vegan sides

Roasted mini potatoes are pretty much the perfect side dish. Golden brown and tender, these ones are seasoned with Chinese 5-spice powder, but almost any herbs and spices can be used.

Roasted Mini Potatoes

potatoes (halved

olive oil

Chinese 5-spice powder ((See Note 2))

salt

ground pepper

parsley (optional)

Preheat the oven to 425 degrees F. Set one rack in the center of the oven and one in the bottom setting.

Lightly coat a large baking sheet with cooking spray.

Place the potatoes in a pile in the middle of the baking sheet. Drizzle the olive oil and sprinkle the 5-spice powder, salt and pepper over the potatoes.

Using your hands or tongs, toss together until the potatoes are coated with the olive oil and seasonings.

Spread the potatoes in a single layer on the baking sheet, arranging them cut side down (not mandatory, but recommended for the best browning on the cut sides).

Place the baking sheet on the middle rack of the oven. Roast the potatoes for 15 minutes. Give the baking sheet a little shake to loosen the potatoes, then switch the baking sheet to the lower rack. Roast for an additional 10 to 15 minutes, or until the potatoes are golden brown and tender. (If you didn’t arrange the potatoes cut side down, turn them with a spatula after 15 minutes before returning to the oven.)

Toss the potatoes with the parsley (optional). Serve.

This rich and creamy vegan risotto brings all the umami flavour. It's simple enough to make for a mid-week dinner, yet decadent enough for entertaining.

Creamy Vegan Mushroom Risotto

coconut oil

yellow onion (finely chopped)

garlic (finely chopped)

sea salt

arborio rice

vegetable broth

nutritional yeast

parsley (, chopped)

oz cremini mushrooms ((2 boxes), sliced)

tbsp balsamic vinegar

Add the coconut oil to a large pot with the onion, garlic, and sea salt. Bring to medium heat and cook stirring often until softened, 10 minutes.

Pour in the arborio rice and toast until the grains become lightly perfumed, 2 to 3 minutes. Pour in the vegetable broth, starting with 2 cups, and adding more in splashes as it thickens. (I find 5 cups total to be the perfect amount!). Cook stirring often until the risotto is soft and pleasantly chewy, 20-30 minutes. Add the nutritional yeast and stir to combine.

While the risotto is cooking, make the Balsamic Mushrooms: Add the coconut oil to a large skillet with the sliced mushrooms and sea salt. Bring to medium heat. Cook the mushrooms until beautifully browned and the liquid is almost entirely reduced, 12 minutes. Then reduce heat to low and pour in the balsamic vinegar. Stir and cook for another 2-3 minutes.

Add the balsamic mushrooms to the cooked risotto. Sprinkle with chopped parsley and stir everything to combine. Serve the risotto in bowls.

https://www.youtube.com/watch?v=AdQ4pEYzne8

This Vegan Mushroom Risotto is a healthy and nutritious dinner recipe that's so easy to make. It's vegan and gluten-free, and requires minimal effort to cook. 

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INGREDIENTS:

Risotto:
2 tbsp coconut oil
1 yellow onion finely chopped
3 cloves garlic finely chopped
pinch sea salt
1 1/2 cups arborio rice
5 cups vegetable broth
1/2 cup nutritional yeast
1/3 cup parsley , chopped

Balsamic Mushrooms:
2 tbsp coconut oil
16 oz cremini mushrooms (2 boxes), sliced
pinch sea salt
1 tbsp balsamic vinegar

INSTRUCTIONS:
1. Add the coconut oil to a large pot with the onion, garlic, and sea salt. Bring to medium heat and cook stirring often until softened, 10 minutes.

2. Pour in the arborio rice and toast until the grains become lightly perfumed, 2 to 3 minutes. Pour in the vegetable broth, starting with 2 cups, and adding more in splashes as it thickens. (I find 5 cups total to be the perfect amount!). Cook stirring often until the risotto is soft and pleasantly chewy, 20-30 minutes. Add the nutritional yeast and stir to combine.

