Recipes

Vegetable Fritters

Vegetable Fritters

Upgrade your side dish game with these crispy vegetable fritters! Packed with veggies and easy to make, they’re a delicious alternative to plain potatoes.
Couverts6
Preparation 10 minutes
Preparation time:15 minutes
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Equipment

  • grater
  • Mixing bowl
  • Frying pan
  • spatula

Ingredients

  • 1 cup 124 g grated zucchini
  • 1 cup 125 g grated potatoes, rinsed under cool water and drained
  • ½ cup 50 g grated carrots
  • ½ cup 67 g green peas
  • 2 cups 250 g all-purpose flour
  • ¾ cup 170 g nondairy plain yogurt
  • ¼ cup 60 ml canola or other vegetable oil, plus more for frying
  • ¼ cup 60 ml plain soy or other nondairy milk
  • ¼ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • Salt and pepper to taste

Instructions

  • Add the grated zucchini, potatoes, carrots, peas, flour, yogurt, ¼ cup (60 ml) oil, milk, paprika, cayenne, salt, and pepper to a mixing bowl.
  • Mix until well incorporated to form a thick, wet batter.
  • Heat oil in a frying pan to about ¼ inch (6 mm) depth over high heat.
  • Spoon the batter into the pan to form 6 fritters.
  • Fry the fritters for 5 to 7 minutes on one side, until the edges turn brown.
  • Flip and cook for an additional 5 to 7 minutes until golden and crispy.
  • Remove from the pan and drain on paper towels.
  • Serve warm.

Notes & Wine Advice

Serving Tip:
Serve with a dollop of vegan sour cream, tzatziki, or marinara sauce for dipping.
Wine Advice:
Pair with a light and crisp Chardonnay or a sparkling white wine to balance the fritters’ savory flavors.

Nutrition values

Calories: 210 kcal | koolhydraten: 30 g | Eiwitten: 5 g | Vet: 7 g | Suiker: 2 g
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Course; Side Dish / Snack / Vegetables
Cuisine; International / Global
Diets; Vegetarian

Refried Beans

Refried Beans

Creamy, flavorful refried beans are the perfect addition to your Mexican Food Night. Use black or pinto beans based on your preference!
Couverts6
Preparation 5 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

  • Frying pan or cast-iron skillet
  • Wooden spoon or spatula
  • Hand potato masher or fork

Ingredients

  • 2 tablespoons 28 g nondairy butter
  • 2 cups 320 g diced yellow onion
  • 1 tablespoon 15 g minced garlic
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 2 cans 15 ounces, or 425 g each pinto or black beans, with liquid

Instructions

  • In a frying pan or cast-iron skillet, melt the nondairy butter over high heat.
  • Add the diced onion and minced garlic.
  • Sauté for 3 to 5 minutes, until browned and fragrant.
  • Stir in the ground cumin, smoked paprika, and dried oregano.
  • Cook for an additional 1 minute.
  • Add the canned beans, including their liquid, and reduce the heat to medium-low.
  • Simmer, uncovered, for 15 minutes, stirring occasionally.
  • Remove from the heat and mash the beans to your desired consistency using a hand potato masher or fork.
  • Serve warm as a side dish or use as a filling for tacos, burritos, or quesadillas.

Notes & Wine Advice

Serving Tip:
Serve with freshly made tortillas, avocado slices, or as a base layer for nachos.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a refreshing Mexican lager for a balanced combination.

Nutrition values

Calories: 160 kcal | koolhydraten: 23 g | Eiwitten: 7 g | Vet: 5 g | Suiker: 2 g
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Course; Side Dish / Vegetables
Cuisine; Mexican
Diets; Gluten-Free / Vegan / Vegetarian

Barbecue Baked Beans

Barbecue Baked Beans

Sweet, smoky, and full of flavor, these barbecue baked beans are the perfect addition to your next outdoor cookout!
Couverts8
Preparation 10 minutes
Preparation time:35 minutes
Deel op Facebook Print Recipe

