17 Best Vegan Brunch Side Dishes for a Crowd

Nothing beats a brunch spread filled with colorful, crowd-pleasing sides – and these vegan options are simply irresistible. Whether it’s crispy potatoes or savory muffins, each recipe is perfect for sharing. Let’s dive into my 17 best vegan brunch side dishes that’ll make your gathering unforgettable!

Crispy Herb Roasted Baby Potatoes

Zesty and golden, these crispy herb roasted baby potatoes are a guaranteed hit. They boast a crunchy, savory exterior with a fluffy interior. Perfect for any gathering or simple dinner.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 40 minutes

Ingredients

For the Potatoes

2 lbs baby potatoes
3 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper

For the Herb Coating

2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves
4 cloves garlic, minced

Instructions

Preheat your oven to 425°F. (Tip: Use a metal baking sheet for better heat conduction and crispiness.)
Wash and thoroughly dry the baby potatoes. (Tip: Pat them completely dry to ensure crispy skin.)
Halve any potatoes larger than a golf ball; leave small ones whole.
In a large bowl, toss potatoes with olive oil, salt, and pepper until evenly coated.
Arrange potatoes in a single layer on the baking sheet, cut side down if halved. (Tip: Don't overcrowd; use two sheets if needed.)
Roast for 25 minutes.
Meanwhile, combine the chopped rosemary, thyme leaves, and minced garlic in a small bowl.
After 25 minutes, remove the baking sheet and sprinkle the herb-garlic mixture over the potatoes. Toss gently to coat.
Return potatoes to the oven, cut side down again, and roast for another 15 minutes or until golden brown and crispy.
Serve hot. (Tip: For extra flavor, add a squeeze of lemon juice before serving.)

The exterior is shatteringly crisp while the inside stays buttery soft. These potatoes elevate any main dish, from steak to roasted chicken. Try them with a dollop of sour cream or a sprinkle of parmesan.

Lemon Garlic Sautéed Asparagus

Looking for a quick side dish that pairs with almost anything? Lemon Garlic Sautéed Asparagus is bright, tangy, and ready in minutes.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 8 minutes

Ingredients

For the asparagus

1 bunch asparagus (about 1 lb), trimmed
2 tbsp olive oil
3 cloves garlic, minced
1/4 tsp red pepper flakes (optional)

For the finishing

1 tbsp lemon juice
1 tsp lemon zest
1/4 tsp salt
1/8 tsp black pepper
2 tbsp grated Parmesan (optional)

Instructions

Trim the woody ends from the asparagus spears. (Tip: To find the natural break, bend a spear until it snaps; trim the rest to that length.)
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the asparagus in a single layer. Do not overcrowd the pan—cook in batches if needed. Cook 3 minutes without moving to get a light sear.
Add minced garlic and red pepper flakes. Toss to coat the asparagus evenly.
Continue cooking 2–3 minutes, tossing occasionally, until asparagus is bright green and tender-crisp. Test doneness by piercing a spear with a fork—it should offer slight resistance.
Remove from heat. Immediately stir in lemon juice, lemon zest, salt, and black pepper.
Sprinkle with grated Parmesan if desired. Serve immediately. (Tip: Pat the asparagus dry before cooking to ensure a good sear, not steam.)

Finish with a squeeze of fresh lemon for brightness. The asparagus stays crisp-tender with a garlicky kick. Serve alongside grilled chicken or fish for a complete meal.

Maple Balsamic Roasted Carrots

Want a side dish that steals the show? These Maple Balsamic Roasted Carrots are sweet, tangy, and perfectly caramelized. They come together quickly with minimal effort.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

For the carrots

1 lb carrots, peeled and cut into 2-inch sticks
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper

For the glaze

2 tbsp balsamic vinegar
2 tbsp maple syrup

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
In a large bowl, toss carrots with olive oil, salt, and pepper until evenly coated. (Tip: Cut carrots into uniform sizes to ensure even roasting.)
Spread carrots in a single layer on the prepared baking sheet. Do not overcrowd – use two sheets if needed.
Roast for 20 minutes, flipping halfway through.
Meanwhile, in a small bowl, whisk together balsamic vinegar and maple syrup.
After 20 minutes, remove carrots from oven and drizzle the glaze over them. Toss gently to coat.
Return to oven and roast for another 10 minutes, until carrots are tender and caramelized. (Tip: For extra glaze, brush additional mixture on during the last 5 minutes.)
Remove from oven and let cool for 2 minutes. (Tip: The glaze will thicken as it cools, creating a sticky coating.)