3. While the risotto is cooking, make the Balsamic Mushrooms: Add the coconut oil to a large skillet with the sliced mushrooms and sea salt. Bring to medium heat. Cook the mushrooms until beautifully browned and the liquid is almost entirely reduced, 12 minutes. Then reduce heat to low and pour in the balsamic vinegar. Stir and cook for another 2-3 minutes.

4. Add the balsamic mushrooms to the cooked risotto. Sprinkle with chopped parsley and stir everything to combine. Serve the risotto in bowls.

NOTES:
If you prefer to make this recipe a one-pot recipe: start by first cooking the balsamic mushrooms (Step 4) in the large pot. When ready, remove the mushrooms from the pot and set aside. Use the pot to cook the risotto as instructed in Step 1 and 2. 

This method increases the cooking time as you're not doing two things at once. But it makes for less clean up! The choice is yours.

Vegan Mushroom Risotto Recipe

Wilted Spinach is a quick vegan spinach recipe that takes only 5 - 10 minutes to make. This versatile dish is perfect to add in any menu.

Wilted Spinach (How to Wilt Spinach)

spinach (pre-cleaned)

garlic pods

pepper

Heat oil in a skillet.

Add roughly diced garlic into it and saute on low flame for about a minute.

Now add spinach greens and season with salt.

If you have a little larger quantity os spinach to add, then do that in batches.

Season with  salt and pepper.

Spinach will start to shrink releasing some water.

Keep the flame on medium to high and sauté for 2 - 3 minutes till all water evaporates.

Once all liquid evaporates turn off the heat.

Wilted spinach is ready to serve as a side dish.

Optional- Add a dash of fresh lemon juice

https://embed.mediavine.com/videos/g3h75wjpa97igke1vfm0

Vegan Appetizers

Vegan and Gluten Free Caesar Pasta Salad

Vegan Caesar dressing:

cashews

water

lemon juice (fresh)

capers

water capers

Dijon mustard

Mayo

garlic

yeast

Sprinkle of salt & pepper

Chickpeas:

chickpeas

garlic powder

onion powder

paprika

cayenne

Other:

gluten free pasta

kale

Nutritional yeast

Drain the water, add to a blender, add in the rest of the ingredients

Rinse and drain the chickpeas and pat dry

add the olive oil and spices, mix together with a spatula

Cook the pasta according to package instructions

Then drain and run under cold water to cool it down

Then add in the cooked chickpeas and the rest of the Caesar dressing

Made for the easiest meal prep this week! So tasty!

Roasted Delicata Squash with a flavorful Maple Apple cider glaze, a delicious vegan side dish that is earthy, sweet, sour with a little bit of heat.

Roasted Delicata Squash Recipe 

Delicata

shallots, quartered lengthwise

maple syrup

cup apple cider vinegar

tablespoons maple syrup

Aleppo chili flakes (optional)

cumin seeds (optional)

Wash squash and slice into 1/2 inch rings. Scrape seeds out of each piece with a spoon. (If  you are in a hurry you can slice the delicata squash in half,  lengthwise, scrape out seeds, then slice into half-moons 1/2 inch thick).

Place in a medium bowl with the quartered shallots, and drizzle with oil and maple syrup. Add salt and pepper and toss to evenly coat well. Place on a parchment-lined sheet pan in a single layer ( you may need two, depending on your pan size).

Roast in the oven 20 minutes, then check every 5 minutes, until deeply golden.

While this is roasting, Make the optional Glaze. Place vinegar and maple syrup in a small saucepan over medium heat. Add cumin seeds and aleppo chili flakes. Bring to a gentle simmer, lower heat and simmer until it becomes thick and syrupy- about 5 minutes. You should end up with about 1/4 cup. Turn heat off.

When squash is done, place on a platter, scatting the shallots about. Top with the hazelnuts, then spoon the sauce over top. ( If sauce thickens too much while cooling, add a couple of teaspoons water, heat and stir. It will loosen.)

