25 Best Vegan Side Dishes for Thanksgiving

Byjim
25 Best Vegan Side Dishes for Thanksgiving

Vegan Thanksgiving side dishes are entirely plant-based recipes — free of meat, dairy, and eggs — that include roasted vegetables, creamy casseroles, savory stuffings, fluffy breads, and rich gravies, ensuring every guest enjoys a delicious, compassionate holiday feast.

1. Classic Vegan Stuffing

Classic Vegan Stuffing is a savory herb-filled bread dish that replaces butter and broth with plant-based alternatives. It delivers the same comforting, aromatic flavors that make it an essential Thanksgiving centerpiece for vegan guests.

Ingredients

To make Classic Vegan Stuffing, you will need the following wholesome, plant-based ingredients perfectly portioned for four servings:

  • 6 cups cubed sourdough bread, dried overnight
  • 3 tablespoons olive oil
  • 1 medium onion, diced
  • 3 celery stalks, chopped
  • 3 garlic cloves, minced
  • 2 cups vegetable broth
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley to garnish

Method

To make Classic Vegan Stuffing, follow the steps below for a perfectly golden, herb-scented dish:

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Heat olive oil in a skillet over medium heat. Sauté onion and celery for 5–7 minutes until soft.
  3. Add garlic, sage, and thyme; cook for 1 more minute.
  4. Combine sautéed vegetables with bread cubes in a large bowl.
  5. Pour vegetable broth over mixture and toss until bread is moistened.
  6. Transfer to baking dish, cover with foil, and bake for 25 minutes.
  7. Remove foil and bake an additional 10–15 minutes until golden. Garnish with parsley.
25 Best Vegan Side Dishes for Thanksgiving (1)

2. Sweet Potato Casserole with Pecan Crumble

Sweet Potato Casserole with Pecan Crumble is a naturally sweet, creamy dish topped with crunchy pecans and brown sugar. Free of dairy and eggs, it satisfies every guest while celebrating autumn’s most iconic Thanksgiving flavors.

Ingredients

To make Sweet Potato Casserole with Pecan Crumble, you will need these naturally sweet, plant-based ingredients for four servings:

  • 4 large sweet potatoes, peeled and cubed
  • 3 tablespoons coconut oil or vegan butter
  • ¼ cup maple syrup
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 cup pecans, roughly chopped
  • ¼ cup brown sugar
  • 2 tablespoons vegan butter (for crumble)
  • Pinch of salt

Method

To make Sweet Potato Casserole with Pecan Crumble, follow the steps for a golden, crowd-pleasing holiday dish:

  1. Preheat oven to 375°F (190°C).
  2. Boil sweet potatoes for 15 minutes until fork-tender. Drain and mash well.
  3. Mix mashed sweet potatoes with coconut oil, maple syrup, cinnamon, nutmeg, and salt.
  4. Spread mixture into a greased baking dish.
  5. Combine pecans, brown sugar, and vegan butter in a small bowl to form the crumble.
  6. Sprinkle crumble evenly over the sweet potato layer.
  7. Bake for 25–30 minutes until the topping is golden and caramelized.

3. Garlic Mashed Potatoes

Garlic Mashed Potatoes are fluffy, buttery, and rich without using any dairy. Made with plant-based milk and vegan butter, they are one of the most beloved and effortlessly vegan-friendly Thanksgiving side dishes on any table.

Ingredients

To make Garlic Mashed Potatoes, you will need these simple, creamy, dairy-free ingredients scaled perfectly for four servings:

  • 2 pounds Yukon Gold potatoes, peeled and cubed
  • 4 garlic cloves, peeled
  • ¼ cup vegan butter
  • ½ cup unsweetened oat milk or almond milk (warmed)
  • Salt and white pepper to taste
  • Fresh chives for garnish

Method

To make Garlic Mashed Potatoes, follow the steps below for the creamiest, most flavorful vegan mash:

  1. Place potatoes and garlic cloves in a pot, cover with cold salted water, and bring to a boil.
  2. Cook for 15–18 minutes until potatoes are completely tender.
  3. Drain well and return to the pot over low heat to evaporate excess moisture.
  4. Add vegan butter and mash until smooth.
  5. Gradually pour in warm plant-based milk, mashing to your preferred consistency.
  6. Season generously with salt and white pepper.
  7. Serve topped with fresh chives and an extra pat of vegan butter.

