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Vegan Thanksgiving Sides

Sides really make a Thanksgiving dinner. Spread across the dinner table (and everyone's plates), side dishes give everyone a plethora of options to enjoy their favorite foods of the holiday. Ranging from quick-cooking grains to seasonal salads, this collection of vegan Thanksgiving side dish recipes has enough variety to suit everyone. Keep it traditional with sage- or cranberry-infused dishes, or get adventurous with scallion oil and miso.

Ginger-Chile Roasted Acorn Squash

Fresh ginger, red Fresno chile, and pomegranate don’t usually appear on the Thanksgiving table, but we love how they transform simply roasted squash into a dish with tingly heat and pops of color. Leave the sheet pan in the oven as it preheats to jump-start browning, saving roasting time in the oven.

Fennel and Blood Orange Salad

This salad is a feast for the eyes, and a welcome relief from the brown and gold tones on the Thanksgiving table. Sweet-tart blood oranges and a honey vinaigrette offset the bitter edge of the endive and radicchio (you can also use milder romaine lettuce hearts). If you can’t find blood oranges, try ruby red grapefruit or pretty pink Cara Cara oranges.

Herb-Roasted Carrots

A simple side of perfectly roasted carrots is the breather a crowded Thanksgiving table needs—a bit of palate relief (and ease for the cook) that still looks elegant. Sweet, slightly firm, and tossed with fresh parsley and cilantro, these carrots would fit here and all season long.

Cabbage Salad With Miso Vinaigrette

Fresh cabbage is all about crunch; the more texture, the better. Napa cabbage can absorb bold vinaigrettes without losing its crisp bite. Carrots, red onion, and daikon radish add even more crunch to the salad. Red miso paste is a soybean paste that ferments longer than yellow or white miso, giving it a deep umami flavor. Stir until the paste has completely dissolved into the vinegar mixture before tossing with the salad.

Roasted Butternut Squash With Sticky Walnut Topping

Molasses complements the sweetness of the roasted butternut squash and gives the slices a deeply bronzed look. We add cider vinegar for balance and stir in walnuts for a sticky, praline-like topping. The dish is best served warm, when the molasses mixture is still gooey. You can roast the squash ahead and reheat the slices while you make the topping. A quick trick for cleaning a sticky saucepan: Fill with water and bring to a boil, letting any residue dissolve, and then drain.

Roasted Kabocha and Kale Salad

Usually crammed with cream soup-based casseroles or cheese-smothered pasta, Thanksgiving sides aren't always vegan-friendly territory. But these plant-based recipes build on seasonal flavors to make a spread that anyone can enjoy.

Kobocha squash, also known as Japanese pumpkin, is the sweeter cousin of the pumpkin. The vivid orange flesh of this winter squash is tender and rich, with a flavor reminiscent of a sweet potato. While the shell is very hard when raw, it becomes very tender when cooked, making peeling optional. It's wonderful here, dressed with olive oil, coriander seeds, pepper, and salt.

Pickled Onion Slaw

A quick slaw makes a tangy side that pairs with an assortment of main dishes. Our homemade version keeps the cabbage crisp. We use honey to sweeten ours.

Sage-Roasted Carrots and Turnips

Wrap the vegetables in a foil packet so they steam gently and are easy to flip all at once. Place the packet right on the floor of the oven so the vegetables cook through quickly.

Kale, Jicama, and Orange Salad

Bland veggie trays tend to lose out over sugary treats; serve this dish instead. This salad pops with color and texture from juicy citrus, creamy avocado, and crisp jicama. Dark, bumpy kale fits the mood, but you can substitute any lettuce you like. We love the pink hue of Cara Cara oranges in the salad, but regular navel or even blood oranges (in keeping with the spooky theme) would also work. Sturdy lacinato kale will become perfectly tender when dressed and left to stand at room temperature. Coating the avocado in the dressing first will keep it from browning while you're out having fun.

Fennel and Radicchio Salad with Citrus Vinaigrette

There's something about the sweet anise flavor of fresh fennel and bright citrus that go so well together. Citrus grows all over Italy, from blood oranges to grapefruit to lemons. It is a dominant flavor in the cuisine. Let the salad stand at room temperature at least 30 minutes before serving. This allows the dressing to penetrate the vegetables and tenderize them a bit for a less aggressive crunch.