Equipment

  • Saucepan
  • Wooden spoon or spatula

Ingredients

  • 2 tablespoons 28 g nondairy butter
  • 1 cup 160 g diced yellow onion
  • 1 tablespoon 15 g minced garlic
  • 1 can 15 ounces, or 425 g tomato sauce
  • ½ cup 110 g packed brown sugar
  • 2 tablespoons 40 g grape jelly
  • 2 teaspoons liquid smoke
  • 2 tablespoons 30 g stone-ground mustard
  • 1 can 15 ounces, or 425 g pinto beans, drained and rinsed
  • 1 can 15 ounces, or 425 g black beans, drained and rinsed
  • 1 can 15 ounces, or 425 g red beans, drained and rinsed
  • Salt and pepper to taste

Instructions

  • In a saucepan, melt the nondairy butter over medium heat.
  • Add the diced onion and minced garlic.
  • Cook for 10 minutes, or until fragrant and translucent.
  • Stir in the tomato sauce, brown sugar, grape jelly, liquid smoke, and stone-ground mustard.
  • Mix well.
  • Add the pinto beans, black beans, and red beans.
  • Stir to combine.
  • Bring the mixture to a boil, then reduce to a simmer.
  • Cover and cook for 15 minutes.
  • Uncover the saucepan, reduce the heat to low, and cook for an additional 10 minutes, or until the sauce thickens to your liking.
  • Season with salt and pepper to taste before serving.

Notes & Wine Advice

Serving Tip:
Serve warm alongside grilled vegetables, vegan burgers, or roasted corn on the cob.
Wine Advice:
Pair with a light Zinfandel or a smoky Syrah to complement the sweet and smoky flavors.

Nutrition values

Calories: 180 kcal | koolhydraten: 30 g | Eiwitten: 6 g | Vet: 4 g | Suiker: 10 g
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Course; Barbecue / Side Dish / Vegetables
Cuisine; International / Global
Diets; Gluten-Free / Vegan / Vegetarian

Fried Zucchini

Fried Zucchini

Crispy, golden zucchini slices with a spicy kick! Perfect as a snack or appetizer, served with marinara sauce for dipping.
Couverts4
Preparation 10 minutes
Preparation time:15 minutes
Deel op Facebook Print Recipe

Equipment

  • Resealable plastic bag
  • Large frying pan or cast-iron skillet
  • Kitchen towels or paper towels
  • Plate

Ingredients

  • 2 or 3 zucchini
  • 1 cup 125 g all-purpose flour
  • ½ teaspoon paprika
  • ½ teaspoon cayenne
  • ½ teaspoon parsley flakes
  • Salt and pepper to taste
  • Vegetable oil for frying

Instructions

  • Slice the zucchini into thin disks.
  • In a resealable plastic bag, combine the flour, paprika, cayenne, parsley, salt, and pepper.
  • Shake to mix evenly.
  • In a large frying pan or cast-iron skillet, heat the vegetable oil to a depth of about ¼ inch (6 mm) over high heat.
  • The temperature should be 350° to 375°F (180° to 190°C).
  • Test by dropping in a bit of flour—if it sizzles, the oil is ready.
  • Add about 10 zucchini slices at a time to the bag with the flour mixture.
  • Shake to coat thoroughly.
  • Place the coated zucchini slices into the hot oil, making sure not to overcrowd the pan.
  • Fry for 1 to 2 minutes per side until lightly golden.
  • Remove the zucchini slices and place them on a plate lined with kitchen or paper towels to drain excess oil.
  • Add the slices back into the flour mixture for a second coating.
  • Heat a little more oil in the pan, ensuring it reaches the correct temperature.
  • Fry the zucchini slices a second time, cooking until they achieve a golden brown color on both sides.
  • Drain again on the lined plate.
  • Repeat with the remaining zucchini slices.
  • Serve hot with marinara sauce for dipping.

Notes & Wine Advice

Serving Tip:
Serve alongside marinara sauce or garlic aioli for a flavorful dip.
Wine Advice:
Pair with a dry Rosé or a crisp Sauvignon Blanc for a refreshing complement.