4. Vegan Green Bean Casserole

Vegan Green Bean Casserole reimagines the classic with a creamy mushroom sauce and crispy onion topping, all without cream of mushroom soup or dairy. It is a hearty, satisfying dish every Thanksgiving table deserves.

Ingredients

To make Vegan Green Bean Casserole, you will need these plant-based, flavor-packed ingredients for four comforting servings:

  • 1 pound fresh green beans, trimmed
  • 2 cups cremini mushrooms, sliced
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 cup vegetable broth
  • 1 cup unsweetened oat milk
  • 2 tablespoons all-purpose flour
  • 1 cup crispy fried onions (store-bought vegan)
  • Salt and pepper to taste

Method

To make Vegan Green Bean Casserole, follow the steps for a bubbling, golden-topped holiday classic:

  1. Preheat oven to 375°F (190°C). Blanch green beans in boiling salted water for 5 minutes, then drain.
  2. Heat olive oil in a skillet; sauté onion and mushrooms for 8 minutes until golden.
  3. Add garlic and flour; stir and cook 1 minute.
  4. Whisk in vegetable broth and oat milk. Simmer 5 minutes until sauce thickens.
  5. Combine sauce with green beans and transfer to a baking dish.
  6. Top with crispy fried onions.
  7. Bake uncovered for 20–25 minutes until bubbling and golden.

5. Maple-Glazed Carrots

Maple-Glazed Carrots are tender, caramelized, and naturally sweet — a vibrant vegan side dish requiring minimal effort. Their glossy maple and herb coating makes them a colorful and delicious addition to any Thanksgiving spread.

Ingredients

To make Maple-Glazed Carrots, you will need these bright, naturally sweet, plant-based ingredients for four beautiful servings:

  • 1.5 pounds carrots, peeled and sliced diagonally
  • 3 tablespoons maple syrup
  • 2 tablespoons vegan butter
  • 1 tablespoon olive oil
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • Fresh thyme for garnish
  • Salt and pepper to taste

Method

To make Maple-Glazed Carrots, follow the steps below for perfectly caramelized, tender, and glossy carrots:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss carrots with olive oil, cinnamon, ginger, salt, and pepper.
  3. Spread in a single layer on the baking sheet.
  4. Roast for 20 minutes, turning halfway through.
  5. Meanwhile, warm maple syrup and vegan butter in a small saucepan until melted together.
  6. Drizzle glaze over the roasted carrots and toss to coat.
  7. Return to oven for 5–8 minutes until caramelized. Garnish with fresh thyme.

6. Vegan Mac and Cheese

Vegan Mac and Cheese features a silky cashew and nutritional yeast sauce that perfectly mimics cheesy indulgence. It is a crowd-pleasing comfort dish that even non-vegans will rave about, making it a Thanksgiving table star.

Ingredients

To make Vegan Mac and Cheese, you will need these creamy, cheese-forward plant-based ingredients for four indulgent servings:

  • 2 cups elbow macaroni
  • 1 cup raw cashews (soaked 2 hours)
  • ¼ cup nutritional yeast
  • 1 cup vegetable broth
  • ½ cup unsweetened oat milk
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • Salt to taste

Method

To make Vegan Mac and Cheese, follow the steps for an ultra-creamy, satisfying dish everyone will devour:

  1. Cook macaroni according to package directions. Drain and set aside.
  2. Drain soaked cashews and blend with vegetable broth, oat milk, nutritional yeast, lemon juice, garlic powder, onion powder, and paprika.
  3. Blend on high for 2–3 minutes until completely smooth and silky.
  4. Pour sauce into a saucepan over medium heat and cook, stirring, for 5 minutes until thickened.
  5. Season with salt to taste.
  6. Add cooked macaroni and stir to coat evenly.
  7. Serve immediately, garnished with smoked paprika and fresh herbs if desired.

7. Butternut Squash Soup

Butternut Squash Soup is a velvety, warming vegan starter that captures the essence of autumn. Naturally dairy-free when blended with coconut milk, it brings festive color and deep, comforting flavor to Thanksgiving celebrations.