Roasted Broccoli with Pistachios and Pickled Golden Raisins

This dish came to us from kitchen of longtime Cooking Light friend Rich Landau. Landau, chef and owner of Vedge in Philadelphia, offered us this lovely autumn salad, in which bright bursts of sweet-tart raisins accompany each bite of toasted broccoli. Some version of broccoli, usually laden with cream and cheese, lands on many a Thanksgiving table. But this dairy-free dish, with its beautifully balanced flavors, is much lighter—and vegan.

Roasted Cranberries and Grapes with Rosemary

Grapes, rosemary, and cinnamon elevate traditional cranberry sauce in an unexpectedly delicious way. Simply combine all ingredients on a jelly-roll pan and let the broiler do its magic. We recommend black grapes for their sturdier skins, but you can substitute red grapes if necessary.

Shaved Apple and Fennel Salad with Crunchy Spelt

Simply put, apples and fennel are right together—the flavors are so complementary. We love the way the paper-thin slices intertwine and then get interrupted by bright hits of parsley. Canola oil may seem like an odd choice, but we wanted to keep the flavors clean and straightforward; you can always use olive oil if you'd like the vinaigrette to assert itself.

Sweet Heat Green Beans

Photo: Hector Manuel Sanchez

We use sambal oelek to add kick to fresh vegetables, tossing it in crispy green beans and mixed with honey for the perfect sweet-meets-spicy, Asian-style veggie dish. Serve this as a side or bring it to a potluck for a flavorful surprise.

Baby Carrots with Herb Dressing and Olives

Look for baby carrots with some of the green tops attached; reserve and chop for tossing with the steamed carrots. Carrots should be about the width of your thumb; halve larger ones so they cook evenly. Steaming is gentler than boiling and faster than roasting. And, because the carrots are less caramelized, the fresh herbs stand out more.

Lemon-Herb White Bean and Kale Salad

Get 7 grams of protein in this speedy side salad that comes together in a flash.

Quinoa Salad with Pistachios and Currants

Photo: Christopher Testani

Grains, nuts, and dried fruit are typical in the Sephardic community—Jews who immigrated from Spain, Yemen, and the Mediterranean. (Ashkenazic Jews brought bread and potatoes from Eastern Europe.) Quinoa is a modern twist. Dried currants are smaller and less sweet than raisins, but either will work in this dish.

Miso Roasted Cauliflower

Photo: Brian Woodcock; Styling: Claire Spollen

Boost your cauliflower with this powerhouse ingredient that lends savory depth to this dish.

Brussels Sprouts Salad with Pickled Rye Berries

Something rather lovely happens when you soak the chewier whole grains (such as rye or wheat berries) in a pickling brine; the tangy notes make the chew that much more enjoyable.

Braised Artichokes, Favas, and Carrots in Creamy Lemon Sauce With Fennel

We love the artichokes in this dish—they add their unique flavor and somehow make everything taste just a little sweeter. The olive oil emulsifies with the braising liquid to create a silky sauce that deliciously coats the bright spring veggies. Thin lemon slices, charred and caramelized in a cast-iron pan, make a nice garnish.

Roasted Whole Carrots

Oven roasting surrounds vegetables with dry, hot, even heat that heightens flavor, browns and crisps exteriors, and cooks interiors to perfect tenderness.

Simple Blistered Broccolini

Broccolini has a milder flavor than broccoli and tastes delicious roasted and simply seasoned with salt, pepper, and olive oil.

Carrot "Tabbouleh"

Fresh carrots stand in for bulgur in this no-cook, gluten-free side dish. You can use white wine vinegar in place of lemon juice.

Haricots Verts with Carrots and Sesame

Slender haricots verts need little embellishment. Here they're tossed with a good dose of carrots and sesame seeds. Once it's cooked, the flavor mellows considerably. If you can't find the tiny French green beans, substitute regular green beans and increase the cook time in boiling water to five minutes to ensure they're done.

Roasted Fennel with Rosemary Breadcrumbs

Instead of roasted root vegetables or Brussels sprouts, try roasted fennel. Fennel has licorice notes that mellow in the oven, becoming slightly sweet. A splash of cider vinegar at the end brightens the dish.

Green Beans with Dried Cranberries and Hazelnuts

Every plate needs a little green on it. Blanch the beans ahead, and store in the refrigerator to eliminate a task from the Thanksgiving Day prep list.

