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Large Dutch oven with beautiful vegetable medley with vegan cream sauce.

65 Healthy Vegetable Side Ideas + Vegetable Medley Recipe

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  • Author: Chantal | Fresh is Real
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 8-12 sides 1x
  • Category: Sides
  • Method: Stovetop
  • Cuisine: Plant-Based, Gluten-Free, Vegan, Nut-Free, Allergen-Friendly
  • Diet: Gluten Free


A gorgeous, nutritious and tasty plant-based meal or side prepared with freshly harvested produce. This creamy vegetable medley also makes the perfect veggie pot pie filling! Use the ingredient list as a guide, and switch up the vegetables with what you have.



Creamy Sauce:

  • 1/2 cup raw organic sunflower seeds
  • 1/2 cup water (or vegetable broth)
  • 1/4 cup nutritional yeast (or grated vegan cheese)
  • 1 tablespoon tapioca starch (or arrowroot starch)

Vegetable Mixture:

  • 3 tablespoons organic extra virgin olive oil
  • 2 cups white onions, finely chopped 
  • 1 cup leeks, finely chopped
  • 12 garlic cloves, finely minced or grated
  • 1 tablespoon fresh thyme, stem removed 
  • 3 cups cabbage, finely chopped
  • 2 cups courgettes, medium dice 
  • 2 cups red potatoes, small dice (skin on is fine)
  • 11/2 cups celeriac, grated or finely chopped
  • 11/2 cups kohlrabi, small dice
  • 1 cup carrots, thin coin-cut
  • 1 cup green peppers, small dice
  • 1 cup fresh tomatoes, med dice
  • 2 teaspoons fine sea salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon GF Tamari (or Coconut Aminos)
  • 1/41/2 cup fresh parsley, finely chopped (or cilantro)


Steps to prepare and cook vegetable medley

Before you begin, gather your ingredients and prepare all your fresh produce. It will make the cooking part much faster.

  1. In a small blender (i.e. Magic Bullet), combine raw sunflower seeds, water, nutritional yeast, and starch. Blend until smooth. Set aside. TIP: For an extra creamy smooth sauce, soak the seeds in the water (or broth) while you’re preparing the vegetables. You can even soak the seeds for a couple of hours before blending.
  2. To a large Dutch oven with extra virgin olive oil, combine onions, leeks, garlic and thyme and cook for 5 minutes, uncovered, on medium to low heat. 
  3. Add the cabbage, courgettes, potatoes, celeriac, kohlrabi and carrots to the pot. Mix well and continue cooking the vegetables, uncovered, for 10 minutes. 
  4. To the same pot, add the peppers and tomatoes and mix. Season the mixture with salt, garlic powder and freshly ground pepper. Add the balsamic vinegar, Tamari, and creamy sauce and mix well. Continue cooking on low to medium until potatoes and carrots are fork tender—about 15 minutes (covered).
  5. Give the cooked vegetables a mix and taste. Add more seasoning (salt, pepper, garlic powder) if necessary, mix and taste again. Toss in some freshly chopped herbs like parsley or cilantro before serving.
  6. Enjoy right away, or keep covered and warm until ready to serve. Leftovers store well in the refrigerator for up to 5 days in a sealed container. 


OPTIONAL: Add 1/4 teaspoon red pepper flakes with the seasonings for a bit of spiciness.
Adding fresh peas or corn is terrific if you have some.
Add curry powder and garam masala to your vegetable mixture for a curry twist. You could even add some organic coconut cream for extra creaminess.
Balsamic vinegar alternative: Consider pickle juice, caper juice, sauerkraut juice or even a little gluten-free miso paste for flavour.

TIPS: When preparing vegetable dishes such as this healthy medley, the quantity for each vegetable can be decreased or increased. If you love cabbage and want to add an extra cup, go for it! Also, once you try the recipe once and feel that you would like more sauce, double the ingredients for the sauce next time you make the recipe. 

White onions: Red, Spanish, yellow or even green onions
Leeks: Green onions, garlic scapes
Fresh garlic (cloves): Organic powdered garlic
Thyme: Other fresh herbs you like
Cabbage: Brussels Sprouts
Courgettes: Zucchini
Red potato: Russet or fingerling potatoes
Celeriac: Celery
Kohlrabi: Broccoli stems
Carrots: Parsnips
Green pepper: Red peppers
Tomatoes: Green tomatoes, grape/cherry tomatoes