Ingredients

To make Butternut Squash Soup, you will need these warming, autumnal plant-based ingredients perfectly suited for four servings:

  • 1 large butternut squash, peeled and cubed
  • 1 medium onion, chopped
  • 3 garlic cloves
  • 1 can (400ml) full-fat coconut milk
  • 3 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • ½ teaspoon nutmeg
  • Salt and pepper to taste
  • Pumpkin seeds and chili flakes to garnish

Method

To make Butternut Squash Soup, follow the steps below for a silky, deeply flavored holiday soup:

  1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper; roast 25–30 minutes.
  2. In a large pot, sauté onion in olive oil for 5 minutes. Add garlic and cook 1 minute more.
  3. Add roasted squash, vegetable broth, cumin, and nutmeg.
  4. Bring to a boil, reduce heat, and simmer for 10 minutes.
  5. Stir in coconut milk and blend with an immersion blender until smooth.
  6. Adjust seasoning with salt and pepper.
  7. Serve hot, garnished with pumpkin seeds and a swirl of coconut cream.

8. Cranberry Sauce (from Scratch!)

Homemade Cranberry Sauce is bright, tangy, and naturally vegan — no gelatin or additives needed. Made with fresh cranberries and orange zest, it adds a jewel-toned, festive contrast to any rich Thanksgiving side dish.

Ingredients

To make Cranberry Sauce from scratch, you will need these fresh, vibrant, naturally vegan ingredients for four generous servings:

  • 12 oz (340g) fresh or frozen cranberries
  • ¾ cup granulated sugar (or coconut sugar)
  • ½ cup orange juice, freshly squeezed
  • 1 teaspoon orange zest
  • ¼ cup water
  • ½ teaspoon cinnamon
  • Pinch of salt

Method

To make Cranberry Sauce from scratch, follow the steps for a glossy, perfectly balanced homemade condiment:

  1. Combine sugar, orange juice, and water in a medium saucepan over medium heat.
  2. Stir until sugar dissolves, about 2–3 minutes.
  3. Add cranberries, orange zest, cinnamon, and salt.
  4. Cook over medium heat, stirring occasionally, for 10–12 minutes.
  5. As cranberries burst and the mixture thickens, remove from heat.
  6. Allow sauce to cool — it will continue to thicken as it cools.
  7. Refrigerate for at least 1 hour before serving for best flavor.

9. Vegan Dinner Rolls

Vegan Dinner Rolls are soft, golden, and pillowy without a drop of butter or eggs. Made with plant-based milk and oil, these fluffy rolls are perfect for mopping up gravy and sauces at any Thanksgiving feast.

Ingredients

To make Vegan Dinner Rolls, you will need these simple, pantry-friendly plant-based ingredients for a batch of twelve rolls:

  • 3 cups all-purpose flour
  • 2¼ teaspoons active dry yeast
  • 1 cup warm oat milk
  • 3 tablespoons olive oil or melted coconut oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • Vegan butter for brushing

Method

To make Vegan Dinner Rolls, follow the steps below for bakery-soft, golden rolls that rise beautifully:

  1. Combine warm oat milk, sugar, and yeast in a bowl. Let sit 5–10 minutes until foamy.
  2. Add oil and salt, then gradually mix in flour until a dough forms.
  3. Knead on a floured surface for 8–10 minutes until smooth and elastic.
  4. Place in an oiled bowl, cover, and let rise 1 hour until doubled.
  5. Punch down dough and divide into 12 equal pieces; shape into balls.
  6. Place on a greased baking sheet, cover, and let rise 30 minutes.
  7. Bake at 375°F (190°C) for 15–18 minutes. Brush immediately with melted vegan butter.

10. Roasted Brussels Sprouts with Balsamic Glaze

Roasted Brussels Sprouts with Balsamic Glaze are crispy, caramelized, and deeply savory. This naturally vegan dish converts even Brussels sprout skeptics with its sticky balsamic finish and irresistible golden edges.

Ingredients

To make Roasted Brussels Sprouts with Balsamic Glaze, you will need these simple, bold-flavored plant-based ingredients for four servings:

  • 1.5 pounds Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 3 garlic cloves, minced
  • Salt and pepper to taste
  • Optional: toasted walnuts or dried cranberries to serve

Method

To make Roasted Brussels Sprouts with Balsamic Glaze, follow the steps for irresistibly crispy, caramelized sprouts:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss Brussels sprouts with olive oil, garlic, salt, and pepper.
  3. Spread cut-side down in a single layer on the baking sheet.
  4. Roast for 20–25 minutes until deeply golden and crispy on the edges.
  5. Meanwhile, whisk balsamic vinegar and maple syrup in a small saucepan over medium heat; simmer 3–4 minutes until slightly reduced.
  6. Drizzle glaze over hot Brussels sprouts and toss to coat.
  7. Serve immediately, topped with toasted walnuts or cranberries if desired.

