5 Gourmet Vegan BBQ Side Dishes

1. Smoked Gouda Mac & Cheese with Crispy Shallots 🧀🔥

Flavor Profile: Creamy, smoky, with crunchy contrast

Ingredients

• 1 lb cavatappi pasta
• 1 cup raw cashews (soaked)
• ½ cup nutritional yeast
• 1 tbsp white miso
• 1 tsp liquid smoke
• 2 cups unsweetened oat milk
• 1 cup vegan smoked Gouda, shredded
• Topping:
  • ½ cup fried shallots
  • ¼ cup panko breadcrumbs (toasted)

Method

1. Cook pasta al dente, drain.
2. Blend sauce: Cashews, nooch, miso, oat milk until silky.
3. Simmer sauce with Gouda until melted.
4. Combine & bake at 375°F for 20 mins.
5. Top with shallots & panko.

Pro Tip: Add 1 tsp mustard powder for sharpness.

2. Charred Corn & Peach Salad with Chili-Lime Dressing 🌽🍑

Flavor Profile: Sweet, smoky, with spicy tang

Ingredients

• 3 ears corn, charred
• 2 ripe peaches, sliced
• ¼ cup pickled red onions
• ½ cup cilantro, chopped
• Dressing:
  • 2 tbsp lime juice
  • 1 tbsp agave
  • 1 tsp chili powder
  • ¼ cup olive oil

Method

1. Char corn on grill, cut off kernels.
2. Toss with peaches, onions, cilantro.
3. Whisk dressing, drizzle over salad.

Hack: Use canned fire-roasted corn for shortcuts.

3. Crispy Salt & Vinegar Potato Wedges with Ramp Aioli 🥔🌿

Flavor Profile: Tangy, herby, with garlic punch

Ingredients

• 2 lbs baby potatoes, halved
• 2 cups apple cider vinegar
• 1 tbsp sea salt
• Aioli:
  • ½ cup vegan mayo
  • 1 tbsp ramps (or wild garlic), minced
  • 1 tsp lemon zest

Method

1. Boil potatoes in vinegar-water (1:1 ratio) for 10 mins.
2. Drain, toss with oil, roast at 425°F for 25 mins.
3. Mix aioli, serve alongside.

Pro Tip: Double-fry for extra crispiness!

4. Grinated Heirloom Tomato & Burrata Salad 🍅🧀

Flavor Profile: Bright, creamy, with basil freshness

Ingredients

• 3 heirloom tomatoes, sliced
• 1 vegan burrata, torn
• ¼ cup basil oil
• 1 tbsp aged balsamic
• Flaky salt

Method

1. Arrange tomatoes on platter.
2. Top with burrata, drizzle oil & balsamic.
3. Sprinkle salt just before serving.

Hack: Use Miyoko’s vegan mozzarella for DIY burrata.

5. Black Garlic & Rosemary Hasselback Sweet Potatoes 🍠🧄

Flavor Profile: Earthy, caramelized, with herbal notes

Ingredients

• 4 sweet potatoes
• 3 cloves black garlic, minced
• 2 tbsp rosemary, chopped
• ¼ cup vegan butter, melted

Method

1. Slice potatoes thinly (leave base intact).
2. Brush with garlic-rosemary butter.
3. Bake at 400°F for 45 mins, basting twice.

Pro Tip: Stuff thin apple slices between cuts for sweetness.

Final Thoughts

With these gourmet vegan BBQ sides, your cookout will outshine any traditional spread.

Which recipe are you serving first? Let us know in the comments! 👇

Sources:

• The Vegan BBQ Handbook by Nadine Horn
• Lucky Peach’s Power Vegetables

Flavor Badges:

• 🧀 Smoked Gouda Mac → Decadent, Comforting
• 🍑 Charred Corn Salad → Bright, Spicy-Sweet
• 🥔 Salt & Vinegar Wedges → Tangy, Crispy
• 🍅 Heirloom Burrata Salad → Fresh, Creamy
• 🍠 Hasselback Potatoes → Caramelized, Herbal