So, You’re Hosting (or Surviving) a Vegan Thanksgiving…
Okay, let’s be real—Thanksgiving can feel like a cheese, cream, and butter parade… which is great, unless you’re vegan (or lactose intolerant, RIP mashed potatoes). But guess what? You can have a holiday feast that’s 100% plant-based and still ridiculously delicious. And no, I don’t mean sad steamed green beans and dry tofu pretending to be turkey.
I’m talking rich, flavorful, crave-worthy side dishes made from scratch, with ingredients you actually recognize. These are the kinds of recipes that’ll have your meat-eating uncle asking for seconds—and maybe even the recipe. Wild, I know.
So if you’re ready to throw down in the kitchen and create a vegan Thanksgiving spread that slaps (in the best way), grab a glass of wine and let’s get into it. 🥂
1. Creamy Vegan Garlic Mashed Potatoes
Why It’s Awesome
Mashed potatoes are mandatory, and this version is so creamy and garlicky, you’ll forget they’re dairy-free. Plus, no weird aftertaste like some store-bought vegan butters.
Ingredients
- 3 lbs Yukon Gold potatoes, peeled and chopped
- 4 cloves garlic, smashed
- 1/2 cup unsweetened almond milk (or oat milk for extra creaminess)
- 1/4 cup vegan butter (I like Earth Balance)
- Salt and pepper to taste
- Optional: chives for garnish
Step-by-Step Instructions
- Boil potatoes and garlic in salted water until fork-tender (about 15–20 minutes).
- Drain, then toss them back in the pot (residual heat = creamier mash).
- Add milk, vegan butter, salt, and pepper.
- Mash until smooth—or chunky, if that’s your vibe.
- Garnish with chopped chives if you’re feeling fancy.
Why You’ll Love It
Creamy, garlicky, comforting—and you can make it ahead. Just reheat with a splash of milk and no one will know. Bonus: no dairy bloat after dinner. 🙃
2. Maple Roasted Brussels Sprouts with Cranberries & Pecans
Why It’s Awesome
Brussels sprouts finally get their moment. Roasted to crispy perfection and tossed with sweet maple syrup, tart cranberries, and crunchy pecans? Hello, flavor.
Ingredients
- 1 ½ lbs Brussels sprouts, halved
- 2 tbsp olive oil
- 2 tbsp maple syrup
- 1/3 cup dried cranberries
- 1/3 cup toasted pecans, chopped
- Salt and black pepper to taste
Step-by-Step Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, salt, and pepper.
- Roast for 20–25 minutes, flipping halfway.
- Drizzle with maple syrup, add cranberries and pecans. Roast 5 more minutes.
- Serve warm and crispy.
Why You’ll Love It
It’s sweet, savory, and crunchy all in one bite. Plus, it looks festive on the table. Like a little salad dressed up for Thanksgiving.
3. Vegan Stuffing with Sourdough, Mushrooms & Herbs
Why It’s Awesome
Stuffing is sacred. This one’s got crusty sourdough cubes, umami-packed mushrooms, and fresh herbs that make your kitchen smell like Thanksgiving should smell.
Ingredients
- 1 loaf day-old sourdough bread, cubed (about 8 cups)
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 3 stalks celery, diced
- 8 oz cremini mushrooms, chopped
- 2 cloves garlic, minced
- 2 tsp fresh thyme, chopped
- 2 tsp fresh sage, chopped
- 2 cups vegetable broth
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat oven to 350°F (175°C).
- Toast bread cubes on a baking sheet for 10–15 mins until golden.
- Sauté onion, celery, and mushrooms in olive oil until soft. Add garlic and herbs.
- In a large bowl, combine bread cubes and veggie mix.
- Pour in broth and stir to coat (don’t soak it, just moisten).
- Transfer to baking dish, cover with foil, bake 30 mins. Uncover and bake 15 more mins for crispy edges.
Why You’ll Love It
It’s hearty, herby, and holds its own against the main dish. IMO, sourdough takes it to the next level. Regular bread just doesn’t hit the same.