Use these carrots as a vibrant side for roast chicken or pile them on a bed of quinoa for a hearty bowl. The sweet-savory glaze lingers with every bite, making them hard to resist.

Smoky Maple Tempeh Bacon

Perfect for a plant-based breakfast, this smoky maple tempeh bacon delivers crispy, savory strips with a sweet glaze. No fuss, just bold flavor from simple ingredients.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

For the Glaze

3 tbsp maple syrup
2 tbsp tamari (or soy sauce)
1 tbsp liquid smoke
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp black pepper
1 tbsp avocado oil (or other neutral oil)

For the Tempeh

1 (8 oz) block tempeh, sliced into 1/4-inch strips

Instructions

In a small bowl, whisk together maple syrup, tamari, liquid smoke, smoked paprika, garlic powder, black pepper, and avocado oil until smooth.
Place tempeh strips in a shallow dish and pour the glaze over them. Gently toss to coat each strip. Let marinate for 5 minutes (or up to 30 minutes for deeper flavor). Tip: for best texture, pat tempeh dry before slicing to remove excess moisture.
Heat a large non-stick skillet over medium heat. No need to add extra oil—the glaze provides enough. Tip: use a non-stick pan to prevent sticking and ensure even browning.
Arrange tempeh strips in a single layer in the skillet. Do not overcrowd; cook in batches if needed. Tip: leave space between strips so they crisp rather than steam.
Cook for 3 minutes per side, or until deep golden brown and slightly charred at edges. The glaze will caramelize and turn sticky—watch closely to avoid burning. Reduce heat if smoking.
Transfer cooked strips to a paper towel-lined plate to absorb excess glaze. They will crisp further as they cool. Tip: blot gently to remove extra oil without breaking the strips.

With a chewy-crisp texture and deep smoky-sweet flavor, this tempeh bacon outperforms store-bought. Pile it on vegan BLTs, crumble over salads, or enjoy straight from the skillet—it’s that addictive.

Chickpea Avocado Salad Cups

Keep your kitchen cool with these no-cook Chickpea Avocado Salad Cups. They're creamy, zesty, and packed with plant-based protein. Perfect for a quick lunch or light dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the filling

1 can (15 oz) chickpeas, rinsed and drained
1 ripe avocado, halved and pitted
2 tbsp fresh lime juice
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1/2 tsp ground cumin
1/4 tsp salt
1/8 tsp black pepper

For serving

8 large butter lettuce leaves or endive spears

Instructions

In a medium bowl, add the chickpeas and avocado. Mash with a fork until combined but still chunky — this gives the best texture.
Tip: For a creamier filling, mash more; for more bite, leave some chickpea halves intact.
Add lime juice, red onion, cilantro, cumin, salt, and pepper to the bowl. Stir until evenly mixed.
Tip: Taste and adjust seasoning — add more lime for zing or salt for depth.
Pat the lettuce leaves dry with a paper towel. This keeps them crisp and prevents sogginess.
Spoon about 2 tablespoons of the filling into each lettuce leaf. Arrange on a platter.
Tip: Serve immediately for the freshest flavor. The avocado will brown if left out too long.

Just a few minutes of prep yields a creamy, zesty filling that's perfect for meal prep. The avocado keeps it rich while the chickpeas add protein. Serve with tortilla chips for extra crunch.

Cashew Cheezy Pull-Apart Bread

Zesty and irresistibly cheesy, this pull-apart bread is a crowd-pleaser. Stuffed with a creamy cashew cheese, each bite is gooey and savory. Perfect for parties or game day.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Cashew Cheeze

1 cup raw cashews
3 tbsp nutritional yeast
2 tbsp lemon juice
2 cloves garlic, minced
1/2 tsp salt
1/4 cup water

For the Bread

2 cans (16.3 oz each) refrigerated buttermilk biscuits (such as Pillsbury Grands)
2 tbsp melted butter
1 tbsp chopped fresh parsley (optional)

