25 Delicious Vegan Thanksgiving Side Dishes Everyone Will Enjoy

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Planning your Thanksgiving menu can sometimes feel like balancing a dozen pies at the same time (and that’s before a family member messages asking if you can “just add one more dish”).

If you’re vegan or preparing food for someone who is you may be wondering: how can you fill the table with all those comforting, traditional flavors without using butter, cream, or turkey stock?

Here’s the good news: the real magic of Thanksgiving is in the side dishes. Turkey might get the spotlight, but what do guests actually load onto their plates? Stuffing, creamy potatoes, casseroles, cranberry sauce, warm rolls…the rich, cozy sides are what truly make the meal unforgettable.

That’s exactly why I’ve gathered 25 of the best vegan Thanksgiving side dishes from traditional stuffing and casseroles to soups, roasted vegetables, and breads. Each recipe is crowd-pleasing, simple to prepare, and so flavorful no one will miss the dairy or eggs.

If you’re searching for more easy, make-ahead vegan holiday recipes, explore my Easy Vegan Thanksgiving & Christmas Cookbook. It features 55+ festive recipes ready in 30 minutes or less, all made with 10 ingredients or fewer, plus practical prep-ahead tips for stress-free hosting.

1. Classic Vegan Stuffing

Thanksgiving without stuffing? Impossible. This vegan version combines cubed bread, sautéed onions, celery, dried herbs, and vegetable broth for that nostalgic flavor—without any chicken stock. Check out the easy vegan stuffing recipe.

2. Sweet Potato Casserole with Pecan Crumble

Skip the marshmallows and top your casserole with a rich (yet completely dairy-free) pecan-oat crumble. It’s warm, crunchy, and perfectly indulgent.

Ingredients

For the base:

• 4 large sweet potatoes, peeled and cubed
• ¼ cup plant-based milk
• 2 tbsp vegan butter
• 2 tbsp maple syrup
• 1 tsp cinnamon

For the topping:

• ½ cup rolled oats
• ½ cup chopped pecans
• ¼ cup brown sugar
• 2 tbsp vegan butter, melted

Instructions

1. Boil sweet potatoes until soft, about 15 minutes. Drain.
2. Mash with milk, butter, maple syrup, and cinnamon until smooth. Spread into a baking dish.
3. Combine oats, pecans, sugar, and melted butter in a bowl.
4. Sprinkle topping over the sweet potatoes.
5. Bake at 350°F (175°C) for 25 minutes until golden and bubbly.

3. Garlic Mashed Potatoes

Smooth and fluffy mashed potatoes are essential. Use plant milk and vegan butter, then stir in roasted garlic for a flavor boost that keeps everyone coming back for seconds. You can also try easy mashed potatoes and gravy.

Ingredients

• 2 lbs potatoes, peeled and cubed
• 4 garlic cloves, peeled
• ½ cup unsweetened plant-based milk
• 2 tbsp vegan butter
• Salt and pepper, to taste

Instructions

1. Boil potatoes and garlic together until fork-tender, about 15 minutes.
2. Drain and mash with milk and butter until creamy.
3. Season generously with salt and pepper.

4. Vegan Green Bean Casserole

A true classic. Prepare a simple mushroom cream sauce, mix with blanched green beans, and top with crispy fried onions. View the easy vegan green bean casserole recipe.

5. Maple-Glazed Carrots

These roasted carrots are sweet, savory, and beautifully caramelized—adding vibrant color to your table.

Ingredients

• 2 lbs carrots, peeled and cut into sticks
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tsp cinnamon (optional)
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss carrots with olive oil, maple syrup, cinnamon, salt, and pepper.
3. Spread evenly on a baking sheet.
4. Roast 25–30 minutes until tender and caramelized.

6. Vegan Mac and Cheese

Not traditional everywhere—but always a hit. A creamy cashew-based sauce or butternut squash “cheese” keeps it dairy-free. You can also try high-protein vegan mac and cheese.

