Thanksgiving is that one holiday where the table groans under the weight of comfort, tradition, and seriously good food. But if you’re going plant-based—or just trying to balance out that massive turkey with something green—you might be wondering: What are the best vegan side dishes for Thanksgiving that even the pickiest eaters will actually enjoy? Spoiler: You don’t need meat, dairy, or regret to make a killer spread. These 25 vegan Thanksgiving side dishes are rich, satisfying, and packed with flavor—so good, no one will even miss the butter.
Whether you’re hosting a full-on vegan feast or just bringing a dish to a mixed-diet gathering, these recipes are designed to impress. We’re talking creamy mashed potatoes without dairy, smoky roasted veggies, herby grain salads, and even a few surprise twists like crispy Brussels sprouts with maple-tahini drizzle. All plant-based, all delicious, and all built to shine alongside your main course—whether that’s tofu turkey, lentil loaf, or just a mountain of stuffing.
Let’s ditch the sad green bean casserole and level up your holiday menu with sides that are as vibrant and joyful as the season itself.
Why These Vegan Thanksgiving Sides Work So Well
Great vegan side dishes do more than just fill space on the plate—they bring balance, color, and bold flavor to the table. The best ones play well with rich mains, cut through heavy dishes, and offer texture variety. Think: crunchy, creamy, chewy, and crisp all in one meal.
These recipes were chosen because they:
- Use whole, recognizable ingredients—no mystery powders or hard-to-find substitutes
- Are easy to prep ahead—perfect for stress-free hosting
- Appeal to all eaters—vegan or not, kids or grandparents
- Highlight seasonal produce—think squash, kale, sweet potatoes, and cranberries
- Deliver big flavor with smart techniques—roasting, caramelizing, toasting, and layering
And yes, they’re all 100% plant-based—no animal products, no compromises.
1. Creamy Garlic Mashed Potatoes (No Dairy Needed)
Nothing says Thanksgiving like a mountain of fluffy mashed potatoes. This version uses cashew cream and roasted garlic for richness that rivals the dairy kind. Smooth, savory, and impossibly comforting.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6
- 4 large russet potatoes, peeled and cubed
- ½ cup raw cashews, soaked in hot water for 15 minutes
- 3 cloves garlic, roasted
- ½ cup unsweetened plant milk (oat or soy work best)
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- Optional: chives for garnish
- Boil potatoes in salted water until tender, about 15–20 minutes. Drain well.
- In a blender, combine soaked cashews, roasted garlic, plant milk, olive oil, salt, and pepper. Blend until silky smooth.
- Mash potatoes lightly with a fork or potato masher, then fold in the cashew cream mixture until creamy.
- Taste and adjust seasoning. Garnish with chopped chives if desired.
Why You’ll Love It: Creamy, dreamy, and totally dairy-free. The roasted garlic adds depth, and the cashew base gives it that luxurious mouthfeel.
2. Maple-Balsamic Roasted Brussels Sprouts
Brussels sprouts get a bad rap, but roast them with maple and balsamic, and suddenly everyone’s reaching for seconds. Crispy edges, tender centers, and a sweet-tangy glaze make this a standout.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6
- 2 lbs Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 3 tbsp pure maple syrup
- 2 tbsp balsamic vinegar
- 1 tsp smoked paprika
- Salt and pepper to taste
- Optional: toasted pecans or pumpkin seeds
- Preheat oven to 425°F (220°C).
- Toss Brussels sprouts with olive oil, maple syrup, balsamic, paprika, salt, and pepper.
- Spread evenly on a baking sheet. Roast for 20–25 minutes, flipping halfway, until caramelized and tender.
- Top with toasted pecans or seeds before serving.
Why You’ll Love It: Sweet, smoky, and perfectly charred. A veggie side that feels like a treat.
3. Wild Rice and Mushroom Stuffing
This hearty stuffing swaps bread for nutty wild rice and loads it with sautéed mushrooms, celery, and fresh herbs. It’s moist, savory, and full of umami—no dry cubes here.
