41 Vegan Side Dishes for Thanksgiving

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Quinoa and Chickpea Salad

Quinoa Chickpea Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT7M · Total: PT22M · Yield: [‘5’, ‘5 bowls’]

This vegan quinoa chickpea salad is filling, refreshing and naturally sweet. It’s a low-calorie meal great for cold evenings.

Ingredients

• 1 English cucumber (chopped)
• 1 cup quinoa (cooked)
• 2 cups beets (cooked and cubed)
• 2 cups cherry tomatoes (halved)
• ½ cup parsley (chopped)
• 1 tbsp olive oil
• 1/4 tsp cinnamon
• 1 tsp cumin
• 1 tsp paprika
• ⅛ tsp cayenne
• ½ tsp ginger
• 1 can chickpeas (drained and washed)
• 1/2 tsp salt
• 1 tsp Dijon mustard
• 3 tbsp white wine vinegar
• 3 tbsp olive oil
• 1 tbsp honey
• 1 tsp fresh lemon juice
• a pinch of salt & black pepper

Instructions

1. Chickpeas
2. First, heat up your skillet to medium-high and add olive oil. Now, add the spices and give it a good stir so that the oil combines with spices.
3. Add in your chickpeas and some salt. Coat the chickpeas in spices and cook for 5-7 minutes.
4. Once finished, remove them from the stove and leave them in the pan to cool down.
5. Lemon Dressing
6. Mix all the ingredients in a separate bowl.
7. Salad
8. Chop and cube all your vegetables, prepare cooked quinoa, and add them to a large bowl. Top them up with cooked chickpeas.
9. Mix all the ingredients together and finish up with the dressing. Toss the salad, so it all gets fully covered with the dressing.

2. Mashed Potato

Almond Milk Mashed Potatoes (Whole30, Vegan) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

Vegan and whole30, these almond milk mashed potatoes are made with olive oil for a rich and buttery side dish that’s dairy-free.

Ingredients

• 3 large Russet or Yukon Gold potatoes
• ½ cup almond milk ((120ml))
• ¼ cup extra virgin olive oil ((60ml / 4 tablespoons))
• ¼ teaspoon each salt and black pepper. Add more to taste.

Instructions

1. Peel and chop the potatoes.
2. Add to a pot of cold salted water and bring to a boil. Simmer til fork tender (10-15 minutes).
3. Drain the potatoes and set to one side.
4. Add the almond milk, oil and salt and pepper to the pan and heat on the stovetop. Don’t let it boil, it just needs to be warm.
5. Add the potatoes to the milk and oil mix and mash together.
6. Taste and season if needed.

3. Carrots

Cranberry Apple Slow Cooker Carrots Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘4’]

Cranberry Apple Slow Cooker Cooker Carrots Recipe is an easy side dish for the holidays that frees up the oven for other uses. We have two variations of the recipe to show you.

Ingredients

• 16 oz baby carrots*
• 1 cup fresh cranberries
• 1 apple (cubed, I used a honey crisp)
• 1/4 cup butter
• 1/3 cup maple syrup
• 1/2 cup brown sugar

Instructions

1. Soften butter in a medium-sized saucepan over medium-low heat.
2. When butter is melted, add maple syrup and sugar, stirring until the sugar has completely dissolved and there are no clumps. Remove the saucepan from the heat and add cranberries, apple, and carrots, toss to coat completely.
3. Transfer all ingredients to the slow cooker and cook on low for 3 hours.*

4. Instant Pot Potatoes and Carrots

Instant Pot Potatoes and Carrots Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT3M · Yield: [‘6’]

How to cook Instant Pot potatoes and carrots at the same time! The best 3 minute healthy side dish that pairs well with any dinner.

Ingredients

• 4 whole potatoes (cubed 1″ pieces, skin on)
• 4 whole carrots (peeled and sliced into 1″ pieces)
• 1 pinch salt (to taste)
• 1 pinch parsley (diced, served on top)
• 1.5 cup water

Instructions

1. Wash outsides of vegetables. Then on a cutting board slice both into 1″ pieces or so. The smaller they are the softer they will get.
2. Pour 1.5 cup of water into pressure cooker inner pot and lower a vegetable steamer into the bottom.
3. Put cubed vegetables inside the basket, sprinkle with salt and pepper. You could add a few slices of butter on top as well so that melts as it steams.
4. Close lid and steam valve. Set to high pressure for 3 minutes and then do a quick release. Serve!
5. Alternatively if you like your veggies REALLY tender you can omit the steamer basket and put directly into pot with 2 cups water or broth. Salt the water on top and cook on high pressure for 3 minutes. Drain, season and serve.

5. Instant Pot Baked Potatoes

Easy Instant Pot Baked Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT20M · Total: PT22M · Yield: [‘8’, ‘8 potatoes’]

Fork tender Instant Pot Baked Potatoes come out perfectly fluffy in half the time it takes in the oven. Use any type or size of potato!

Ingredients

• Up to 8 large russet potatoes

Instructions

1. Wash potatoes well. Prick them with a fork or knife about 8 times each.
2. Add 1 cup of cold water and place trivet or steamer basket inside your Instant Pot. Place up to 8 large potatoes on a trivet. It is OK to pile up potatoes on top of each other.
3. Close the lid and make sure pressure valve is set to Sealing. Cook small potatoes (2″ wide) for 15 minutes on High Pressure with Quick or Natural release. And medium to large potatoes (2.5″ – 3″ wide) for 20 minutes.
4. Remove potatoes onto a plate, cut lengthwise open in a middle, fluff with a fork and serve with your favorite toppings.

6. Lebanese Potato Salad

Lebanese Potato Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 people’]

Lebanese potato salad is delightfully light and refreshing. Creamy potato chunks tossed through herbs in a lemon and olive oil dressing.

Ingredients

• 750 grams Potatoes
• 1/4 cup Parsley (chopped)
• 1/4 cup Spring onions ((scallion/green onions) finely chopped)
• 1 tbsp Dried mint ((fresh is good too) finely chopped)
• 1/4 cup Olive oil (extra virgin)
• 1/4 cup Lemon juice (fresh)
• 1 pinch Salt (to taste)
• 1 clove Garlic ((optional) crushed)
• 1 pinch Black pepper (freshly cracked, to taste)

Instructions

1. Place the washed potatoes in a large pot and cover with cold water, ensuring they’re submerged by about 2 inches. Bring to a gentle boil over high heat, then reduce to medium and cook until fork-tender.Avoid overcooking to prevent the potatoes from becoming mushy.Once cooked, let the potatoes cool slightly see note #1 below. Then cut them into even bite-sized chunks, with or without the skin, your choice.
2. In a large mixing bowl, add the potato chunks, sliced spring onion, chopped parsley, mint, and garlic.In a seperate small bowl, whisk together extra virgin olive oil, fresh lemon juice, sea salt, and black pepper.
3. Pour the dressing over the potato mixture and gently toss to combine, being careful not to break the potatoes.Taste and adjust seasoning if needed. Serve warm or chilled.

