28 Vegetarian Thanksgiving Side Dish Recipes for the Holiday Table

This season of feasts has me craving veggie-forward sides that feel like holiday comfort. I want dishes that fit a big table and a busy kitchen. This isn’t about perfection. It’s about real, doable food your guests will actually love. I pulled together 28 Vegetarian Thanksgiving Side Dish Recipes for the Holiday Table that are flavorful, easy to pull off, and built to please a crowd.

Who is this for? If you cook for vegetarians, vegans, or friends who want lighter meals, this is for you. If you care about classic Thanksgiving flavors made with plants, this list helps you keep that cozy vibe. And if you have kids or grandparents who crave familiar tastes, you’ll find options they’ll reach for.

What you’ll get is a colorful lineup that runs from roasted roots to creamy corn, from bright cranberry glazes to warm grain bowls. Each recipe nods to fall flavors like garlic, rosemary, maple, and citrus. You’ll also find ideas that stay friendly for dairy-free or gluten-free kitchens. Practical notes help you make-ahead and swap ingredients with ease so you stay calm in the kitchen.

Here is why this matters: a thoughtful mix of textures keeps the table lively. You can roast a big tray of vegetables once and reuse it across several sides. Simple timing tips help you keep everything hot and tasty without a crowded stove. The result is a table that feels festive and generous, not chaotic.

Next steps are easy. Start by picking 3 to 5 favorites, then sketch a quick prep plan that fits your day. Use the ideas to balance color, flavor, and texture, so every bite feels fresh. You’ll finish with a spread that covers dairy-free needs, gluten-free needs, and everything in between.

Think of this as a toolkit for a calmer, more inclusive holiday meal. You’ll find solid guidance you can use right away, plus flexible ideas you can adapt to your pantry. Grab a few favorites, map them to your oven and burners, and get ready to enjoy a holiday table that shines with warmth and flavor.

1. Roasted Brussels Sprouts with Balsamic Glaze

You want a Thanksgiving side that pops without a long prep. These Roasted Brussels Sprouts with Balsamic Glaze deliver a sweet, savory bite and a crisp edge. The sprouts caramelize as they roast, so even friends who skip greens may ask for seconds. A handful of pecans and a hint of garlic boost texture and flavor without complicating the meal.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 25 minutes

– Total Time: 40 minutes

– Calories: 180 per serving

Nutrition Information: High in fiber, Vitamin K, and antioxidants.

Ingredients:

– 1 pound Brussels sprouts, halved

– 2 tablespoons olive oil

– 3 tablespoons balsamic vinegar

– Salt and pepper to taste

– 1/4 cup toasted pecans (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a bowl, toss Brussels sprouts with olive oil, balsamic vinegar, salt, and pepper.

3. Spread them out in a single layer on a baking sheet.

4. Roast for 20-25 minutes until edges are golden and sprouts are crispy.

5. If using, sprinkle toasted pecans before serving.

Tips:

– For extra depth, add garlic cloves to the roasting pan.

– Don’t overcrowd the pan for perfectly crispy sprouts.

FAQs:

– Can I prepare this ahead of time? Yes, you can prep and toss the sprouts, then roast them just before serving.

2. Butternut Squash and Cranberry Quinoa Salad

Looking for a colorful, plant-friendly side for Thanksgiving? Try Butternut Squash and Cranberry Quinoa Salad. It blends roasted squash, tart cranberries, and a light maple vinaigrette. Quinoa adds protein and pumpkin seeds give crunch. It looks fresh on the table and fits a veggie menu.

Here is why this works for your dinner. You can serve it warm or cold. It travels well, so it’s easy to bring to gatherings. It’s simple to make and fills plates with flavor.

Recipe Overview:

– Servings: 6

– Prep Time: 20 minutes

– Cook Time: 30 minutes

– Total Time: 50 minutes

– Calories: 250 per serving

Nutrition Information: Rich in fiber, Vitamin A, and antioxidants.

