25 Best Vegan Side Dishes for Thanksgiving Everyone Will Love

Organizing a Thanksgiving feast often feels like balancing a dozen pumpkin pies—especially when family members start requesting last-minute additions! If you follow a plant-based diet, or if you’re hosting someone who does, you might be scratching y

1. Traditional Plant-Based Stuffing

A holiday feast simply isn’t complete without stuffing. This plant-based version utilizes diced bread, softened onions, crisp celery, aromatic dried herbs, and rich vegetable stock to achieve that classic, nostalgic taste—no poultry broth needed.

How to Make Classic Vegan Stuffing

Prepare Your Bread in Advance

For perfect stuffing, you need slightly stale, dry bread that will absorb all the flavorful broth and butter without turning soggy.

Overnight method: The evening before, tear your bread into roughly 1-inch pieces. (I prefer tearing because it creates irregular, craggy pieces that crisp up wonderfully in the oven, but you can certainly use a knife for uniform cubes.) Spread the bread pieces on a rimmed baking sheet, loosely cover with foil, and leave them out overnight to become stale.

Quick oven method: If you forgot to plan ahead, don’t worry! Simply spread the bread cubes on a baking sheet and bake in a preheated 300°F oven for 20–25 minutes, or until they’re slightly golden brown and thoroughly dried out.

Mix All the Stuffing Components

1. In a large skillet, sauté the chopped onion, celery, and garlic in a generous amount of vegan butter. Cook until the vegetables are tender and just beginning to develop a light golden color.
2. In a large mixing bowl, combine the sautéed vegetables with your dried bread cubes, poultry seasoning, and chosen fresh herbs. Toss everything together until well distributed.
3. Gradually pour in the vegetable broth, adding a little at a time and mixing after each addition. (If you’re using powdered or bouillon-style chicken-style broth, prepare it beforehand by whisking it with boiled water.)

Important note: You may not need the entire amount of broth—this depends entirely on how dry and sturdy your bread is. Softer breads require less liquid than rustic, hearty loaves. Your goal is to add just enough broth so that all the bread pieces are moistened throughout but definitely not soggy or swimming in liquid.

Bake the Stuffing to Perfection

1. Transfer the prepared stuffing mixture into a greased casserole dish or a 9×13-inch baking pan.
2. Cover the dish tightly with foil and bake in a preheated 350°F oven for 35 minutes.
3. Remove the foil and continue baking for an additional 10–15 minutes, uncovered. This final step allows the top to become beautifully crispy and golden brown exactly to your liking.
4. Serve warm and enjoy this classic holiday favorite!

2. Pecan-Crusted Sweet Potato Casserole

Swap out the traditional marshmallows for a rich, dairy-free oat and pecan crumble. It delivers the perfect amount of crunch and cozy sweetness.

Base Ingredients:

• 4 large sweet potatoes (skins removed and diced)
• ¼ cup dairy-free milk
• 2 tbsp plant-based butter
• 2 tbsp pure maple syrup
• 1 tsp ground cinnamon

Crumble Ingredients:

• ½ cup old-fashioned oats
• ½ cup chopped pecans
• ¼ cup light brown sugar
• 2 tbsp melted plant-based butter

How to Make It:

1. Simmer the diced sweet potatoes in water for roughly 15 minutes until they are easily pierced with a fork. Drain well.
2. Mash the potatoes alongside the dairy-free milk, plant butter, maple syrup, and cinnamon until perfectly smooth. Transfer the mixture to a baking pan.
3. In a separate dish, combine the oats, pecans, brown sugar, and melted butter.
4. Scatter the oat mixture evenly over the mashed sweet potatoes.
5. Bake in a 350°F (175°C) oven for 25 minutes, or until the top is bubbling and beautifully browned.

3. Roasted Garlic Mashed Potatoes

You absolutely need a bowl of fluffy, rich mashed potatoes. By blending plant milk, vegan butter, and sweet roasted garlic, you’ll create a side dish that will have everyone reaching for seconds.

Ingredients:

• 2 lbs potatoes (peeled and chopped into cubes)
• 4 peeled garlic cloves
• ½ cup unsweetened dairy-free milk
• 2 tbsp plant-based butter
• Sea salt and freshly cracked black pepper (to your liking)

How to Make It:

1. Place the potatoes and garlic cloves in a pot of boiling water and cook for about 15 minutes until tender.
2. Drain the water, then mash the potatoes and garlic with the milk and butter until velvety.
3. Season generously with salt and pepper.