4. Sweet Potato Casserole with Pecan Crumble
Why It’s Awesome
Yes, this is the sweet potato casserole—but without the weird marshmallows. Instead, we’re doing a brown sugar-pecan topping that makes it taste like dessert (without being too much).
Ingredients
For the filling:
- 4 large sweet potatoes, peeled and cubed
- 1/3 cup coconut milk
- 2 tbsp maple syrup
- 1 tsp cinnamon
- Pinch of salt
For the crumble:
- 1/2 cup pecans, chopped
- 2 tbsp brown sugar
- 2 tbsp flour (or almond flour)
- 2 tbsp vegan butter
Step-by-Step Instructions
- Boil sweet potatoes until soft, then drain and mash.
- Mix in coconut milk, maple syrup, cinnamon, and salt.
- Spread into a baking dish.
- In a bowl, mix pecans, brown sugar, flour, and vegan butter until crumbly.
- Sprinkle topping over potatoes.
- Bake at 375°F (190°C) for 20–25 mins until golden and bubbly.
Why You’ll Love It
It’s basically dessert in disguise—but acceptable to eat with dinner. The crunchy pecan topping? Chef’s kiss.
5. Vegan Gravy That Doesn’t Taste Like Sad Mushrooms
Why It’s Awesome
Gravy can go wrong so fast. This one’s silky, savory, and actually complements your food instead of overpowering it.
Ingredients
- 2 tbsp olive oil or vegan butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp flour
- 1 ½ cups vegetable broth
- 1 tbsp soy sauce
- 1 tsp thyme
- Salt and pepper to taste
Step-by-Step Instructions
- Sauté onion in oil/butter until golden. Add garlic.
- Stir in flour to make a roux (don’t panic—it’s easy).
- Slowly whisk in broth, then add soy sauce and thyme.
- Simmer until thickened, 8–10 minutes. Season to taste.
Why You’ll Love It
You’ll want to pour it on everything. Potatoes. Stuffing. That one piece of bread you shouldn’t be eating but totally are. 🙂
6. Garlicky Green Beans with Lemon Zest
Why It’s Awesome
Simple, vibrant, and not drowned in cream of mushroom soup. These green beans snap, crackle, and pop with garlicky goodness.
Ingredients
- 1 lb green beans, trimmed
- 1 tbsp olive oil
- 2 cloves garlic, thinly sliced
- Zest of 1 lemon
- Salt and pepper to taste
Step-by-Step Instructions
- Blanch green beans in boiling water for 2–3 mins. Drain and rinse with cold water.
- Sauté garlic in olive oil until golden (but not burnt—nobody wants bitter garlic).
- Toss green beans in garlic oil, add lemon zest, salt, and pepper.
- Serve warm with a squeeze of lemon juice if you’re feeling zesty.
Why You’ll Love It
They’re light, fresh, and give your plate some much-needed green. Even picky eaters will approve.
7. Cranberry Sauce with a Citrus Kick
Why It’s Awesome
Store-bought cranberry sauce tastes like jelly straight from the can (because it is). This version is bright, tart, and just sweet enough.
Ingredients
- 1 bag (12 oz) fresh cranberries
- 1/2 cup orange juice
- 1/2 cup water
- 1/2 cup maple syrup
- Zest of 1 orange
Step-by-Step Instructions
- Combine all ingredients in a saucepan.
- Bring to a boil, then simmer 10–15 minutes until thick and jammy.
- Let it cool—it thickens as it sits.
- Serve chilled or at room temp.
Why You’ll Love It
Bright, tangy, and way prettier than the canned stuff. Pro tip: Make this the day before to save time (and fridge space).
Wrapping It All Up (Like a Leftover Sandwich)
See? Vegan Thanksgiving sides don’t have to be boring or complicated. These dishes bring the flavor, the texture, and the drama (the good kind). Whether you’re vegan or just cooking for one, these sides will make everyone at the table go, “Wait, this is vegan?!”
So load up your plate, unapologetically go back for seconds, and let the turkey take a backseat this year. 🦃✌️
Now the real question is… which one are you making first?