There’s a moment at every BBQ when the main course is still on the grill and everyone’s hovering near the side dish table instead and that moment is exactly why side dishes matter as much as they do. As a mom who’s hosted backyard BBQs in every kind of weather with every kind of guest list, I’ve learned that the sides are often what people remember and ask about afterward. These 10 vegan recipes are the ones that consistently earn that attention.
Before we get into the recipes, here are seven seasonal vegetables and ingredients that make BBQ season genuinely easier:
1. Corn – at its sweetest in summer, grills beautifully, and works in salads, on the cob, or as a base for Mexican-style street corn
2. Cabbage – sturdy, affordable, and the foundation of slaws that hold up for hours outdoors without wilting
3. Potatoes – the BBQ backbone, equally good cold in salads or hot and crispy from the oven
4. Tomatoes and avocados- peak summer produce that needs minimal preparation to taste extraordinary
5. Watermelon– endlessly refreshing and the perfect counterpoint to smoky, rich grilled foods
6. Black beans and chickpeas – affordable plant protein that turns simple salads into satisfying, complete sides
7. Fresh herbs (cilantro, parsley, dill) – the finishing touch that makes simple dishes taste intentional
Keep these on hand and most of this list becomes effortless. Now let’s get into the recipes.
1. Creamy Vegan Coleslaw
Prep: 15 min | Cook: 0 min | Serves: 8 | Difficulty: Easy
One fact: Using a mix of red and green cabbage adds color contrast and a slightly more complex flavor than either cabbage alone.
This coleslaw is the side dish I make without even thinking twice, because it takes 15 minutes, requires zero cooking, and somehow ends up being one of the most-requested items at every BBQ. The dressing is genuinely creamy tangy from vinegar and Dijon mustard, with just enough sugar to round everything out and it coats crisp cabbage and carrots beautifully. It serves 8 people and holds up for hours outdoors without getting sad and watery. My tip: make it an hour or two ahead and let it chill the flavors meld and the texture softens just slightly into that classic deli-style coleslaw everyone loves.
2. Vegan Potato Salad
Prep: 20 min | Cook: 20 min | Serves: 8 | Difficulty: Easy
One fact: Salting the potato cooking water generously allows the potatoes to absorb seasoning from the inside out, which dressing alone can never fully replicate.
Potato salad is the dish that makes a BBQ table feel complete, and this vegan version uses a creamy mayo-based dressing with mustard and a little pickle brine for tang, so nobody misses anything from the traditional version. It’s hearty, satisfying, and the kind of side that pairs with literally everything coming off the grill. It serves 8 people and is one of those dishes that tastes even better the next day after the flavors have had time to settle. My tip: let the potatoes cool slightly before dressing them adding dressing to potatoes that are too hot can cause it to break and turn oily instead of creamy.
3. Mexican Street Corn Salad
Prep: 15 min | Cook: 10 min | Serves: 6 | Difficulty: Easy
One fact: Charring the corn before mixing it into the salad adds a smoky depth that raw or boiled corn simply doesn’t have.
This salad takes everything wonderful about Mexican street corn the char, the creamy lime dressing, the cotija-style vegan cheese, the chili powder and turns it into a scoopable side dish that’s just as good with chips as it is alongside grilled mains. It’s bright, a little spicy, a little creamy, and genuinely addictive. It serves 6 people and is one of the dishes I make when I want something that feels a little more exciting than the usual lineup. My tip: char the corn on the grill or in a hot dry skillet before cutting it off the cob that smoky flavor is what makes this salad taste authentic.
4. BBQ Baked Beans
Prep: 10 min | Cook: 45 min | Serves: 8 | Difficulty: Easy
One fact: A spoonful of molasses combined with a splash of liquid smoke gives canned beans that deep, slow-cooked BBQ flavor without hours of cooking time.
Baked beans are non-negotiable at a BBQ in my house, and this version delivers that sweet, smoky, slightly tangy flavor everyone expects using simple pantry ingredients and about 45 minutes of mostly hands-off simmering. The sauce thickens beautifully and clings to every bean, creating something that tastes like it’s been cooking all day. It serves 8 people as a hearty side, and leftovers (if you have any) reheat perfectly. My tip: simmer the beans uncovered for the last stretch of cooking this lets the sauce reduce and thicken to that perfect glossy, sticky consistency.
5. Crispy Smashed Potatoes
Prep: 10 min | Cook: 35 min | Serves: 6 | Difficulty: Easy
One fact: Boiling the potatoes until just fork-tender before smashing creates more surface area, which translates directly into more crispy, golden edges once roasted.