11. Lentil Shepherd’s Pie

Lentil Shepherd’s Pie replaces meat with hearty green lentils and vegetables beneath a fluffy mashed potato topping. It is a protein-rich, warming vegan main or side that brings comfort and substance to Thanksgiving celebrations.

Ingredients

To make Lentil Shepherd’s Pie, you will need these hearty, protein-packed plant-based ingredients for four satisfying servings:

  • 1 cup green or brown lentils
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 teaspoon thyme
  • 2 pounds potatoes, mashed (vegan-style)
  • Salt and pepper to taste

Method

To make Lentil Shepherd’s Pie, follow the steps for a deeply savory, comforting layered dish:

  1. Cook lentils in vegetable broth for 20–25 minutes until tender; drain excess liquid.
  2. Sauté onion, carrots, and celery in olive oil for 8 minutes until soft.
  3. Add garlic, tomato paste, and thyme; cook 2 minutes.
  4. Combine lentils with vegetable mixture; season with salt and pepper.
  5. Spread lentil filling into a greased baking dish.
  6. Top with a layer of creamy vegan mashed potatoes; smooth with a spatula.
  7. Bake at 400°F (200°C) for 20–25 minutes until the topping is lightly golden.

12. Cornbread (Dairy-Free & Egg-Free)

Dairy-Free and Egg-Free Cornbread is moist, slightly sweet, and golden — just like the classic. Using flax eggs and plant-based milk, it is a beautifully simple vegan bake that pairs perfectly with every Thanksgiving dish.

Ingredients

To make Dairy-Free Egg-Free Cornbread, you will need these pantry-staple plant-based ingredients for four to six servings:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  • 1 cup unsweetened almond or oat milk
  • ¼ cup maple syrup
  • ¼ cup melted coconut oil or vegan butter

Method

To make Dairy-Free Egg-Free Cornbread, follow the steps for a golden, tender, and perfectly sweet loaf:

  1. Preheat oven to 375°F (190°C). Grease an 8-inch baking pan.
  2. Mix flaxseed and water; let sit 5 minutes to form a gel.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
  4. In a separate bowl, combine flax egg, plant-based milk, maple syrup, and melted coconut oil.
  5. Pour wet ingredients into dry and stir until just combined — do not overmix.
  6. Pour batter into prepared pan.
  7. Bake 20–25 minutes until golden on top and a toothpick inserted in the center comes out clean.

13. Mushroom Gravy

Mushroom Gravy is a rich, umami-packed vegan alternative to traditional turkey gravy. Made with sautéed cremini mushrooms, fresh herbs, and vegetable broth, it is the perfect luscious topping for potatoes, stuffing, and more.

Ingredients

To make Mushroom Gravy, you will need these deep, savory, plant-based ingredients that create a luxuriously silky sauce for four:

  • 2 cups cremini or baby bella mushrooms, finely chopped
  • 1 medium shallot, minced
  • 3 garlic cloves, minced
  • 3 tablespoons vegan butter
  • 3 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon fresh thyme
  • Salt and pepper to taste

Method

To make Mushroom Gravy, follow the steps below for a glossy, deeply savory sauce that elevates everything it touches:

  1. Melt vegan butter in a saucepan over medium heat. Add shallot and cook 3 minutes.
  2. Add mushrooms and cook 7–8 minutes until deeply browned and all moisture evaporates.
  3. Add garlic and thyme; cook 1 minute.
  4. Sprinkle flour over mushrooms and stir to coat; cook 1–2 minutes.
  5. Gradually whisk in vegetable broth, ensuring no lumps form.
  6. Add soy sauce and simmer 5–7 minutes until gravy thickens.
  7. Season with salt and pepper. Blend partially for a smoother texture if preferred.

Stress-Free Vegan Holidays

Planning a vegan Thanksgiving doesn’t have to be overwhelming. Many of these dishes can be prepped days in advance, freeing you to enjoy the celebration with family and friends. Focus on batch cooking, share the cooking load, and remember — the most important ingredient is joy.

14. Stuffed Acorn Squash

Stuffed Acorn Squash is a stunning, naturally vegan centerpiece filled with wild rice, cranberries, and herbs. Its edible squash bowl makes it as beautiful as it is delicious — a showstopper side or main for Thanksgiving.

