Vegan Side Dishes

Three-Potato Salad with Spring Greens

Roasted Vegetables: An Asparagus to Zucchini Guide

Zucchini, Tomato, and Red Onion Salad

Passover Quinoa Pilaf

Potato and Leek Salad

Marinated Eggplant Pasta Salad

Mujaddarah (Middle Eastern Bulgur and Lentil Pilaf)

Fruity Red Coleslaw

Tofu “Tuna” and White Bean Salad

Slow-Cooker Boston Baked Beans

Mexican-Flavored Quinoa Salad

Quinoa and Cranberry Salad

Lemony Couscous with Broccoli

Dilled Red Beans with Pickled Beets

Pasta Salad with Broccoli, Tomatoes, and Red Beans

Mozzarella Mashed Potato Pie

Chickpeas with Tomatoes and Ginger

Barbecue-Flavored Baked Beans

Refried Pinto Beans (Frijoles Refritos)

Scalloped Corn

Couscous Pilaf with Apple and Dried Fruits

Cranberry Slaw

Quinoa Salad with Fennel and Cranberries

Vegan Corn Slaw

Old-Fashioned Potato Bread Stuffing

Jicama Slaw

Cider-Braised Brussels Sprouts

Corn Pudding

Jícama Salad with Oranges and Watercress

Baked Eggplant and Peppers

Tangy Coleslaw

Saffron-Sesame Rice with Pine Nuts

Sephardic Stewed White Beans

Piquant Rice Salad

Southern Lima Beans

Kale Salad with Cherries and Lime Dressing

Raw Sweet Potato and Cabbage Salad with Coconut-Lime Dressing

Simple Summer Squash Sauté with Dried Tomatoes and Basil

Caribbean Pigeon Peas and Rice

Grill-Roasted Peppers