These smashed potatoes are the side dish that quietly steals the show boiled until tender, smashed flat, and roasted until the edges turn deeply golden and crispy, they have a texture that’s genuinely irresistible. A little garlic and fresh herbs take them over the top, and they pair beautifully with almost any dipping sauce. They serve 6 people and are one of the easiest “wow” dishes on this list. My tip: let the potatoes air-dry for a few minutes after boiling and before smashing extra surface moisture is the enemy of crispiness.
6. Vegan Macaroni Salad
Prep: 15 min | Cook: 10 min | Serves: 8 | Difficulty: Easy
One fact: Rinsing cooked macaroni under cold water immediately after draining stops the cooking process and keeps the pasta from turning mushy once mixed with dressing.
This macaroni salad is pure nostalgia in a bowl tender pasta, crunchy celery and bell pepper, and a creamy, slightly sweet dressing that tastes exactly like the classic version everyone grew up with. It’s the dish that doesn’t need reinventing, just a plant-based update that nobody will notice. It serves 8 people and is one of those make-ahead dishes that genuinely improves after a few hours in the fridge. My tip: chop your vegetables small and uniform so every bite gets a little bit of everything that balance is what makes macaroni salad so satisfying.
7. Vegan Cowboy Caviar
Prep: 15 min | Cook: 0 min | Serves: 8 | Difficulty: Easy
One fact: Letting cowboy caviar sit in its dressing for at least 30 minutes before serving allows the beans and vegetables to absorb the tangy flavors much more deeply.
Cowboy caviar is the dish that makes people stand around with chips in hand for far too long black beans, corn, bell peppers, and onion tossed in a zesty vinegar-based dressing create something that’s fresh, colorful, and genuinely hard to stop eating. It’s a dip, a salad, and a topping all at once, and it’s completely vegan without any modification needed. It serves 8 people as an appetizer-style side and is one of the easiest things on this entire list. My tip: dice all your vegetables to a similar small size this makes scooping with a chip much easier and ensures every bite has a good mix of textures.
8. Grilled Corn with Vegan Garlic Butter
Prep: 5 min | Cook: 15 min | Serves: 6 | Difficulty: Easy
One fact: Grilling corn in its husk steams the kernels from the inside while the husk chars on the outside, producing tender corn with genuine smoky flavor.
There’s something about corn on the cob that makes a BBQ feel official, and grilling it with a generous garlic herb vegan butter takes it from good to genuinely memorable. The husk-on method keeps the kernels juicy while picking up real char flavor from the grill, and the garlic butter melts into every crevice. It serves 6 people and requires almost nothing beyond occasional turning on the grill. My tip: mix your garlic butter ahead of time and keep it soft at room temperature having it ready to slather the moment the corn comes off the grill makes all the difference.
9. Watermelon Cucumber Salad
Prep: 10 min | Cook: 0 min | Serves: 6 | Difficulty: Easy
One fact: Chilling the watermelon and cucumber separately before assembling keeps the salad crisp and prevents excess liquid from watering down the dressing.
This salad is summer’s answer to a hot BBQ afternoon sweet watermelon, crisp cucumber, fresh mint, and a light lime dressing combine into something that’s cooling, refreshing, and the perfect contrast to smoky grilled food. It’s also one of the prettiest things you can put on a table with almost no effort. It serves 6 people and takes about 10 minutes to throw together. My tip: add the dressing and mint right before serving both lose their freshness if they sit too long with the juicy fruit and vegetables.
10. Avocado Black Bean Salad
Prep: 10 min | Cook: 0 min | Serves: 6 | Difficulty: Easy
One fact: Tossing the avocado in lime juice immediately after cutting helps prevent it from browning while the rest of the salad comes together.
This salad combines creamy avocado, hearty black beans, sweet corn, and fresh lime and cilantro into a side dish that’s genuinely satisfying enough to eat on its own, but also pairs beautifully with anything off the grill. It’s colorful, simple, and packed with the kind of fresh flavors that make a BBQ plate feel balanced. It serves 6 people and comes together in about 10 minutes with zero cooking. My tip: add the avocado last and toss gently overmixing turns avocado mushy and can make the whole salad look less appetizing than it tastes.
From one BBQ-hosting mom to another: these 10 sides have earned their place in my regular rotation because they’re genuinely easy, they genuinely taste good, and they genuinely get eaten down to the last spoonful. Pick a few that fit your crowd, lean on the make-ahead tips, and walk into your next BBQ knowing your table is going to look and taste exactly the way you hoped. You’ve got this.
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.