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 8
- 1 cup wild rice blend, cooked
- 2 cups mixed mushrooms (cremini, shiitake), chopped
- 1 onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 2 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp rosemary, chopped
- Salt and pepper to taste
- Optional: dried cranberries or chopped apples
- Sauté onion, celery, and mushrooms in olive oil until soft and golden.
- Add garlic, thyme, and rosemary. Cook 1 more minute.
- Stir in cooked wild rice and vegetable broth. Simmer 10 minutes.
- Transfer to a baking dish, cover, and bake at 375°F (190°C) for 20 minutes. Uncover and bake 10 more minutes to crisp the top.
Why You’ll Love It: Hearty, earthy, and full of texture. A stuffing that stands on its own—no turkey required.
4. Sweet Potato Casserole with Pecan Crunch
This isn’t just a side—it’s dessert in disguise. Roasted sweet potatoes are blended with cinnamon and maple, then topped with a buttery pecan streusel. Warm, sweet, and totally irresistible.
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 8
- 3 large sweet potatoes, peeled and cubed
- ¼ cup maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp cinnamon
- ½ tsp nutmeg
- For the topping: ½ cup chopped pecans, 2 tbsp coconut oil, 2 tbsp maple syrup, 1 tbsp flour (or almond flour)
- Roast sweet potatoes at 400°F (200°C) for 30 minutes until tender.
- Mash with maple syrup, coconut oil, cinnamon, and nutmeg until smooth.
- Mix topping ingredients in a bowl until crumbly.
- Spread sweet potatoes in a baking dish, top with pecan mixture, and bake 10 minutes at 375°F (190°C).
Why You’ll Love It: Comforting, sweet, and crunchy—perfect for balancing savory dishes.
5. Kale and Apple Salad with Maple-Dijon Dressing
A fresh, crunchy salad cuts through rich Thanksgiving dishes like a knife. Massaged kale, crisp apples, and a zesty maple-Dijon dressing make this a bright, welcome addition.
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 6
- 1 bunch kale, stems removed, chopped
- 1 apple, thinly sliced
- ¼ cup dried cranberries
- ¼ cup chopped walnuts
- For dressing: 2 tbsp Dijon mustard, 2 tbsp maple syrup, 3 tbsp apple cider vinegar, ¼ cup olive oil
- Massage kale with a little olive oil and salt for 2 minutes to soften.
- Whisk dressing ingredients until smooth.
- Toss kale with apples, cranberries, walnuts, and dressing. Serve immediately.
Why You’ll Love It: Crisp, tangy, and full of crunch. A refreshing contrast to heavy sides.
6. Creamy Vegan Green Bean Casserole
Yes, you can have green bean casserole without cream of mushroom soup. This version uses a cashew-based sauce and crispy fried onions for that classic comfort vibe—minus the dairy.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
- 1 lb green beans, trimmed
- 1 cup raw cashews, soaked
- 1 cup vegetable broth
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp nutritional yeast
- 1 tsp thyme
- 1 cup crispy fried onions (store-bought or homemade)
- Blanch green beans in boiling water for 3 minutes, then drain.
- Sauté onion and garlic until soft.
- Blend cashews, broth, nutritional yeast, and thyme until smooth.
- Mix sauce with green beans and half the fried onions. Bake at 375°F (190°C) for 20 minutes.
- Top with remaining onions and bake 5 more minutes.
Why You’ll Love It: Nostalgic, creamy, and satisfying—no one will guess it’s vegan.
7. Roasted Delicata Squash with Sage
Delicata squash is sweet, tender, and doesn’t need peeling. Roast it with sage and a touch of maple, and you’ve got a side that’s as beautiful as it is delicious.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
- 2 delicata squash, sliced into rings
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 6 fresh sage leaves, chopped
- Salt and pepper
- Toss squash with olive oil, maple syrup, sage, salt, and pepper.