Grated Carrot Salad

Raw carrots are cut in fine julienne, then dressed with a lemony vinaigrette with a hint of garlic. Before serving, the salad is showered with freshly cut chives (and chive blossoms, if you have some).

Smoky Eggplant with Scallion Oil

When you cut into an eggplant, it seems dry and spongy, but once roasted in a jacket of its own skin, it becomes soft and rich, almost fatty. I love that unexpected transformation. For me, it's a total wow. Choose eggplants that feel heavy for their size. If you prefer not to grill or char on the burner of your stovetop, you can halve the eggplant lengthwise; place, skin side up, on a foil-lined baking sheet; and bake at 450°F for 30 to 45 minutes or until very tender You'll lose some of the char, but the dish will still be delicious.

Quick Farro Salad

Precooked farro makes a quick and hearty base for side salads.

Parsnip Ribbons with Miso Vinaigrette

A little sweet, a little salty, a bit of toasty, and a touch of tang—the makings of a grade-A salad.

Vegetarian and Vegan Thanksgiving Side Dish Recipes

If you have vegetarians or vegans at your Thanksgiving table, you may think the abundant number of side dishes are enough to satisfy. But often these traditional holiday recipes include ingredients like chicken broth, butter, and cream. Thankfully, there are plenty of potato and sweet potato recipes, fall-themed vegetable side dishes, and green bean casseroles that are appropriate for a vegetarian or vegan diet, and delicious enough for everyone to enjoy.

The Ultimate Vegan Thanksgiving Meal Plan

Below you will find links to every recipe that I’ve included in the Thanksgiving Menu Planner. I’ve also created a version you can download, save to your phone, or print out to help you select the recipes you wanna make this “plantsgiving.”

If you still plan to have a turkey, there are plenty of recipes here that will go great with it. There’s no right or wrong way to do this… just the way that works best for you. Use this template to create an entirely vegan Thanksgiving from start to finish, or incorporate these recipes with more traditional favorites for a little healthy flare.

Now that you’ve seen the menu, let’s break it down into courses + vegan Thanksgiving recipes. These are my most popular plant-based recipes, so they will help you win at any Thanksgiving feast. Most are from my blog or from my best-selling recipe book, Simple Green Meals.

If you enjoy this blog post, please share it with friends and family! If you make any of the recipes, make sure to rate them on the blog pages to help others get honest insight into how amazing all these recipes truly are! Don’t forget to tag us @simplegreensmoothies on Facebook and Instagram, as well as #simplegreensmoothies, so that we can feast our eyes on your vegan Thanksgiving creations.

My Top 4 Thanksgiving Appetizer Recipes

One of my favorite parts of Thanksgiving is all the snacking that happens during the food prep. These 4 vegan appetizers are great, light finger foods to share with friends and family. They keep everyone satisfied, even with all the good smells coming from the kitchen.

  • Cauliflower Buffalo Wings :: recipe
  • Plant-based Caprese Salad :: recipe
  • Cauliflower Popcorn :: recipe from Fresh Start Autumn
  • 7-Layer Dip + chips :: recipe on page 106 from Simple Green Meals

Top 4 Vegan Thanksgiving Side Dishes

Nothing screams autumn like roasted vegetables and warm soups. Pair any of these sides with our vegan Thanksgiving entrees to create a nutrient-dense, delicious feast. I make the blackened Brussels sprouts recipe every year, because it’s THAT good.

  • Kale Autumn Salad :: recipe
  • Vegan Pumpkin Soup :: recipe
  • Blackened Brussels Sprouts :: recipe
  • Minestrone Soup :: recipe

I’ve also just created a few more incredibly beautiful (and delicious!) salad recipes. Not only will they taste amazing, they’ll also bring your Thanksgiving tablescape to life:

  • Pear salad with pomegranates :: recipe
  • Fall salad with candied pecans :: recipe

Thanksgiving Appetizers

First, let's chat about healthy Thanksgiving appetizers! Usually, dinner is for us is around 2 or 3, so we do need some snacks while we wait. you don't want things that are too heavy, but you also want them to feel special. Here are some amazing ones to try!

    from Simply Quinoa from Simply Quinoa from Simply Quinoa from Simply Quinoa from Simply Quinoa from iFOODreal

45 Vegan Thanksgiving Sides That Even Meat-Eaters Will Love

They&rsquoll never believe that sweet potato casserole is butter-free.

