14 Thanksgiving vegetable sides vegan

Thanksgiving is all about gathering, gratitude, and of course—good food.

If you’re planning a plant-based feast this year, you’ll love these 14 Thanksgiving vegetable sides vegan-friendly and full of cozy fall flavors.

From roasted roots to creamy casseroles, these dishes will make your holiday table shine.

1. Maple-Roasted Brussels Sprouts

Crispy on the outside and tender inside, these maple-roasted Brussels sprouts deliver a perfect balance of sweetness and savory depth.

Ingredients:

• 1 lb Brussels sprouts, halved

• 2 tbsp olive oil

• 2 tbsp pure maple syrup

• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).

2. Toss Brussels sprouts with olive oil, maple syrup, salt, and pepper.

3. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway.

2. Vegan Green Bean Almondine

A light, elegant side made with crisp green beans sautéed in vegan butter and topped with toasted almonds.

Ingredients:

• 1 lb green beans, trimmed

• 2 tbsp vegan butter

• 1 garlic clove, minced

• ¼ cup sliced almonds

• Salt and pepper

Instructions:

1. Blanch green beans for 3 minutes, then drain.

2. In a pan, melt vegan butter and sauté garlic for 1 minute.

3. Add beans and cook for 3–4 minutes.

4. Stir in almonds and season to taste.

3. Garlic Mashed Cauliflower

A creamy, low-carb alternative to mashed potatoes that’s silky smooth and flavorful.

Ingredients:

• 1 large cauliflower, cut into florets

• 2 tbsp olive oil

• 2 garlic cloves, roasted

• Salt and pepper to taste

Instructions:

1. Steam cauliflower until tender.

2. Blend with olive oil, roasted garlic, salt, and pepper until creamy.

3. Warm before serving.

4. Vegan Sweet Potato Casserole

A classic Thanksgiving dish made vegan with coconut milk and a crunchy pecan topping.

Ingredients:

• 4 sweet potatoes, peeled and boiled

• ½ cup coconut milk

• 2 tbsp maple syrup

• 1 tsp cinnamon

• ½ cup chopped pecans

Instructions:

1. Mash sweet potatoes with coconut milk, maple syrup, and cinnamon.

2. Spread into a baking dish and top with pecans.

3. Bake at 375°F (190°C) for 25 minutes.

5. Roasted Root Vegetable Medley

A colorful mix of carrots, parsnips, and beets roasted until caramelized and fragrant.

Ingredients:

• 2 carrots, 2 parsnips, 2 beets, chopped

• 3 tbsp olive oil

• 1 tbsp balsamic vinegar

• Salt, pepper, rosemary

Instructions:

1. Preheat oven to 400°F (200°C).

2. Toss all ingredients together.

3. Roast for 35–40 minutes, stirring halfway.

6. Vegan Creamed Spinach

This dairy-free version of creamed spinach uses cashew cream for a rich and luscious texture.

Ingredients:

• 1 lb spinach

• ½ cup soaked cashews

• 1 cup unsweetened almond milk

• 1 garlic clove, minced

• Salt and nutmeg

Instructions:

1. Blend cashews with almond milk until smooth.

2. Sauté garlic, then add spinach until wilted.

3. Stir in cashew cream and season.

7. Herb-Roasted Carrots

These golden roasted carrots are flavored with thyme and rosemary for a fragrant side dish.

Ingredients:

• 1 lb carrots, peeled

• 2 tbsp olive oil

• 1 tsp thyme

• 1 tsp rosemary

• Salt and pepper

Instructions:

1. Preheat oven to 400°F (200°C).

2. Toss carrots with oil, herbs, salt, and pepper.

3. Roast for 30 minutes or until tender.

8. Vegan Stuffed Acorn Squash

Sweet acorn squash halves filled with a savory mix of quinoa, cranberries, and walnuts.

Ingredients:

• 2 acorn squash, halved and seeded

• 1 cup cooked quinoa

• ¼ cup dried cranberries

• ¼ cup chopped walnuts

• 2 tbsp maple syrup

Instructions:

1. Roast squash halves at 400°F for 35 minutes.

2. Mix quinoa, cranberries, walnuts, and maple syrup.

3. Fill squash and bake 10 more minutes.

9. Garlic Sautéed Kale

A simple yet flavorful side that adds deep green color and earthy taste to your feast.

Ingredients:

• 1 bunch kale, chopped

• 2 tbsp olive oil

• 2 garlic cloves, minced

• Salt and lemon juice

Instructions:

1. Heat olive oil and sauté garlic until fragrant.

2. Add kale and cook until wilted.

3. Finish with a squeeze of lemon juice.

10. Vegan Mushroom Gravy

Rich, savory, and perfect for drizzling over mashed potatoes or roasted veggies.

Ingredients:

• 8 oz mushrooms, finely chopped

• 2 tbsp olive oil

• 2 tbsp flour

• 2 cups vegetable broth

• 1 tsp soy sauce

Instructions:

1. Sauté mushrooms in olive oil until soft.

2. Add flour and stir for 1 minute.

3. Slowly pour in broth and soy sauce, stirring until thickened.

11. Vegan Corn Pudding

A creamy, dairy-free twist on the Southern classic, using coconut milk for richness.

Ingredients:

• 2 cups corn kernels

• ½ cup coconut milk

• 2 tbsp cornstarch

• 1 tbsp maple syrup

• Salt and pepper

Instructions:

1. Blend half the corn with coconut milk.

2. Mix with remaining ingredients.

3. Bake at 350°F (175°C) for 35 minutes.

12. Balsamic Glazed Roasted Beets

Sweet roasted beets coated with tangy balsamic glaze for a striking side dish.

Ingredients:

• 3 beets, peeled and cubed

• 2 tbsp olive oil

• 1 tbsp balsamic vinegar

• Salt and pepper

Instructions:

1. Roast beets at 400°F for 35 minutes.

2. Toss with balsamic vinegar and roast 10 minutes more.

13. Vegan Scalloped Potatoes

Layers of tender potatoes baked in creamy cashew sauce with a golden top.

Ingredients:

• 4 potatoes, thinly sliced

• 1 cup cashews, soaked

• 1½ cups unsweetened almond milk

• 1 garlic clove, minced

• Salt and pepper

Instructions:

1. Blend cashews, milk, garlic, salt, and pepper into a sauce.

2. Layer potatoes in a baking dish, pouring sauce between layers.

3. Bake at 375°F for 50 minutes.

14. Roasted Garlic and Herb Mushrooms

Juicy roasted mushrooms with garlic and herbs—simple yet incredibly flavorful.

Ingredients:

• 16 oz mushrooms

• 3 tbsp olive oil

• 2 garlic cloves, minced

• 1 tsp thyme

• Salt and pepper

Instructions:

1. Preheat oven to 400°F (200°C).

2. Toss mushrooms with oil, garlic, thyme, salt, and pepper.

3. Roast for 25 minutes until tender.

---

These 14 vegan Thanksgiving vegetable sides prove that plant-based cooking can be hearty, colorful, and festive.

Each dish highlights the best of fall produce, ensuring every guest—vegan or not—leaves the table satisfied.