25 Best Vegan Side Dishes for Thanksgiving Everyone Will Love

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Planning your Thanksgiving menu can feel like juggling a dozen pies at once (and that’s before your aunt texts asking if you can “just make one more dish”).

If you’re vegan—or cooking for someone who is—you might wonder: How do I create a table full of comforting, traditional flavors without the butter, cream, and turkey stock?

Good news: Thanksgiving sides are secretly where the holiday magic happens. Think about it. Sure, turkey gets all the hype, but what do people really pile onto their plates? Stuffing, creamy potatoes, casseroles, cranberry sauce, warm rolls…the cozy, flavor-packed sides are what make Thanksgiving memorable.

That’s why I’ve rounded up 25 of the best vegan side dishes for Thanksgiving—from classic stuffing and casseroles to soups, roasted veggies, and breads. Each one is crowd-friendly, easy to make, and so delicious that no one at the table will miss the dairy or eggs.

Looking for more easy, make-ahead vegan holiday recipes? Explore my Easy Vegan Thanksgiving & Christmas Cookbook — it includes 55+ festive recipes ready in 30 minutes or less, all made with 10 ingredients or fewer and practical prep-ahead tips for stress-free hosting.

1. Classic Vegan Stuffing

A Thanksgiving table without stuffing? Not happening. This vegan stuffing uses cubed bread, sautéed onions, celery, dried herbs, and veggie broth for that nostalgic flavor—no chicken stock required. Head over to the easy vegan stuffing recipe.

2. Sweet Potato Casserole with Pecan Crumble

Instead of marshmallows, try a buttery (but totally dairy-free) pecan-oat crumble topping. It’s cozy, crunchy, and a little 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 tender, about 15 minutes. Drain.
2. Mash with milk, butter, maple syrup, and cinnamon until creamy. Spread in a baking dish.
3. Mix oats, pecans, sugar, and melted butter in a bowl.
4. Sprinkle topping over potatoes.
5. Bake at 350°F (175°C) for 25 minutes until bubbly and golden.

3. Garlic Mashed Potatoes

Creamy, fluffy mashed potatoes are a must. Use plant milk and vegan butter, then fold in roasted garlic for flavor that makes everyone go back for seconds. Also try this easy mashed potatoes and gravy.

Ingredients

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

Instructions

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

4. Vegan Green Bean Casserole

This one’s a classic. Make a simple mushroom cream sauce, toss in blanched green beans, and finish with crispy fried onions. View the easy vegan green bean casserole recipe.

5. Maple-Glazed Carrots

Sweet, savory, and roasted to perfection—these carrots bring gorgeous color and flavor to the table.

Ingredients

• 2 lbs carrots, peeled and sliced 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 on a baking sheet in a single layer.
4. Roast 25–30 minutes until caramelized and tender.

6. Vegan Mac and Cheese

Okay, it’s not traditional for every family, but who can say no to creamy, cheesy pasta? Cashew-based sauce or butternut squash “cheese” keeps it dairy-free. You can also try this high protein vegan mac and cheese.

Ingredients

• 12 oz elbow pasta (or any short pasta)
• 1 cup raw cashews (soaked 2 hrs or boiled 10 min)
• 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, for color)
• 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 creamy.
3. Pour sauce over pasta and stir on low heat until warm and thickened.

7. Butternut Squash Soup

Smooth, cozy, and lightly spiced. Bonus: It doubles as a starter course before the big meal. View the easy vegan butternut squash soup.

8. Cranberry Sauce (from Scratch!)

Ditch the canned version—fresh cranberries, orange juice, and maple syrup simmer into a tangy, jewel-toned sauce.

Ingredients

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

Instructions

1. In a saucepan, combine cranberries, juice, water, and sugar.
2. Simmer on medium heat for 10–12 minutes until cranberries burst.
3. Stir in orange zest. Cool before serving.

9. Vegan Dinner Rolls

Warm, fluffy rolls straight from the oven with a swipe of vegan butter? Heaven.