7. Vegan Garlic Knots

Vegan Garlic Knots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT1H · Yield: 9

This easy homemade vegan garlic knots recipe is so flavorful, fresh and delicious. The best quick yeast bread with parsley and olive oil!

Ingredients

• 2 1/2 Cups All-Purpose Flour
• 2 Tsp Sugar
• 1 Packet Instant Yeast (1/4 oz or 2 1/4 tsp)
• 2 Tbsp Olive Oil
• 1/2 Tsp Garlic Powder
• 3/4 Tsp Salt
• 1 Cup Warm Water (105°F-115°F)
• 1/4 Cup Olive Oil
• 3 Cloves Minced Garlic
• 1 Tsp Dried Parsley (or 2 tbsp freshly chopped)
• 1/8 Tsp Salt

Instructions

1. In a bowl, mix together the flour, sugar, instant yeast, garlic powder and salt.
2. Add the warm water and olive oil and mix until combined. Add up to 1/3 cup more flour if needed if the dough is very sticky, it should be slightly sticky but workable with floured hands.
3. Oil a bowl with olive oil and place the dough inside. Cover and rest for 30 minutes until doubled. In the meantime, mix together your garlic topping.
4. Punch out the air and transfer to a lightly floured surface. Roll into a 16×5 inch rectangle and cut into 9 pieces.
5. Roll each piece into an 8 inch rope and tie into a knot (using a little flour as needed). Place on a baking tray covered in parchment paper 2 inches apart. Brush each with 1/2 of the garlic topping mixture.
6. Preheat oven to 400°F and let knots rest as it preheats.
7. Bake for 13-17 minutes, or until they just begin to turn light golden brown.
8. Brush with remaining topping and enjoy fresh!

8. Air Fryer Okra

Crispy Air Fryer Okra is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

Air Fryer Crispy Okra is a healthier way to make crunchy southern fried okra without the excessive amount of oil. The flavorful crunchy coating is made with cornmeal, seasonings, and gluten-free flour. This crispy okra recipe is gluten-free, dairy-free, and incredibly delicious! (No Air Fryer, No Problem! Oven instructions are included below!)

Ingredients

• 1 lb Okra
• Cooking Oil Spray
• 2 eggs, beaten
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/3 cup Cornmeal
• 1/2 cup Gluten-Free All-Purpose Flour (can sub regular flour)
• 2 tsp Italian Seasoning
• 2 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1/4 tsp Cumin
• Salt and Pepper, to taste

Instructions

1. Rinse and dry the okra with a clean towel or paper towel.
2. Combine the ingredients for the coating in a shallow bowl. Whisk the eggs and seasoning in a separate bowl.
3. Dip the okra in the egg wash, then place it in the coating mixture. Use tongs or your fingers to move the okra in the mixture and make sure all sides are coated.(If you slice the okra into bite-sized pieces, simply pour the egg wash over the cut okra and toss the okra until evenly coated.)
4. Place the breaded okra on a parchment-lined baking sheet. And repeat the previous step until all the okra is breaded.
5. Preheat the air fryer to 400°F for 3 minutes.
6. Using tongs, place the breaded okra in a single layer in the air fryer and lightly spray the okra with cooking oil spray. Air fry the okra for 10 minutes. Then, gently flip the okra using tongs and lightly spray with cooking oil spray. Air fry the okra for an additional 3-5 minutes, or until it has reached your desired level of crispiness. Repeat this step if you have any more okra to cook. (Cook in batches. You may need to cook the okra in 2-3 batches, depending on the size of your air fryer.)
7. Serve with creamy chipotle sauce or your favorite sauce. Enjoy!

How To Make Crispy Okra If You Do Not Have An Air Fryer

1. After coating the okra in the egg wash and breading mixture, place the okra on a parchment-lined baking sheet. Bake the okra in the oven at preheated 400°F for 20-25 minutes, or until crispy.
2. Serve with creamy chipotle sauce or your favorite sauce. Enjoy!

9. Pumpkin Soup

Vegan Pumpkin Soup (Slow Cooker) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT240M · Total: PT255M · Yield: [‘6’, ‘6 to 8 servings’]

This Slow Cooker Creamy Vegan Pumpkin Soup is the soup of your dreams! It’s so warm & cozy and perfectly spiced! It freezes incredibly well, and is sure to be a crowd pleaser!

Ingredients

• 1 1/2 tablespoons oil or butter
• 1 medium onion (diced (or half a large red onion))
• 3 garlic cloves (minced)
• 2.5 lbs pumpkin
• 1/2 teaspoon allspice
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon fresh thyme leaves
• 1/2 teaspoon cayenne pepper (optional – use less if you don’t like spice)
• 2 cups vegetable broth (high quality)
• 1 can coconut milk (13.4 ounces)
• 2 teaspoons lime juice

Instructions

1. Turn your Crockpot™ on and to warm while you prep the ingredients.
2. Add in the oil or vegan butter.
3. Add in the onion, garlic, pumpkin, allspice, sea salt, ground black pepper, thyme, cayenne pepper, vegetable broth and the coconut milk. Stir to combine.
4. Set the Crockpot™ to high for 4 hours or on low for 8 hours and let the veggies cook down together. At the end, stir in the lime juice and let it cook for about 5 more minutes.
5. Turn your slow cooker off and using your immersion blender, blend all the ingredients together until fully smooth. If you don’t have a blender you can carefully transfer the soup to a blender to blend completely.
6. Taste and add salt and pepper to taste if necessary. The salt will depend on how salty your vegetable broth is.
7. Serve into bowls and top with garnish – I love extra coconut milk, parsley or even a touch more cayenne on top (optional). Enjoy!!

10. Marmite Roast Potato

Marmite Roast Potato is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb baby potatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon Marmite
• 1 teaspoon smoked paprika
• 2 cloves garlic, minced
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

Instructions

1. 1. Preheat oven to 425F (220C).
2. 2. Toss potatoes with olive oil, Marmite, paprika, and garlic until evenly coated.
3. 3. Spread on a baking sheet in a single layer; season with salt and pepper.
4. 4. Roast 25–30 minutes, turning once, until potatoes are golden and tender.
5. 5. Garnish with parsley and serve.

11. Winter Fruit Kale Salad

Massaged Kale Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

The best winter Massaged Kale Salad recipe with pomegranate arils, sweet orange slices and toasted slivered almonds. Massaging kale softens the leaves, leaving them tender and ready to be coated in a scrumptious orange ginger dressing!

