25 Vegan Thanksgiving Side Dishes

Thanksgiving is at our house this year, which means I’ve been searching pinterest looking for the best recipes to try!  I thought I would compile a list of 25 Vegan Thanksgiving Side Dishes for you while I am at it!  Here’s what I’ve come up with so far…

I’m On Cloud 9 Dreamy Vegan Mashed Potatoes from Blissful Basil  (These are definitely on my to-make list this year!)

Roasted Asparagus with Lemon-Almond Pesto from Oh My Veggies

Warm Autumn Panzanella with Cinnamon Cider Dressing from Happy Hearted Kitchen

Shredded Brussels Sprouts and Butter Nut Squash (pictured below)

25 Vegan Thanksgiving Side Dishes

Roasted Pumpkin-Apple Soup from Eating Well

Olive-Walnut Biscuit Bites from Olive Oil and Lemons

Sautéed Sesame Green Beans from Food & Wine

Butternut Squash and White Bean Risotto (pictured below)

25 Vegan Thanksgiving Side Dishes

 Pumpkin-Apple Harvest Rice from Happy Healthy Life

Creamy Pumpkin Polenta with Balsamic Roasted Beets from With Food + Love

Mushroom and Leek Cornbread Stuffing from The Chalkboard (yes please!)

Shredded Brussels Sprout and Apple Salad (pictured below)

25 Vegan Thanksgiving Side Dishes

Skinny Sweet Potato Casserole with Maple Pecan Topping from Jessica In The Kitchen

Quinoa-Cranberry Stuffed Acorn Squash from Food Network Kitchen

Sweet Turnip and Carrot Soup from infinebalance

7 Ingredient Stuffed Mushrooms from Minimalist Baker

Orange Scented Couscous with Golden California Raisins  (pictured below)

25 Vegan Thanksgiving Side Dishes

Spiced Quinoa with Butternut Squash from The Organic Dietitian

Pumpkin Biscuits with Sage and Thyme from Vegan Richa (so000 going to try these!)

Miso Roasted Brussels Sprouts from The Foodie Physcian

Spiced Cranberry Apple Chutney with Crystallized Ginger

25 Vegan Thanksgiving Side Dishes

Autumn Quinoa Salad from Yuri Elkaim

Roasted Delicata Squash Salad from 101 Cookbooks

Vegan Mushroom Gravy from Whole Foods  (I’m not going without gravy this year!)

Roasted Spaghetti Squash with Kale from The Pioneer Woman

What are your favorite sides?

shredded brussels sprout and apple salad

So long summer salads, hello fall veggies!  Serve this Shredded Brussels Sprout and Apple Salad at any of your fall feasts for a healthy swap!  

So long summer salads, hello fall veggies! Serve this SHREDDED BRUSSELS SPROUT AND APPLE SALAD at any of your fall feasts for a healthy swap!

We tend to serve mostly roasted veggies with fall and winter meals due to the cooler weather.  They are warming, grounding and comforting.  In fact, some cooked vegetables provide more nutrients than raw vegetables.  However, sometimes meals become too heavy (especially at Thanksgiving!) and need to be balanced with lighter, refreshing foods served in their raw state.  This brussels sprout salad is dressed with just a little olive oil and fresh lemon juice making it very detoxifying as well.  Sliced apples are added for sweetness and pine nuts give it a little crunch.  It’s my new go-to salad!

So long summer salads, hello fall veggies! Serve this SHREDDED BRUSSELS SPROUT AND APPLE SALAD at any of your fall feasts for a healthy swap!

The lemon juice keeps the apples from turning brown, so don’t be afraid to make this salad way before you need to serve it!  It actually tastes better the next day when all the flavors have blended together.

shredded brussels sprout and apple salad
 
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Makes 4 small servings or 2 large servings So long summer salads, hello fall veggies! Serve this BRUSSELS SPROUT AND APPLE SALAD at any of your fall feasts for a healthy swap!
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 2-4
Ingredients
  • 2 cups Brussels Sprouts, shredded
  • 1 apple, julienne sliced
  • 2-3 tablespoons extra virgin olive oil
  • ½ lemon, juiced
  • sea salt and pepper to taste
  • ¼ cup pine nuts
Instructions
  1. In a large bowl toss together shredded brussels sprouts, apple, olive oil and lemon juice. Add sea salt and pepper to taste.
  2. Top with pine nuts before serving.
  3. Enjoy!

So long summer salads, hello fall veggies! Serve this SHREDDED BRUSSELS SPROUT AND APPLE SALAD at any of your fall feasts for a healthy swap!

kale and quinoa stuffed portobello mushrooms

Here is a vegetarian option for Thanksgiving!  

Kale and quinoa stuffed portobello mushrooms are far better than tofurky…trust me.  

Kale and Quinoa Stuffed Portobello Mushrooms ~vegetarian, gluten free~ A vegetarian option for Thanksgiving!

I don’t know, maybe I didn’t cook it right, but the first and only time I had tofurky I questioned why I was a vegetarian!  It tasted like a dirty eraser off the top of a pencil.  I guess I always felt left out at Thanksgiving…the only one at the table who didn’t need a knife and had a plate full of pureed food, like a baby.  Now I can have a knife at my place setting, thank you very much!

To make this dish vegan, simply omit the egg and cheese.  The quinoa and kale mixture won’t have a binding, but I think it would still taste great!  Try adding some chopped walnuts for protein!

Kale and Quinoa Stuffed Portobello Mushrooms ~vegetarian, gluten free~ A vegetarian option for Thanksgiving!

kale and quinoa stuffed portobello mushrooms
 
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Makes 4
Author:
Recipe type: Main
Cuisine: Vegetarian
Ingredients
  • 4 large portobello mushroom caps, stems and gills removed
  • 1 tablespoon extra virgin olive oil + more for brushing
  • 2 cloves garlic, minced
  • 1 bunch of kale, de-stemmed and chopped (or 10 ounce bag baby spinach)
  • 1.5 cups cooked quinoa
  • 1 egg, beaten
  • 1 cup shredded cheddar cheese + ¼ cup for topping
  • ¼ cup dried cranberries
  • sea salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees F.
  2. Brush both sides of mushroom caps with olive oil and place on a baking sheet, gill side up.
  3. Bake until mushrooms are tender, around 12-15 minutes. Drain off any excess juice and set aside.
  4. Meanwhile, add 1 tablespoon extra virgin olive oil to a skillet over medium heat. Add garlic and sauté until fragrant.
  5. Add kale and sauté until wilted. Remove from heat.
  6. In a large bowl, add sautéed kale, cooked quinoa, egg, cheese, dried cranberries and salt and pepper. Mix until well combined.
  7. Divide mixture evenly and stuff into mushroom caps. Top with remaining shredded cheese, ~1 TB cheese per mushroom cap.
  8. Place back in oven and cook until cheese is melted and slightly golden, around 15-20 minutes.
  9. Enjoy warm!

 Kale and Quinoa Stuffed Portobello Mushrooms ~vegetarian, gluten free~ A vegetarian option for Thanksgiving!

Wishing everyone a happy & healthy holiday!