12 Vegan Side Dishes to Complement Any Meal

Vegan side dishes? Oh, heck YES! 🎉 Get ready to level up your meal game with some seriously delicious plant-based goodness. I’ve teamed up with my favorite vegan chefs to bring you 12 mouthwatering sides that’ll make you forget all about those sad, boring vegetables of your childhood. Trust me, these dishes are so good, even your carnivore friends will be eyeing your plate with envy. From creamy, dreamy dips to hearty grain salads and roasted veggie masterpieces, we’ve got something for every palate and occasion. So grab your apron, fire up that stove, and let’s dive into some vegan side dish magic!

Crispy Roasted Brussels Sprouts

Okay, I know what you’re thinking. “Brussels sprouts? Ew!” But hold up, friend. These aren’t your grandma’s boiled-to-death sprouts.

These little green gems are roasted until they’re crispy on the outside and tender on the inside.

Toss them with olive oil, salt, and pepper, then spread them on a baking sheet and roast at 400°F for about 20-25 minutes.

For an extra flavor kick, drizzle with balsamic glaze before serving.

Trust me, you’ll be popping these like candy. (Is it weird that I just compared Brussels sprouts to candy? Maybe. Do I regret it? Nope.)

Loaded Sweet Potato Wedges

Who needs boring old fries when you can have THESE bad boys?

Cut sweet potatoes into wedges, toss with olive oil and your favorite spices (I’m partial to smoked paprika and garlic powder), and bake until crispy.

Top with vegan cheese sauce, black beans, diced tomatoes, and a dollop of cashew sour cream.

It’s like a party in your mouth, and everyone’s invited!

Pro tip: Make extra, because these disappear FAST. (I may or may not have eaten an entire tray by myself once. Don’t judge me.)

Creamy Garlic Mashed Potatoes

Mashed potatoes: the ultimate comfort food. But who says they need dairy to be creamy and delicious?

Boil some Yukon Gold potatoes until tender, then mash ’em up with roasted garlic, plant-based milk, and vegan butter.

Add salt and pepper to taste, and voila! Creamy, garlicky heaven.

Want to get fancy? Stir in some fresh chives or roasted shallots.

Just try not to face-plant directly into the bowl. (Not that I’ve ever done that. Ahem.)

Quinoa Tabbouleh Salad

Let’s take a trip to the Mediterranean, shall we?

This fresh and zesty salad is perfect for hot summer days when you can’t be bothered to turn on the stove.

Cook up some quinoa, then mix it with diced cucumber, tomatoes, and plenty of fresh parsley and mint.

Dress it with lemon juice and olive oil, and you’ve got yourself a protein-packed side that’s bursting with flavor.

It’s like a vacation for your taste buds. (Passport not required.)

Roasted Garlic Hummus

Hummus, oh hummus. How do I love thee? Let me count the ways.

This creamy dip is a vegan staple for good reason. It’s packed with protein, fiber, and enough garlic to ward off vampires for days.

Blend up some chickpeas with tahini, lemon juice, and an entire head of roasted garlic. (Yes, a whole head. Trust me on this one.)

Serve with veggie sticks or pita chips for the ultimate snack attack.

Warning: May cause intense cravings and potential garlic breath. Worth it.

Crispy Baked Onion Rings

Who says you need a deep fryer to make killer onion rings? Not this vegan!

Slice up some sweet onions, dip them in plant-based milk, then coat them in a mixture of panko breadcrumbs and spices.

Bake ’em up until they’re golden and crispy.

Serve with your favorite dipping sauce (might I suggest sriracha mayo?), and prepare for onion ring nirvana.

Just don’t blame me when you can’t stop eating them. (Seriously, they’re addictive. You’ve been warned.)

Garlicky Sautéed Green Beans

Sometimes, simple is best. And these green beans? They’re simply the best. (Cue Tina Turner.)

Heat up some olive oil in a skillet, toss in fresh green beans and plenty of minced garlic.

Sauté until the beans are tender-crisp and the garlic is fragrant.

Finish with a squeeze of lemon juice and a sprinkle of sea salt.

It’s a classic side dish that never gets old. Plus, you’ll feel like a real adult eating your greens. (Even if you follow it up with a pint of vegan ice cream. No judgment here.)

Roasted Butternut Squash with Maple and Pecans

Fall flavors, anyone? This dish is like a warm hug for your taste buds.

Cube up some butternut squash, toss it with olive oil, maple syrup, and cinnamon, then roast until caramelized and tender.

Top with toasted pecans for some crunch.

It’s sweet, savory, and oh-so-comforting.

Perfect for holiday dinners or just a random Tuesday when you need some extra joy in your life. (And let’s be real, who doesn’t need that?)

Creamy Coleslaw

Picnic season is calling, and it wants you to bring this killer coleslaw.

Shred up some cabbage and carrots, then toss with a creamy dressing made from vegan mayo, apple cider vinegar, and a touch of sugar.

Add in some celery seeds for that classic coleslaw flavor.

It’s crunchy, tangy, and guaranteed to make you the star of any potluck.

Just don’t tell anyone it’s vegan – they’ll never know the difference. (Our little secret, okay?)

Garlic Bread

I mean, do I even need to explain why garlic bread is amazing? It’s GARLIC BREAD, people!

Slather some crusty Italian bread with a mixture of vegan butter, minced garlic, and fresh parsley.

Pop it in the oven until it’s golden and crispy.

The smell alone will have your neighbors knocking on your door.

(Pro tip: Make extra. You’ll thank me later when you’re sneaking pieces straight from the fridge at midnight.)

Stuffed Mushrooms

Fancy pants alert! These stuffed mushrooms look impressive, but they’re secretly super easy to make.

Remove the stems from some baby bella mushrooms and chop them up.

Mix the chopped stems with breadcrumbs, garlic, herbs, and a bit of vegan cream cheese.

Stuff the mixture back into the mushroom caps and bake until golden.

Watch them disappear faster than you can say “hors d’oeuvres.” (Bonus: You’ll feel all sophisticated and stuff.)

Rainbow Fruit Salad

Let’s end on a sweet note, shall we? This fruit salad is like eating a rainbow – but way tastier and less likely to give you a stomachache.

Chop up whatever fruits are in season – think strawberries, oranges, kiwi, grapes, and blueberries.

Toss them together and drizzle with a simple syrup made from lime juice and agave nectar.

It’s refreshing, colorful, and packed with vitamins.

Plus, it totally counts as dessert. (At least that’s what I tell myself.)

And there you have it, folks! Twelve vegan side dishes that’ll make your taste buds do a happy dance. Whether you’re a seasoned vegan or just dipping your toes into the plant-based pool, these recipes are sure to please. So go forth and cook up a storm! Your dinner guests (and your stomach) will thank you. Now, if you’ll excuse me, all this talk of food has made me hungry. I’ve got some garlic bread to demolish. 🥖🧄