Scatter with Italian parsley and serve immediately.

Looks amazing!  Thanks for the education.   I can't wait to try this recipe!

We devoured these. Will definitely make again.

So good my hubby asked me if we could add it to our Thanksgiving feast.

Delicious! Nice way to add some variation to delicata.

So, so good!  I made it exactly as the recipe was written with all of the "optionals".  Thanks for another great recipe.

Made as the recipe  states &amp; only halved the oil.  It’s absolutely delicious.  Organic delicata squash is magic.  The hazelnuts in this recopie act like a ‘secret’ ingredient.  Will make again.  Thank you!

This is now a holiday staple for the family, definitely recommend using the glaze.  So delicious and easy to make!

This is another sensational Feasting at Home recipe. I’ve made it 4 times and each time the flavors don’t disappoint. The glaze is terrific. Don’t skip it. I add halved Brussels sprouts to the sauce and sheet pan as well as good precooked chicken sausages and have a complete meal on a sheet pan! 
It’s one of our favorites!

Wow, this is a keeper. My first experience with this squash and I love it. Took it to a major holiday dinner party  and everyone raved. When making the glaze, I thought it might be too spicy and too strong on the cumin. But when it was paired with the squash, it was amazingly subtle and perfect!  I served it on a bed of arugula on a red platter - beautiful!!  Thanks again for amazing flavors and easy prep!

I'd like to make this recipe. But highly allergic to hazelnuts.
What other nut can you suggest to use?

Spiced and Roasted Pumpkin sprinkled with toasted hazelnut and lathered on top of creamy hummus to dip.

Spiced Roasted Pumpkin with Hazelnut &amp; Hummus

pumpkin

tbsp avocado oil

garlic (, finely chopped)

pumpkin pie spice ((or Quatre épices))

tsp cardamom

hazelnuts

apple cider vinegar

tsp chili flakes

parsley

hummus

Preheat oven to 400F/200C, line a baking tray with parchment paper. Chop the pumpkin into 1.5-inch pieces, add to a large mixing bowl. (If using butternut squash, peel the skin). In a small bowl add the oil, 1 clove garlic, pumpkin pie spice, cardamom, and salt. Whisk to combine. Drizzle the mixture over the pumpkin and toss to combine.

Transfer the pumpkin to the baking tray, spreading out in an even layer. Bake until fork tender and golden at the edges, 25-30 minute. (Remove and toss the pumpkin with spatula halfway through to ensure all sides are evenly roasted).

Toast the hazelnuts in a small skillet on medium-high heat, stirring often, until lightly browned and aromatic, 7-10 minutes.

In a large bowl add the garlic, apple cider vinegar, maple syrup, chili flakes, and salt. Add the cooked pumpkin and sprinkle with the parsley, gently toss to combine.

Slather a plate with a thick layer of hummus and gently pour the roasted pumpkin on top. Sprinkle with toasted hazelnuts and serve.

Garlic infused roasted eggplant, drizzled in citrus tahini dressing. With pomegranate and fresh mint to finish. This recipe will have you rethinking just how delicious eggplant can be.

Garlicky Roasted Eggplant with Citrus Tahini Dressing

eggplants

tbsp neutral oil

tsp cumin

tsp sea salt

pomegranate seeds

mint leaves

lemon (juiced)

tbsp tahini

water (to thin (about 2 tbsp))

Preheat oven to 200C/400F and line a baking tray with tin foil. Slice eggplants in half. Then gently slice into the eggplant flesh side up to make X’s or a diamond pattern. (These minor cuts allow the oil to really ooze into the eggplant while roasting). Place eggplants on tray, cut-side-up.

Mix together oil, chopped garlic and cumin. Paint oil mixture onto the flesh of eggplant and generously sprinkle with salt. Bake for 30-45 minutes, or until very soft.

Make Citrus Tahini Dressing by whisking together lemon juice, tahini, and salt in a bowl. Add splashes of water until you&#x27;ve reached desired consistency, (I used 2 tbsp).