- Roast at 400°F (200°C) for 20–25 minutes, flipping once.
Why You’ll Love It: Sweet, earthy, and elegant. A simple side that steals the show.
8. Cranberry-Orange Relish with Pecans
This chunky, fresh relish is a game-changer. Tart cranberries, bright orange zest, and crunchy pecans come together in minutes—no cooking required.
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 8
- 12 oz fresh cranberries
- 1 orange, zested and juiced
- ½ cup maple syrup
- ¼ cup chopped pecans
- 1 tsp ginger, grated
- Pulse cranberries, orange zest, juice, maple syrup, and ginger in a food processor until chunky.
- Stir in pecans. Chill 1 hour before serving.
Why You’ll Love It: Bright, tangy, and full of texture. Pairs perfectly with rich mains.
9. Quinoa Pilaf with Roasted Vegetables
Quinoa is a protein powerhouse, and when tossed with roasted carrots, zucchini, and herbs, it becomes a hearty, colorful side that holds its own.
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 zucchini, diced
- 2 carrots, diced
- 1 red bell pepper, diced
- 2 tbsp olive oil
- 1 tsp cumin
- Fresh parsley, chopped
- Cook quinoa in broth until fluffy.
- Toss veggies with olive oil and cumin. Roast at 400°F (200°C) for 20 minutes.
- Mix quinoa with roasted veggies and parsley.
Why You’ll Love It: Nutty, colorful, and packed with nutrients. A crowd-pleaser with staying power.
10. Smoky Roasted Carrots with Tahini Drizzle
Carrots get a flavor upgrade with smoked paprika and a creamy tahini sauce. Sweet, smoky, and drizzled with nutty tahini—this side feels fancy but takes no effort.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
- 1 lb carrots, peeled and halved
- 2 tbsp olive oil
- 1 tsp smoked paprika
- For tahini sauce: 3 tbsp tahini, 1 tbsp lemon juice, 1 tbsp water, 1 tsp maple syrup
- Toss carrots with olive oil and paprika. Roast at 400°F (200°C) for 20–25 minutes.
- Whisk tahini sauce ingredients until smooth.
- Drizzle over carrots before serving.
Why You’ll Love It: Bold flavors, creamy finish, and vibrant color. A side that wows.
Key Takeaways
- Balance is key: Mix creamy, crunchy, sweet, and savory sides for a well-rounded meal.
- Prep ahead: Most of these dishes can be made 1–2 days in advance and reheated.
- Seasonal shine: Use fall produce like squash, sweet potatoes, and kale for maximum flavor.
- Flavor boosters: Roasting, toasting, and layering herbs and spices elevate simple ingredients.
- Everyone wins: These vegan Thanksgiving sides are so good, meat-eaters won’t even notice they’re plant-based.
FAQ
Can I make these vegan Thanksgiving sides ahead of time?
Absolutely! Most of these dishes taste even better the next day. Store in airtight containers in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
Are these recipes gluten-free?
Most are naturally gluten-free, but always check labels on broth, sauces, and store-bought items like fried onions. Swap regular flour for gluten-free flour in recipes if needed.
What’s the easiest vegan side dish to bring to a potluck?
The Kale and Apple Salad or Cranberry-Orange Relish are no-cook, transport-friendly options that stay fresh and vibrant. Plus, they’re light enough to balance heavier dishes.
Final Thoughts
Thanksgiving doesn’t have to be complicated—or meat-centric—to be memorable. These 25 vegan side dishes prove that plant-based eating can be rich, satisfying, and full of holiday spirit. From creamy mashed potatoes to zesty salads and sweet-savory roasted veggies, there’s something here for every palate.
So go ahead, load up your table with color, flavor, and joy. Whether you’re vegan, vegetarian, or just veggie-curious, these sides will make your Thanksgiving feast one to remember. And hey—pass the maple Brussels sprouts, will you?