Ingredients

• 12 oz elbow pasta
• 1 cup raw cashews (soaked 2 hours or boiled 10 minutes)
• 1 cup unsweetened plant milk
• ¼ cup nutritional yeast
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp turmeric (optional)
• Salt and pepper, to taste

Instructions

1. Cook pasta according to package directions. Drain.
2. Blend cashews, milk, nutritional yeast, lemon juice, oil, and seasonings until smooth.
3. Pour sauce over pasta and heat on low until thick and creamy.

7. Butternut Squash Soup

Creamy, comforting, and lightly spiced. It also works beautifully as a starter before the main meal. View the easy vegan butternut squash soup.

8. Homemade Cranberry Sauce

Skip the canned version—fresh cranberries simmered with orange juice and maple syrup create a bright, tangy sauce.

Ingredients

• 12 oz fresh cranberries
• ½ cup orange juice
• ½ cup water
• ¾ cup sugar (or maple syrup)
• 1 tsp orange zest

Instructions

1. Combine cranberries, juice, water, and sugar in a saucepan.
2. Simmer 10–12 minutes until cranberries burst.
3. Stir in zest and cool before serving.

9. Vegan Dinner Rolls

Warm, fluffy rolls straight from the oven with vegan butter? Pure comfort.

Ingredients

• 3 cups all-purpose flour
• 1 packet instant yeast
• 1 cup warm plant milk
• 2 tbsp sugar
• 3 tbsp melted vegan butter
• 1 tsp salt

Instructions

1. Mix warm milk, yeast, and sugar. Let sit 5–10 minutes until foamy.
2. Add flour, salt, and butter. Knead 5–7 minutes until smooth.
3. Cover and rise 1 hour.
4. Shape into 12 rolls and place in a greased dish.
5. Rise another 30 minutes. Bake at 375°F (190°C) for 15–18 minutes.

10. Roasted Brussels Sprouts with Balsamic Glaze

Crispy sprouts finished with a sweet balsamic drizzle—simple and flavorful.

Ingredients

• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss sprouts with olive oil, salt, and pepper. Roast 20–25 minutes.
3. Mix balsamic and maple syrup.
4. Drizzle over sprouts before serving.

11. Lentil Shepherd’s Pie

A comforting and filling option featuring a savory lentil base topped with smooth, creamy mashed potatoes—ideal for heartier appetites.

Ingredients

For the Filling:

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

For the Mashed Potato Topping:

• 2 lbs potatoes, peeled and cubed
• ½ cup plant milk
• 2 tbsp vegan butter
• Salt, to taste

Instructions

1. Boil the potatoes until soft, then mash with plant milk, vegan butter, and salt. Set aside.
2. Heat oil in a skillet and sauté onion, carrots, and garlic until tender.
3. Mix in tomato paste, lentils, broth, and thyme. Let simmer for about 10 minutes until thickened, then stir in peas.
4. Transfer the lentil mixture to a casserole dish and spread mashed potatoes on top.
5. Bake at 375°F (190°C) for 20–25 minutes until lightly golden.

12. Cornbread (Dairy-Free & Egg-Free)

Lightly sweet and beautifully golden, this cornbread is perfect for soaking up gravy.

Ingredients

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

Instructions

1. Preheat oven to 400°F (200°C) and grease an 8×8 baking pan.
2. In one bowl, mix the dry ingredients. In another, combine the wet ingredients.
3. Stir both mixtures together gently until just combined.
4. Pour into the prepared pan and bake for 20–25 minutes until golden.

13. Mushroom Gravy

Rich, smooth, and savory—this vegan gravy pairs perfectly with almost everything.