Ingredients:

– 1 cup quinoa, rinsed

– 2 cups vegetable broth

– 2 cups butternut squash, diced

– 1/2 cup dried cranberries

– 1/4 cup pumpkin seeds

– 1/4 cup fresh parsley, chopped

– 2 tablespoons olive oil

– 1 tablespoon maple syrup

– Juice of 1 lemon

– Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).

2. Toss squash with 1 tablespoon olive oil, salt, and pepper; roast 20-25 minutes.

3. Cook quinoa in vegetable broth according to package directions.

4. In a large bowl, mix cooked quinoa, roasted squash, cranberries, pumpkin seeds, and parsley.

5. Whisk maple syrup and lemon juice with salt and pepper; pour over salad and toss.

Tips:

– Rinse quinoa to remove its bitter coating.

– Add extra nuts or seeds for more crunch.

FAQs:

– Can I serve this salad cold? Yes, it tastes great chilled.

3. Garlic Mashed Cauliflower

You want a creamy side that fits a low-carb holiday table. Garlic mashed cauliflower gives you that smooth, indulgent feel without potatoes. Roasted garlic adds warm, caramelized notes that please meat eaters and vegetarians alike. You can tweak it with herbs or a splash of plant-based milk for extra creaminess. It shines on Thanksgiving and makes a great swap for potato dishes. Here is why it shines at the holiday table.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 120 per serving

Nutrition Information: Low in carbs, rich in vitamins C and K.

Ingredients:

– 1 head cauliflower, cut into florets

– 4 cloves garlic, roasted

– 2 tablespoons olive oil

– 1/4 cup vegetable broth

– Salt and pepper to taste

Instructions:

1. Steam the cauliflower florets until tender, about 10–15 minutes.

2. In a blender or food processor, combine the steamed cauliflower, roasted garlic, olive oil, and vegetable broth.

3. Process until creamy. Season with salt and pepper; thin with more broth if you like.

4. Serve warm, with a light drizzle of olive oil on top.

Tips:

– For extra silkiness, add a splash of plant-based milk.

– Stir in nutritional yeast for a cheesy note without dairy.

FAQs:

– Can I make this ahead? Yes. Reheat gently and whisk in a bit more broth to restore creaminess.

4. Sweet Potato Casserole with Maple Pecan Topping

You want a Thanksgiving side that feels special but is easy to make. This Sweet Potato Casserole with Maple Pecan Topping fits that need. It combines creamy sweet potatoes with a warm maple glaze and a crunchy pecan crust. It’s vegetarian, crowd-friendly, and can be made ahead to ease your kitchen on the big day.

Here is why it fits a busy holiday table:

– Quick to prepare with a simple mash and bake

– Rich flavor that kids and adults will love

– Can be assembled ahead and baked just before serving

– Serves eight

Let’s pull it together. You bake a creamy base, top it with a nutty streusel, and finish with a golden crust.

Recipe Overview:

– Servings: 8

– Prep Time: 15 minutes

– Cook Time: 40 minutes

– Total Time: 55 minutes

– Calories: 300 per serving

Nutrition Information: High in Vitamin A and fiber.

Ingredients:

– 4 large sweet potatoes, peeled and cubed

– 1/2 cup maple syrup

– 1/2 cup almond milk (or any plant-based milk)

– 1 teaspoon cinnamon

– 1/2 teaspoon nutmeg

– 1 cup pecans, chopped

– 1/4 cup brown sugar

– 2 tablespoons flour (gluten-free if needed)

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Boil sweet potatoes in a large pot until fork-tender, about 15-20 minutes. Drain.

3. Mash the potatoes with maple syrup, almond milk, cinnamon, and nutmeg until smooth.

4. Spread the mixture in a greased baking dish.

5. In a bowl, mix pecans, brown sugar, and flour. Sprinkle over the potato mixture.

6. Bake 25-30 minutes until the top is golden brown.

Tips:

– For a vegan version, use plant-based butter and milk.

– Assemble ahead and bake before you serve.

– If you like extra texture, add a pinch of flaky salt on top after baking.

