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.


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.


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

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