Ingredients

• 2 tbsp olive oil or vegan butter
• 1 onion, diced
• 8 oz mushrooms, finely chopped
• 2 garlic cloves, minced
• 2 tbsp flour (or cornstarch slurry for gluten-free)
• 2 cups vegetable broth
• 1 tsp soy sauce or tamari
• Salt and pepper, to taste

Instructions

1. Warm oil in a skillet and sauté onion, mushrooms, and garlic until softened.
2. Stir in flour and cook for 1–2 minutes.
3. Gradually whisk in broth and soy sauce. Simmer around 10 minutes until thick.
4. Adjust seasoning and serve warm.

14. Stuffed Acorn Squash

Roasted acorn squash halves filled with wild rice, cranberries, and pecans create an impressive centerpiece.

Ingredients

• 2 acorn squash, halved and seeded
• 1 tbsp olive oil
• 1 cup cooked wild rice
• ½ cup cranberries (fresh or dried)
• ½ cup chopped pecans
• 1 tbsp maple syrup
• 1 tsp thyme
• Salt and pepper, to taste

Instructions

1. Brush squash halves with olive oil, season with salt, and roast at 400°F (200°C) for 30–35 minutes.
2. Combine rice, cranberries, pecans, maple syrup, thyme, salt, and pepper in a bowl.
3. Spoon mixture into roasted squash halves and bake for another 10 minutes.

15. Vegan Scalloped Potatoes

Thin slices of potato baked in a creamy cashew sauce—classic comfort food.

Ingredients

• 2 lbs potatoes, thinly sliced
• 1 cup raw cashews (soaked)
• 1 ½ cups plant milk
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 2 garlic cloves
• 1 tsp thyme
• Salt and pepper, to taste

Instructions

1. Blend cashews, milk, nutritional yeast, lemon juice, garlic, thyme, salt, and pepper until smooth.
2. Layer potatoes in a greased baking dish, pouring sauce between layers.
3. Cover with foil and bake at 375°F (190°C) for 40 minutes. Remove foil and bake an additional 15 minutes until golden.

16. Harvest Salad with Maple Dijon Dressing

A lighter option featuring kale, apples, cranberries, and toasted pecans tossed in a sweet-tangy dressing.

Ingredients

For the Salad:

• 4 cups chopped kale (or mixed greens)
• 1 apple, thinly sliced
• ½ cup dried cranberries
• ½ cup toasted pecans
• ½ cup roasted butternut squash cubes (optional)

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• Salt and pepper, to taste

Instructions

1. Whisk dressing ingredients until smooth.
2. Combine greens, apple slices, cranberries, pecans, and squash in a large bowl.
3. Toss with dressing just before serving.

17. Roasted Root Vegetables

Hearty parsnips, carrots, and sweet potatoes roasted with herbs for a rustic side.

Ingredients

• 2 carrots, cut into chunks
• 2 parsnips, cut into chunks
• 2 sweet potatoes, cubed
• 1 red onion, sliced
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp thyme
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss vegetables with olive oil, rosemary, thyme, salt, and pepper.
3. Spread on a baking sheet and roast 30–35 minutes, stirring halfway.

18. Wild Rice Pilaf

Earthy wild rice combined with mushrooms and herbs for a satisfying gluten-free side.

Ingredients

• 1 cup wild rice, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 onion, diced
• 1 cup sliced mushrooms
• ½ cup chopped celery
• ½ tsp thyme
• Salt and pepper, to taste

Instructions

1. Cook wild rice in broth according to package directions.
2. Sauté onion, mushrooms, and celery in olive oil until tender.
3. Mix cooked rice with vegetables and season with thyme, salt, and pepper.

19. Vegan Creamed Spinach

A creamy, dairy-free spinach dish that’s still rich and flavorful.

Ingredients

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

Instructions

1. Blend cashews, plant milk, and nutritional yeast until smooth (or stir cream cheese into milk if using).
2. Heat oil and sauté onion and garlic until soft.
3. Add spinach and cook until wilted. Stir in cream mixture and season.

20. Garlic Herb Roasted Potatoes

Crispy outside, tender inside—great when you want roasted potatoes instead of mashed.