Ingredients

• 8 cups green curly kale (packed, stems removed and chopped)
• 1 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1 large pomegranate (arils only)
• 4 mandarins or 1 orange (sliced)
• 1/2 cup almonds (slivered, sliced or coarsely chopped)
• 1/4 cup orange juice
• 1 tbsp extra virgin olive oil
• 1 tsp fresh ginger (grated)
• 1/4 tsp salt
• Ground black pepper (to taste)

Instructions

1. In a large salad bowl, add kale, olive oil and salt. Massage with your hands for 2-3 minutes until the amount of kale shrinks a bit.
2. Prepare pomegranate and orange slices. Add to bowl. Set aside.
3. Toast nuts in a skillet on medium heat until fragrant, stirring often. Transfer to a bowl with salad.
4. In a small bowl, add orange juice, olive oil, ginger, salt, pepper and whisk with a fork.
5. Pour dressing over salad, toss gently.
6. Enjoy at the holidays or for winter dinner with a bowl of soup.

12. Scalloped Potatoes

Creamy Vegan Scalloped Potato Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb potatoes, thinly sliced
• 2 cups unsweetened almond milk
• 1/3 cup raw cashews, soaked 4 hours then blended into a smooth cream
• 2 tablespoons olive oil
• 2 tablespoons gluten-free flour or cornstarch
• 1 clove garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup vegan shredded cheese (optional)

Instructions

1. 1. Preheat oven to 375F (190C).
2. 2. Blend soaked cashews with almond milk to create a smooth cream.
3. 3. In a saucepan, whisk olive oil with flour to create a light roux; gradually whisk in cashew-almond mixture and simmer until thickened.
4. 4. Layer sliced potatoes in a casserole dish, seasoning with salt, pepper, and thyme between layers.
5. 5. Pour the sauce over the potatoes; sprinkle vegan cheese if using.
6. 6. Cover and bake 40 minutes, then uncover and bake 15–20 minutes more until potatoes are tender and the top is golden.
7. 7. Let stand 5 minutes before serving.

13. Butternut Squash Quinoa Salad

Butternut Squash Quinoa Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘6’, ‘6 servings’]

Butternut Squash Quinoa Salad is packed with hearty quinoa, roasted butternut squash, crisp apple and tossed in a tangy sweet apple cider vinegar dressing! It’s vegan, gluten-free and great for meal prep!

Ingredients

• 2 cups cubed butternut squash (cut into 1″ cubes; see note 1)
• 2 tablespoons olive oil
• 1/2 cup pecan pieces (sub with almonds, walnuts or pepitas)
• 1 cup dry quinoa (rinsed and cooked according to package instructions, then drain in a colander; yields 3 cups cooked quinoa)
• 2 cups chopped baby kale (see note 2)
• 1 medium apple (chopped)
• 2 green onions (chopped thinly on the bias)
• 1/2 cup pomegranate arils (sub with dried cranberries if desired)
• apple cider vineger dressing
• Salt and pepper (to taste)

Instructions

1. Preheat the oven to 400 degrees. Place the butternut squash on a large rimmed baking sheet, and toss with the 2 tablespoons olive oil and salt and pepper, to taste. Bake for 30-40 minutes, or until the squash is tender and caramelized.
2. Toast the pecans in a small skillet over medium to medium low heat, stirring often, for 8-10 minutes or until golden brown and fragrant. Keep a close eye on them as they can burn very quickly. Set aside to cool.
3. Place the cooked and cooled quinoa, roasted butternut squash, kale green onion, pomegranate and pecans in a large bowl.
4. Toss with the desired amount of dressing until well coated and season to taste with salt and pepper. Serve and enjoy!

14. Root Veggie Mash

Root Veggie Mash with Butternut Squash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [‘8’, ‘8 servings’]

An easy rustic side dish for the holidays or anytime that uses up lots of your garden vegetables! A healthy whole foods vegetarian dish that can easily be made vegan / plant based if you swap the butter out for a vegan butter alternative!

Ingredients

• 1 medium butternut squash
• 1 large parsnip
• 1 rutabaga (or sub 2 turnips)
• 2 medium yellow onions
• 3 carrots
• 1 stick butter ((1/2 cup))
• 1 tsp dried thyme (more or less to taste)
• 1/2 tsp salt (to taste, more if you used unsalted butter)
• 1/4 tsp black pepper (to taste)

Instructions

1. Peel the butternut squash, parsnip, rutabaga (or turnips), and carrots.
2. Slice carrots and parsnips and onions into 1/4″ pieces.
3. Chop onion slices again in opposite direction into 1/2″ pieces.
4. Chop butternut squash and rutabaga (or turnips) into 1/2″- 1″ pieces.
5. Add all vegetables to large pot and cover well with water. Bring to boil and boil for +/- 15 minutes until all vegetables are soft enough to mash.
6. Drain vegetables (reserving the liquid for use in other soups/stews later). Add back to pot.
7. Add butter, thyme, salt and pepper to taste and mash to your preferred consistency and serve!

15. Green Beans with Almonds and Olives

Green Beans with Almonds and Olives is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: 4

Looking for an easy small batch side dish? Learn how to make these healthy Green Beans with Almonds and Olives!

Ingredients

• 1/2 pound (228 grams) fresh green beans, trimmed
• 1 tablespoon olive oil
• 1/4 cup (22 grams) sliced almonds
• 1/2 cup sliced garlic stuffed olives
• 1 teaspoon lemon zest
• Salt, for tasting

Instructions

1. Bring a large pot of water to a boil. Add 1 teaspoon salt and green beans. Cook until bright but still firm, about 2-3 minutes.
2. Meanwhile add some ice cubes to a large bowl and fill with water. Once the beans are done, drain and immediately transfer to the ice bath. When cool, drain into a colander. Dry completely.
3. In a large skillet, heat oil. Once hot, add the beans and salt to taste. Saute, tossing frequently, until brown and tender-crisp, about 6-8 minutes.
4. Make a well in the middle and add the almonds. Cook until toasted, about 2-3 minutes.
5. Add the olives and zest. Cook for 1 minute or until warmed through.

16. Chopped Salad with Pear Vinaigrette

Chopped Salad Recipe with Pear Vinaigrette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT0S · Total: PT15M · Yield: 4

Chopped salad recipe with a fresh pear vinaigrette.

Ingredients

• 1 Royal Riviera Pear (from Harry and David)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons champagne vinegar*
• 1/2 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper
• 6 cups of mixed baby greens with radicchio
• 1 Royal Riviera Pear (from Harry and David), sliced or chopped
• 1/3 cup pomegranate arils
• 4 ounces crumbled smoked cheddar pieces
• 1/2 of a small cucumber, sliced**
• candied pecans, optional

Instructions

1. First, make the pear vinaigrette: core the pear and remove the seeds and stem. Place the rest of the pear (skin and all) in the bottom of a high-speed blender. Add the olive oil, mustard, salt and pepper. Blend everything together until it’s creamy, emulsified and resembles salad dressing. Set aside. It can be stored in the fridge for up to 1 week.
2. Next, combine the salad greens in a serving bowl with the pomegranate seeds, cucumber slices, cheese chunks, sliced pear and candied nuts (if using). Toss well to combine.
3. Pour about one-quarter of the pear vinaigrette on top of the salad, and toss to combine. Add more dressing if you think it needs it.

