21 Vegan Side Dishes That Aren't Just Salad (2024)

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Chef Nisha Vora's creamy vegan lentil and roasted vegetable bake is the ultimate healthy comfort food. Sweet, caramelized roasted vegetables and hearty lentils are baked in a rich cashew cream; a crispy pine nut topping brings crunchy balance. Tip: To make this gluten-free, omit the topping and garnish the casserole with simply toasted pine nuts.

Caesar salads get a bad rap. Even though they masquerade as a healthy choice, they’re usually fattening and full of empty calories. But we love this nutritious vegan avocado Caesar salad from Avocaderia: Avocado Recipes for a Healthier, Happier Life by Alessandro Biggi, Francesco Brachetti and Alberto Gramigni.

Reset your system with this light (but still magically creamy) slow-cooker detox coconut soup. It’s vegan, diary-free, gluten-free and piled high with fresh, crisp greens.

Two things we love: 1) Turning other vegetables into fries and 2) Baking them in the oven instead of, well, frying them. This recipe for turnip fries checks off both of those boxes. They’re healthier and just as tasty.

Did you know that roasted, pureed butternut squash lends itself perfectly to a silky vegan “cheese” sauce? We’re not exactly sure why (something about its sweet, salty, buttery flavor), but we’re not one to question such a wonderful fact of life. Top off your portion of vegan butternut mac and “cheese” from Chloe Coscarelli’s Chloe Flavor: Saucy, Crispy, Spicy, Vegan with homemade smoky shiitake mushroom “bacon” to achieve next-level deliciousness.

Let’s just face it: A creamy salad dressing is far superior to all others. But if you’re vegan or dairy-free, your options are suddenly slim. Aran Goyoaga has found a solution in her dreamy cashew cream recipe, which she transforms into a luscious dressing for this radicchio, lentil and apple salad.

This vegan arancini from DK’s Vegan in the House, (aka the appetizer we’ll be serving at all of our future co*cktail parties) is made with leftover risotto and vegan “cheese.” They’re easy to whip up and even easier to devour.

Proof that vegan, gluten-free food can be really damn easy? Chef Nisha Vora’s Instant Pot spicy thai butternut squash soup. The author of The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes says the hardest part of making the recipe is chopping the butternut squash.

If you’re dairy-free, vegan or just wanting to eat more plant-based foods, fondue has been pretty much off-limits to you. But why should cheese eaters have all the fun? Our recipe for butternut squash “fondue” is just as smooth, tangy and dippable as the cheese version—but about a billion times healthier.

Minimalist Baker

Put those vegetables you’ve had in the fridge to good use.

Healthy, creaming and a total crowd pleaser. You won't miss the dairy, we promise.

Lexi’s Clean Kitchen

Store-bought cauliflower rice will work just as well.

This crunchy and vibrant salad is sure to brighten up any main course.

PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

“Meaty,” “cheesy” and actually spicy. Sign us up.

Cookie and Kate

The homemade lemon dressing is worth it alone.

Minimalist Baker

A great vegan twist on a Southern staple.

A crispy side the whole family will love.

One thousand times better than your sad desk lunch.

The Full Helping

Mix in any vegan bacon of your choice.

Buttery naan without the butter.

Veggie based? Baked, not fried? Yep, these truly are the healthiest fries we could find.

Freelance PureWow Editor