#vegansidedish

Sautéed mushrooms with garlic

Creamy and delicious mashed potatoes made vegan-friendly without sacrificing flavor or texture.

Ingredients: 4 large potatoes, peeled and diced. 1/4 cup unsweetened almond milk. 2 tablespoons vegan butter. Salt and pepper to taste.

Instructions: In a large pot of water, boil the diced potatoes until they are soft enough to pierce with a fork. This should take about 15 to 20 minutes. Put the potatoes back in the pot after draining them. In the same pot as the potatoes, add the vegan butter, salt, and pepper. Using a potato masher, mash the potatoes until they are smooth and creamy. If you need to, add more almond milk to change the consistency. If you need to, taste and change the seasonings. As a side dish, serve hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

Creamy and delicious mashed potatoes made vegan-friendly without sacrificing flavor or texture.

Ingredients: 4 large potatoes, peeled and diced. 1/4 cup unsweetened almond milk. 2 tablespoons vegan butter. Salt and pepper to taste.

Instructions: In a large pot of water, boil the diced potatoes until they are soft enough to pierce with a fork. This should take about 15 to 20 minutes. Put the potatoes back in the pot after draining them. In the same pot as the potatoes, add the vegan butter, salt, and pepper. Using a potato masher, mash the potatoes until they are smooth and creamy. If you need to, add more almond milk to change the consistency. If you need to, taste and change the seasonings. As a side dish, serve hot.

Prep Time: 10 minutes

Cook Time: 20 minutes

This vegan version of German Potato Salad is a delightful side dish that's perfect for picnics, BBQs, or any gathering. It's made with tender baby potatoes, a tangy and slightly sweet dressing, and crunchy pickles. Enjoy the flavors of Germany in a cruelty-free and delicious way!

Ingredients: 4 cups baby potatoes, boiled and sliced. 1/2 cup red onion, finely chopped. 1/2 cup dill pickles, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup vegetable broth. 3 tablespoons apple cider vinegar. 2 tablespoons whole grain mustard. 2 tablespoons maple syrup. 1 tablespoon olive oil. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine the sliced baby potatoes, chopped red onion, dill pickles, and fresh parsley. In a separate bowl, whisk together the vegetable broth, apple cider vinegar, whole grain mustard, maple syrup, and olive oil to make the dressing. Pour the dressing over the potato mixture and gently toss to combine until all ingredients are well coated. Season with salt and pepper to taste. Allow the salad to sit for about 15-20 minutes to allow the flavors to meld together. Serve the Easy Vegan German Potato Salad chilled and garnished with additional fresh parsley, if desired.

Prep Time: 15 minutes

Cook Time: 20 minutes

Creamy and flavorful mashed potatoes made vegan-friendly using a pressure cooker. Perfect as a side dish for any meal.

Ingredients: 1.5 lbs potatoes, peeled and diced. 1 cup vegetable broth. 1/2 cup unsweetened almond milk. 2 tablespoons vegan butter. Salt and pepper to taste. Chopped fresh parsley for garnish optional.

Instructions: Dice some potatoes and put them in the pressure cooker. Add vegetable broth to the potatoes. Put the lid back on and set the timer for 8 minutes. When you're done, manually let go of the pressure and carefully open the lid. Take out any extra water from the potatoes. In a bowl, mix together the potatoes and vegan butter. With a potato masher, mash the potatoes until they are smooth and creamy. Add pepper and salt to taste. If you want, you can add chopped fresh parsley as a garnish. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 8 minutes

A simple and flavorful vegan side dish made with sliced Tindora Ivy gourd / Kovakkai stir-fried with aromatic spices.

Ingredients: 250g Tindora Ivy gourd / Kovakkai, sliced. 2 tbsp oil preferably coconut or vegetable oil. 1 tsp mustard seeds. 1 tsp cumin seeds. 1 tsp turmeric powder. 1 tsp red chili powder adjust to taste. Salt to taste. Fresh cilantro leaves for garnish optional.

Instructions: Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Allow them to splutter. Add sliced Tindora, turmeric powder, red chili powder, and salt. Mix well. Cover and cook for about 10-12 minutes, stirring occasionally until Tindora is tender and slightly crispy. Garnish with fresh cilantro leaves if desired. Serve hot as a side dish.

Prep Time: 10 minutes

Cook Time: 15 minutes

The kale pesto on this vegan garlic bread is a great new take on a classic appetizer. The crunchy bread goes well with the tasty and healthy kale pesto, making it a great snack or side dish for any event.

Ingredients: 1 loaf of vegan bread. 4 cloves garlic, minced. 2 tablespoons olive oil. 1 cup kale leaves, stems removed. 1/4 cup fresh basil leaves. 1/4 cup raw walnuts. 2 tablespoons nutritional yeast. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Warm the oven up to 190C 375F. You can cut the bread into thick slices, but not all the way through. Leave the bottom of the slices attached. Put olive oil and minced garlic in a small bowl. Spread the garlic-olive oil mix on all of the bread slices. Put the bread in the oven for 10 to 15 minutes, until it's warm and a little crispy. Make the kale pesto at the same time. Put the basil leaves, walnuts, nutritional yeast, lemon juice, salt, and pepper in a food processor and pulse them together. Pulse until a rough paste forms. Take the bread out of the oven when it's warm and just a little crispy. Take the bread out of the foil and spread a lot of kale pesto between the slices. Put the bread back in the oven and bake for another 5 to 7 minutes, until the pesto is warm all the way through. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 20 minutes