  • Garlic powder: ½ teaspoon
  • Lemon juice: 1 teaspoon
  • Salt, to taste


  • 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!


These vegan side dishes go beyond bland green salads and roasted vegetables. These dishes, which range from coconut “bacon” collard greens to cauliflower rice pilaf, are so delectable that even carnivores will want to try them. Serve one this week; they go well with almost every 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!



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Here are links to some of my favourite articles:

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6 Quick And Easy Vegan Fall Recipes For Your Kids

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7 Delicious Vegan Beet Recipes For Your Kids

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