FAQs:

– Is this vegan? Yes, when you use plant-based milk and butter or margarine.

5. Green Bean Almondine

If you want a bright, crisp side for a heavy Thanksgiving table, Green Bean Almondine fits the bill. Green beans stay fresh and crunchy when you toast almonds with a light olive oil glaze. Lemon zest adds a sunny note that lifts rich dishes without stealing the spotlight. This quick side comes together in minutes and serves six.

Recipe Overview:

– Servings: 6

– Prep Time: 10 minutes

– Cook Time: 10 minutes

– Total Time: 20 minutes

– Calories: 120 per serving

Ingredients:

– 1 pound fresh green beans, trimmed

– 1/4 cup sliced almonds

– 2 tablespoons olive oil

– Zest of 1 lemon

– Salt and pepper to taste

Instructions:

1. Bring a pot of salted water to a boil. Add green beans and cook 2-3 minutes until bright green. Drain and rinse with cold water or shock in ice water to stop cooking.

2. In a skillet, heat olive oil over medium heat. Toast almonds until golden and fragrant, about 2-3 minutes.

3. Add green beans and lemon zest to the skillet. Sauté 3-4 minutes until warmed through and coated with oil.

4. Season with salt and pepper. Serve warm.

Tips:

– Blanching preserves the vivid green color.

– For extra flavor, toss in a clove of minced garlic with the almonds.

FAQs:

– Can frozen green beans be used? Yes. Thaw and adjust the cooking time.

6. Stuffed Acorn Squash

You want a standout vegetarian side for Thanksgiving. Stuffed acorn squash looks like a fall centerpiece and tastes like cozy autumn. The filling blends quinoa, cranberries, nuts, and warm spices for a sweet and savory bite. You can prep parts ahead and bake just before serving.

Here is why this dish works on your table. It holds its shape in the oven. It adds color and a rich aroma to the meal. It gives you a hearty bite without meat. It serves four and goes with roasted vegetables, greens, or a simple salad.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 50 minutes

– Total Time: 1 hour 5 minutes

– Calories: 320 per serving

Nutrition Information: High in fiber and vitamins A and C.

Ingredients:

– 2 acorn squashes, halved and seeds removed

– 1 cup cooked quinoa

– 1/2 cup dried cranberries

– 1/4 cup walnuts, chopped

– 1 teaspoon ground cinnamon

– 1/4 teaspoon ground nutmeg

– Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Place the squashes cut-side down on a baking sheet; roast for 30 minutes.

3. In a bowl, mix cooked quinoa, cranberries, walnuts, cinnamon, nutmeg, salt, and pepper.

4. Flip the squashes cut-side up, fill them with the quinoa mixture, and roast for an additional 20 minutes.

5. Serve warm as a centerpiece or a side.

Tips:

– Drizzle with maple syrup for added sweetness.

– Customize the stuffing with your favorite nuts or fruits.

FAQs:

– Can I use other types of squash? Yes, but cooking time may vary.

7. Spinach and Feta Stuffed Mushrooms

Before your Thanksgiving table fills up, you want something tasty and easy. Spinach and feta stuffed mushrooms fit that need. They look fancy but are simple to make. The filling is creamy, herby, and full of greens.

Recipe Overview:

– Servings: 12

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: 150 per serving

Nutrition Information: Low in carbs, high in protein and calcium.

Ingredients:

– 12 large portobello or button mushrooms, stems removed

– 1 cup fresh spinach, chopped

– 1/2 cup feta cheese, crumbled

– 2 tablespoons cream cheese (or vegan alternative)

– 2 cloves garlic, minced

– 1 tablespoon olive oil

– Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a skillet, heat olive oil and sauté garlic and spinach until wilted.

3. Remove from heat and mix in feta and cream cheese, seasoning with salt and pepper.

4. Stuff the mushroom caps with the spinach mixture and place on a baking sheet.

5. Bake for 20 minutes until mushrooms are tender and filling is golden.

Tips:

– Sprinkle with breadcrumbs for added crunch.