Instructions

Place cashews in a bowl and cover with boiling water. Soak for 15 minutes to soften. Drain well.
In a blender, combine soaked cashews, nutritional yeast, lemon juice, garlic, salt, and water. Blend until smooth and creamy. Scrape sides as needed. (Tip: For an extra smooth cheese, soak cashews in boiling water for 15 minutes.)
Preheat oven to 375°F. Grease a 10-cup bundt pan or round baking dish with nonstick spray.
Open biscuit cans and separate each biscuit. Cut each biscuit into quarters.
In a large bowl, add biscuit pieces and cashew cheese mixture. Toss gently with a spatula or your hands until each piece is evenly coated. (Tip: Use your hands to coat evenly without mashing the dough.)
Arrange coated biscuit pieces in the prepared pan, layering them evenly. Do not press down.
Brush the top with melted butter. (Tip: Butter helps achieve a golden crust.)
Bake for 25-30 minutes, until the top is deep golden brown and the bread pulls away from the sides. Check internal temperature reaches 200°F to ensure biscuits are fully baked.
Let cool in the pan for 5 minutes. Place a serving plate over the pan and invert carefully. Lift off the pan.
Sprinkle with chopped parsley if desired. Serve warm.

Lift the bread from the pan to reveal a golden, gooey masterpiece. The cashew cheese adds a tangy, creamy kick that pairs perfectly with the flaky biscuits. Serve warm as an appetizer or alongside a marinara dip for extra zest.

Zesty Quinoa Citrus Berry Salad

Keep it simple with this Zesty Quinoa Citrus Berry Salad. It's a protein-packed, gluten-free dish that comes together in under 30 minutes. Perfect for a light lunch or side.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes

Ingredients

For the quinoa

1 cup tri-color quinoa
2 cups water
1/4 teaspoon salt

For the citrus dressing

1/4 cup fresh orange juice
2 tablespoons lemon juice
1 tablespoon honey
1/4 cup olive oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper

For the salad

1 cup mixed berries (strawberries, blueberries, raspberries)
1/2 cup diced cucumber
1/4 cup chopped fresh mint
1/4 cup sliced almonds

Instructions

Rinse 1 cup tri-color quinoa under cold water for 1 minute.
In a medium saucepan, combine rinsed quinoa, 2 cups water, and 1/4 teaspoon salt. Bring to a boil over high heat.
Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
Remove from heat, fluff with a fork, and let cool to room temperature (about 10 minutes).
Meanwhile, prepare the dressing: In a small bowl, whisk together 1/4 cup orange juice, 2 tablespoons lemon juice, 1 tablespoon honey, 1/4 cup olive oil, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until emulsified.
In a large bowl, combine cooled quinoa, 1 cup mixed berries (halved if large), 1/2 cup diced cucumber, 1/4 cup chopped fresh mint, and 1/4 cup sliced almonds. Fold gently to avoid crushing berries.
Pour the dressing over the salad and toss to coat evenly. Add dressing just before serving to keep salad crisp.
Serve immediately or refrigerate for up to 2 hours.

You'll appreciate the bright citrus tang and the crunch of almonds against the tender berries. This salad holds its texture beautifully. Try it with grilled shrimp or avocado for extra richness.

Spiced Sweet Potato Hash

Get ready for the savory-sweet hash that crisps up perfectly in one pan. This spiced sweet potato hash is a breakfast game-changer with warm spices and caramelized edges. Ready in under 30 minutes, it's a no-fuss winner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Produce

3 cups diced sweet potatoes (1-inch cubes, about 2 medium)
1/2 cup diced yellow onion
1/2 cup diced bell pepper (any color)
2 cloves garlic, minced

Spices & Seasoning

1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Cooking Fat

2 tablespoons olive oil

Instructions

Peel the sweet potatoes and cut them into 1-inch cubes for even cooking.
Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat until shimmering.
Add the diced sweet potatoes in a single layer—do not overcrowd. Cook undisturbed for 5 minutes to develop a golden crust.
Stir the sweet potatoes, then continue cooking, stirring every 3-4 minutes, until tender and browned on all sides, about 10-12 minutes total.
Push sweet potatoes to one side, add onion and bell pepper to the empty side. Cook 4 minutes until softened, then stir together.
Add minced garlic, cumin, smoked paprika, cinnamon, cayenne, salt, and pepper. Stir constantly for 1 minute until fragrant.
Taste and adjust salt if needed. Remove from heat immediately to prevent burning spices.

Crispy on the outside, tender and sweet inside, this hash delivers bold warmth in every bite. Serve it topped with a fried egg for a complete meal, or spoon it into tacos for a twist. Either way, it's a skillet win.