4. Dairy-Free Green Bean Casserole

This iconic dish gets a plant-based makeover. Simply whip up a quick mushroom cream sauce, fold in tender blanched green beans, and top it all off with a generous layer of crunchy fried onions. View the easy vegan green bean casserole recipe.

5. Maple-Roasted Carrots

Perfectly caramelized, sweet, and savory—these gorgeous carrots will add a stunning pop of color to your holiday spread.

Ingredients:

• 2 lbs fresh carrots (peeled and cut into long sticks)
• 2 tbsp extra virgin olive oil
• 2 tbsp pure maple syrup
• 1 tsp ground cinnamon (if desired)
• Salt and pepper (to your liking)

How to Make It:

1. Warm your oven to 400°F (200°C).
2. In a bowl, coat the carrot sticks with the olive oil, maple syrup, cinnamon, salt, and pepper.
3. Arrange them in a single, even layer on a baking tray.
4. Roast for 25 to 30 minutes until they are tender and beautifully caramelized.

6. Creamy Vegan Macaroni and Cheese

While it might not be a staple for every family’s Thanksgiving, it’s hard to resist a bubbling pot of cheesy pasta. A rich cashew or butternut squash sauce keeps this entirely dairy-free.

Ingredients:

• 12 oz elbow macaroni (or your favorite short noodle)
• 1 cup raw cashews (either soaked for 2 hours or quick-boiled for 10 minutes)
• 1 cup unsweetened plant milk
• ¼ cup savory nutritional yeast
• 2 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp ground turmeric (for that classic yellow hue)
• Salt and pepper (to your liking)

How to Make It:

1. Boil the macaroni according to the package instructions, then drain.
2. In a high-speed blender, combine the softened cashews, milk, nutritional yeast, lemon juice, olive oil, and all the spices. Blend until completely smooth.
3. Pour the creamy sauce over the warm pasta and stir gently over low heat until the sauce thickens and clings to the noodles.

7. Silky Butternut Squash Soup

This lightly spiced, velvety soup is the ultimate cozy comfort in a bowl. As an added bonus, it works beautifully as an elegant starter before the main feast. View the easy vegan butternut squash soup.

8. Homemade Cranberry Sauce

Skip the tin can this year! Simmering fresh cranberries with citrus and maple syrup creates a vibrant, jewel-toned sauce that is perfectly tart and sweet.

Ingredients:

• 12 oz fresh whole cranberries
• ½ cup fresh orange juice
• ½ cup filtered water
• ¾ cup granulated sugar (or use maple syrup for a natural option)
• 1 tsp fresh orange zest

How to Make It:

1. Place the cranberries, orange juice, water, and sugar into a medium saucepan.
2. Let the mixture simmer over medium heat for 10 to 12 minutes until you see the cranberries begin to pop.
3. Remove from the heat and stir in the orange zest. Allow it to cool and thicken before serving.

9. Fluffy Vegan Dinner Rolls

Is there anything better than pulling warm, pillowy rolls from the oven and slathering them with dairy-free butter? Pure bliss.

Ingredients:

• 3 cups all-purpose flour
• 1 packet quick-rise yeast (about 2 ¼ tsp)
• 1 cup warmed plant-based milk
• 2 tbsp granulated sugar
• 3 tbsp melted vegan butter
• 1 tsp fine salt

How to Make It:

1. Whisk the warm milk, yeast, and sugar together in a large bowl. Let it rest for 5 to 10 minutes until it becomes frothy.
2. Stir in the flour, salt, and melted butter. Knead the dough for 5 to 7 minutes until it feels elastic and smooth.
3. Cover the bowl with a towel and let the dough rise for 1 hour, or until it has doubled in size.
4. Divide the dough into 12 equal pieces, shape them into rounds, and place them in a greased baking pan.
5. Cover again and let them rise for another 30 minutes. Bake in a 375°F (190°C) oven for 15 to 18 minutes.

10. Balsamic-Glazed Roasted Brussels Sprouts

These crispy, deeply caramelized little cabbages are elevated with a sweet and tangy balsamic reduction. It’s an effortless side dish that packs a massive flavor punch.

Ingredients:

• 1 lb fresh Brussels sprouts (trimmed and sliced in half)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup
• Salt and pepper (to taste)

How to Make It:

1. Set your oven to 400°F (200°C).
2. Toss the halved sprouts with olive oil, salt, and pepper. Roast them on a baking sheet for 20 to 25 minutes.
3. In a small dish, whisk together the balsamic vinegar and maple syrup.
4. Drizzle the sweet glaze over the hot sprouts right before bringing them to the table.

