Recipes

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
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Equipment

  • pot

Ingredients

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
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Equipment

  • pot

Ingredients

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
estimated costs pp $1.75
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Equipment

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

Ingredients

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
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Equipment

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

Ingredients

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

Roasted Lima Beans

Roasted Lima Beans

Roasted to perfection, these lima beans are paired with sweet caramelized onions and a touch of balsamic vinegar, creating a delicious and easy side dish.
Couverts4
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Equipment

  • aluminum foil
  • Baking sheet
  • Knife
  • oven
  • Mixing bowl

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Line a baking sheet with aluminum foil.
  • In a bowl, toss together all the ingredients to coat.
  • Spread the mixture evenly on the baking sheet.
  • Bake for 20 to 25 minutes, or until the lima beans are tender and the onions are translucent and beginning to brown.

Notes & Wine Advice

Wine advice:
A light red wine, such as Pinot Noir, will complement the sweetness of the roasted lima beans.

Nutrition values

Calories: 180 kcal | koolhydraten: 27 g | Eiwitten: 8 g | Vet: 8 g | Suiker: 4 g
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Course; Side Dish / Snack / Vegetables
Cuisine; International / Global
Diets; Soy Free

Roasted Garlic Steamed Broccoli

Roasted Garlic Steamed Broccoli

This dish combines roasted garlic with fresh broccoli for a savory, antioxidant-packed treat. Perfect for any occasion, it’s quick, easy, and nutritious.
Couverts4
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Equipment

  • aluminum foil
  • Knife
  • oven
  • Steamer,

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Place the garlic cloves in the center of a 10-inch (25-cm) square piece of aluminum foil.
  • Add 2 tablespoons (30 ml) of the olive oil and a pinch of salt.
  • Bring the corners of the foil to meet and twist together to form a closed pouch.
  • Bake the garlic for 30 minutes.
  • Meanwhile, steam the broccoli to your desired tenderness.
  • Toss together the broccoli, roasted garlic, remaining 4 tablespoons (60 ml) olive oil, and sea salt to taste.

Notes & Wine Advice

Wine advice:
A crisp, light white wine like Sauvignon Blanc would pair beautifully.

Nutrition values

Calories: 150 kcal | koolhydraten: 13 g | Eiwitten: 5 g | Vet: 11 g | Suiker: 2 g
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Course; Side Dish / Snack / Vegetables
Cuisine; International / Global
Diets; Soy Free

Chorizo, Cranberry, and Cornbread Stuffing

Chorizo, Cranberry, and Cornbread Stuffing

A festive twist on traditional stuffing, combining spicy chorizo, tart cranberries, and sweet cornbread, perfect for any holiday spread.
Couverts6
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Equipment

  • 9-inch (23-cm) square baking dish
  • Mixing bowl

Ingredients

Instructions

  • Preheat the oven to 400°F (200°C, or gas mark 6).
  • Have ready a 9-inch (23-cm) square baking dish.
  • Crumble the cornbread into a mixing bowl.
  • Add the cranberries, soy chorizo, onion, and cayenne pepper.
  • Mix well with your hands.
  • Add the vegetable broth and toss to coat.
  • Season with salt and pepper.
  • Transfer the mixture to the baking dish and bake, uncovered, for 30 minutes, or until the top begins to brown.

Notes & Wine Advice

Wine advice:
Pair with a medium-bodied red wine like Zinfandel or a dry rosé to complement the spicy chorizo and sweetness of the cranberries.