Nutrition values

Calories: 200 kcal | koolhydraten: 22 g | Eiwitten: 3 g | Vet: 10 g | Suiker: 3 g
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Course; Side Dish / Snack / Vegetables
Cuisine; International / Global
Diets; Vegetarian

Sesame Garlic Wilted Kale

Sesame Garlic Wilted Kale

A quick, easy, and delicious way to enjoy kale, packed with calcium, fiber, and vitamin C. Perfect for a healthy side dish!
Couverts4
Preparation 5 minutes
Preparation time:3 minutes
Deel op Facebook Print Recipe

Equipment

  • Kitchen shears
  • Large skillet
  • Spatula or tongs

Ingredients

  • 2 tablespoons 30 ml extra-virgin olive oil
  • 2 tablespoons 30 g minced garlic
  • 12 ounces 340 g kale, stems and ribs removed
  • 2 tablespoons 16 g sesame seeds

Instructions

  • Heat the olive oil over medium-high heat in a large skillet.
  • Add the minced garlic and kale leaves to the skillet.
  • Cook, tossing constantly, for 2 to 3 minutes, or until the kale is soft, pliable, and reduced in size by about three-fourths.
  • Remove from the heat and stir in the sesame seeds.

Notes & Wine Advice

Serving Tip:
Serve as a side dish with grilled meats or tofu, or mix into grain bowls for added texture and nutrients.
Wine Advice:
Pair with a crisp Chardonnay or a light Pinot Grigio to complement the garlic and sesame flavors.

Nutrition values

Calories: 90 kcal | koolhydraten: 4 g | Eiwitten: 2 g | Vet: 8 g | Suiker: 0.5 g
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Course; Side Dish / Superfood / Vegetables
Cuisine; International / Global
Diets; Gluten-Free / Low Carb / Vegan / Vegetarian

Chili Lime Corn with Smoked Tofu

Chili Lime Corn with Smoked Tofu

A Latin-inspired dish with a spicy kick, perfect as a side for Mexican meals or as a light supper mixed with rice and beans.
Couverts6
Preparation 10 minutes
Preparation time:20 minutes
Deel op Facebook Print Recipe

Equipment

  • Baking sheet
  • foil
  • Mixing bowl

Ingredients

  • 1 pound 455 g yellow corn kernels, fresh, frozen, or canned
  • 6 ounces 170 g extra-firm tofu, drained and pressed (Oven-Smoked Tofu works best, cut into very small cubes)
  • 1 red bell pepper cored, seeded, and diced
  • 1 fresh lime thinly sliced
  • 3 scallions chopped
  • 2 tablespoons 30 ml fresh lime juice
  • 2 tablespoons 30 ml extra-virgin olive oil
  • 1 teaspoon cayenne pepper

Instructions

  • Preheat the oven to 400°F (200°C, or gas mark 6).
  • In a mixing bowl, toss together the corn, smoked tofu, red bell pepper, lime slices, scallions, lime juice, olive oil, and cayenne pepper.
  • Line a baking sheet with foil and spread the mixture evenly across it.
  • Bake for 20 minutes, or until the corn is tender and the edges of the lime slices begin to curl and brown.

Notes & Wine Advice

Serving Tip:
This dish can be served warm as a side or mixed with rice and beans for a balanced meal.
Wine Advice:
Pair with a chilled Sauvignon Blanc or a light, zesty Riesling to balance the lime’s acidity and cayenne’s heat.

Nutrition values

Calories: 160 kcal | koolhydraten: 18 g | Eiwitten: 6 g | Vet: 8 g | Suiker: 4 g
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Course; Side Dish / Vegetables
Cuisine; International / Global
Diets; Gluten-Free / Soy Free

Creamy Boiled Leeks with Vegetable Broth

Creamy Boiled Leeks with Vegetable Broth

These creamy boiled leeks make the perfect savory side dish to accompany any protein or enjoy as a topping for crusty bread. A rich, flavorful dish that’s gluten-free and vegan!
Couverts4
Preparation 10 minutes
Deel op Facebook Print Recipe