Ingredients

To make Stuffed Acorn Squash, you will need these colorful, festive plant-based ingredients for four impressive individual servings:

  • 2 acorn squash, halved and seeded
  • 1 cup wild rice, cooked
  • ½ cup dried cranberries
  • ½ cup pecans, chopped
  • 1 shallot, finely diced
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon maple syrup
  • Fresh sage and salt to taste

Method

To make Stuffed Acorn Squash, follow the steps for a beautiful, hearty, and festively flavored holiday dish:

  1. Preheat oven to 400°F (200°C). Brush squash halves with olive oil; season with salt.
  2. Place cut-side down on a baking sheet and roast 30 minutes until tender.
  3. Meanwhile, sauté shallot and garlic in olive oil for 3–4 minutes.
  4. Add cooked wild rice, cranberries, pecans, cinnamon, and maple syrup; stir to combine.
  5. Season filling with salt and fresh sage.
  6. Flip roasted squash cut-side up and fill each half generously with the rice mixture.
  7. Return to oven for 10 minutes until filling is warmed through and slightly golden.

15. Vegan Scalloped Potatoes

Vegan Scalloped Potatoes feature thinly sliced potatoes baked in a rich cashew cream sauce. This dairy-free indulgence is bubbling, golden, and utterly comforting — a stunning Thanksgiving side that satisfies every craving.

Ingredients

To make Vegan Scalloped Potatoes, you will need these rich, creamy plant-based ingredients for four deeply satisfying servings:

  • 2 pounds Yukon Gold potatoes, thinly sliced
  • 1 cup raw cashews (soaked 2 hours)
  • 1.5 cups vegetable broth
  • 3 garlic cloves
  • 1 tablespoon nutritional yeast
  • 1 teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh thyme to garnish

Method

To make Vegan Scalloped Potatoes, follow the steps for a perfectly layered, creamy, and golden gratin:

  1. Preheat oven to 375°F (190°C). Grease a baking dish.
  2. Blend soaked cashews, vegetable broth, garlic, nutritional yeast, mustard, and onion powder until completely smooth.
  3. Season cashew cream generously with salt and pepper.
  4. Layer half the potato slices in the baking dish; pour over half the cashew cream.
  5. Repeat with remaining potatoes and cream sauce.
  6. Cover with foil and bake 45 minutes.
  7. Remove foil and bake 15 more minutes until top is golden and potatoes are tender. Garnish with thyme.

16. Harvest Salad with Maple Dijon Dressing

Harvest Salad with Maple Dijon Dressing is a vibrant mix of roasted vegetables, apple, candied pecans, and greens. Entirely plant-based, it brings freshness and crunch to balance the rich, warm dishes of a Thanksgiving spread.

Ingredients

To make Harvest Salad with Maple Dijon Dressing, you will need these fresh, colorful, seasonal plant-based ingredients for four servings:

  • 4 cups mixed greens or arugula
  • 1 apple, thinly sliced
  • ½ cup dried cranberries
  • ½ cup candied pecans
  • ½ cup roasted butternut squash cubes
  • 3 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste

Method

To make Harvest Salad with Maple Dijon Dressing, follow the steps for a fresh, beautifully balanced autumn salad:

  1. Roast butternut squash cubes with olive oil at 400°F (200°C) for 20–25 minutes; let cool.
  2. Whisk together olive oil, maple syrup, Dijon mustard, and apple cider vinegar.
  3. Season dressing with salt and pepper; adjust sweetness or acidity to taste.
  4. Arrange mixed greens in a large salad bowl.
  5. Top with roasted squash, apple slices, dried cranberries, and candied pecans.
  6. Drizzle maple Dijon dressing over the salad just before serving.
  7. Toss gently to coat and serve immediately for maximum crunch.

17. Roasted Root Vegetables

Roasted Root Vegetables are caramelized, tender, and deeply flavorful — a naturally vegan dish that celebrates autumn’s finest produce. Parsnips, turnips, beets, and carrots roast together into a colorful, nourishing Thanksgiving side.