17. Air Fryer Hasselback Potatoes

Air Fryer Hasselback Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium russet potatoes, cut into fan-shaped slices without cutting all the way through
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and black pepper to taste
• 2 tablespoons chopped fresh herbs (optional)

Instructions

1. 1. Preheat the air fryer to 400F (205C).
2. 2. Carefully slice each potato into fans, stopping before the base to keep the potato intact.
3. 3. Brush with olive oil; sprinkle with garlic powder, paprika, salt, and pepper.
4. 4. Place in air fryer basket; cook 18–22 minutes, shaking halfway, until potatoes are tender and crisp.
5. 5. Garnish with fresh herbs and serve.

18. Pumpkin Pasta

Pumpkin Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: 4

Creamy and flavorful vegan pumpkin pasta with hints of sage and thyme. So easy to make and the best comfort food ever!

Ingredients

• 8 oz. Penne Pasta
• 1 15 oz. Can Pumpkin Puree
• 1 Can Full-Fat Coconut Milk
• 3 Tbsp All-Purpose Flour
• 1 Tsp Rubbed Sage
• 1 Tsp Dried Thyme
• 1 Onion
• 2 Cloves Garlic
• 2 Tbsp Olive Oil
• 1/4 Tsp Ground Nutmeg
• 1 Tsp Salt
• 1/2 Tsp Ground Pepper

Instructions

1. Cook pasta according to package.
2. In a large pan over medium heat, add olive oil, chopped onion and minced garlic. Cook for 3-5 minutes or until translucent.
3. Add sage, thyme and flour and continue cooking for 2 minutes, stirring constantly.
4. Add coconut milk slowly, constantly stirring to avoid any clumping. Cook for another 2 minutes until coconut milk thickens, stirring constantly.
5. Add pumpkin puree, nutmeg, salt and pepper and cook for 10-15 minutes, stirring occasionally.
6. Using an immersion blender*, blend pasta until smooth.
7. Pour over cooked pasta and serve, enjoy!

19. Breaded Cauliflower

Air Fryer Breaded Cauliflower is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’]

Crispy cauliflower recipe, a delicious and fun way to eat cauliflower!

Ingredients

• 1 Cauliflower
• 1 Cup of white flour
• 1 Cup of water
• 1 Tablespoon of paprika
• Half a tablespoon of garlic salt
• Black pepper
• Olive oil

Instructions

1. First wash the cauliflower well and divide all the florets, making sure to cut them small.
2. Parboiling (means quickly boiling)  them for about 5 minutes in boiling salted water and then let them dry well.
3. Meanwhile, let’s prepare the batter.
4. In a bowl, sift the flour. To the flour add the paprika, garlic salt and a little black pepper, and mix together.
5. Add the water slowly and mix to perfection with a whisk to avoid forming annoying lumps, When we have obtained a smooth and homogeneous batter, we set it aside.
6. In another bowl, pour in the breadcrumbs.
7. Preheat the the air fryer to 200°C (400°F)
8. Take the cauliflower florets and pass first in the batter and then in the breadcrumbs.
9. Place the cauliflower in the basket  and pour a drizzle of olive oil over it (or better with a spray oil). Be careful not to place them one on top of the other.
10. Cook at 200°C for 10 minutes. Shake them halfway through cooking.
11.  When the cauliflower is golden brown it is ready. 

20. Brussel Sprouts Slaw

Shaved Brussels Sprout Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT30M · Yield: [‘8’, ‘8 1-cup servings’]

This shaved Brussels sprout salad is a crunchy, fresh salad with raw shaved Brussels sprouts, apples, cranberries, and a simple apple cider vinaigrette. It’s versatile enough for weeknight dinners or elegant gatherings!

Ingredients

• 1 pound Raw Brussels Sprouts (about 4 cups once shaved)
• 2 cups Lacinato Kale (2-3 ounces) (chopped)
• 1/3 cup Dried Cranberries
• 1/4 small Red Onion (finely diced)
• 1 cup Pomegranate Arils
• 1/4 cup Sunflower Seeds (or other nuts or seeds)
• 1 medium Apple (thinly sliced)
• 2 tablespoons Apple Cider Vinegar
• 1 tablespoon Maple Syrup (or other sweetener)
• 1 tablespoon Dijon Mustard
• 1/8 teaspoon Salt (or more to taste)
• Black Pepper (to taste)
• 1/4 cup Extra Virgin Olive Oil

Instructions

1. Trim the ends from the BRUSSELS SPROUTS, if needed. Using a food processor fitted with the slicing blade, feed them through the feed tube on top to shave them. Transfer to a large mixing bowl.
2. To the sprouts, add the KALE, DRIED CRANBERRIES, RED ONION, POMEGRANATE SEEDS, and SUNFLOWER SEEDS to the bowl and toss to combine.
3. Using a whisk or an immersion blender, combine the APPLE CIDER VINEGAR, MAPLE SYRUP, DIJON MUSTARD, SEA SALT, and BLACK PEPPER in a small bowl or tall container. Slowly whisk or blend in the EXTRA VIRGIN OLIVE OIL until the dressing is creamy and emulsified.
4. Pour the vinaigrette over the salad and toss until everything is evenly coated.
5. Add the APPLE SLICES and gently toss just to combine. Serve chilled.
6. Refrigerate leftovers in an airtight container and enjoy within one to two days for best texture.

21. Creamy Cucumber Salad

Vegan Creamy Cucumber Salad with Dill, Blackberries & Pepitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT2M · Total: PT17M

An easy, healthy summer salad with cucumbers, fresh dill, blackberries, and toasted pepitas served with a Vegan Sour Cream Dressing made from cashew nuts.

Ingredients

• 1 cup raw cashews (soaked in water for at least 5 to 6 hours)
• ½ cup water
• 1/2 lemon (juiced)
• 1/2 teaspoon apple cider vinegar
• 1/2 teaspoon fine sea salt
• ¼ teaspoon Dijon mustard (optional)
• 1/4 tsp lemon zest (optional)
• 2 big cucumbers
• 1 tsp sea salt
• ½ cup unsalted pepitas
• 3 twigs mint leaves
• 5 tbsp chopped fresh dill
• 15 fresh blackberries
• 1/4 tsp freshly ground black pepper
• 1 cup vegan sour cream
• 4 tbsp pomegranate molasses (you really only need about 1/8 cup)
• salt (pepper to taste)

Instructions For the Vegan Sour Cream (prep in advance)

1. Drain and rinse your soaked cashew nuts until the water runs clear.
2. In a high-speed blender, combine the nuts with the remaining ingredients for the Vegan Sour Cream and blend until the mixture is very smooth and creamy. As you blend, stop to scrape down the sides as necessary.
3. Taste and add more vinegar or a grating of lemon zest, if you would like more tang, or additional salt if a more intense flavor is desired. Pour into a container and chill. This step can be prepared up to 5 days in advance. The sour cream will thicken up a bit more as you let it rest, so you might want to thin it by whisking in a small amount of water later.