Equipment

  • pot

Ingredients

  • 2 cups 235 ml vegetable broth
  • 10 ounces 284 g chopped leeks, white and light green parts only
  • ¼ cup 31 g all-purpose flour mixed with ¼ cup (60 ml) water to make a slurry
  • 2 tablespoons 28 g nondairy butter
  • Salt and pepper to taste

Instructions

  • Add the butter to a pot and melt over medium heat.
  • Add the leeks, and cook for 12 to 15 minutes, stirring often.
  • Add the broth and deglaze the pot.
  • Bring to a boil, then reduce to a simmer.
  • Add the flour slurry and stir to thicken.
  • Simmer, uncovered, for 5 to 7 minutes to reduce and thicken a bit more.
  • Add the salt and pepper to taste.
  • Remove from the heat and let stand, uncovered, for 10 minutes to continue to thicken before serving.

Notes & Wine Advice

Wine advice:
Pair with a smooth, medium-bodied white wine like Chardonnay, which complements the creamy texture and richness of the leeks.

Nutrition values

Calories: 150 kcal | koolhydraten: 22 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 3 g
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Course; Side Dish / Vegetables
Cuisine; International / Global
Diets; Gluten-Free / Vegan

Creamed Corn with Garlic, Onion, and Red Pepper

Creamed Corn with Garlic, Onion, and Red Pepper

This creamy, savory corn dish with garlic, onions, and red peppers is the ultimate side dish. Perfect for any meal, it’s both gluten-free and vegan-friendly!
Couverts4
Preparation 15 minutes
Deel op Facebook Print Recipe

Equipment

  • pot

Ingredients

  • 1 cup 227 g white corn kernels
  • 1 cup 227 g yellow corn kernels
  • 1 red bell pepper cored, seeded, and diced
  • 1 tablespoon 15 g minced garlic
  • 2 tablespoons 28 g nondairy butter
  • 1½ cups 355 ml unsweetened soy or other nondairy milk
  • 1 cup 160 g diced onion
  • ¼ cup 31 g all-purpose flour
  • Salt and pepper to taste

Instructions

  • Add the butter to a pot and melt over medium heat.
  • Add the onion and garlic, reduce the heat to low, cover, and cook for 12 to 15 minutes, until translucent, fragrant, and beginning to brown.
  • Add the flour and stir until fully incorporated.
  • Add the milk and stir until smooth.
  • Turn up the heat to medium-high and bring to a boil.
  • As soon as it begins to boil, stir in the corn and bell pepper.
  • Stir until completely heated through.
  • Add salt and pepper to taste.

Notes & Wine Advice

Wine advice:
A crisp, light white wine such as Sauvignon Blanc pairs perfectly with the richness of the creamed corn and the freshness of the red pepper.

Nutrition values

Calories: 180 kcal | koolhydraten: 30 g | Eiwitten: 5 g | Vet: 5 g | Suiker: 6 g
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Course; Side Dish / Vegetables
Cuisine; International / Global
Diets; Gluten-Free / Vegan

Roasted Autumn Harvest Vegetables in Garlic Sauce

Garlic roasted autumn vegetables with butternut squash carrots and potatoes

Garlic Roasted Autumn Vegetables

Tender butternut squash, baby potatoes, carrots, and red onion roasted with garlic and sage. A colorful vegan autumn side dish that’s perfect for family dinners and holiday meals.
Couverts4 servings
Preparation 10 minutes
Preparation time:1 hour
estimated costs pp $1.75
Deel op Facebook Print Recipe

Equipment

  • aluminum foil
  • Mixing bowl
  • Parchment paper
  • Rimmed baking sheet

Ingredients

  • 1 medium Red Onion chopped
  • 2 medium Carrots sliced into coins
  • 1 medium Butternut Squash peeled, seeded and chopped
  • 8 ounces Baby Red Potatoes halved
  • 1/4 cup Extra-Virgin Olive Oil
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Ground Sage
  • 1/4 teaspoon Ground Black Pepper
  • Salt to taste

Instructions

  • Preheat the oven to 350°F (180°C).
  • Line a rimmed baking sheet with parchment paper.
  • Place the red onion, carrots, butternut squash, and baby red potatoes in a mixing bowl.
  • Add the olive oil, garlic powder, ground sage, black pepper, and salt.
  • Toss until all the vegetables are evenly coated.
  • Spread the vegetables in a single layer over the prepared baking sheet.
  • Cover the baking sheet with aluminum foil.
  • Roast for 1 hour until the vegetables are fork-tender.
  • Remove the foil and serve the vegetables warm.