Ingredients

To make Roasted Root Vegetables, you will need these vibrant, earthy, and naturally sweet plant-based ingredients for four servings:

  • 2 medium parsnips, peeled and chopped
  • 2 medium carrots, chopped
  • 2 medium beets, peeled and cubed
  • 1 medium turnip, cubed
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh thyme
  • Salt and pepper to taste

Method

To make Roasted Root Vegetables, follow the steps for golden, perfectly caramelized vegetables with deep autumnal flavor:

  1. Preheat oven to 425°F (220°C).
  2. Peel and chop all vegetables into similarly sized chunks for even roasting.
  3. Toss vegetables with olive oil, rosemary, thyme, salt, and pepper in a large bowl.
  4. Spread in a single layer across two baking sheets — do not crowd.
  5. Roast for 30–35 minutes, turning once halfway through.
  6. Vegetables are done when golden and caramelized at the edges.
  7. Taste and adjust seasoning; serve garnished with fresh herbs.

18. Wild Rice Pilaf

Wild Rice Pilaf is a nutty, chewy, and deeply satisfying grain dish packed with vegetables, herbs, and cranberries. Naturally vegan and gluten-free, it is an elegant, wholesome Thanksgiving side that pairs with everything.

Ingredients

To make Wild Rice Pilaf, you will need these earthy, festive, naturally plant-based ingredients for four hearty servings:

  • 1.5 cups wild rice blend
  • 3 cups vegetable broth
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 celery stalks, diced
  • ½ cup dried cranberries
  • ½ cup toasted almonds or pecans
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Method

To make Wild Rice Pilaf, follow the steps below for a beautifully textured, fragrant, and festive grain dish:

  1. Rinse wild rice under cold water. Bring vegetable broth to a boil in a saucepan.
  2. Add rice, reduce heat to low, cover, and cook 40–45 minutes until tender.
  3. Meanwhile, sauté onion and celery in olive oil for 6–7 minutes until softened.
  4. Add garlic and thyme; cook 1 more minute.
  5. Fluff cooked rice with a fork and fold in sautéed vegetables.
  6. Stir in dried cranberries and toasted nuts.
  7. Season with salt and pepper; serve warm or at room temperature.

19. Vegan Creamed Spinach

Vegan Creamed Spinach replaces heavy cream with a silky cashew or coconut milk sauce for the same luxurious richness. This elegant, dairy-free side dish adds a touch of indulgence and vibrant green color to Thanksgiving plates.

Ingredients

To make Vegan Creamed Spinach, you will need these rich, creamy, plant-based ingredients for four velvety servings:

  • 1 pound fresh baby spinach
  • 1 cup raw cashews (soaked) or 1 can coconut cream
  • ½ cup vegetable broth
  • 3 garlic cloves, minced
  • 1 shallot, diced
  • 1 tablespoon vegan butter
  • 1 tablespoon nutritional yeast
  • Pinch of nutmeg
  • Salt and pepper to taste

Method

To make Vegan Creamed Spinach, follow the steps for a silky, restaurant-quality plant-based side dish:

  1. Blend soaked cashews with vegetable broth and nutritional yeast until completely smooth; set aside.
  2. Melt vegan butter in a large skillet over medium heat. Sauté shallot 3–4 minutes.
  3. Add garlic and cook 1 minute until fragrant.
  4. Add spinach in batches, stirring until wilted — about 3–4 minutes total.
  5. Pour in cashew cream and stir to combine.
  6. Add nutmeg; simmer 3–5 minutes until sauce thickens and coats the spinach.
  7. Season with salt and pepper and serve immediately.

20. Garlic Herb Roasted Potatoes

Garlic Herb Roasted Potatoes are crispy on the outside, fluffy inside, and bursting with rosemary, thyme, and garlic. Completely vegan by nature, they are one of the most versatile and beloved Thanksgiving side dishes of all.

Ingredients

To make Garlic Herb Roasted Potatoes, you will need these simple, aromatic plant-based ingredients for four golden, crispy servings:

  • 2 pounds baby potatoes or Yukon Golds, halved
  • 4 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh parsley to garnish

Method

To make Garlic Herb Roasted Potatoes, follow the steps for the crispiest, most flavorful roasted potatoes imaginable:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
  2. Toss potatoes with olive oil, garlic, rosemary, thyme, paprika, salt, and pepper.
  3. Spread cut-side down in a single layer on the baking sheet.
  4. Roast for 25 minutes without disturbing — this builds the crispy base.
  5. Flip potatoes and roast an additional 10–15 minutes until golden all over.
  6. Transfer to a serving dish and garnish with fresh parsley.
  7. Serve hot for maximum crispiness.

