Ideas for Plant-Based Sides For Thanksgiving

Holidays can take some creativity when it comes to preparing a variety of dishes. Whether you are vegetarian or preparing foods for vegetarian guests, here are some delicious plant-based side dishes that will be perfect for your Thanksgiving table.

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Maple Roasted Brussels Sprouts with Pecans and Cranberries

Roast brussels sprouts roasted with maple syrup, then toss with toasted pecans and dried cranberries for a sweet, nutty twist. Add a sprinkle of balsamic glaze for a tangy finish that pairs well with the sweetness.

Butternut Squash and Wild Rice Pilaf

A hearty mix of roasted butternut squash, wild rice, mushrooms, and fresh herbs. Top with pomegranate seeds for a burst of color, plus sweetness and crunch.

Creamy Vegan Mashed Potatoes

Creamy, dairy-free mashed potatoes made with plant-based milk and vegan butter. Stir in roasted garlic for added flavor, and sprinkle with chives for a pop of color.

Stuffed Acorn Squash

Acorn squash halves filled with a savory stuffing of quinoa, cranberries, walnuts, and herbs. Bake until the tops are crispy, and drizzle with a little maple syrup just before serving for extra depth.

Garlic Green Beans with Almonds

Fresh green beans sautéed with garlic and topped with toasted slivered almonds. Add a squeeze of lemon juice before serving to enhance the flavors.

Roasted Carrots with Maple and Thyme

Carrots roasted with a touch of maple syrup, olive oil, and fresh thyme. Sprinkle with fresh parsley or add a dash of smoked paprika for extra warmth.

Vegan Mushroom Gravy

A rich, umami-packed gravy made from sautéed mushrooms, garlic, and vegetable broth. Add a splash of soy sauce or tamari to enhance the umami flavor even more.

Savory Sweet Potato Casserole with Pecans

A savory twist on the classic sweet potato casserole, topped with toasted pecans and rosemary. Use a mixture of sweet potatoes and white potatoes for a balanced, less-sweet flavor.

Kale and Cranberry Salad with Maple Dijon Dressing

Fresh kale massaged with a tangy-sweet maple Dijon dressing, topped with cranberries and pumpkin seeds. Massage the kale with a little olive oil to soften the leaves, and add apple slices for a fruity touch.

Roasted Garlic Cauliflower Mash

A lighter alternative to mashed potatoes, with a creamy texture and the warmth of roasted garlic. Add nutritional yeast for a cheesy flavor, or top with chives and a sprinkle of smoked paprika.

Cranberry-Orange Relish

A refreshing, no-cook cranberry sauce with orange zest, a bit of maple syrup, and chopped walnuts for crunch. Make it ahead of time to let the flavors meld together, and add a hint of ginger for a warm spice.

Herb and Garlic Roasted Fingerling Potatoes

Fingerling potatoes roasted with fresh rosemary, thyme, and garlic for a crispy, flavorful side. Add a sprinkle of sea salt just before serving for extra crunch and flavor.

Balsamic Glazed Roasted Beets and Carrots

Beets and carrots roasted until tender, then tossed in a balsamic glaze for a sweet and tangy side. Garnish with fresh parsley and toasted walnuts for added texture and color.

Vegan Cornbread with Sage and Thyme

A fluffy, moist cornbread made without dairy, flavored with sage and thyme. Serve warm, and drizzle with a bit of maple syrup for a sweet touch.

Autumn Harvest Salad with Apple Cider Vinaigrette

Salad with mixed greens, sliced apples, toasted pecans, and dried cranberries, tossed in a tangy apple cider vinaigrette. Add roasted butternut squash or sweet potato cubes to make it even heartier.

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These plant-based sides will add variety, color, and incredible flavors to your Thanksgiving table, offering something for everyone to enjoy!