For the salad

1. Wash the cucumbers and slice them. Put the pieces of cucumber into a large bowl and sprinkle 1 tbsp of salt over them. Let stand for 20 minutes, until they lose some water. Rinse them quickly and let stand for another 10 minutes. Put them on a plate with paper towels. Blot them dry. 
2. While your cucumbers are resting, toast the pepitas in a pan on medium-high heat unit fragrant. Let them cool on a little plate. Chop dill and mint leaves.
3. Return cucumbers to the salad bowl and add the vegan sour cream, 2 tbsp of pomegranate molasses, pepitas, and chopped herbs. Gently toss the ingredients to combine. Season with more salt and pepper if needed.
4. Spoon the salad into serving plates and drizzle with the remaining pomegranate molasses. Serve

22. Chanterelle with Potato

📋Easy Chanterelle Mushrooms Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT80M · Yield: [‘6’, ‘6 people’]

Once the chanterelle are clean and cut, they can be served in many ways. Stir-frying is the most versatile. Add to a risotto, mix with pasta or serve as a side dish for beef or pork. Here I serve them with roasted potatoes.

Ingredients

• 20 Chanterelle mushrooms
• 2 tbsp extra virgin olive oil
• 1 tbsp freshly chopped parsley
• 2 cloves peeled garlic cloves
• 1 tsp salt
• 1 pinch black pepper
• 1 tbsp freshly chopped parsley
• 8 medium potatoes
• 3 tbsp extra virgin olive oil
• 1/2 tbsp salt
• 1 bay leave
• 2 cloves peeled garlic cloves
• black pepper

Instructions Clean the chanterelle

1. Cut the roots
2. Remove the dirt with a soft brush or paper towel
3. If necessary rinsed them quickly under running water

Stir fry

1. Cut the Chanterelle in quarters
2. Stir-fry 2 garlic cloves in olive oil and remove once golden
3. Pour the chanterelle and stir from time to time. They will reduce in size
4. At the end add salt, pepper and parsley

Baked the potatoes

1. Peel the potatoes and cut them into small cubes
2. Put in a baking tin with olive oil, salt, pepper, bay leave and garlic
3. Bake in a hot oven at 220 C – 430 F for 30 minutes.
4. Remove from the oven and stir the potatoes, scraping the pan if they stuck to it.
5. Put back in the oven for another 15 minutes
6. Stir again the potatoes, scraping the pan with the spatula.
7. Baked for another 15 minutes, or until they are crispy

Mix them all together

1. Add the mushroom and put back in the oven to warm them up
2. Serve immediately on a serving dish

23. Green Bean Casserole

Vegan Green Bean Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: 6

This easy vegan green bean casserole recipe is free of canned soup! A homemade mushroom soup base with crisp green beans and crunchy onions!

Ingredients

• 2 Cups Green Beans
• 1 Cup Veggie Broth
• 1 Cup Plant Milk
• 3 Tbsp Vegan Butter
• 2 Tbsp Flour
• 1/4 Cup Nutritional Yeast
• 1 Onion
• 8 oz. Sliced Mushrooms
• 3 Cloves Garlic
• 1/2 Tsp Salt
• 1/2 Tsp Pepper
• 1- 1 1/2 Cups Fried Onions

Instructions

1. Bring 4-5 cups water to a boil in a pot over medium heat. Add green beans and cook for 5-6 minutes, then strain and pour into ice water to stop the cooking process and help make them crispy.
2. In a large pan over medium heat cook vegan butter, onion and garlic for 2-3 minutes until fragrant. Add mushrooms and cook for 5 minutes until softened, stirring frequently.
3. Sprinkle with flour and cook for 2-3 minutes stirring constantly to remove the raw flour taste, then add veggie broth and stir. Cook for 2 minutes.
4. Preheat oven to 400 degrees F.
5. Add salt, pepper, nutritional yeast and plant milk. Simmer for 5-8 minutes until thickened. Remove from heat and stir in green beans and 1/2 cup fried onions.
6. Pour into a lightly sprayed casserole dish (9×9 or 9×13 are fine) and sprinkle with 1/2-1 cup more fried onions. Bake for 15-17 minutes until onions are nicely browned.

24. Air Fryer Tomatoes

Easy Air Fryer Tomatoes Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT2M · Cook: PT10M · Total: PT12M · Yield: [‘4’]

Quick, easy & full of flavor, our air fryer tomatoes are so good! Bursting with Mediterranean flavor, Italian seasoning is a tasty way to make delicious roasted tomatoes. Perfect for breakfast, lunch, dinner, or a snack, the whole family will love this easy recipe!

Ingredients

• 4 large tomatoes
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1 tablespoon balsamic vinegar
• Salt and pepper (to taste)

Instructions

1. Preheat your air fryer to 400°F/205°C.
2. Cut the tomatoes in half and add them to a large mixing bowl. Add extra virgin olive oil, Italian seasoning, balsamic vinegar, kosher salt and freshly ground black pepper and toss to coat. Transfer the tomato halves to your air fryer basket and cook for 10 minutes, turning the tomatoes halfway to ensure they cook evenly. Serve immediately and enjoy!

25. Balsamic Brussel Sprouts

Slow Cooker Balsamic Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘6’]

Super Easy Slow Cooker Balsamic Brussels Sprouts. The perfect side dish for Thanksgiving!

Ingredients

• 2 pounds brussels sprouts (rinsed and halved)
• 2 tablespoons olive oil
• salt and pepper
• toasted pinenuts for serving (if desired)
• parmesan cheese for serving (if desired)
• ½ cup balsamic vinegar
• 1-2 tablespoons light brown sugar

Instructions

1. Add brussels sprouts and olive oil to a slow cooker. Sprinkle with salt and pepper to taste.
2. Cover and cook on low for 3-4 hours or on high for 1-2 hours or until tender.
3. While the brussels sprouts are cooking make the balsamic reduction. (I make it about 30 minutes before the brussels sprouts are done)
4. When the brussels sprouts are ready drizzle with the balsamic reduction and serve immediately with pine nuts and parmesan cheese, if desired.

Balsamic Reduction

1. Add balsamic vinegar and brown sugar to a small saucepan. Simmer for 10 minutes or until the sauce has reduced by half. Keep warm until ready to use.

