sheet pan with freshly roasted delicate squash with Hazelnuts-feature | Feature | Vegan Side Dishes For Any Gathering

Vegan Side Dishes For Any Gathering

When preparing dinner meals for gatherings, we always forget about vegan side dishes. Yet, they have more benefits than just richening the menu. They provide us more nutrients that we can miss from the main dishes. Also, they balance the flavors and complete the textures and colors of the main dishes. Here are three vegan side dishes that you can make at your next gathering.



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3 Vegan Side Dishes For Every Occasion

Roasted Delicata Squash with Hazelnuts

This vegan side dish is an excellent combination of tangy, sweet, and spicy flavors. Toasted cumin seeds give this vegan side dish a delicious earthiness and Aleppo, a bit of heat. The glaze is optional, but it’s tasty.

Estimated time: 40 minutes 

Ingredients:

  • Delicata squash: 2
  • Shallots: 4 shallots
  • Olive oil: 2 tablespoons 
  • Maple syrup: 3 tablespoons 
  • Salt: 1 teaspoon 
  • Pepper: ½ teaspoon 

Maple Apple Cider Glaze (optional):

  • Apple cider vinegar: ⅓ cup
  • Maple syrup: 3 tablespoons
  • Aleppo chili flakes: 1/2 teaspoon
  • Cumin seeds: 1 teaspoon 
  • Salt: ¼ teaspoon

Garnish

  • Toasted, crushed hazelnuts: ⅓ cup 
  • Fresh Italian parsley: ¼ cup

Instructions: 

Roasted Delicata Squash

  1. First, preheat the oven to 425°F. 
  2. Meanwhile, wash the delicata squash, slice it into ½ inch rings, keep the skin, and remove the seeds.
  3. In a medium bowl, mix the delicata squash, shallots with oil, maple syrup, pepper, and salt, then toss to coat well. 
  4. In a parchment-lined sheet pan, roast the squash for 20 minutes, or until it gets golden brown. 

Maple Apple Cider Glaze (optional) 

  1. While baking, cook the vinegar and maple syrup in a small saucepan over low heat. Stir for 2 minutes, then add Aleppo chili flakes and cumin seeds. Cook and stir for 5 more minutes. When the liquid gets thick, turn off the heat.
  2. When the squash is ready, place it on the dish and sprinkle the shallots and hazelnut. Next, pour the sauce over the top and scatter with some Italian parsley leaves to serve. 

Miso Glazed Roasted Root Vegetables

Roasted root vegetables with Miso glaze | Miso Glazed Roasted Root Vegetables | Vegan Side Dishes For Any Gathering

This side dish is such a great idea for holiday gatherings. Its color is a highlight for the festive table. Also, this vegan savory recipe can be the perfect accompaniment to many other main dishes.

Estimated time: 50 minutes 

Ingredients:

Roasted Root Vegetables

  • Sweet potatoes: 3 cups
  • Potatoes: 3 cups (purple potatoes make for even more color)
  • Carrots: 3 cups
  • Large red onion: 1 (250g) 
  • Garlic: 1 head
  • Pepper: ½ tablespoon 
  • Salt: ½ tablespoon

Miso Glaze

  • Miso paste: 2 tablespoons
  • Rice vinegar: 2 tablespoons
  • Maple syrup: 1 tablespoon 
  • Tahini: 1 tablespoon
  • Water: 2 tablespoons 
  • Minced garlic: 1 head

Garnish: 

  • Sesame seeds: 1/4 tablespoon
  • Chopped scallions: 1 tablespoon

Instructions: 

Roasted Root Vegetables

  1. First, peel the skin off the root vegetables and cut them into chunks. Then cut the onion into wedges and peel the skin off the garlic.
  2. Heat a large pot with 1 cup of water over medium heat and place a steamer basket inside. 
  3. Next, add the chopped root vegetables (no garlic and onion) into the steamer basket with no lid.
  4. When the water starts to boil, cover the pot and steam for 10 more minutes. After that, use a fork to pierce the vegetables to test. Make sure that the vegetables don’t get overcooked and mushy. 
  5. Then, preheat the oven to 400°F. 
  6. Place the steamed root vegetables, garlic, and onions onto a parchment-lined baking tray. Sprinkle some pepper and salt to taste. Bake until vegetables get golden brown, about 30-35 minutes or until you like them. 

Miso Glaze

  1. Mix the miso paste, rice vinegar, maple syrup, tahini, minced garlic, and whisk. Adjust the amounts of rice vinegar or water to taste. Try not to make the mixture too thick; let it be a bit runny. 
  2. Finally, get the root vegetables out of the oven, then pour the miso glaze on top and toss to coat. Sprinkle sesame seeds and scallions. Enjoy!

Moroccan Roasted Vegetable Salad

Moroccan salad in a wooden bowl | Moroccan Roasted Vegetable Salad | Vegan Side Dishes For Any Gathering

This warm, colorful salad will make the dinner tables so impressive at any gathering. Without quinoa, the dish will still be great with any leftover grain.

Estimated time: 40 minutes 

Ingredients:

  • Butternut squash: 500 grams 
  • Large tart apple: 1
  • Garlic: 3 cloves 
  • Small red onions: 4
  • Olive oil: 2 tablespoons
  • Cinnamon: 1 teaspoon
  • Cumin: 1 tablespoon 
  • Cayenne pepper: ½ teaspoon 
  • Black pepper: ½ teaspoon
  • Sea salt: ½ teaspoon
  • Cardamom: ¼ teaspoon

Quinoa: 

  • Quinoa: 1 cup
  • Water: 2 cups
  • Sea salt: 1 teaspoon

Roasted Garlic Vinaigrette

  • Tarragon vinegar: 2-3 tablespoons
  • Roasted garlic
  • Olive oil: ¼ cup
  • Sea salt: ¼ teaspoon 
  • Pepper: ¼ teaspoon

Garnish:

  • Pomegranate seeds: ¼ cup
  • Parsley leaves: ¼ cup

Instructions: 

  1. Preheat the oven to 350°F. 
  2. Cut the squash into 3cm squares, then place them into the casserole dish. 
  3. After that, slice the apple, onions, and garlic and place them on top of the squash.
  4. Then coat the vegetables with olive oil. Next, add cinnamon, cumin, cayenne pepper, black pepper, salt, cardamom and mix well.
  5. Roast the casserole dish in the oven for 25-30 minutes. When you can pierce the squash with a fork, take it out. While waiting, prepare the quinoa.

Quinoa

  1. First, boil quinoa over high heat with water and salt. After it boils, cover the pot, reduce the heat to low, and continue cooking for 15 more minutes. Adjust the time until the water absorbs. 

Roasted Garlic Vinaigrette

  1. After roasting the vegetables, take the roasted garlic cloves out. Mash them with a fork, then mix with vinegar, olive oil, salt, and pepper.
  2. Divide the quinoa onto plates. 
  3. Next, top them with roasted vegetables, vinaigrette, pomegranate, and herbs to serve.

Vegan side dishes are convenient and easy to make. It will not take you a long time or many kitchen tools to cook. Consider using different vegetables from the main dishes to round out the nutrition. 

Have you ever cooked these recipes before? Please share your favorite vegan side dishes with us in the comment section below. Don’t forget to sign up for more upcoming recipes.

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