Vegan Thanksgiving Side Dish Recipes

Find healthy, delicious vegan Thanksgiving side dish recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Vegan Scalloped Potatoes

Rating: 5 stars
1
These scalloped potatoes are surprisingly rich and creamy even though they're made with no dairy (milk, butter or cheese)--vegan comfort food at its best. We use almond milk, herbs and spices to make a flavorful sauce and finish the dish with a crunchy almond topping. This makes a satisfying side dish if you're cooking for dairy-free or vegan diets.

Roasted Potatoes & Brussels Sprouts

Roasted potatoes and Brussels sprouts make a great quick and easy side dish for dinner, or you can twist it into a breakfast hash served with an egg on top. Either way, with its super-easy prep, you'll come back to these roasted potatoes and Brussels sprouts again and again.
By Jasmine Smith

Steamed Butternut Squash

Rating: 5 stars
1
Butternut squash steams quickly, making this a great cooking technique to enjoy this fall vegetable as a weeknight side dish. For extra flavor, toss the steamed butternut squash with salt, pepper and a little bit of olive oil, butter or Parmesan cheese after cooking.

Sautéed Butternut Squash

Sautéeing butternut squash in olive oil quickly yields perfectly cooked results and slighly caramelizes the squash for extra flavor. This recipe makes a delicious vegetable side dish to pair with roasted meats.

Orange & Avocado Salad

Rating: 4.75 stars
5
This colorful salad would be a welcome addition to a Mexican-inspired meal.

Lemon-Herb Roasted Beets

Rating: 4.33 stars
5
We love how roasting brings out the sweet flavor of beets. Golden beets look especially pretty when tossed with the fresh herb and lemon seasoning mix, but any type of beets will work in this recipe. If you're a lemon lover, be sure to add the squeeze of fresh lemon juice after the beets are roasted.

Oven-Roasted Squash with Garlic & Parsley

Rating: 5 stars
6
Winter squash becomes tender and sweeter when roasted--a delicious side for a holiday dinner. Look for interesting squash like kabocha or hubbard at your farmers' market and try them in this recipe. Recipe adapted from Alice Waters.

Wilted Kale with Warm Shallot Dressing

Rating: 5 stars
2
Vinegar is the key to making this sautéed kale recipe special. Look for vinegar that's cloudy--it likely still has some of the mother in the bottle and will give you a sweet acidity rather than a harsh bite. Organic apple cider vinegar is usually your best bet. For the most eye-catching version of this side, use different colored varieties of kale.

Lemon-Dill Green Beans

Rating: 4.71 stars
4
This lemon and dill vinaigrette is a natural complement to green beans. It's also great tossed with steamed asparagus or drizzled over sliced fresh tomatoes. To make this recipe serve 10, multiply all the ingredients by 2 1/2: Use 2 1/2 pounds green beans, 3 tablespoons dill, 2 1/2 tablespoons each shallot, oil and lemon juice, 2 1/2 teaspoons mustard and 3/4 teaspoon each salt and pepper.

Roasted Root Vegetables

Rating: 5 stars
1
Roasted carrots, red potatoes and shallots are a terrific accompaniment to any roast meat or poultry dish. For a vegetarian supper, serve over Creamy Gorgonzola Polenta.

Garlic Mashed Cauliflower

Whir cauliflower into a creamy low-carb substitute for mashed potatoes. This easy recipe gets a kick of flavor from garlic-infused olive oil, making it a dairy-free (and vegan) vegetable side dish.

Garlicky Green Beans

Rating: 4.5 stars
6
We cook then cool the beans in advance so they can be heated up and seasoned moments before the meal. If you don't like tarragon, substitute dill or leave it out completely.
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Inspiration and Ideas

Warm Red Cabbage Salad

Rating: Unrated
5
In this quick German-inspired side dish, red cabbage is cooked until just tender and combined with sweet apples, caraway and a tangy vinaigrette. Serve with roasted pork loin or turkey kielbasa.

Carrot & Radish Slaw with Pickled Onions

Cutting vegetables into long thin strips--a technique called julienning--rather than shredding them gives this healthy slaw recipe a marvelous, crisp texture. You can cut the vegetables by hand, but a mandoline will save you a lot of time. If your radishes still have the greens attached, reserve them and use as a garnish.

Roasted Vegetable Antipasto

Rating: 4.67 stars
3

A zesty vinaigrette makes these roasted Brussels sprouts, fennel, carrots and beets pop. If you can't find small carrots, halve larger ones crosswise then quarter lengthwise. Serve this vegetable antipasto as a side dish or appetizer.