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New & Delicious Vegan Side Dishes

New & Delicious Vegan Side Dishes

Dinner parties are great!

It’s a perfect time to showcase your vintage wine or introduce to your friends a new and exciting dish. Along with food sensitivities, personal preferences are a growing consideration.

Now more than ever, diets are beginning to exclude meat and dairy. Whether for health reasons or the empathy for animals, preparing yourself with meatless dishes is a great way to avoid your guests going hungry.

We have reached out to some well-known Canadian dietitians to share their take on vegan friendly options to roll out at your next big party. 

Balsamic roasted brussel sprouts with grapes & figs

Sweet and savoury would best describe this holiday treat. As the sugars caramelize the brussel sprouts, you will be fighting for the last helping of this side.

Brought to us by Abbey Sharp: 

Abbey Sharp is a Media Registered Dietitian (RD), national TV spokesperson, YouTuber, food writer and blogger, recipe developer, and the founder of Abbey's Kitchen Inc. Abbey is a regular contributor to TV shows (like Marilyn Denis Show), print (Ricardo Magazine, Best Health Magazine) and online publications (Shape Magazine), her Youtube channel Abbey’s Kitchen and her acclaimed food blog. Abbey’s first Penguin published cookbook is due in stores Winter 2018.


Prep time: 5 Min
  • 1 1/2 tbsp olive oil
  • 2 cups of Brussels sprouts trimmed and halved
  • 1 cup seedless red grapes
  • 8 figs halved
  • Leaves from 6 sprigs of thyme
  • Salt and pepper
  • 1 tbsp aged balsamic vinegar
  • 1/4 cup candied pecans chopped


Cook time: 35 Min
  1. Preheat oven to 400 F.
  2. Toss the Brussels sprouts, grapes and figs with the olive oil and lay on a baking sheet lined with parchment paper. Sprinkle with thyme leaves, salt and pepper.
  3. Roast for about 30-35 minutes, turning the Brussels sprouts at least once to evenly roast.
  4. Once the Brussels sprouts are caramelized, and the grapes and figs are slightly shriveled, remove from the oven, and coat with the aged balsamic vinegar.
  5. Top with the candied pecans and serve warm.




Sweet potato quinoa bowl

Looking for a little more of fiesta? No need to wait until Cinco de Mayo with this flavorful dish!

Suggested by Clinical Dietitian Caitlin Boudreau:

Caitlin operates "Wee Nourish" a service that offers nutritional consultations and group education. The group emphasizes the importance of a positive feeding relationship between caregiver and child, with the goal of raising happy, healthy eaters.




 Prep time: 15 Min         
Roasted Sweet Potato:
  • 1 large sweet potato, peel and diced
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon kosher salt
  • 3/4 cup red quinoa
  • 1 3/4 cups water
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Juice of half a lime
  • 2 tablespoon cilantro, chopped
Cilantro Cream Drizzle: OPTIONAL
  • 1/4 cup coconut milk
  • 1/4 cup cilantro, chopped
  • 1/4 teaspoon agave nectar or honey
  • Juice of half a lime
  • Pinch of salt, garlic powder, and chili powder

Other Ingredients:

  • 1 cup black beans, rinsed and drained
  • Cilantro for garnishing


Cook time: 15 Min
Roasted Sweet Potato:
    1. Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.
    2. Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet.
    3. Roast the sweet potato for 12-15 minutes or until it is fork tender.
    1. Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt.
    2. Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low.
    3. Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
    4. Remove from the heat and season the quinoa with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
Cilantro Cream Drizzle:
    1. In a blender add all of the ingredients and blend until smooth.
Assembling the Bowls:
  1. In 2 or 3 serving bowls divide the quinoa mixture.
  2. Top the quinoa with the black beans and roasted sweet potato.
  3. Drizzle the cilantro cream on top with a spoon.
  4. Top with more cilantro if desired.


Roasted Broccoli Crunch Salad

This favourite dish, suggested by Jill Wallace, will be sure to please even those picky eaters at the table. With broccoli still both tender and crunchy, it gives new life to the stale bowl of veggies that is often overlooked for more appealing sides. 

Jill is a Registered Dietitian and the owner of Nurture The Future Nutrition. Her area of interest is pregnancy, infants, children and families with a focus on whole food nutrition. She takes a holistic approach from preconception through pregnancy and beyond.