Nutrition values

Calories: 290 kcal | koolhydraten: 35 g | Eiwitten: 7 g | Vet: 15 g | Suiker: 8 g
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Course; Side Dish
Cuisine; American
Diets; Gluten-Free / Vegan

Greek Stuffing

Greek Stuffing

A Mediterranean-inspired twist on traditional stuffing, featuring seitan, wild rice, raisins, and a hint of cinnamon for a unique, flavorful dish.
Couverts10
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Equipment

  • Large pan or wok
  • medium-size saucepan
  • Cooking spoon

Ingredients

Instructions

  • Prepare the rice according to the package directions, adding the bouillon cubes to the water.
  • In a separate pan, heat 1 tablespoon (15 ml) of the olive oil and cook the seitan over medium-high heat for 5 to 7 minutes, or until browned and beginning to crisp.
  • Add 2 more tablespoons (30 ml) of olive oil to a large-size pan or wok and sauté the onion and garlic over medium-high heat for 5 to 7 minutes, or until the onions are translucent and the garlic is fragrant.
  • Reduce the heat, add the seitan, cinnamon, raisins, tomato paste, pine nuts, salt, and pepper, mix well, and remove from the heat.
  • After the rice is fully cooked, add it to the sautéed ingredients along with the remaining 1 tablespoon (15 ml) olive oil and combine.

Notes & Wine Advice

Wine advice:
Pair with a medium-bodied white like Chardonnay or a light red like Pinot Noir. The cinnamon and raisins will complement the subtle fruitiness of the wine.

Nutrition values

Calories: 330 kcal | koolhydraten: 45 g | Eiwitten: 18 g | Vet: 14 g | Suiker: 10 g
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Course; Side Dish
Cuisine; Mediterranean
Diets; Gluten-Free / Vegan / Vegetarian

Curried Apple Brussels Sprouts

Curried Apple Brussels Sprouts

This spicy and sweet curried apple Brussels sprouts dish combines savory flavors with a hint of sweetness and heat. Quick and easy, it’s the perfect side to complement any meal.
Couverts4
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Equipment

  • Large-size saucepan
  • Knife and cutting board
  • Grater for garlic
  • Food processor (optional for slicing Brussels sprouts)

Ingredients

Instructions

  • In a large-size saucepan, cook the butter, garlic, sage, curry powder, and 1 teaspoon salt over medium heat for 1 minute.
  • Stir in the apples and red onion, and cook for 2 minutes.
  • Add the Brussels sprouts and cook for another 4 minutes, or until tender.
  • Sprinkle a little extra sea salt and pepper or chili pepper on the plates upon serving, if desired.
  • Serve immediately as a flavorful side dish.

Notes & Wine Advice

Wine advice:
Pair with a dry Riesling or an off-dry Chardonnay to complement the curry and sweetness of the apples.

Nutrition values

Calories: 150 kcal | koolhydraten: 28 g | Eiwitten: 3 g | Vet: 7 g | Suiker: 12 g
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Course; Side Dish / Vegetables
Cuisine; Fusion
Diets; Gluten-Free / Soy Free / Vegan / Vegetarian

Roasted Butternut Squash with Fennel, Onion, and Garlic

Roasted Butternut Squash with Fennel, Onion, and Garlic

This roasted butternut squash, paired with caramelized onions, garlic, and fennel, delivers a savory, fragrant side dish with a touch of licorice flavor from fennel—an unexpected twist on classic roasted squash.
Couverts4
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Equipment

  • Baking dish or baking sheet
  • Knife and cutting board
  • Spoon or spatula

Ingredients

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Toss together the squash, onion, garlic, and fennel in a shallow baking dish or on a baking sheet.
  • Sprinkle with salt and pepper, then drizzle with olive oil.
  • Bake for about 1 hour, or until fork-tender, tossing halfway through the cooking time.
  • Serve hot as a side dish.

Notes & Wine Advice

Wine advice:
Pair with a light, crisp white wine like Sauvignon Blanc or a dry Pinot Grigio to balance the sweetness of the roasted squash.

Nutrition values

Calories: 180 kcal | koolhydraten: 45 g | Eiwitten: 4 g | Vet: 5 g | Suiker: 8 g
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Course; Side Dish / Vegetables
Cuisine; Fusion
Diets; Gluten-Free / Vegan / Vegetarian