Ingredients

• 3 cups all-purpose flour
• 1 packet instant yeast (2 ¼ tsp)
• 1 cup warm plant milk
• 2 tbsp sugar
• 3 tbsp vegan butter, melted
• 1 tsp salt

Instructions

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

10. Roasted Brussels Sprouts with Balsamic Glaze

Crispy, caramelized sprouts drizzled with balsamic reduction. Simple but oh-so good.

Ingredients

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

Instructions

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

11. Lentil Shepherd’s Pie

A hearty twist: lentil filling topped with creamy mashed potatoes. Perfect for bigger appetites.

Ingredients
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

Mashed Potato Topping:

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

Instructions

1. Boil potatoes until tender, then mash with milk, butter, and salt. Set aside.
2. In a skillet, heat oil. Cook onion, carrots, and garlic until soft.
3. Stir in tomato paste, lentils, broth, and thyme. Simmer 10 minutes until thickened. Add peas.
4. Spread lentil filling in a casserole dish. Top with mashed potatoes.
5. Bake at 375°F (190°C) for 20–25 minutes until golden on top.

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

Golden, slightly sweet, and 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). Grease an 8×8 pan.
2. Whisk dry ingredients together in one bowl, wet ingredients in another.
3. Combine and stir gently until just mixed.
4. Pour into the pan and bake 20–25 minutes until golden.

13. Mushroom Gravy

Silky, savory, and rich—this vegan gravy belongs on 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 GF)
• 2 cups vegetable broth
• 1 tsp soy sauce or tamari
• Salt and pepper, to taste

Instructions

1. Heat oil in a skillet. Sauté onion, mushrooms, and garlic until soft.
2. Stir in flour and cook 1–2 minutes.
3. Slowly whisk in broth and soy sauce. Simmer until thickened, about 10 minutes.
4. Season to taste and serve warm.

14. Stuffed Acorn Squash

Roasted acorn halves filled with wild rice, cranberries, and pecans make a show-stopping centerpiece.

Ingredients

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

Instructions

1. Brush squash halves with olive oil, sprinkle with salt, and roast at 400°F (200°C) for 30–35 minutes.
2. In a bowl, mix rice, cranberries, pecans, maple syrup, thyme, salt, and pepper.
3. Fill roasted squash halves with mixture. Bake another 10 minutes.

15. Vegan Scalloped Potatoes

Thin potato layers baked in a creamy cashew sauce. Comfort food at its finest.

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 15 more minutes until golden.

16. Harvest Salad with Maple Dijon Dressing

A fresh option! Toss kale, apples, cranberries, and toasted pecans in a tangy-sweet dressing.

Ingredients
For the salad:

• 4 cups chopped kale (or mixed greens)
• 1 apple, thinly sliced
• ½ cup dried cranberries
• ½ cup pecans, toasted
• 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 together until smooth.
2. In a large bowl, combine greens, apple slices, cranberries, pecans, and squash.
3. Toss with dressing just before serving.

17. Roasted Root Vegetables

Parsnips, carrots, and sweet potatoes roasted with herbs—rustic and hearty.

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 all vegetables with olive oil, rosemary, thyme, salt, and pepper.
3. Spread on a baking sheet and roast for 30–35 minutes, stirring halfway through.

18. Wild Rice Pilaf

Nutty wild rice with mushrooms, onions, and herbs makes a hearty gluten-free side.

Ingredients

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

Instructions

1. Cook wild rice in broth according to package directions.
2. Meanwhile, sauté onion, mushrooms, and celery in olive oil until soft.
3. Stir cooked rice into the vegetable mixture. Season with thyme, salt, and pepper.

19. Vegan Creamed Spinach

A dairy-free version that’s still rich, garlicky, and velvety.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 10 oz fresh spinach (or frozen, thawed and drained)
• 1 cup unsweetened plant milk
• ½ cup cashews (soaked) 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. (Skip if using vegan cream cheese; just stir into milk).
2. Heat olive oil in a skillet, sauté onion and garlic until soft.
3. Add spinach and cook until wilted. Stir in cream sauce. Season with salt and pepper.

20. Garlic Herb Roasted Potatoes

Crispy on the outside, fluffy inside—perfect when you want potatoes but don’t want to mash.

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 olive oil and seasonings.
3. Spread on a baking sheet and roast 30–35 minutes until golden and crispy.

21. Vegan Biscuits

Flaky, buttery, and begging to be split open and topped with mushroom gravy.

Ingredients

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

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
2. Stir milk and vinegar together to make vegan buttermilk. Set aside.
3. In a bowl, whisk flour, baking powder, baking soda, and salt.
4. Cut in butter until crumbly. Stir in buttermilk until dough forms.
5. Pat dough 1-inch thick, cut into rounds, and place on baking sheet.
6. Bake 12–14 minutes until golden.

22. Roasted Cauliflower with Tahini Drizzle

Nutty, creamy, and slightly smoky—a modern twist that’s secretly healthy.

Ingredients

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

For the drizzle:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2–3 tbsp water (to thin)

Instructions

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

23. Caramelized Onion Tart (Vegan Puff Pastry)

Elegant and savory, this tart is perfect for the “fancy” side of Thanksgiving.

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, to taste

Instructions

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

24. Pumpkin Soup with Coconut Cream

Silky pumpkin blended with warming spices and swirled with coconut cream—like autumn in a bowl.

Ingredients

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

Instructions

1. Sauté onion and garlic in a pot until soft.
2. Add pumpkin, broth, and curry powder. Simmer 15 minutes.
3. Stir in coconut milk. Blend until smooth.
4. Reheat gently before serving.

25. Vegan Cranberry Orange Bread

End the meal (or serve at brunch) with this sweet, moist quick bread.

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). Grease a loaf pan.
2. Whisk 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 loaf pan and bake 50–55 minutes until a toothpick comes out clean.

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Tips for Planning Your Vegan Thanksgiving

• Mix comfort foods with fresh sides so the meal feels balanced.
• Prep ahead: Stuffing, cranberry sauce, and soups can all be made a day or two early.
• Don’t skip the bread basket—rolls or biscuits make the meal feel complete.
• Double up on gravy—because everyone will want extra.

FAQs About Vegan Thanksgiving Side Dishes

1. What are the best vegan side dishes for Thanksgiving?
Stuffing, mashed potatoes, casseroles, cranberry sauce, and dinner rolls are the top favorites. All can be made dairy-free and egg-free with simple swaps.

2. How do I make vegan stuffing taste like the real thing?
The secret is sautéing onions, celery, and garlic in vegan butter, then seasoning generously with sage, thyme, and rosemary before baking with veggie broth.

3. Can I make vegan side dishes ahead of time?
Yes! Stuffing, cranberry sauce, soups, and casseroles reheat beautifully. Save last-minute cooking for quick sides like roasted veggies.

4. What should I serve as a vegan main dish on Thanksgiving?
Stuffed squash, lentil loaf, or a hearty shepherd’s pie make great centerpieces.

5. How do I keep non-vegans happy with a vegan menu?
Focus on flavor and presentation. Comforting classics like mashed potatoes, green bean casserole, and rolls are always crowd-pleasers.

Final Thoughts

Thanksgiving doesn’t have to be stressful—or centered around turkey. With these 25 vegan side dishes for Thanksgiving, you can build a holiday spread that’s comforting, festive, and satisfying for everyone at the table.

So go ahead—pick a few of these, prep a day early, and enjoy more time with your loved ones instead of hovering over the stove.

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Hungry for more? Check out these related posts:

• The Easiest 1-Hour Vegan Thanksgiving Menu (From Appetizers to Dessert!)
• 15 Easy Vegan Holiday Roasts & Main Dish Recipes
• Top 10 Easy Vegan Thanksgiving Desserts
• Easy Vegan Green Bean Casserole
• 60+ Vegan Thanksgiving Recipes That Won’t Make You Miss The Turkey!