8 Traditional Thanksgiving and Christmas Sides Made Vegan (2024)

4.96 from 172 votes

For the fried onions:

• ▢ 1 large white onion, sliced into thin rings
• ▢ 1 cup plant-based milk, (such as soy or almond)
• ▢ 1 cup all-purpose flour, (gluten-free if preferred)
• ▢ 1 teaspoon salt
• ▢ 1 pinch black pepper
• ▢ Oil for frying

For the green beans:

• ▢ 1 lb fresh green beans, trimmed
• ▢ 1 tablespoon vegan butter or oil
• ▢ 1 225g button mushrooms, sliced
• ▢ ½ teaspoon salt
• ▢ 1 pinch black pepper
• ▢ 2 cloves garlic,, minced
• ▢ ¼ teaspoon nutmeg
• ▢ 2 tablespoons all-purpose flour, (gluten-free if preferred)
• ▢ 1 cup vegetable broth
• ▢ ½ cup full-fat coconut milk, (the kind in a can)
• ▢ ½ cup plant-based milk, (such as soy or almond)

US Customary - Metric

For the onions:

• Soak the onions in milk for about 5 - 10 minutes.

• In the mean time, whisk together the flour, salt and pepper in a bowl. When the onions are soaked coat them in the flour mixture.

• Heat about ½ an inch of oil in a deep skillet, over medium-high heat. When hot fry the onions in batches until golden brown. Remove from oil and drain on a plate covered with paper towel.

For the green beans:

• Bring a pot of water to a boil, and boil the green beans for just 5 minutes. Drain and rinse with very cold water and set aside. The cold water helps keeps the bean bright green and pretty.

• Heat vegan butter in a skillet over medium-high heat. Add the mushrooms, salt and pepper and sauté for about 5 minutes until the mushrooms have shrunken and mushroom juices appear.Add garlic and nutmeg and cook for another minute.

• Sprinkle flour over the mushrooms, stir and cook for another minute. Stir in the vegetable broth, coconut milk, and non-dairy milk. Cook for about 10 minutes until sauce has thickened to a creamy consistency that sticks tothe back of a spoon.Add in the green beans and heat through.

• Top with onions and serve hot.

4.95 from 141 votes

• ▢ 1 tablespoon vegan butter
• ▢ 1 16oz bag baby carrots (3 cups)
• ▢ 2 tablespoons agave
• ▢ 2 tablespoons brown sugar
• ▢ ½ teaspoon fresh thyme leaves
• ▢ 2 teaspoons lemon juice

US Customary - Metric

• In a medium sauce pan, melt the butter over medium heat.Toss in the carrots, agave and brown sugar. Cover and let cook for 10 - 15 minutes giving them a stir every now and then, until carrots are fork tender.Add the thyme and lemon juice, stir to combine, and serve.

4.95 from 151 votes

• ▢ 8 medium yukon gold potatoes,, peeled and chopped
• ▢ 6 cloves garlic,, crushed
• ▢ 1 cup plant-based milk, (such as soy or almond)
• ▢ 1 cup full-fat coconut milk, (the kind in a can)
• ▢ 2 teaspoons salt

US Customary - Metric

• Cover the potatoes with water in a large pot and bring to a boil. Boil for 15-20 until they are forktender.

• In the meantime, in a medium saucepan, combine the garlic, non-dairy milk and coconut milk. Bring to a simmer and cook for 10 minutes.

• When your potatoes are cooked, drain, and return the potatoes to the pot. Mash and add about half of the garlic and milk mixture to the potatoes. Mix and add the remainder of the mixture until you reach the constancy you like. If you use all of the garlic and milk mixture and you would still like the potatoes softer, just add more coconut milk or non-dairy milk. Season with salt and serve.

4.95 from 136 votes

• ▢ 1 12oz bag fresh or frozen cranberries (3 cups)
• ▢ 1 cup white sugar
• ▢ 1 cup water
• ▢ 1 ½ teaspoons lemon zest
• ▢ 1 vanilla bean or 1 teaspoon vanilla extract

US Customary - Metric

• Add all of the ingredients to a medium sauce pan. Bring to a simmer and cook for 10-15 minutes, until the cranberries have popped and it looks all saucy and delicious. It will be thin, but will thicken as it cools.

4.95 from 141 votes

• ▢ 4 cups Brussel sprouts, cleaned and halved
• ▢ 3 tablespoons olive oil
• ▢ 2 tablespoons balsamic vinegar
• ▢ 1 clove garlic,, minced
• ▢ ¼ teaspoon salt

US Customary - Metric

• Preheat your oven to 425F (220C).

• Toss the Brussel sprouts with the olive oil, balsamic vinegar, garlic and salt.

• Spread on a baking sheet and bake for about 15 minutes until Brussel sprouts are cooked, and some bits are almost charred.

4.95 from 141 votes

• ▢ 2 cups all-purpose flour
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon salt
• ▢ ¼ cup vegan butter
• ▢ 1 cup plant-based milk, (such as soy or almond)

US Customary - Metric

• Preheat oven to 425F (220C).

• In a medium bowl whisk together flour, baking powder, and salt.Use a pastry cutter or a couple of forks to cut the butter into the flour until all the butter is mixed and the flour looks like fine crumbs.Pour in milk and stir until the dough just holds together. Don't over mix!

• Lightly flour a clean surface and dump the dough on to the flour. Use your hands to pat the dough together and flatten until you make a disk that is about 2 inches deep. Don't use a rolling pin, you want to do this by hand.Use a biscuit cutter, an upside-down glass, or a cleaned tin can to cut out 8 biscuits, using up all the dough.

• Bake for 10 - 15 minutes until the bottoms are golden brown.

4.96 from 189 votes

• ▢ ¼ cup vegan butter, (such as Earth Balance)
• ▢ 1 yellow onion,, chopped
• ▢ 2 tablespoons all-purpose flour, (use a gluten-free flour if preferred)
• ▢ 1 ½ cups vegetable broth, (regular or low-sodium)
• ▢ soy sauce or tamarai to taste, (optional)

US Customary - Metric

• In a medium sauce pan melt the vegan butter over medium heat. Sauté the onion in the butter until the onion is caramelized. If you're in a rush, you can do this quickly, but the slower you go, the more rich the flavour will become.

• Mix in flour and cook for 1 minute. Now whisk in the broth and cook until the gravy thickens. Add soy sauce or tamari to taste if needed, this will also make the colour a richer brown.

4.95 from 141 votes

• ▢ 1 lb loaf day old bread, cubed
• ▢ 3 tablespoons olive oil
• ▢ 1 yellow onion,, chopped
• ▢ 4 ribs celery, chopped
• ▢ 3 firm apples,, chopped (optional)
• ▢ 3 cloves garlic,, minced
• ▢ 1 teaspoon ground sage
• ▢ 1 teaspoon dried thyme leaves
• ▢ ½ teaspoon salt
• ▢ 1 pinch black pepper
• ▢ 2 - 3 cups vegetable broth

US Customary - Metric

• Preheat your oven to 400F (200C). Toast bread for about 10 minutes until it starts to brown. Check it to make sure it doesn't burn! Remove from oven and set aside.

• Toast bread for about 10 minutes until it starts to brown. Check it to make sure it doesn't burn! Remove from oven and set aside.

• Reduce oven temperature to 350F (180C). Lightly grease a casserole dish.

• In a large pot, heat the olive oil over medium high heat and sauté the onions, celery, and apples until they begin to caramelize.Add in the garlic, sage, thyme, salt and pepper and sauté 1-2 minutes more until fragrant, then remove from heat.

• Stir in the bread cubes and 2 cups broth. Add more broth as needed until bread is softened but not soggy. Spread the stuffing into the casserole dish, cover with foil and bake for 25 minutes.Remove foil and bake another 10-15 minutes until top is browned.