– Make ahead and bake just before serving.

FAQs:

– Can I use other cheeses? Yes, mozzarella or goat cheese can work well too.

8. Roasted Root Vegetable Medley

You want a side that fits a vegetarian Thanksgiving and still looks inviting. A roasted root vegetable medley hits that sweet spot. It’s warm, hearty, and easy to pull together. Here is why it works for your table: simple ingredients, bold flavor, and a flexible base you can tweak.

Recipe Overview:

– Servings: 6

– Prep Time: 10 minutes

– Cook Time: 35 minutes

– Total Time: 45 minutes

– Calories: 180 per serving

Nutrition Information: Rich in vitamins and fiber.

Ingredients:

– 2 large carrots, sliced

– 2 parsnips, sliced

– 2 large potatoes, cubed

– 1 tablespoon olive oil

– 1 teaspoon thyme or rosemary

– Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).

2. Toss roots with olive oil, salt, pepper, and herbs in a large bowl.

3. Spread on a baking sheet in a single layer.

4. Roast for 30-35 minutes until golden and tender, stirring halfway through.

Tips:

– Add beets or sweet potatoes for extra color.

– Drizzle balsamic glaze before serving for a gourmet touch.

FAQs:

– Can I use frozen vegetables? Fresh is best for flavor, but frozen can work in a pinch.

9. Creamy Vegan Potato Salad

You want a potato salad that fits a plant-based Thanksgiving. This version uses avocado and vegan mayo to keep it rich. It skips eggs and dairy but keeps the creamy feel you crave. The crunch from celery and red onion keeps every bite lively and travels well to potlucks.

Recipe Overview:

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: 200 per serving

Nutrition Information: High in potassium and healthy fats.

Ingredients:

– 6 medium potatoes, diced

– 1/2 cup vegan mayonnaise

– 1 avocado, mashed

– 1/2 cup celery, diced

– 1/4 cup red onion, diced

– 1 tablespoon Dijon mustard

– Salt and pepper to taste

Instructions:

1. Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain and cool.

2. In a large bowl, whisk together vegan mayonnaise, mashed avocado, Dijon mustard, salt, and pepper.

3. Fold in the cooled potatoes, celery, and red onion until evenly coated.

4. Chill for at least 30 minutes before serving.

Tips:

– Stir in fresh dill or parsley for a bright finish.

– This salad tastes better after a night in the fridge.

FAQs:

– Can I use regular mayonnaise? Yes, but the dish won’t be vegan.

10. Cauliflower Gratin

You want a side that feels indulgent but fits a vegetarian table. Cauliflower gratin delivers creaminess without heavy dairy. The cauliflower soaks up a smooth plant-based cheese sauce. A crisp breadcrumb crust on top adds a golden finish and a satisfying crunch.

Here is why it works for Thanksgiving and beyond. This dish is easy to pull together, pairs with most main courses, and stays lighter than a traditional casserole. You can tweak the flavor with herbs or a touch of garlic. Best of all, it looks like a celebration dish on the table.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: 220 per serving

Nutrition Information: Good source of Vitamin C and low in calories.

Ingredients:

– 1 head cauliflower, florets

– 1 cup plant-based cheese

– 1/2 cup almond milk

– 1/2 cup breadcrumbs

– 2 tablespoons nutritional yeast

– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).

2. Steam cauliflower until tender, about 10 minutes.

3. In a bowl, whisk plant-based cheese, almond milk, nutritional yeast, salt, and pepper.

4. Toss cauliflower with the cheese mix and put in a baking dish.

5. Top with breadcrumbs and bake 20-25 minutes until golden.

Tips:

– For extra flavor, add garlic powder or herbs.

– Let it sit for a few minutes before serving to firm up.

FAQs:

– Can I make this ahead? Yes, bake it before serving.