Notes & Wine Advice

Serving Suggestions

Serve these autumn vegetables alongside a plant-based roast, casserole, grilled main course, or other holiday dishes. They also pair well with rice, quinoa, lentils, or a fresh green salad for a complete plant-based meal.

Recipe Notes

Cut the butternut squash, carrots, and potatoes into similar-sized pieces so they become tender at approximately the same time. Keeping the baking sheet covered helps the vegetables soften during the long roasting time.

Variations

Add Brussels sprouts, parsnips, pumpkin, or sweet potato for a different harvest vegetable combination. Fresh rosemary or thyme can replace the sage, while smoked paprika adds a deeper savoury flavour.

Storage

Allow leftover vegetables to cool before transferring them to an airtight container. Refrigerate for up to four days. Reheat in a hot oven or air fryer to restore some of the roasted texture.

Wine Advice

A crisp Sauvignon Blanc provides a fresh contrast to the earthy roasted vegetables. A lightly oaked Chardonnay is a good alternative with the sweet butternut squash and sage.

Nutrition values

Serving: 1 serving | Calories: 250 kcal | koolhydraten: 38 g | Eiwitten: 4 g | Vet: 14 g | Verzadigd vet: 2 g | Natrium: 190 mg | Suiker: 7 g
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Course; Basic recipe / Comfort Food / Oven / Side Dish / Vegetables
Cuisine; American
Season: Autumn
Diets; Cow’s Milk Allergy / Dairy-Free / Egg-Free / Gluten-Free / Halal / Healthy / Lactose Free / Nut Free / Soy Free / Vegan / Vegetarian / Wheat Free
Occasions Christmas / Family Dinner / Healthy Eating / Holidays / Thanksgiving

Spring Beans in Raspberry Sauce

Spring Beans in Raspberry Sauce

This vibrant pink bean salad combines fresh raspberries with an assortment of beans, creating a refreshing and no-cook side dish perfect for summer gatherings.
Couverts8
Preparation 15 minutes
Deel op Facebook Print Recipe

Equipment

  • blender
  • Colander or strainer
  • Knife
  • Large-size bowl

Ingredients

  • 1 can 15 ounces, or 425 g kidney beans
  • 1 can 15 ounces, or 425 g garbanzo beans
  • 1 can 15 ounces, or 425 g cut green beans
  • 1 can 15 ounces, or 425 g butter beans
  • 1 can 15 ounces, or 425 g cannellini beans
  • 1 cup 125 g raspberries, fresh or frozen
  • ½ cup 120 ml canola or other vegetable oil
  • ¼ cup 60 ml apple cider vinegar
  • 1 tablespoon 15 g minced garlic
  • 5 leaves fresh basil
  • Salt and pepper to taste

Instructions

  • In a colander or strainer, empty the contents of all the canned beans, rinse, and drain.
  • Shake off the excess water and transfer the beans to a large-size bowl.
  • Add the raspberries, oil, vinegar, garlic, basil, salt, and pepper to a blender and purée until frothy and pink.
  • Pour the raspberry sauce over the beans and toss to coat.
  • Serve cold or at room temperature.

Notes & Wine Advice

Wine advice:
A chilled rosé wine will complement the sweet and tangy raspberry sauce beautifully.

Nutrition values

Calories: 160 kcal | koolhydraten: 28 g | Eiwitten: 6 g | Vet: 6 g | Suiker: 8 g
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Course; Salad / Side Dish / Snack
Cuisine; International / Global
Diets; Gluten-Free / Vegan