11. Hearty Lentil Shepherd’s Pie

For a fulfilling and robust side (or main!), try this savory lentil and vegetable filling crowned with a thick layer of creamy mashed potatoes.

Filling Ingredients:

• 1 tbsp olive oil
• 1 diced onion
• 2 diced carrots
• 2 minced garlic cloves
• 1 cup cooked green or brown lentils (canned works perfectly)
• 1 cup frozen green peas
• 2 tbsp rich tomato paste
• 2 cups vegetable stock
• 1 tsp dried thyme
• Salt and pepper (to taste)

Potato Topping Ingredients:

• 2 lbs potatoes (peeled and diced)
• ½ cup dairy-free milk
• 2 tbsp plant butter
• Salt (to taste)

How to Make It:

1. Boil the diced potatoes until soft, then drain and mash them with the dairy-free milk, butter, and salt. Set this aside.
2. Warm the olive oil in a large pan over medium heat. Sauté the onion, carrots, and garlic until tender.
3. Mix in the tomato paste, cooked lentils, vegetable stock, and thyme. Let it gently simmer for 10 minutes to thicken, then stir in the frozen peas.
4. Pour the lentil mixture into a baking dish and carefully spread the mashed potatoes over the top.
5. Bake at 375°F (190°C) for 20 to 25 minutes until the potato peaks turn golden brown.

12. Egg-Free & Dairy-Free Cornbread

This slightly sweet, beautifully golden cornbread is exactly what you need to mop up every last drop of savory gravy on your plate.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp fine salt
• 1 cup unsweetened plant milk
• ¼ cup sugar or pure maple syrup
• ¼ cup neutral vegetable oil

How to Make It:

1. Preheat your oven to 400°F (200°C) and lightly grease an 8×8-inch baking dish.
2. In a large bowl, whisk together all the dry ingredients. In a separate smaller bowl, mix the wet ingredients.
3. Pour the wet mixture into the dry and gently fold them together until just combined (do not overmix).
4. Transfer the batter to your prepared pan and bake for 20 to 25 minutes until the edges are golden.

13. Rich Mushroom Gravy

Velvety, deeply savory, and incredibly comforting—this plant-based gravy is so good you’ll want to pour it over absolutely everything on your plate.

Ingredients:

• 2 tbsp vegan butter or olive oil
• 1 finely diced onion
• 8 oz finely chopped mushrooms
• 2 minced garlic cloves
• 2 tbsp all-purpose flour (use a cornstarch slurry if you need it to be gluten-free)
• 2 cups vegetable stock
• 1 tsp tamari or soy sauce
• Salt and pepper (to taste)

How to Make It:

1. Warm the butter or oil in a saucepan. Sauté the diced onion, mushrooms, and garlic until they are deeply softened and fragrant.
2. Sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook off the raw flour taste.
3. Gradually whisk in the vegetable stock and soy sauce. Allow the gravy to simmer for about 10 minutes until it reduces and thickens.
4. Adjust the seasoning with salt and pepper, and serve piping hot.

14. Wild Rice Stuffed Acorn Squash

These beautiful roasted squash halves, overflowing with a festive mix of wild rice, tart cranberries, and crunchy pecans, make for a truly spectacular holiday centerpiece.

Ingredients:

• 2 whole acorn squash (cut in half with seeds scooped out)
• 1 tbsp olive oil
• 1 cup pre-cooked wild rice
• ½ cup fresh or dried cranberries
• ½ cup roughly chopped pecans
• 1 tbsp pure maple syrup
• 1 tsp dried thyme
• Salt and pepper (to taste)

How to Make It:

1. Lightly brush the inside of the squash halves with olive oil and season with salt. Roast them face-up at 400°F (200°C) for 30 to 35 minutes until fork-tender.
2. In a mixing bowl, toss together the cooked wild rice, cranberries, pecans, maple syrup, thyme, salt, and pepper.
3. Spoon the rice filling generously into the center of each squash half. Return them to the oven and bake for an additional 10 minutes.

15. Creamy Vegan Scalloped Potatoes

Nothing says comfort food quite like delicate, thin slices of potato layered and baked in a rich, bubbly cashew cream sauce.

Ingredients:

• 2 lbs thinly sliced potatoes
• 1 cup soaked raw cashews
• 1 ½ cups dairy-free milk
• 2 tbsp nutritional yeast
• 1 tbsp fresh lemon juice
• 2 whole garlic cloves
• 1 tsp dried thyme
• Salt and pepper (to taste)

How to Make It:

1. In a blender, combine the softened cashews, milk, nutritional yeast, lemon juice, garlic cloves, thyme, salt, and pepper. Blend on high until completely silky.
2. Arrange the sliced potatoes in an overlapping pattern inside a greased baking dish, pouring the cashew cream between the layers as you go.
3. Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 40 minutes. Remove the foil and bake for another 15 minutes until the top is beautifully browned.