Spinach Artichoke Dip with Pita

Get ready for the creamiest spinach artichoke dip that will disappear in minutes. This baked version is loaded with cheese and perfectly paired with crispy pita chips. No fuss, just pure cheesy goodness.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the dip

8 oz cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
2 cloves garlic, minced
1 (10 oz) package frozen chopped spinach, thawed and drained
1 (14 oz) can artichoke hearts, drained and chopped
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)

For serving

Pita bread or pita chips, for serving

Instructions

Preheat oven to 350°F.
In a large bowl, combine softened cream cheese, sour cream, mayonnaise, and minced garlic. Mix until smooth.
Squeeze excess moisture from the thawed spinach using a clean kitchen towel or paper towels. This prevents a watery dip.
Add the drained spinach, chopped artichoke hearts, mozzarella cheese, 1/4 cup Parmesan cheese, salt, pepper, and red pepper flakes (if using) to the cream cheese mixture. Stir until well combined.
Transfer the mixture to an 8×8-inch baking dish or a small oven-safe skillet. Spread evenly.
Sprinkle the remaining 1/4 cup Parmesan cheese on top.
Bake for 20 minutes, until the dip is bubbly and the top is lightly golden. Tip: Use room temperature cream cheese for easier mixing. For a golden crust, broil the last 1-2 minutes, watching carefully.
Remove from oven and let cool for 5 minutes. Serve warm with pita bread or pita chips.

Made with rich cream cheese and nutty Parmesan, this dip is irresistibly creamy with a slight crunch from the pita. Serve it as a party appetizer or game day snack—it pairs perfectly with fresh veggies too.

Maple-Mustard Roasted Brussels Sprouts

Once you try these maple-mustard Brussels sprouts, you'll never go back. The oven does the work, caramelizing them to perfection. This side dish is sweet, tangy, and irresistibly crispy.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

For the Glaze

1/4 cup maple syrup
2 tablespoons whole-grain mustard
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Brussels Sprouts

1 lb Brussels sprouts, trimmed and halved

Instructions

Preheat your oven to 400°F.
In a large bowl, whisk together maple syrup, whole-grain mustard, olive oil, salt, and pepper until smooth.
Add the halved Brussels sprouts to the bowl and toss thoroughly to coat each piece with the glaze. Tip: Pat the sprouts dry before tossing to help the glaze stick better.
Spread the sprouts in a single layer on a rimmed baking sheet, cut side down. Tip: Avoid overcrowding the pan—use two sheets if needed for even roasting.
Roast for 20-25 minutes, stirring halfway through, until the sprouts are tender and deeply caramelized with charred edges. Tip: For extra crispiness, flip them cut side up for the last 5 minutes.
Remove from the oven and let cool for 2 minutes before serving.

Medium-rare perfection? Not here—these are fully caramelized, with a sticky, tangy finish. Serve them alongside roast chicken or pile onto a grain bowl for a punch of flavor.

Herbed Tofu Frittata Bites

Oven-baked and bursting with garden herbs, these tofu frittata bites are a protein-rich twist on a classic. They're perfect for meal prep or a quick savory snack.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the tofu base

1 block (14 oz) extra-firm tofu, drained
1/4 cup unsweetened almond milk
1 tbsp nutritional yeast
1/2 tsp turmeric
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper

For the herbs

2 tbsp fresh chopped parsley
1 tbsp fresh chopped chives
1 tsp dried dill

For the mix-ins

1/4 cup diced red bell pepper
1/4 cup chopped spinach
Oil for greasing the pan

Instructions

Preheat oven to 375°F. Grease a 12-cup mini muffin tin with oil.
In a food processor, combine tofu, almond milk, nutritional yeast, turmeric, garlic powder, onion powder, salt, and pepper. Process until smooth and creamy, about 1 minute.
Transfer tofu mixture to a bowl. Fold in parsley, chives, dill, bell pepper, and spinach until evenly distributed. Tip: For a lighter texture, don't overmix.
Spoon mixture into prepared muffin cups, filling each about 3/4 full. Tip: Use a cookie scoop for even portions.
Bake for 20-25 minutes, until edges are golden and tops are firm to the touch. Tip: Rotate the pan halfway through for even cooking.
Let cool in pan for 5 minutes, then run a knife around edges to loosen. Serve warm or at room temperature.

Each bite is fluffy on the inside with a lightly crisp edge. The herbs and veggies add freshness against the rich tofu base. Serve these as a grab-and-go breakfast or alongside a salad for lunch.