It&rsquos zero secret that Thanksgiving is classically a carnivore&rsquos dream. After all, the day pretty much revolves around digging into a huge turkey. So, yeah, it&rsquos kind of a tricky holiday to navigate if you&rsquore a vegan.

You'd think maybe Thanksgiving side dishes would be a safer bet, but that's a nope, too. So many of the classics (think stuffing, mashed potatoes, and green bean casserole) are usually packed with animal-based ingredients like butter, cream, and meat. Not exactly an ideal situation for plant-based eaters.

I promise, though: You don&rsquot have to nibble on raw carrot sticks while everyone else dives into a huge, decadent meal this Turkey Day. Plenty of plant-forward foodies feel your struggle&mdashand, as a result, there are tons of recipes for delicious vegan Thanksgiving sides out there just waiting to add some flavor to your day.

With ingredients like vegan butter, vegetable gravy, and coconut bacon (yes, bacon!), these recipes imitate ALL of the yummy tastes and textures that make Thanksgiving dinner the biggest feast of the year. From agave-glazed carrots to stuffed portobellos, and so much more, these delicious recipes are so darn good that even meat-eaters will love them. (Seriously, don't sleep on that vegan buffalo mac, guys. )

Whether you&rsquore a tried-and-true vegan or just want to add more plant-based options to your table, these vegan Thanksgiving sides recipes will take your Tofurkey Day to a whole new level.

The Ultimate Guide to Vegan Thanksgiving Sides

For some, it&rsquos all about the sides on Thanksgiving. They&rsquore a natural go-to for vegans who want to avoid the meaty mains, but many vegetable-based side dishes are typically laced with cream, bacon, and turkey drippings. Growing up on these foods, these animal ingredients become tradition, and the thought of omitting the cream of mushroom soup from the green bean casserole or making gravy without animal fat doesn&rsquot even cross our minds, but it&rsquos time to step outside the box. Follow this guide to keep the Thanksgiving flavors you love without relying on any animal ingredients.

Mac and cheese
The vegan variations of mac and cheese are nearly as plentiful as the range of Thanksgiving side dishes. Whether you go gooey stovetop or baked with a mountain of breadcrumbs, there is a vegan recipe for your family&rsquos favorite cheesy pasta. Rather than simply swapping store-bought vegan cheese for dairy cheese, our favorite recipes include a quick but homemade sauce made with cashews and nutritional yeast or a blend of carrots and potatoes. As with all recipes you make for guests, do a test run before the big day to ensure the recipe you choose is to your liking.
Try this recipe: Vegan Sweet Potato Mac and Cheese with Shiitake Bacon by Chef Chloe Coscarelli

Green bean casserole
Fun fact: this Thanksgiving staple was invented by the Campbell Soup Company to sell more cream of mushroom soup (shoutout to Dorcas Reilly, the woman who developed the recipe on the company&rsquos behalf). Actually, quite a few Thanksgiving sides were invented as a way to propel product sales (yes, sweet potato casserole!). To replicate this creamy, fried-onion-topped dish, blitz up a decadent dairy-free cream sauce with a handful of cashews, mushrooms, shallots, and garlic, then salt and pepper to taste. Smother your cooked beans with this umami sauce and bake until bubbly.
Try this recipe: Vegan Green Bean Casserole by Minimalist Baker

Mashed potatoes
As benign as they sound, there could be a number of unexpected dairy products lurking in these fluffy spuds. Whether your family recipe relies on milk, butter, sour cream, parmesan cheese, or a combination, there is a one-for-one vegan swap for all of these animal-based ingredients. Use your favorite plant milk, non-dairy butter (see here for a list of our favorites), Follow Your Heart sour cream, and/or grated vegan parm. Pro tip: start your potatoes in cold water, then bring them to a boil. Do this, and you&rsquoll have perfectly-cooked potatoes every time.
Try this recipe: Garlic Rosemary Mashed Potatoes by Healthier Steps