 Prep time: 7 Min         
1 Tbsp. Olive oil
1 tsp. Garlic powder
1 tsp. Black pepper
1 tsp. Herbamare
1/2 cup. Sliced Almonds
1/2cup. Pecans, diced
2. Celery stalks, diced
1/2. Apple, diced


1/4 cup. Orange juice (use fresh squeezed if possible)
2 Tbsp. Olive oil
1 Tbsp. Mustard
1 Tbsp. Apple cider vinegar
3 cloves. Garlic, minced
1 tsp. Vanilla


Cook time: 15 Min
1. Preheat oven to 425F
2. Place 4 cups of broccoli on a baking sheet, drizzle with olive oil and sprinkle with garlic powder, black pepper and herbamare.  
​     Bake for 15-20 minutes, tossing once during baking.
3. Place almonds and pecans in the oven and roast for 7 minutes.
4. Steam the other 1 cup of broccoli for about 3 minutes.
5. Place steamed broccoli in an ice bath.
6. Add roasted nuts, celery, steamed and roasted broccoli, and apple to a bowl.
7. Mix dressing in a small food processor.
8. Mix dressing into bowl and toss.


    Asparagus Carrot Crunch Salad with Apple Cider Vinegar Dressing

    This salad has the perfect marriage of crunch and flavour and is one of our own favourite recipes. The sweetness of the vegetables is leveled out by the tanginess and savoury flavour of the dressing, and it all comes together for a delicious salad suitable for any meal.


    Prep time: 15 Min

    Asparagus Crunch Salad with Apple Cider Vinegar Dressing 

    1 bunch asparagus (about 1 pound)
    3 cups carrots
    1 cup red pepper
    1 cup red onion


      1) Cut asparagus into 2 inch pieces, peeled and cut carrots into rectangles or matchsticks.

      2) Finley chop the pepper and onion. 

      3) Place all salad ingredients in a bowl. Combine dressing ingredients and blend them well. Pour dressing over salad and transfer to a serving bowl. 


      Balsamic Roasted Beets with Rosemary

      A delicious gluten free side dish. Beets are known for being rich in valuable nutrients and fiber. This dish uses both red and golden beets giving your dish a beautiful colour - topped off with fresh rosemary and balsamic vinegar giving it an amazing sweet taste! The deep red and seasonal rosemary accents any meal with ease.



      Prep time: 10 Min
      2 parboiled organic red beets
      2 parboiled organic golden beets
      2 Tbsp camelina oil
      2 Tbsp organic garlic, finely chopped
      1 Tbsp coarse salt
      Fresh cracked black pepper
      1 Tbsp rosemary
      ¼ cup balsamic vinegar


        Cook time: 35 Min

        1) Peel and dice beets and add to a roasting pan.

        2) Drizzle with oil and sprinkle garlic and rosemary all over.

        3) Season with Herbamare and pepper.

        4) Pour balsamic vinegar over everything and bake uncovered for 25-30 minutes at 375˚F. Remove and serve warm.


        Green Bean Potato Party Salad with Dijon Dressing

        Potatoes make for a typical side dish at any good meal. Not your average potato salad, this tasty vegetable medley makes good use of an oil based dressing, eliminating unnecessary mayonnaise making for a much healthier option. Offering vitamins, antioxidants and dietary fiber this salad is a crowd pleaser at many tables.


        Prep time: 10 Min
        Green Bean Potato Party Salad
        • 1lb baby potatoes, cooked
        •  2 cups green beans, cooked
        •  1/3 cup green onion, finely chopped
        •  1/2 cup Italian parsley, finely chopped
        •  1 cup celery, finely chopped
        •  1 cup cherry tomatoes, cut in half (or quarters)
        •  1 cup artichoke hearts, cut in quarters
          • 1/4 cup red wine vinegar
          •  1/2 tsp Herbamare
          •  1 tsp garlic, finely chopped
          •  1 Tbsp Dijon mustard
          •  3/4 cup extra virgin olive oil


            Cook time: 25 Min

            1) Chop the potatoes in half, and the green beans into  thirds.

            2) Place all salad ingredients in a large bowl and toss slightly.

            3) Combine dressing ingredients in a
             blender, blend, and toss the salad with the dressing.

             4) Season with freshly ground black pepper to taste.


            Hopefully this has sparked some creativity in the kitchen as you plan your contribution to the next dinner party you attend. If you have an interesting vegan recipes, whether it be a side, main course or dessert let us know in the comment section below. We love hearing great new recipes that focus on quality ingredients! 

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