Mini Vegan Pancake Stack with Berries

Ready for the cutest brunch side? These mini vegan pancakes stack up with fresh berries for a sweet, egg-free treat. They're quick to make and perfect for sharing.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

For the Pancakes

1 cup all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1/4 teaspoon salt
1 cup unsweetened almond milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract

For the Berry Layer

1 cup fresh mixed berries (strawberries sliced, blueberries, raspberries)

For Serving

2 tablespoons maple syrup

Instructions

In a medium bowl, whisk together flour, baking powder, sugar, and salt. Make a well in the center.
In a small bowl, combine almond milk, oil, and vanilla. Pour into the dry ingredients and stir until just combined. Lumps are okay—do not overmix or pancakes will be tough.
Heat a non-stick griddle or pan over medium heat. Lightly grease with oil. Drop batter by tablespoonfuls (about 1.5 inches wide) onto the hot surface. Cook until bubbles form on the surface and edges look set, about 1-2 minutes.
Flip and cook for another 1 minute until golden brown. Transfer to a plate. Repeat with remaining batter to make about 16 mini pancakes. Tip: keep cooked pancakes warm in a 200°F oven while you finish.
Stack 3-4 pancakes on each plate, layering fresh berries between each pancake. Use a mix of berries for color and texture.
Drizzle with maple syrup and serve immediately. Add extra berries on top for a pretty finish.

A perfect bite combines fluffy pancake with juicy berry. Drizzle with extra syrup for added sweetness. Serve warm for the best texture.

Mediterranean Roasted Vegetable Platter

Gather your freshest seasonal vegetables for a Mediterranean roasted platter. This recipe delivers smoky, tender veggies with minimal effort. Perfect for weeknights or entertaining.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Vegetables

1 large zucchini, sliced
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small eggplant, cubed
1 pint cherry tomatoes
1 red onion, cut into wedges
3 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper

For Serving

1/2 cup crumbled feta cheese
2 tablespoons chopped fresh parsley
Lemon wedges

Instructions

Preheat oven to 400°F. Line a large baking sheet with parchment paper.
In a large bowl, combine zucchini, bell peppers, eggplant, cherry tomatoes, and red onion.
Add minced garlic, olive oil, oregano, thyme, salt, and pepper. Toss to coat evenly.
Spread vegetables in a single layer on the prepared baking sheet. Tip: Leave space between pieces for better browning.
Roast for 20 minutes, then flip vegetables. Roast another 5–10 minutes until tender and edges are caramelized. Tip: Check doneness by piercing with a fork; vegetables should be soft but not mushy. Tip: Cut all vegetables to uniform size for even cooking.
Remove from oven. Sprinkle with feta cheese and fresh parsley. Tip: Let rest 2 minutes so flavors meld.
Serve with lemon wedges.

Your platter is ready to impress with layers of smoky, sweet, and tangy flavors. The creamy feta and bright parsley balance the roasted richness perfectly. Serve as a side or over couscous for a hearty meal.

Crispy Polenta Fries with Marinara

Zero in on a crispy, savory snack that beats potato fries any day. These polenta fries are baked until golden, then dunked in a quick homemade marinara. Perfect for game day or a side dish.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 30 minutes

Ingredients

For the polenta fries

1 (18 oz) tube prepared polenta
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 cup grated Parmesan cheese

For the marinara

1 tbsp olive oil
2 cloves garlic, minced
1 (14 oz) can crushed tomatoes
1 tsp dried basil
1/2 tsp salt
1/4 tsp red pepper flakes

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper.
Slice polenta into 1/2-inch thick rounds, then cut into fry-shaped sticks.
Pat fries dry with paper towels. (Tip: Removing moisture is key for crispiness.)
In a bowl, toss fries with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup Parmesan until evenly coated.
Arrange fries in a single layer on the baking sheet, ensuring they don't touch. (Tip: Overcrowding leads to steaming, not crisping.)
Bake for 20 minutes. Flip each fry, then bake for another 10-15 minutes until deep golden and crispy.
While fries bake, make marinara: Heat 1 tbsp olive oil in a saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant.
Stir in crushed tomatoes, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp red pepper flakes. Bring to a simmer, then cook 10 minutes, stirring occasionally. (Tip: Letting it simmer concentrates the flavor.)
Serve hot polenta fries with marinara on the side for dipping.

Even after cooling, they retain a satisfying crunch. For a twist, sprinkle with fresh herbs or serve with ranch. Enjoy them as a snack or alongside a juicy burger.