16. Maple Dijon Harvest Salad

To balance out the heavy casseroles, bring this crisp, vibrant salad to the table. It features hearty greens, crisp apples, chewy cranberries, and a perfectly balanced sweet-and-tangy dressing.

Salad Ingredients:

• 4 cups roughly chopped kale (or your favorite mixed greens)
• 1 thinly sliced crisp apple
• ½ cup dried cranberries
• ½ cup toasted pecans
• ½ cup roasted butternut squash cubes (if you have them on hand)

Dressing Ingredients:

• 3 tbsp extra virgin olive oil
• 2 tbsp raw apple cider vinegar
• 1 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• Salt and pepper (to taste)

How to Make It:

1. In a small jar or bowl, whisk the olive oil, apple cider vinegar, maple syrup, mustard, salt, and pepper until emulsified.
2. Place the greens, apple slices, cranberries, pecans, and squash into a large serving bowl.
3. Drizzle the dressing over the top and toss thoroughly just before serving.

17. Rustic Roasted Root Vegetables

A simple, earthy, and hearty medley of parsnips, carrots, and sweet potatoes, tossed with fragrant herbs and roasted until perfectly tender.

Ingredients:

• 2 large carrots (cut into thick chunks)
• 2 parsnips (cut into thick chunks)
• 2 sweet potatoes (diced)
• 1 sliced red onion
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper (to taste)

How to Make It:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss all the chopped vegetables with the olive oil, rosemary, thyme, salt, and pepper.
3. Spread them evenly across a large baking sheet and roast for 30 to 35 minutes, making sure to toss them halfway through the cooking time.

18. Mushroom & Wild Rice Pilaf

This naturally gluten-free side dish features earthy wild rice mixed with savory mushrooms, soft onions, and aromatic herbs.

Ingredients:

• 1 cup well-rinsed wild rice
• 2 cups vegetable stock
• 1 tbsp olive oil
• 1 diced onion
• 1 cup sliced mushrooms
• ½ cup chopped celery
• ½ tsp dried thyme
• Salt and pepper (to taste)

How to Make It:

1. Simmer the wild rice in the vegetable stock according to the package instructions until fluffy.
2. While the rice cooks, heat the olive oil in a pan and sauté the onion, mushrooms, and celery until they are soft and fragrant.
3. Fold the vegetable mixture into the cooked rice, and season with the thyme, salt, and pepper.

19. Vegan Creamed Spinach

Enjoy all the velvety, garlicky richness of traditional creamed spinach, entirely without the dairy.

Ingredients:

• 1 tbsp olive oil
• 1 diced onion
• 2 minced garlic cloves
• 10 oz fresh spinach leaves (or thawed, well-drained frozen spinach)
• 1 cup unsweetened plant milk
• ½ cup soaked cashews (or 2 tbsp store-bought vegan cream cheese)
• 1 tbsp nutritional yeast
• Salt and pepper (to taste)

How to Make It:

1. Blend the soaked cashews, plant milk, and nutritional yeast until completely smooth. (If you’re using vegan cream cheese instead, skip the blender and just whisk it into the milk).
2. Warm the olive oil in a large skillet, then sauté the diced onion and garlic until translucent.
3. Add the spinach to the pan and cook until it wilts down. Pour in your cream sauce, stir well to coat, and season with salt and pepper.

20. Crispy Garlic Herb Roasted Potatoes

When you are craving potatoes but don’t feel like mashing them, these crispy-on-the-outside, fluffy-on-the-inside baby potatoes are the ultimate solution.

Ingredients:

• 2 lbs baby potatoes (cut in half)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper (to taste)

How to Make It:

1. Preheat your oven to 425°F (220°C).
2. Toss the halved baby potatoes in a bowl with the olive oil, garlic powder, rosemary, thyme, salt, and pepper.
3. Arrange them on a baking sheet and roast for 30 to 35 minutes until the skins are deeply golden and crispy.

21. Flaky Vegan Biscuits

These incredible, buttery biscuits are practically begging to be pulled apart and smothered in warm mushroom gravy.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp fine salt
• ½ cup cold, cubed vegan butter
• ¾ cup unsweetened plant milk mixed with 1 tsp apple cider vinegar

How to Make It:

1. Heat your oven to 425°F (220°C) and line a baking tray with parchment paper.
2. Combine the plant milk and apple cider vinegar to create a quick vegan buttermilk. Set it aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Cut the cold vegan butter into the dry ingredients until the mixture resembles coarse crumbs. Gently stir in the vegan buttermilk until a soft dough forms.
5. Pat the dough out on a floured surface until it’s about 1-inch thick. Cut out your biscuit rounds and place them on the tray.
6. Bake for 12 to 14 minutes until they are puffed and beautifully golden.