Sweet potato casserole
Who was the first to think of topping sweet potatoes with marshmallows and not call it dessert? The Angelus Marshmallows company. The recipe was included in a 1917 booklet to assert marshmallows as an everyday ingredient. While we&rsquore not sure a marshmallow a day is the best idea health-wise, they&rsquore easy to replicate thanks to products such as Dandies and Trader Joe&rsquos&rsquo accidentally vegan marshmallows. For a plant-based casserole, mash up roasted sweet potatoes with maple syrup, brown sugar, and swap the dairy butter and milk for a plant-based alternative. Top with Dandies mini marshmallows and broil until golden.
Try this recipe: Vegan Sweet Potato Casserole by Chocolate Covered Katie

You need fat to make gravy, and unfortunately, the gravy most of us grew up with contains animal fat in the form of butter and turkey drippings. A one-for-one swap doesn&rsquot work with this saucy side, but solid vegan gravy recipes abound. Our favorite plant-based gravy uses a vegan butter and flour roux made &ldquomeaty&rdquo by mushrooms. Look for a recipe with these ingredients, and make a double batch, because there is no such thing as too much gravy.
Try this recipe: Vegan Gravy by Hot for Food

Cranberry sauce
If done well, cranberry sauce can stand alone. The tart, jelly-like sauce is inherently vegan, but there are ways to improve upon the canned variety. Quickly make your own cranberry sauce by boiling cranberries, water, a bit of maple syrup, and orange zest in a pot until thickened. You can also add very finely diced pear or apples to play with taste and textural variety.
Try this recipe: Cranberry Pear Sauce by Oh She Glows

The controversy over cornbread doesn&rsquot lie in vegan or animal-based origins, but in the battle over sweetness. Some swear by adding sugar while others are repulsed by anything other than a strictly savory bread. Fortunately, both options can be veganized. The main culprit in cornbread is egg which can be easily replicated by swapping in a flax egg (one tablespoon ground flax + 3 tablespoons water = 1 egg) or silken tofu (¼ cup = 1 egg). If your cornbread recipe uses honey, maple syrup can be substituted in a one-to-one ratio. Pro tip: add a bit of orange zest to the batter for a pleasant citrus kick that pairs exceptionally well with cranberry sauce.
Try this recipe: Vegan Cornbread Stuffing by Jessica in the Kitchen

Scalloped Potatoes
We haven&rsquot done the math on this, but we have a strong feeling there may be more cream and cheese in scalloped potatoes than actual potatoes. And yet, this luxurious side is still veganizable. Replicate a cream sauce by blending soaked (and drained) cashews with a splash of plant milk, garlic, salt, and pepper. Swap the dairy-based cheese for vegan cheese, and start layering. Pro tip: add a bit of freshly grated nutmeg to the cream sauce to add a depth of flavor to this otherwise one-note dish.
Try this recipe: Vegan Scalloped Potatoes by Make It Dairy-Free

Stuffing (or dressing)
The difference between stuffing and dressing is solely based on where you live. If you&rsquore from the South or Midwest, it&rsquos likely dressing to you. However, say &ldquodressing&rdquo to someone from either coast, and they&rsquoll think you&rsquore referring to the liquid poured on salad. Let&rsquos just all agree to call it one thing: delicious. To veganize your favorite stuffing recipe, swap in vegetable broth for meat-based broth and use store-bought vegan milk, butter, and meat. JUST liquid egg is our favorite alternative for the beaten eggs&mdashit provides just the right binding and fluffiness. Instead of cooking your stuffing inside a carcass, get creative and bake it in a hollowed-out sugar pie pumpkin or acorn squash. We love edible bakeware!
Try this recipe: Cranberry Sausage Stuffing by I Can You Can Vegan

Brussels sprouts
Omnivores have gotten into an annoying habit of pairing brussels sprouts with bacon. Prove once and for all that Brussels sprouts can be delicious without bacon by giving them a good sear and coating them with a sticky-sweet maple dijon glaze. You can even top the pile with a bit of coconut or mushroom bacon. Sit back and watch the carnivores pop these tiny cabbage heads like candy.
Try this recipe: Maple Roasted Brussels Sprouts by Happy Healthy Life

Creamed corn
There are many ways to replicate the creaminess of this dairy-heavy dish, but our favorite combination is coconut milk and vegan butter. And surprisingly, it doesn&rsquot taste like coconut. Follow the recipe below to discover the secret!
Try this recipe: 5 Minute Vegan Creamed Corn by It Doesn&rsquot Taste Like Chicken