Drizzle Citrus Tahini Dressing over roasted eggplant and sprinkle with pomegranate seeds and fresh mint.

My savoury polenta muffins are super easy and packed with flavour for a perfect breakfast, snack, or appetizer. 

The BEST Polenta Breakfast Muffins

polenta / cornmeal

flour

tsp baking powder

chives

turmeric

dry oregano

olive oil (or other vegetable oil)

tbsp seeds

Add all your dry ingredients to a bowl. Mix well.

In a large cup/mug, mix together your wet ingredients.

Pour

Pour the wet ingredients over your dry ingredients and stir until combined. Do not overmix.

Slowly pour the muffin mixture into a lined muffin tin.

Top off

Bake

https://mediavine-res.cloudinary.com/video/upload/t_original/v1678487337/a3cas9njvqywp775q1td.mp4

My savoury polenta breakfast muffins are super easy and packed with flavour for a perfect breakfast, snack, or appetizer. This tender, healthy, vegan recipe can also be made gluten-free. Studded with all these crowd-pleasing Italian flavours: garlic, oregano, chives.

This mushroom gravy is super earthy, rich, and delicious. Totally vegan, this gravy only requires 6 ingredients and is done in under 30 minutes.

Mushroom Gravy

cremini mushrooms, sliced

white onion, diced

butter

all purpose flour

garlic cloves,

Salt + black pepper

Melt vegan butter over medium high heat in a saucepan. Add mushrooms, onion, and garlic. Cook about 8 minutes, until the mushrooms are dark and wilted.

There should be a little liquid from the mushrooms left over in the pan. Briskly whisk the flour into the mushroom, onion, garlic mixture until a thick paste forms.

Reduce heat to low and pour in half the vegetable broth. Whisk until there are no clumps of flour, 3-4 minutes.

Stir in the remaining vegetable broth. Simmer another 7-8 minutes, stirring occasionally, until the gravy reaches the desired thickness. Remember that it will thicken a bit as it cools. 

Taste your gravy and add salt + black pepper to taste. 

Serve warm over mashed potatoes, biscuits, seitan, or anything you&#8217;d like! This gravy will keep up to 5 days in the fridge.

Whether you&#039;re prepping for a big gathering, making a meal for your family, or simply enjoying a solo dinner, these crispy tater tots tick all the boxes.

Crispy Smashed Tater Tots - Potato Appetizer

oz tater tots (frozen)

Italian seasoning

tsp black pepper

coriander

salt flakes (for garnish)

Preheat the Oven. Set your oven to 425°F (220°C).

Prepare the Tater Tots. Spread the frozen tater tots on a lined baking sheet. Bake for 10 minutes and move to step 3 in the meantime.

Mix the Seasoning. In a small bowl, add all your seasoning &amp; mix well. Add olive oil if desired.

Smash &amp; Season. After baking them for 10 minutes, remove the tots from the oven. Use a potato smasher or small glass/mug to gently press each tot until slightly flattened. Add seasoning mix and toss until combined.

Bake Again. Place them back in the oven and bake for an additional 10-15 minutes, until golden brown and extra crispy.

Garnish and Serve. Once done, remove from the oven and sprinkle with salt flakes and fresh coriander or parsley. Serve immediately.

what kind of dipping sauce could be served with these?

Top 10 vegan sides recipes from across the web

The most viewed vegan sides recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 10 vegan sides recipes from across the web

The most viewed vegan sides recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Mini Potatoes

Creamy Vegan Mushroom Risotto

Wilted Spinach (How to Wilt Spinach...

Vegan and Gluten Free Caesar Pasta ...

Roasted Delicata Squash Recipe

Spiced Roasted Pumpkin with Hazelnu...

Garlicky Roasted Eggplant with Citr...

The BEST Polenta Breakfast Muffins

Mushroom Gravy

Crispy Smashed Tater Tots - Potato ...

The most viewed vegan sides recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine