Simple Vegan Thanksgiving Side Dishes for a Stress-free Holiday That Wow

Hosting Thanksgiving and want sides that are easy, plant-based, and ridiculously delicious? You’re in the right kitchen. These simple vegan Thanksgiving side dishes are big on flavor, light on stress, and guaranteed to steal some attention from the main event.

We’re talking make-ahead friendly, sheet-pan simple, and pantry-smart recipes that still bring that cozy, nostalgic, holiday magic. Bonus: each one is pretty enough for the table and generous enough for seconds (and thirds). Let’s cook.

1. Maple-Roasted Brussels With Smoky Pecans And Cranberry Pop

These Brussels are everything you want on a holiday plate—crispy edges, sweet maple glaze, bright cranberry bursts, and a hit of smoky crunch from spiced pecans. They look stunning, taste like fall, and require almost zero babysitting. Ideal for tossing in the oven while the stuffing does its thing.

Ingredients:

• 2 lbs Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• 3/4 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 cup raw pecans
• 1/2 tsp smoked paprika
• 1/8 tsp cayenne (optional, for heat)
• 1/2 cup fresh cranberries (or 1/3 cup dried cranberries)
• 1 tsp orange zest

Instructions:

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
2. In a bowl, whisk olive oil, maple syrup, Dijon, vinegar, salt, and pepper. Toss with Brussels until well coated. Spread in a single layer, cut sides down.
3. Roast 15 minutes. Meanwhile, chop pecans and toss with smoked paprika and cayenne.
4. After 15 minutes, add pecans and cranberries to the pan. Roast 8–10 more minutes, until the Brussels are caramelized and the cranberries burst.
5. Toss with orange zest, taste, and adjust salt or maple if needed.

Serve hot with a drizzle of extra maple for glossy holiday energy. Variation: swap pecans for walnuts, or add a splash of balsamic reduction. Pro tip: if using dried cranberries, toss them in during the last 5 minutes so they plump without burning.

2. Creamy Garlicky Mashed Cauliflower With Olive Oil “Butter” Drizzle

Yes, mashed potatoes are the classic—but this cauliflower mash is ultra-silky, garlicky, and surprisingly rich without cream. It’s lighter on the plate yet still luxurious, especially with a glossy olive oil drizzle. Ideal when you want comfort without a carb coma.

Ingredients:

• 2 large heads cauliflower, cut into florets (about 8 cups)
• 6 cloves garlic, peeled
• 3 tbsp olive oil, plus more for finishing
• 1/2 cup unsweetened plant milk (oat or almond), warmed
• 2 tbsp nutritional yeast (optional, for savory depth)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1–2 tsp lemon juice
• Fresh chives or parsley, minced, for garnish

Instructions:

1. Steam or boil cauliflower and garlic until very tender, 10–12 minutes. Drain well—really well—to avoid watery mash.
2. Transfer to a food processor. Add 3 tbsp olive oil, warm plant milk, nutritional yeast, salt, and pepper. Blend until creamy and smooth, scraping down as needed.
3. Finish with lemon juice to brighten. Taste and adjust salt and pepper.
4. Transfer to a warm bowl. Drizzle with olive oil and sprinkle with chives or parsley.

Serve with mushroom gravy or a spoonful of cranberry sauce for contrast. Make-ahead friendly: blend a day ahead, then reheat gently with a splash of plant milk. If you want extra richness, stir in a tablespoon of vegan cream cheese—seriously, it’s magic.

3. Herbed Sourdough Stuffing With Mushrooms And Leeks (No Soggy Bits)

Stuffing might be the king of sides, and this one rules. Crisp golden top, soft herby interior, and that savory mushroom-leek flavor that whispers “cozy.” This version is totally vegan and bakes up beautifully without drying out or turning mushy.

Ingredients:

• 1 lb day-old sourdough, cut into 1-inch cubes (about 10 cups)
• 3 tbsp olive oil, plus more for greasing
• 1 large leek, white and light green parts, thinly sliced
• 12 oz cremini or mixed mushrooms, sliced
• 3 celery stalks, finely chopped
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1/2 cup dry white wine (or veggie broth)
• 2 1/2–3 cups vegetable broth, warmed
• 2 tbsp chopped fresh sage
• 1 tbsp chopped fresh thyme
• 1/4 cup chopped parsley
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp ground flax mixed with 6 tbsp water (flax “egg” for binding)

Instructions:

1. Preheat oven to 350°F (175°C). Spread the bread cubes on a sheet pan and toast 10–12 minutes until dry but not browned. Grease a 9×13-inch baking dish.
2. In a large skillet, warm 3 tbsp olive oil over medium heat. Add leek, onion, and celery; cook 6–8 minutes until softened.
3. Add mushrooms and a pinch of salt; cook until they release liquid and brown, 7–9 minutes. Stir in garlic for 1 minute.
4. Pour in white wine (or broth) to deglaze; simmer 2–3 minutes. Stir in sage, thyme, parsley, salt, and pepper. Remove from heat.
5. In a large bowl, combine toasted bread, mushroom mixture, flax “egg,” and 2 1/2 cups warm broth. Toss gently; the bread should be evenly moistened but not soggy. Add more broth as needed.
6. Transfer to the baking dish. Cover with foil and bake 25 minutes. Uncover and bake another 15–20 minutes until the top is golden and crisp.

Let it rest 10 minutes before serving so the flavors settle. Want extra texture? Fold in 1/2 cup toasted chopped walnuts. Make-ahead tip: assemble and refrigerate (unbaked) up to a day in advance; add a splash of broth before baking if it looks dry.

4. Sweet Potato Casserole With Pecan-Oat Streusel (No Marshmallows Needed)

This is your crowd-pleaser if you love dessert vibes with dinner. The filling is velvety and naturally sweet, and the crunchy pecan-oat topper brings that holiday drama without marshmallows. It’s cozy, fragrant, and just the right amount of indulgent.

Ingredients:

For the sweet potatoes:

• 3 lbs sweet potatoes (about 4 large), peeled and cubed
• 3 tbsp coconut cream or full-fat coconut milk
• 2 tbsp maple syrup
• 2 tbsp olive oil or melted coconut oil
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp kosher salt

For the streusel:

• 1 cup rolled oats
• 3/4 cup chopped pecans
• 1/3 cup brown sugar or coconut sugar
• 1/2 tsp cinnamon
• Pinch of salt
• 3 tbsp melted coconut oil
• 1 tbsp maple syrup

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 2-quart baking dish.
2. Boil sweet potatoes in salted water until very tender, 12–15 minutes. Drain well.
3. Mash with coconut cream, maple syrup, oil, vanilla, cinnamon, nutmeg, and salt until smooth. Spread into the baking dish.
4. In a bowl, mix oats, pecans, sugar, cinnamon, and salt. Stir in melted coconut oil and maple until clumpy.
5. Sprinkle streusel evenly over the sweet potato. Bake 20–25 minutes until the top is golden and toasty.

Let it cool a few minutes so the topping sets. Add orange zest to the mash for brightness or swap pecans for chopped hazelnuts. Make ahead: assemble and refrigerate; bake just before serving (add 5–10 minutes if cold).

5. Shaved Fennel, Apple, And Kale Salad With Lemon-Tahini Dressing

Not every Thanksgiving side has to be roasted. This crisp, vibrant salad brings crunch and freshness to balance all the cozy carbs. The lemon-tahini dressing is creamy without dairy and clings to curly kale like a dream.

Ingredients:

• 1 large bunch curly kale, stems removed, leaves finely chopped
• 1 small fennel bulb, cored and thinly shaved (reserve fronds)
• 2 crisp apples (Honeycrisp or Pink Lady), thinly sliced
• 1/3 cup toasted pumpkin seeds (pepitas)
• 1/4 cup dried tart cherries or cranberries
• 1 small shallot, very thinly sliced

For the dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp maple syrup
• 1 tsp Dijon mustard
• 2–3 tbsp cold water, to thin
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Whisk tahini, lemon juice, vinegar, maple, and Dijon. Thin with water until pourable. Season with salt and pepper.
2. Add chopped kale to a large bowl. Drizzle with half the dressing and massage gently for 1–2 minutes until the leaves darken and soften.
3. Toss in shaved fennel, apples, shallot, pumpkin seeds, and dried fruit. Add more dressing to taste and toss again.
4. Finish with chopped fennel fronds on top for a fresh anise note.

Serve chilled or at room temp. Add avocado for extra creaminess or swap apples for pears. Pro tip: massage kale up to a day ahead; add apples and seeds just before serving to keep everything crisp.

Game Plan For A Stress-Free Holiday

Want these sides without chaos? Here’s how to time it out:

• Two days before: Cube and dry the bread for stuffing; make the dressing for the salad.
• Day before: Assemble stuffing (uncooked), prep sweet potato casserole (uncooked), wash and chop kale, trim Brussels.
• Morning of: Make cauliflower mash and reheat later; toast pecans; shave fennel.
• Right before dinner: Roast Brussels, bake stuffing and sweet potato casserole, toss salad, warm cauliflower mash with a splash of plant milk.

Pantry Swaps That Save The Day

• No pecans? Use walnuts or almonds.
• No fresh cranberries? Dried work; add late in the roast.
• No sourdough? Any sturdy bread works—just dry it well.
• No tahini? Blend cashews with lemon and water for a creamy dressing.

These simple vegan Thanksgiving side dishes are designed to work hard for you—bright flavors, cozy textures, and lots of make-ahead potential. Mix and match, double your favorites, and don’t stress the rest. Your table’s about to look (and smell) incredible. Now go claim that oven rack and get cooking!