Creamed spinach
Here we have another beloved vegetable doused in cream. Create the same silky texture without the cholesterol or cruelty by using homemade cashew cream (recipe below), silken tofu, or coconut cream. Like scalloped potatoes, a hint of freshly grated nutmeg elevates this dish to restaurant-quality.
Try this recipe: Vegan Creamed Spinach with Biscuit Topping by Vegan Richa

Dinner rolls
Unless your family makes brioche or slathers the rolls with dairy butter during baking, the traditional white dinner roll is accidentally vegan. For the butter-slathering crowd, use vegan butter (Miyoko&rsquos European-Style Cultured Vegan Butter with a hint of sea salt is excellent in this application) and your family will be none the wiser. Serve piping hot with more butter.
Try this recipe: Simple Vegan Dinner Rolls by Minimalist Baker

Tanya Flink is a Digital Editor at VegNews as well as a writer and fitness enthusiast living in Orange County, CA.

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Easy Ingredient Swaps to Make Vegan and Vegetarian Thanksgiving Sides

Classic side dishes are a must-have at any Thanksgiving, and so are friends and family. So, if you have guests who are vegetarian or vegan, this round-up of favorite Thanksgiving sides — that only require a few simple ingredient swaps to make every guest happy — will let you have everything and everyone you love at one table.

"I made this for the first time this Thanksgiving and my family loved it! I found that baking the sweet potatoes helped them retain a better flavor than boiling them," says MarciJ.

Make it vegan: Substitute plant-based butter for dairy butter, and use a plant-based milk (hemp, oat, almond, etc.) in place of dairy milk. In place of the eggs, use either store-bought egg substitute or one of these egg substitute options.

VIDEO: Yummy Sweet Potato Casserole

Be sure to dry out your bread before making this recipe so it won&apost get soggy when you add the broth.਋roncosFan says, "I air dry the bread for a few days on cookie sheets instead of just a few hours."

Make it vegetarian: Swap vegetable broth for the chicken broth.

Make it vegan: Swap vegetable broth for the chicken broth and use plant-based butter instead of dairy butter.

"This recipe is EXCELLENT," says BMCCOWN. "I made it for Thanksgiving and everyone loved it. I cooked it in a crockpot to save space on the stove and it worked out great."

Make it vegan: Substitute plant-based butter for dairy butter and swap in a vegan-approved sweetener such as agave syrup or maple syrup.

"Made this yesterday for Thanksgiving and it was a huge hit! It was my first time trying a new dressing recipe and baking it outside of the bird. The sourdough bread makes it so flavorful and the apricots and pecans are a great touch," says home cook Mike&aposs Girl.

Make it vegetarian: Swap vegetable broth for the chicken broth.

Make it vegan: Swap vegetable broth for the chicken broth, use plant-based butter instead of dairy butter, and use a vegan egg-substitute.

"My husband and I are fans of Brussels sprouts to begin with," says Jen Myers, "and we both agreed that these were the best we&aposve ever tasted."

Make it vegetarian: There are some really great vegetarian bacon-like substitutes that offer great flavor, and will do this recipe justice. You can often find them in a cold case dedicated to meat and dairy alternatives. Or try this recipe for homemade Eggplant "Bacon."

"This really is the simplest and tastiest way to make mashed potatoes," says Sarah Jo. "This recipe makes the fluffiest potatoes, and it&aposs also good with a couple cloves of roasted garlic."

Make it vegan: Substitute plant-based butter for dairy butter, and use a plant-based milk (hemp, oat, almond, etc.) in place of dairy milk.

"I like to try and make things low-fat and healthy," says David, "so I used one egg, and then egg substitute for the remaining four. This dish STILL comes out fantastic."

Make it vegetarian: Use vegetable stock instead of chicken stock.

Make it vegan: Use vegetable stock instead of chicken stock, use vegan egg-substitute, and plant-based butter.

"I love this recipe! The roasting and accompanying glaze gives it such a rich and complex taste. I follow it exactly as written and am never disappointed. Just make sure the acorn squash is ripe and it&aposs best to make when in season only," says Gemma.

Make it vegan: Substitute plant-based butter for dairy butter.