26. Carrot and Beetroot Salad

Fast Carrot and Beetroot Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘2’, ‘2 bowls’]

Fast, easy, naturally sweet – this carrot and beet salad is absolutely delicious. It’s vegan, dairy-free, gluten-free, and low-calorie.

Ingredients

• 4 beets (cooked & grated)
• 2 carrots (grated)
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• a pinch of salt & black pepper
• 1 tbsp parsley (chopped)

Instructions

1. Grate beets and carrots.
2. Combine balsamic vinegar, olive oil, honey, salt, and black pepper in a bowl.
3. Add beets and carrots into a bowl. Cover with the dressing mixture and toss the salad together.
4. Sprinkle with chopped parsley before serving.

27. Honey Roasted Carrots and Parsnips

Honey Roasted Carrots and Parsnips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

These Honey Roasted Carrots and Parsnips are a great side dish to serve with any meal! Made in 30 minutes, they have a sweet caramelization from the honey and delicious flavor from ground coriander.

Ingredients

• 1 pound carrots
• 1 pound parsnips
• 3 tablespoons olive oil
• 3 tablespoons honey
• 1/2 teaspoon salt
• 1 teaspoon thyme
• 1 teaspoon ground coriander
• 1 tablespoon sesame seeds

Instructions

1. Preheat the oven to 400˚F.
2. Slice the carrots and parsnip on a long angle and place on a large baking sheet.
3. Drizzle over 3 tbsp olive oil and 3 tbsp honey, and sprinkle ½ tsp salt, 1 tsp dried thyme, and 1 tsp ground coriander.
4. Using a spatula, toss everything until evenly coated and spread in a single layer.
5. Bake at 400˚F for about 20 minutes, stirring 2-3 times in between, until the vegetables are tender with caramelized edges.
6. Sprinkle over 1 tbsp sesame seeds and serve.

28. Green Bean and Beet Salad

Green Bean and Beet Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: 4

Green Bean and Beet Salad- The delicious flavors of these perfectly roasted beets and blanched green beans, topped with a zesty lemon dressing and crunchy pecans! it’s the most perfect side dish anytime of the year, but especially for the Holiday season!

Ingredients

• 2 small beets
• 1 lb fresh green beans- ends trimmed
• 1 garlic clove- crushed
• 1/4 cup lemon juice
• salt- to taste
• 3 tablespoon olive oil
• 4 tablespoons crushed pecans- Toasted

Instructions

1. Preheat oven to 350°F.
2. Wrap the each beet in foil separately and place on a baking sheet tray.
3. Bake for 40-50 minutes or until beets are fork tender.
4. Let cool completely before slicing.
5. Start with a large pot of salted water, brought to a boil.
6. Add the green beans and blanch for 8-10 or until tender-crisp.
7. While the green beans are cooking, prep a large bowl of water with ice (this is called an ice bath). This will help stop the cooking process and avoids overcooking the greens.
8. Use tongs to remove green beans from the boiling water and transfer immediately into the ice bath.
9. Let the green beans chill in the ice water for a few minutes while you prepare the dressing.
10. Pat dry the beans with paper towels before assembling the salad.
11. In a large bowl, add cooked green beans, topped with cooked beets and pecans.
12. Drizzle the salad with the dressing and gently toss it with tongs.
13. You can serve immediately, but I think this salad is even better after it sits for for 30 minutes in the refrigerator.
14. Enjoy, everyone!

29. Air Fryer Cauliflower

Turmeric Air Fryer Cauliflower is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘3’, ‘3 people’]

This turmeric air fryer cauliflower is crispy, hearty, and full of flavor! It’s the perfect easy side dish for any meal!

Ingredients

• 1 large head of cauliflower
• 1/2 tablespoon avocado oil (or olive oil )
• 1 teaspoon seasoned salt
• 1/2 teaspoon turmeric
• 2 cups parsley
• 1 cup cilantro
• 1 green onion
• 3 garlic cloves, minced
• 1/2 cup avocado oil
• 3 tablespoon lemon juice
• 1 teaspoon salt

Instructions

1. Cut off any mold or discoloration from the head of cauliflower. Remove leaves from the stem of the cauliflower. Cut the stem out of the center and separate florets. Cut each cauliflower floret into 2-3 one-half-inch pieces.
2. Using your hands, toss florets with oil and seasonings—place them in a single layer in the air fryer basket. You will likely have to do at least 2-3 batches if you start with a large cauliflower head.
3. Cook at 380 in a preheated air fryer for 10-12 minutes, tossing every 3-5 minutes. Florets are done when they are golden brown, fork tender, and slightly crispy.

Chimichurri Sauce

1. Blend all ingredients in a blender and serve!

30. Sweet Potato Casserole

Healthy Sweet Potato Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT100M · Yield: [’10’, ’10 servings’]

This Healthy Sweet Potato Casserole recipe is a delicious Thanksgiving side dish! It’s only sweetened with applesauce and is paleo, vegan, gluten-free, dairy-free & sugar free!

Ingredients

• 2 pounds sweet potatoes
• 3 Tablespoons coconut oil ((or butter))
• 1 cup unsweetened apple sauce
• 2 teaspoons ground cinnamon
• 1 teaspoon sea salt (or to taste)
• pinch of ground nutmeg
• 1 cup chopped pecans
• Extra salt & cinnamon/sugar for topping (optional)

Instructions

1. Preheat oven to 450 degrees.
2. Wrap sweet potatoes in aluminum foil or place in greased covered baking dish and bake in preheated oven until soft (about 1-1.5 hours). You can also cook them in a slow cooker, in the microwave or boil them!
3. Remove from oven, cut in half and let cool.
4. Remove skins and set sweet potatoes aside.
5. Reduce oven to 375 degrees F.
6. Add apple sauce and sweet potatoes to your blender (Vitamix) and blend until smooth
7. Add melted coconut oil (butter/earth balance/ghee), cinnamon, salt and nutmeg and blend until combined.
8. Transfer to a 9” baking dish and sprinkle the top with pecans and optional topping
9. Bake at 375 for 25-30 minutes until potatoes begin to slightly bubble and toping is lightly browned.
10. Let cool for 10 minutes before serving.

31. Mashed Potatoes

Vegan Slow Cooker Mashed Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT120M · Total: PT140M · Yield: [‘4’, ‘4 Servings’]

The perfect side dish! Peeled chopped potatoes cooked in the slow cooker with tasty veggie broth mixed until creamy with vegan butter, milk, salt, and pepper.