21. Vegan Biscuits

Vegan Biscuits are flaky, buttery, and tender without any dairy or eggs. Using cold vegan butter and plant-based milk, they bake up tall and golden — the perfect vehicle for mushroom gravy or cranberry sauce at Thanksgiving.

Ingredients

To make Vegan Biscuits, you will need these simple, flaky plant-based ingredients for eight perfectly golden biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons cold vegan butter, cubed
  • ¾ cup cold oat milk + 1 teaspoon apple cider vinegar
  • 1 tablespoon maple syrup

Method

To make Vegan Biscuits, follow the steps below for tall, flaky, beautifully golden biscuits every time:

  1. Preheat oven to 425°F (220°C). Combine oat milk and apple cider vinegar; let sit 5 minutes.
  2. Whisk flour, baking powder, baking soda, and salt in a bowl.
  3. Cut in cold vegan butter using a pastry cutter until pea-sized crumbs form.
  4. Add the oat milk mixture and maple syrup; stir until just combined — do not overmix.
  5. Turn dough onto a floured surface and gently pat to 1-inch thickness.
  6. Cut with a round biscuit cutter; place on a baking sheet without twisting the cutter.
  7. Bake 12–14 minutes until risen and deeply golden. Brush with melted vegan butter.

22. Roasted Cauliflower with Tahini Drizzle

Roasted Cauliflower with Tahini Drizzle transforms a humble vegetable into a dramatic, golden centerpiece. Naturally vegan, the smoky roasted cauliflower paired with creamy tahini makes a stunning and nutritious Thanksgiving side.

Ingredients

To make Roasted Cauliflower with Tahini Drizzle, you will need these bold, Middle Eastern-inspired plant-based ingredients for four servings:

  • 1 large cauliflower head, cut into florets
  • 3 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric
  • Salt and pepper to taste
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 2–3 tablespoons water
  • Fresh parsley and pomegranate seeds to garnish

Method

To make Roasted Cauliflower with Tahini Drizzle, follow the steps for a dramatic, golden, and deeply flavorful dish:

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment.
  2. Toss cauliflower florets with olive oil, cumin, paprika, turmeric, salt, and pepper.
  3. Spread in a single layer on the baking sheet.
  4. Roast for 25–30 minutes, turning once, until deeply golden and slightly charred at the edges.
  5. Whisk tahini, lemon juice, and water together until a smooth, pourable sauce forms.
  6. Arrange roasted cauliflower on a platter and drizzle generously with tahini sauce.
  7. Garnish with fresh parsley and pomegranate seeds for a stunning presentation.

23. Caramelized Onion Tart (Vegan Puff Pastry)

Caramelized Onion Tart uses golden, sweet onions on flaky vegan puff pastry for an elegant, French-inspired side dish. Entirely plant-based, this sophisticated tart adds a gourmet touch to any Thanksgiving celebration.

Ingredients

To make Caramelized Onion Tart with vegan puff pastry, you will need these elegant plant-based ingredients for four to six servings:

  • 1 sheet vegan puff pastry (store-bought), thawed
  • 4 large onions, thinly sliced
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • 1 teaspoon fresh thyme
  • Salt and pepper to taste
  • 2 tablespoons plant-based milk (for brushing)
  • Fresh thyme to garnish

Method

To make Caramelized Onion Tart, follow the steps for a showstopping, golden, flaky tart worthy of any celebration:

  1. Heat olive oil in a large pan over low heat. Add onions and cook 35–40 minutes, stirring occasionally.
  2. Add sugar and balsamic vinegar in the last 5 minutes; season with thyme, salt, and pepper.
  3. Preheat oven to 400°F (200°C). Roll out puff pastry on a lined baking sheet.
  4. Score a 1-inch border around the edges without cutting through.
  5. Spread caramelized onions evenly inside the border.
  6. Brush the pastry edges with plant-based milk.
  7. Bake 20–25 minutes until pastry is puffed and deeply golden. Garnish with fresh thyme.

24. Pumpkin Soup with Coconut Cream

Pumpkin Soup with Coconut Cream is silky, warming, and naturally dairy-free. Made with roasted pumpkin and finished with rich coconut cream, this vibrant orange soup is a festive and nourishing Thanksgiving first course.