"I made these for Thanksgiving," says home cook Babs. "The day before I parboiled the beans for 5 minutes, then cooled them by flushing with cold water & put them in the fridge. On Thanksgiving, I sauteed the beans with butter then added the garlic and cooked til fragrant. Super easy & super yummy!" Great make-ahead tip!

Make it vegan: Substitute plant-based butter for dairy butter.

"A huge hit at my holiday table, even those who dislike carrots went for seconds, " says home cook Elyse Krantz. "Super quick and easy, why eat carrots any other way!"

Make it vegan: Use plant-based butter instead of dairy butter.

6. Braised Red Cabbage With Apples and Pecans

Fall is a time when even the side dishes are rich and comforting. In this Braised Red Cabbage With Apple and Pecans by Gabrielle St. Claire, red cabbage is cooked in apple cider and balsamic vinegar, and red wine with a touch of coconut sugar for added sweetness. Those notes of sweetness are rounded out by tart Granny Smith apples and toasted pecans for savoriness and crunch. This would be amazing served with a hearty veggie roast.

Toasted pecans and sweet-tart currants are a nice change in this traditional holiday recipe. Replace half of the whole grain bread with your favorite whole grain cornbread, or add fresh chopped apples for another twist on this dish.

View Recipe

Amazing VEGAN THANKSGIVING Recipes | Easy Entrees & Sides

Happy Vegan Thanksgiving (aka Thanksliving)!! RECIPES BELOW!

Thank you to Califia Farms for sponsoring this video. Check out all of their amazing products here:



(recipe originally published in my cookbook, Sweet Potato Soul. Order it here:

1 cup dried green lentils, sorted and rinsed
3 tablespoons ground flaxseed meal
2 tablespoons grapeseed oil
1 cup finely diced yellow onion
1 cup finely diced celery
3 garlic cloves, minced
1 cup shredded carrot
10 ounces baby bella mushrooms, minced (about 2 cups)
1 teaspoon dried thyme
1 teaspoon fennel seeds
2 tablespoons nutritional yeast
1 cup finely chopped toasted walnuts
1 cup bread crumbs
1 1/2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
Red chili flakes to taste

1. In a medium saucepan, bring 2 1/2 cups water to a boil. Add the lentils, partially cover the pan with a lid, and cook until tender, 30 to 45 minutes, stirring halfway through. Drain and set aside.

2. In a small bowl, stir together the flax seed meal and ½ cup water. Set it aside to thicken for at least 3 minutes.

3. In a large skillet, heat the oil over medium-high heat. Add the onion, celery, and garlic and sauté until the onion begins to soften, about 3 minutes. Add the shredded carrot and mushrooms, sautéing until the mushrooms begin to soften and release their liquid, about 5 minutes. Stir in the thyme and fennel seeds and continue to cook for 5 minutes.

4. Preheat the oven to 350°F. Line a loaf pan with parchment paper and set aside.
5. Once the mushrooms are soft, add the nutritional yeast, cooked lentils, flax mixture, walnuts, bread crumbs, salt, pepper, and chili flakes to the skillet. Stir well to combine all the ingredients. Taste for seasoning and add more salt and pepper if desired. The mixture should stick together, but if it doesn’t, place about 1 cup of it into a food processor and pulse until it’s a thick mush. Stir that back into the skillet.

6. Scoop the mixture into the prepared loaf pan and press firmly into the pan. Cover tightly with aluminum foil and bake for 30 minutes, or until the top of the loaf feels firm to the touch.

7. Let it cool for 10 to 20 minutes before slicing.

** Glaze I added to the loaf in the video was 3 tbsp of balsamic vinegar, and 3 tablespoons of ketchup. Stir that together and spread over the loaf before it goes into the oven.

3 sweet potatoes
1 teaspoon oil
¼ cup Califia Farms pumpkin spice almondmilk creamer
¼ -½ teaspoon sea salt
Pomegranate seeds for garnish

Preheat oven to 400°.
Poke holes in the sweet potatoes with a fork. Coat each potato with oil, then set them onto a baking sheet or cast iron skillet.
Roast for about 1 hour, or until the sweet potatoes are super tender.
Once cool enough to handle, scoop the flesh of the potatoes into a bowl. Add the pumpkin spice creamer and salt, and mash. Season with more salt to taste if needed.

Watch the video: How To Host A Vegan Thanksgiving (September 2021).