Herb-Citrus Vegan Coleslaw

Kick off summer with a vibrant Herb-Citrus Vegan Coleslaw. This tangy, crunchy slaw uses an oil-based dressing for bright flavor. Ready in minutes, it's perfect for BBQs or meal prep.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Dressing

1/4 cup fresh orange juice
2 tbsp lemon juice
1/4 cup apple cider vinegar
1/4 cup olive oil
2 tbsp maple syrup
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper

For the Slaw

1 small head green cabbage (shredded, about 4 cups)
2 large carrots (shredded)
1/4 cup fresh cilantro (chopped)
1/4 cup fresh parsley (chopped)
2 green onions (sliced)

Instructions

In a small bowl, whisk together orange juice, lemon juice, apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper until emulsified.
In a large bowl, combine shredded cabbage, carrots, cilantro, parsley, and green onions.
Pour dressing over the slaw and toss well to coat. Let it sit for 10 minutes to soften the cabbage. Tip: For extra crunch, massage the cabbage with a pinch of salt before adding dressing.
Taste and adjust seasoning with more salt or lemon if needed. Tip: For a creamier version, stir in 2 tbsp of tahini.
Serve immediately or refrigerate for up to 2 hours for flavors to meld. Tip: This slaw pairs well with grilled tofu or as a topping for tacos.

Not just a side, this slaw shines as a bright, refreshing component. Its tangy citrus and herb notes cut through rich dishes perfectly. Enjoy it piled on pulled jackfruit sandwiches or alongside spicy black bean burgers.

Warm Almond-Crusted Pears

Warm almond-crusted pears are a cozy dessert that comes together quickly. The roasted pears turn tender and sweet, while the crunchy almond topping adds texture. Perfect for a fall evening.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the pears

2 ripe but firm pears (such as Bosc or Anjou), halved and cored
1 tbsp unsalted butter, melted
1 tbsp brown sugar
1/2 tsp ground cinnamon

For the almond crumble

1/3 cup almond flour
2 tbsp brown sugar
2 tbsp cold unsalted butter, cut into small pieces
1/4 cup sliced almonds
Pinch of salt

Instructions

Preheat oven to 375°F.
In a small bowl, mix melted butter, 1 tbsp brown sugar, and cinnamon. Brush evenly over the cut sides of pears. (Tip: brush all the way to the edges to prevent browning.)
Place pear halves cut side up in an 8×8 baking dish.
In a medium bowl, combine almond flour, 2 tbsp brown sugar, and salt. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Stir in sliced almonds. (Tip: keep butter cold for a crisper crumble.)
Press the almond mixture onto each pear half, mounding slightly.
Bake for 20-25 minutes until pears are tender when pierced with a knife and topping is golden. (Tip: if pears wobble, slice a thin piece off the bottom to make them sit flat.)
Let cool for 5 minutes. Serve warm.

Pair these warm pears with a scoop of vanilla ice cream for a classic treat. The contrast of hot fruit and cold cream is irresistible. You can also drizzle with honey for extra sweetness.

Garlicky Olive Tapenade Crostini

Enter the Garlicky Olive Tapenade Crostini. This briny, savory spread on crisp baguette slices is a crowd-pleaser. Ready in 15 minutes.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

For the Tapenade

1 cup pitted kalamata olives
1 cup pitted green olives
2 tablespoons capers, drained
2 cloves garlic, minced
1 tablespoon lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons fresh parsley leaves

For the Crostini

1 French baguette, sliced into 1/2-inch rounds
2 tablespoons olive oil
1 clove garlic, halved (optional, for rubbing)

Instructions

Preheat oven to 375°F.
Arrange baguette slices on a baking sheet in a single layer. Brush tops with olive oil.
Toast for 5 minutes until golden and crisp. (Tip: Rotate sheet halfway for even browning.)
In a food processor, combine kalamata olives, green olives, capers, garlic, and lemon juice. Pulse until coarsely chopped — about 5 pulses.
Add parsley and pulse 2 more times. With motor running, drizzle in 3 tablespoons olive oil until just combined. (Tip: Don't over-process; a chunky texture is best.)
Spoon tapenade onto toasted crostini. (Tip: For extra garlic flavor, rub each crostini with the cut side of a halved garlic clove before topping.)
Serve immediately at room temperature.

Not just for parties, this tapenade also works as a bruschetta topping or spread on sandwiches. The salty, garlicky punch pairs beautifully with a crisp white wine or even as a savory breakfast bite. Enjoy immediately for best texture.

Conclusion

From crispy hash browns to fluffy pancakes, this collection has all the vegan sides you need for a crowd-pleasing brunch. Give one (or more!) a try this weekend, and don’t forget to leave a comment letting us know your favorite. If you loved this roundup, share it on Pinterest to save it for later!