Ingredients

• 2 1/2 to 3 pounds red potatoes
• 24 ounces vegetable broth (low sodium if you’d like to watch your intake)
• 3 tablespoons dairy free butter
• 1/4 cup dairy free milk
• 1/4 cup vegetable broth (reserved)
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. Peel the potatoes and cut into large chunks. Place in a slow cooker.
2. Pour the broth over the potatoes to cover.
3. Cook on high for 2 hours.
4. Drain the potatoes over a large bowl and save the broth.
5. Put the potatoes back into the slow cooker and add the vegan butter and the 1/4 cup reserved vegetable broth.
6. Mix with a hand mixer.
7. Add the soy milk and salt and pepper and mix again.
8. Serve or keep warm up to 2 hours.
9. If you are keeping it warm – cover and turn to low.
10. When ready to serve – stir and if it seems like it has thickened add some more of the reserved broth and mix well.

32. Strawberry Avocado Pasta

Strawberry Avocado Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz (340 g) pasta (spaghetti or linguine)
• 1 cup fresh strawberries, hulled and sliced
• 1 ripe avocado
• 1 clove garlic
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/4 cup fresh basil leaves, torn
• Salt and pepper to taste
• Optional: 2 tablespoons grated parmesan or vegan cheese

Instructions

1. 1. Cook pasta in salted water according to package directions; reserve 1/2 cup pasta water.
2. 2. In a blender, combine avocado, garlic, olive oil, lemon juice, and a pinch of salt; blend until smooth.
3. 3. Toss warm pasta with avocado sauce, adding reserved water as needed to reach a creamy consistency.
4. 4. Gently fold in strawberries and basil; season to taste and serve with cheese if desired.

33. Mac and Cheese

Vegan Mac And Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT55M · Yield: 8

This easy and creamy vegan mac and cheese recipe is packed with flavor and is the ultimate dairy-free comfort food!

Ingredients

• 8 oz. Macaroni Pasta
• 1/4 Cup All-Purpose Flour
• 1/4 Cup Vegan Butter
• 7 oz. Vegan Cheddar
• 3 Cups Coconut Milk (from a can)
• 3/4 Tsp Salt
• 1/2 Tsp Pepper
• 1/2 Tsp Smoked Paprika
• 1/2 Cup Breadcrumbs
• 2 Tbsp Vegan Butter, melted

Instructions

1. Cook pasta according to package.
2. In a large pan over medium heat, melt the vegan butter. Then sprinkle in the flour and cook for 2 minutes, whisking constantly.
3. Add the coconut milk, salt, pepper and paprika and cook for 5-10 minutes, or until thickened*, whisking often.
4. Add the vegan cheddar and mix until smooth – depending on the type of vegan cheese you use, this may take a few minutes. It will eventually mix smoothly though – I use a whisk towards the end to help with this.
5. Preheat oven to 350 degrees F.
6. Pour over pasta and mix to evenly coat, then place into a lightly oiled 9×5 baking pan.
7. Mix together the breadcrumbs and melted vegan butter for the topping and then evenly sprinkle over the entire top of the mac and cheese, gently patting down.
8. Bake, uncovered, for 20-25 minutes, or until the topping is golden brown.

34. Coleslaw

Coleslaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 cups shredded green cabbage
• 2 cups shredded red cabbage
• 1 cup shredded carrot
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or sugar
• 1/2 teaspoon celery seeds
• Salt and pepper to taste

Instructions

1. 1. Whisk together mayonnaise, vinegar, honey, celery seeds, salt, and pepper.
2. 2. Toss with cabbage and carrot until evenly coated.
3. 3. Chill at least 30 minutes; adjust seasoning before serving.

35. Foil Pack Red Potatoes

Foil Pack Red Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb small red potatoes, halved or quartered
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• Lemon wedges for serving (optional)

Instructions

1. 1. Preheat oven to 400F (200C) or prepare grill.
2. 2. Toss potatoes with oil, garlic, rosemary, salt, and pepper; spread on a sheet of foil or in a foil packet.
3. 3. Seal packets and bake or grill 25–30 minutes until potatoes are tender.
4. 4. Carefully open, transfer to platter; serve with lemon wedges if desired.

36. Vegan Stuffing

Simple Vegan Stuffing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘6’]

This easy vegan stuffing recipe is perfect for Thanksgiving, Christmas and other holiday meals. Serve this delicious stuffing alongside favourites like mashed potatoes, gravy and cranberry sauce for a complete holiday feast.

Ingredients

• 10 cups cubed whole-grain bread (or white or sourdough bread)
• 2 tbsp vegan butter or olive oil (or water or broth for oil-free stuffing)
• 1 white or yellow onion (diced, approx. 2 cups)
• 3 cloves garlic (minced)
• 2 medium carrots (diced, approx. 1.5 cups)
• 4 ribs celery (chopped, approx. 2 cups)
• salt and black pepper
• 2 tsp dried sage or 2 tbsp finely chopped fresh chopped sage
• 1 tsp ground thyme or 1 tbsp finely chopped fresh thyme
• 1/2 tsp dried rosemary or 1 tbsp finely chopped fresh rosemary
• 1-2 cups vegetable stock

Instructions

1. Preheat Oven: Preheat the oven to 350 degrees.
2. Toast Bread: Place the bread cubes on 1 or 2 baking trays and toast in the oven for 10-15 minutes until lightly crispy and browned. Keep a close eye on them to ensure they don’t burn.
3. Saute Vegetables: Heat the butter or oil, if using, in a large skillet over medium heat. Add the celery, onion, garlic and carrot and a generous pinch of salt and pepper. If you didn’t use butter, add the water or broth for cooking. Saute the vegetables for 7-8 minutes until softened and fragrant.
4. Add Herbs: Stir in the dried or fresh herbs and cook for a few more minutes. Add more vegetable broth if the pan starts to dry out, scraping any browned bits off the bottom of pan as you do.
5. Mix Stuffing: Add the cubed toasted bread and sautéed veggies to a large mixing bowl and add 1 cup of vegetable broth.
6. Adjust Liquid & Seasoning: Mix well then slowly start adding more broth until all the bread is moist but not soaked. I use about 1.5 cups broth. You may need a little more or less depending on the bread you use. Taste and add more salt and pepper, if needed.
7. Transfer to Baking Dish: Transfer the mixture to a large casserole dish. I used a shallow 12 x 9 inch glass dish. It can be a little smaller and deeper, that’s totally fine.
8. Bake Stuffing: Cover the dish with foil and bake in the oven for 35 minutes. Remove the foil and bake another 10-15 minutes until golden brown on top.
9. Serve: Serve right away or cool and store in the fridge until ready to reheat.

37. Air Fryer Sweet Potato Chunks

Air Fryer Sweet Potato Chunks – How to Air Fry Sweet Potato Cubes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Tender air fryer sweet potato chunks – brown sugar spiced sweet potato cubes make an easy holiday side dish, or switch it up with a savory spice blend! Fresh or frozen, learn how long to cook sweet potatoes in air fryer — sweet potato cubes are so easy!

