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3 Incredibly Easy Vegan BBQ Side Dishes

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[youtube https://www.youtube.com/watch?v=qBMRDfUaoQY&w=560&h=315]

if you go to a cookout and you aren't there for the sides can we even be friends? (whimsical music) just kidding sort of but seriously side dishes are the best and if you are vegan then you already know that if you go to a cookout and it is not a vegan cookout then it's probably all you are going to be able to find unless you bring your own food today we are gonna be showing you how we veganize three super popular super classic side dishes now listen everybody does these three side dishes completely different so don't come at me in the comments cuz I'm not making it like your auntie or your grandma does but don't worry too much because we're not putting raisins in potato salad or anything crazy or weird like that speaking of potato salad we are making that along with some macaroni salad and some zesty Italian pasta salad also good news if you are soy free or gluten free no matter what all three of these dishes can be made at top eight allergen free so we have something for everyone in this case today all of these side dishes can be made in under an hour and also we're only making half of each of the recipes in the video so if you go to the website and it looks like a lot more ingredients that is because it is so enough talking let's get right into these side dishes first off we are making vegan potato salad for this we are using Yukon potatoes they are easy to find and can hold their shape while boiling the first thing you want to do is wash all your potatoes and then peel them zero-waste quick tip is to fry those potato skins for just a few minutes add some salt and they will taste just like potato chips slice your potatoes into cubes you want them to be as even as possible in bite-sized pieces so that it's easy to eat when done add the potatoes to cold water and then bring to a boil this helps ensure that all of your potatoes cook evenly then we are going to finely chop up our vegetables sweet onions you could also use red if you want less of a bite some celery dill pickles and olives your potatoes are done cooking when they're easily pierced with a fork and it goes through remove from heat and drain them immediately run cold water over them until there's no more steam to stop the cooking process this helps make sure your potatoes don't turn to mush so please don't skip this step add in your chopped vegetables that you just cut up along with vegan Mayo, we really like the Just brand, yellow mustard, black pepper and salt carefully stir that around until everything is well coated take your time so the potatoes don't crumble apart too much and make sure that all your potatoes are coated with your mixture we recommend letting it sit in the fridge cover it until it's cold which is about four hours it's meant to be a cold salad but if you like it warm it could also be served that way it's even better a day or two after making so prep ahead if possible for maximum flavor top with a little paprika at the end next up is our vegan macaroni salad this is probably the easiest out of the three because it's like cook your pasta noodles chop your veggies throw it together wham bam done so get a pot of water boiling and while you wait for that chop up your vegetables we need some red bell pepper red onions and celery throw in your pasta once the water is ready and cook until al dente about 8 minutes but check your package especially if you're using a gluten-free pasta we are using macaroni because it's called macaroni salad but other pasta would technically work too if using frozen peas add them during the last minute of your pasta cooking again once you drain run cold water over the pasta until no steam remains inside a bowl add your chopped veggies along with relish, garlic powder, sugar, lemon juice, vegan Mayo, Dijon mustard, salt and pepper and give that a stir around we stir the sauce first here so that the sugar can be evenly distributed better and then you're going to add in your cooked pasta and peas stir together really well until all your pasta has been coated this too should be covered and stored in the fridge for at least an hour but again the longer the better you want it to be cold and really let the flavors have a chance to marry together trust us you can really tell the difference finally we have our zesty Italian pasta salad this one is loaded with a variety of vegetables and a homemade zesty Italian dressing first up cook your pasta until al dente we are using plain rotini here but normally we like to use a tricolor rotini for a more colorful dish while that's cooking we are going to make our dressing add some olive oil, apple cider vinegar, and lemon juice to a bowl then fresh garlic, red onions, Italian seasoning, black pepper and paprika and whisk that together and set aside then chop your vegetables we like to in all four colors of bell peppers if we have them on hand but for the video we only have green and red dice those and then halve and thinly slice a cucumber and halve cherry tomatoes add the drained pasta to a large bowl along with your vegetables, vegan shredded mozzarella and cheddar cheese, vegan parm , and some of that dressing you made stir it all together and then let it sit in the fridge for an hour or two again the longer the better right before serving we like to top it with some more vegan Parmesan cheese get creative and use up whatever veggies you have on hand we hope you are able to enjoy these vegan barbecue side dishes with friends and family this summer but they also make easy and quick lunches and dinners throughout the summer for you thanks so much for watching leave a comment below and let us know what your must have side dish of the summer is we'd appreciate if you could give this video a like and make sure to share with a friend or five have a great day and we'll see you soon!

Source: Youtube

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