22. Tahini-Drizzled Roasted Cauliflower

Give your holiday table a modern, slightly smoky upgrade with this incredibly flavorful and secretly nutritious cauliflower dish.

Ingredients:

• 1 large head of cauliflower (chopped into florets)
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper (to taste)

Drizzle Ingredients:

• 3 tbsp creamy tahini
• 2 tbsp fresh lemon juice
• 1 tbsp pure maple syrup
• 2–3 tbsp water (to thin the sauce)

How to Make It:

1. Set your oven to 425°F (220°C).
2. Toss the cauliflower florets with the olive oil, cumin, paprika, salt, and pepper. Roast them for 25 to 30 minutes until tender and charred at the edges.
3. In a small bowl, whisk the tahini, lemon juice, maple syrup, and water until you have a smooth, pourable sauce.
4. Drizzle the tahini sauce generously over the hot cauliflower right before serving.

23. Savory Caramelized Onion Tart

If you want to add a touch of elegance to your Thanksgiving spread, this savory tart utilizing vegan puff pastry is an absolute showstopper.

Ingredients:

• 1 sheet of vegan-friendly puff pastry (thawed)
• 2 large onions (very thinly sliced)
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• 1 tsp dried thyme
• Salt and pepper (to taste)

How to Make It:

1. Preheat your oven to 400°F (200°C).
2. Heat the olive oil in a wide skillet. Cook the sliced onions over low heat for 25 to 30 minutes until they are deeply caramelized and sweet. Stir in the balsamic vinegar, thyme, salt, and pepper.
3. Unroll the puff pastry sheet onto a baking tray. Spread the jammy onions evenly over the pastry, leaving a small border around the edges.
4. Bake for 20 to 25 minutes until the pastry is puffed, crisp, and golden brown.

24. Coconut Cream Pumpkin Soup

This is essentially autumn captured in a bowl. Silky, warming pumpkin is blended with cozy spices and finished with a rich swirl of coconut cream.

Ingredients:

• 2 cups pure pumpkin purée (canned or freshly roasted)
• 1 diced onion
• 2 minced garlic cloves
• 3 cups vegetable stock
• 1 cup full-fat coconut milk
• 1 tsp mild curry powder (if desired)
• Salt and pepper (to taste)

How to Make It:

1. In a large soup pot, sauté the diced onion and minced garlic until softened and fragrant.
2. Stir in the pumpkin purée, vegetable stock, and curry powder. Let the mixture simmer gently for 15 minutes.
3. Pour in the coconut milk, then use an immersion blender to puree the soup until it is incredibly smooth.
4. Warm it back up over low heat before ladling it into bowls.

25. Sweet Cranberry Orange Loaf

Whether you serve this as a sweet finale to your Thanksgiving dinner or save it for a cozy Black Friday brunch, this moist, fruity quick bread is a guaranteed winner.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup plant milk mixed with 1 tsp apple cider vinegar
• ¼ cup neutral vegetable oil
• 1 tbsp fresh orange zest
• 1 cup fresh or frozen whole cranberries

How to Make It:

1. Preheat your oven to 350°F (175°C) and lightly grease a standard loaf pan.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Pour in the milk mixture, the vegetable oil, and the orange zest. Stir gently until the wet and dry ingredients are just combined.
4. Carefully fold in the cranberries.
5. Pour the thick batter into your prepared loaf pan and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out perfectly clean.

Sarah’s Budget Tips

1. Buy Root Veggies in Bulk: Potatoes, carrots, and onions are incredibly cheap when bought in large 5lb or 10lb bags. You can use them across multiple recipes like the mashed potatoes, glazed carrots, and roasted root vegetable medley!
2. Make Your Own Broth: Save all your vegetable scraps (onion skins, carrot peels, celery ends) in a bag in the freezer leading up to Thanksgiving. Boil them down to make a free, flavorful vegetable stock for your stuffing and gravy.
3. Skip the Fancy Vegan Cheeses: Store-bought vegan cheeses can be pricey. Using soaked raw cashews or sunflower seeds blended with nutritional yeast (like in the Mac and Cheese or Scalloped Potatoes) is much more cost-effective and tastes incredibly fresh.