Ingredients

To make Pumpkin Soup with Coconut Cream, you will need these warming, autumnal plant-based ingredients for four velvety servings:

  • 1 small pumpkin (about 2 pounds), peeled and cubed
  • 1 medium onion, chopped
  • 3 garlic cloves
  • 1 can (400ml) coconut cream
  • 2.5 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon ginger
  • ½ teaspoon cinnamon
  • Salt and pepper to taste
  • Toasted pumpkin seeds to garnish

Method

To make Pumpkin Soup with Coconut Cream, follow the steps for an incredibly silky, warming festive soup:

  1. Preheat oven to 400°F (200°C). Toss pumpkin with olive oil and roast 25–30 minutes until soft.
  2. In a large pot, sauté onion in olive oil for 5 minutes; add garlic and cook 1 minute.
  3. Add roasted pumpkin, vegetable broth, ginger, and cinnamon.
  4. Bring to a boil, reduce heat, and simmer for 10 minutes.
  5. Stir in three-quarters of the coconut cream.
  6. Blend with an immersion blender until completely smooth.
  7. Serve in bowls, swirled with remaining coconut cream and topped with toasted pumpkin seeds.

25. Vegan Cranberry Orange Bread

Vegan Cranberry Orange Bread is a moist, fragrant quick bread bursting with tart cranberries and bright citrus zest. Free of eggs and dairy, it is a beautiful, festive addition to any Thanksgiving bread basket or dessert spread.

Ingredients

To make Vegan Cranberry Orange Bread, you will need these bright, festive, plant-based ingredients for one beautiful loaf:

  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 1.5 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup fresh or frozen cranberries, halved
  • Zest of 1 orange
  • ¾ cup fresh orange juice
  • ¼ cup melted coconut oil
  • 1 flax egg (1 tbsp flaxseed + 3 tbsp water)

Method

To make Vegan Cranberry Orange Bread, follow the steps for a perfectly risen, moist, and festively flavored loaf:

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
  2. Prepare flax egg and let sit 5 minutes.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, combine orange juice, orange zest, melted coconut oil, and flax egg.
  5. Pour wet ingredients into dry and stir until just combined.
  6. Fold in cranberries gently — do not overmix.
  7. Pour into loaf pan and bake 55–65 minutes until a toothpick inserted in the center comes out clean.

Tips for Planning Your Vegan Thanksgiving

  • Plan your menu 2 weeks in advance and identify which dishes can be made ahead.
  • Cranberry sauce, dinner rolls, and cornbread can be baked 1–2 days before.
  • Use the same base (vegetable broth, cashew cream) across multiple dishes to save time.
  • Label allergens on each dish — not all guests may know what is vegan.
  • Prepare a timeline on the day: roasted dishes go in first, stovetop items last.
  • Keep a vegan butter and plant-based milk stocked — they serve as universal replacements.
  • Batch-cook wild rice and lentils days ahead; they reheat beautifully.

FAQs About Vegan Thanksgiving Side Dishes

Can I make these dishes ahead of time?

Yes! Most vegan side dishes store well. Stuffing, casseroles, soups, and sauces can be prepared 1–2 days ahead and reheated before serving.

What is the best vegan substitute for butter in these recipes?

Brands like Miyoko’s, Earth Balance, or Violife work excellently in all baking and cooking applications — in a 1:1 ratio.

Are these recipes gluten-free?

Several are naturally gluten-free (soups, roasted vegetables, rice pilaf). For others, substitute gluten-free flour or gluten-free bread alternatives.

How do I make sure my Thanksgiving is filling for non-vegan guests?

Focus on hearty, protein-rich dishes like Lentil Shepherd’s Pie, Wild Rice Pilaf, and Stuffed Acorn Squash — they satisfy everyone.

Can I use store-bought items to save time?

Absolutely. Vegan puff pastry, crispy fried onions, and store-bought cranberry sauce are great shortcuts that don’t compromise on flavor.

Final Thoughts

These 25 best vegan side dishes for Thanksgiving prove that plant-based holiday cooking is anything but limiting. From golden Garlic Mashed Potatoes and bubbling Green Bean Casserole to elegant Stuffed Acorn Squash and rich Mushroom Gravy, every recipe on this list delivers the warmth, abundance, and flavor that defines a truly memorable Thanksgiving. Whether you are hosting an entirely vegan celebration or simply want to offer more inclusive options alongside traditional dishes, these recipes ensure every guest leaves the table satisfied, nourished, and grateful. Start planning your vegan Thanksgiving menu today — your most delicious holiday feast yet is just around the corner.