Ingredients

• 1 lb sweet potato (cut into 1-inch cubes (about 1 medium sweet potato))
• 1 tbsp olive oil
• ½ tsp salt (or to taste)
• ½ tsp ground cinnamon
• 1 tbsp light brown sugar (packed)
• 1-2 tbsp maple syrup (optional; you may also use honey (non-vegan))
• ½ tsp smoked paprika
• ¼ tsp cracked black pepper
• ¼ tsp cayenne pepper (optional)
• ¼ tsp garlic powder
• ¼ tsp ground cumin

Instructions

1. Add sweet potato chunks, olive oil, and salt to a bowl.
2. If making the cinnamon-brown sugar option, add in cinnamon and toss to coat evenly.
3. If making the savory seasoning option, add smoked paprika, black pepper, cayenne, garlic powder, and cumin and toss to coat evenly.
4. Add to air fryer basket in a single layer (work in batches if necessary) and cook at 400°F for 14-16 minutes, or until tender inside and crispy and brown on the edges. Shake air fryer basket halfway through cooking.
5. If making the cinnamon brown sugar option, remove from air fryer and toss with brown sugar. Drizzle with maple syrup and serve immediately.

38. Air Fryer Roasted Beetroot

Air Fryer Roasted Beetroot is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Made with 3 varieties of beets, this air fryer roasted beetroot recipe is a delicious root vegetable side dish. Quick and easy with sweet and earthy flavors.

Ingredients

• 6 beets ((I used 2 red, 2 golden and 2 chioggia))
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• ¼ teaspoon black pepper
• ¼ teaspoon salt

Instructions

1. Pre heat the air fryer to 400F / 200c.
2. Slice off the roots and stems and peel the beets. Cut them into quarters through the middle and place them in a bowl.
3. Add in the sugar, garlic powder, salt and pepper and toss to combine.
4. Place in the air fryer basket in an even layer and set it to cook at 380F for 20 minutes.
5. Toss halfway through cooking.
6. Check the doneness of the beets, they should be fork tender but quite firm. Cook for another 5 minutes if required.

39. Chickpea Salad

Chickpea Salad with Cucumber and Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘2’, ‘2 meal prep bowls’]

These vegan high protein chickpea salad bowls are delicious and nutritious. The recipe is great if you’re vegan and want to increase your protein intake naturally.

Ingredients

• 14 oz can of chickpeas (400g)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp garlic powder
• ¼ tsp salt
• 2 cucumbers (diced)
• 3 medium tomatoes (diced)
• 1 small red onion (sliced)
• ½ cup parsley leaves (chopped)
• 1 garlic clove (smashed (1/2 tsp minced garlic))
• 1 ½ tbsp white wine vinegar
• 2 tbsp olive oil
• Salt and pepper

Instructions

1. Peel the garlic, use a garlic press to smash it. Mix white wine vinegar with olive oil and add garlic to it. Set aside.
2. Heat the olive oil in the frying pan, add dried chickpeas to it. Add cumin, paprika, garlic powder, and fry for around 5 minutes. Once finished, salt it.
3. Dice cucumbers, tomatoes, slice red onion, and chop parsley. Combine all the ingredients, add in the dressing we’ve mixed up before and mix the salad. Add salt and pepper to the taste.
4. If you’re using this recipe for meal prep, add in the salad into your storage containers. It should cover ¾ of the container and use the rest of the space for chickpeas.

40. Cream of Mushroom Soup

Vegan Cream of Mushroom Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT25M · Total: PT25M · Yield: [’10’, ’10 cups’]

Savory, earthy, and packed full of flavor, this Vegan Cream of Mushroom Soup takes less than 30 minutes and yet is so full of flavor.

Ingredients

• 4 tablespoons vegan butter OR 2 tablespoons broth or water (see note 1)
• 2 medium sweet or yellow onions, finely diced
• 5-6 cloves garlic, minced
• 30-32 ounces mushrooms, sliced (see note 2)
• 4 teaspoons fresh thyme leaves, divided (can use 1 ¾ teaspoons dried thyme, divided)
• ½ cup vegan marsala/white wine/sherry or just use broth (see note 3)
• 6 tablespoons all purpose flour (use gluten-free if needed, see note 4)
• 4 cups vegan chicken or vegetable broth (see note 5)
• Sea salt and fresh cracked black pepper, to taste
• 1 teaspoon dried oregano
• ¼ teaspoon smoked paprika
• ½ cup canned coconut cream/coconut milk/cashew cream
• 3-4 tablespoons fresh parsley, chopped

Instructions

1. Start by heating a large pot over medium high heat. If you’re using vegan butter, melt it in the pot before adding the onions. If you’d prefer to use broth or water, add the onions  and then only add a tablespoon of broth or water whenever it starts to stick. Saute for 3-4 minutes or until the onions have softened and become somewhat translucent.
2. Add the garlic and saute another minute.
3. Now add the mushrooms and half of the thyme and stir well. Cook for 5 minutes, stirring occasionally.
4. Add the half cup of wine or broth, stir again, and cook for another 2-3 minutes.
5. Sprinkle the flour over the whole pan. Stir constantly for until the flour has thickened the mixture and you don’t see any flour remaining. Cook an additional minute, stirring frequently or constantly, depending on the quality of your pan and if things are sticking.
6. Now add all the broth while stirring it into the mixture. Once all the broth has been added, bring the soup to a boil.
7. Once at a boil, add the remaining thyme and other spices (not the fresh parsley yet), and turn the heat down to medium low. Let the soup simmer for 10-12 minutes.
8. Add the coconut cream and stir until dissolved. Let heat for about a minute.
9. Finally, add the parsley, stir, and remove from heat. Serve and enjoy! This is great with crusty bread.
10. If using in a casserole or another dish, I recommend chilling in the fridge for a few hours. It thickens in the fridge making it perfect for that application.
11. Refrigerate leftovers in an airtight container for up to 4 days. If soup has become too thick, reheat it with a bit of water or broth. You can also freeze leftovers in a freezer-safe container for up to 3 months.

41. Roasted Lemon Garlic Mushrooms

Roasted Lemon Garlic Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: 4

Loaded with bright, earthy flavours. Roasting makes all the difference for these lemon garlic mushrooms in this super simple side dish recipe.

Ingredients

• 1 lb. cremini mushrooms (aka baby bellas), cleaned and sliced
• 3 garlic cloves, minced
• 2 tablespoon extra virgin olive oil
• 1 tablespoon fresh rosemary, minced
• ½ lemon, juice
• ½ lemon, zest
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
2. In a large bowl, combine together the mushrooms, garlic, olive oil, rosemary, lemon juice, lemon zest, salt and pepper.
3. Spread the mushrooms onto the baking sheet in a single layer (a little overlap is okay).
4. Roast for 20-25 minutes, until the mushrooms are tender. Taste for additional salt and pepper. Best served immediately.

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