Ingredients

• 2 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried rosemary
• 1 tsp thyme
• Salt and pepper, to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss potatoes with oil and seasonings.
3. Roast 30–35 minutes until crispy and golden.

21. Vegan Biscuits

Tender and flaky, perfect for topping with mushroom gravy.

Ingredients

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

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
2. Mix milk and vinegar to create vegan buttermilk.
3. Whisk dry ingredients, then cut in butter until crumbly.
4. Stir in buttermilk to form dough.
5. Pat to 1-inch thickness, cut rounds, and bake 12–14 minutes.

22. Roasted Cauliflower with Tahini Drizzle

A wholesome, flavorful dish with warm spices and creamy tahini sauce.

Ingredients

• 1 large head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper

For the Drizzle:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2–3 tbsp water

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower with oil and spices. Roast 25–30 minutes.
3. Whisk drizzle ingredients until smooth and spoon over before serving.

23. Caramelized Onion Tart (Vegan Puff Pastry)

A savory, elegant option for a more refined side dish.

Ingredients

• 1 sheet vegan puff pastry, thawed
• 2 large onions, thinly sliced
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• 1 tsp thyme
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Cook onions in oil over low heat for 25–30 minutes until caramelized. Add balsamic, thyme, salt, and pepper.
3. Roll puff pastry onto a baking sheet and spread onions on top.
4. Bake 20–25 minutes until crisp and golden.

24. Pumpkin Soup with Coconut Cream

Creamy pumpkin soup blended with warming spices and finished with coconut milk.

Ingredients

• 2 cups pumpkin purée
• 1 onion, diced
• 2 garlic cloves, minced
• 3 cups vegetable broth
• 1 cup coconut milk
• 1 tsp curry powder (optional)
• Salt and pepper

Instructions

1. Sauté onion and garlic until tender.
2. Add pumpkin, broth, and curry powder. Simmer 15 minutes.
3. Stir in coconut milk and blend until smooth.
4. Warm gently before serving.

25. Vegan Cranberry Orange Bread

A moist, sweet quick bread perfect for dessert or brunch.

Ingredients

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

Instructions

1. Preheat oven to 350°F (175°C) and grease a loaf pan.
2. Whisk together flour, sugar, baking powder, and salt.
3. Stir in milk mixture, oil, and orange zest until just combined.
4. Fold in cranberries.
5. Pour into pan and bake 50–55 minutes until a toothpick comes out clean.

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Tips for Planning Your Vegan Thanksgiving

• Combine comfort dishes with fresh options for balance.
• Prepare ahead: stuffing, cranberry sauce, and soups can be made 1–2 days in advance.
• Include bread—rolls or biscuits make the meal feel complete.
• Make extra gravy—everyone will want more.

FAQs About Vegan Thanksgiving Side Dishes

1. What are the best vegan Thanksgiving dishes?

Stuffing, mashed potatoes, casseroles, cranberry sauce, and dinner rolls are favorites. All can easily be made dairy- and egg-free.

2. How can I make vegan stuffing taste traditional?

Sauté onions, celery, and garlic in vegan butter, then season well with sage, thyme, and rosemary before baking with vegetable broth.

3. Can vegan sides be made ahead?

Yes. Stuffing, cranberry sauce, soups, and casseroles reheat well. Save quick roasted vegetables for last-minute prep.

4. What can I serve as a vegan main dish?

Stuffed squash, lentil loaf, or shepherd’s pie are excellent centerpieces.

5. How do I satisfy non-vegans with a vegan menu?

Focus on bold flavors and appealing presentation. Classic comfort foods always win.

Final Thoughts

Thanksgiving doesn’t need to revolve around turkey—or stress. With these 25 vegan Thanksgiving side dishes, you can create a holiday table that feels comforting, festive, and satisfying for everyone.

Choose a few recipes, prep in advance, and spend less time cooking and more time enjoying your loved ones.

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