11. Pomegranate and Avocado Salad

Looking for a light, colorful side that fits a busy Thanksgiving day? This pomegranate and avocado salad brings a fresh bite to the table. The bright seeds pop with sweet-tart flavor, while creamy avocado adds smooth richness. A zingy lime dressing ties everything together and keeps the dish vibrant and vegan-friendly.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 0 minutes

– Total Time: 10 minutes

– Calories: 150 per serving

Nutrition Information: Rich in healthy fats, antioxidants, and vitamins.

Ingredients:

– 2 ripe avocados, diced

– 1 cup pomegranate seeds

– 1/4 cup red onion, thinly sliced

– Juice of 2 limes

– Salt and pepper to taste

Instructions:

1. In a large bowl, combine diced avocados, pomegranate seeds, and onion.

2. Drizzle with lime juice and season with salt and pepper.

3. Toss gently to mix and serve immediately.

Tips:

– Serve chilled for a refreshing taste.

– Add greens for an extra nutrient boost.

FAQs:

– How do I remove pomegranate seeds? Cut the pomegranate in half and tap the back with a spoon to release seeds.

Brighten your Thanksgiving table with a burst of color! This Pomegranate and Avocado Salad is not just a feast for the eyes, but a delicious, refreshing side that adds a zing to your plant-based Thanksgiving recipes.

12. Apple and Sage Stuffing

Looking for a crowd friendly side for Thanksgiving? Apple and Sage Stuffing blends sweet apples with savory sage for a warm, homey taste. It uses crusty bread, veggie broth, and fresh herbs for a simple, satisfying dish. You get a cozy flavor that fits any veggie main. This vegetarian version is easy to make and fits a busy holiday table.

Recipe Overview:

– Servings: 8

– Prep Time: 20 minutes

– Cook Time: 30 minutes

– Total Time: 50 minutes

– Calories: 250 per serving

Nutrition Information: Good source of carbohydrates and fiber.

Ingredients:

– 6 cups cubed bread (whole grain or gluten-free)

– 2 cups vegetable broth

– 1 apple, diced

– 1 onion, chopped

– 2 celery stalks, chopped

– 1 teaspoon dried sage

– Salt and pepper to taste

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Sauté onion and celery until soft.

3. In a large bowl, combine bread cubes, cooked vegetables, diced apple, sage, and broth.

4. Season with salt and pepper and mix well.

5. Transfer to a baking dish and bake for 30 minutes until golden.

Tips:

– Add chopped nuts for crunch.

– This stuffing can also be used to stuff a vegetarian roast if desired.

FAQs:

– Can I make this ahead? Yes, reheat before serving.

When it comes to vegetarian Thanksgiving recipes, Apple and Sage Stuffing steals the show! A cozy blend of sweet and savory that brings everyone together around the table.

13. Caprese Salad Skewers

You want a Thanksgiving side that is easy to eat, quick to make, and still feels special. Caprese salad skewers fit that need. They add bright color to your table and you can prep most of them ahead.

Here is why they work on a busy holiday table:

– They need no oven time. You skip heat and save oven space.

– The mix of juicy tomatoes, soft mozzarella, and fresh basil tastes clean and light.

– They look inviting on a platter and are easy for guests to grab.

– They scale up easily if you’re feeding a crowd.

Next steps: gather the ingredients, prep them in advance, and finish assembly right before serving.

Complete recipe

Ingredients:

– 16 cherry tomatoes

– 16 fresh basil leaves

– 8 ounces mozzarella balls

– Balsamic reduction for drizzling

– Salt and pepper to taste

Instructions:

1. On each skewer, thread a tomato, a basil leaf, and a mozzarella ball.

2. Repeat until the skewer is full.

3. Arrange on a platter and drizzle with balsamic reduction.

4. Sprinkle with salt and pepper just before serving.

Nutrition: About 120 calories per serving. They provide a light bite with vitamins A and C.

Tips:

– Chill the skewers before serving for a cool, refreshing bite.

– Use longer skewers for easier handling at the table.

FAQ:

– Can I use feta or vegan cheese? Yes, either works as a substitute.

14. Maple Glazed Carrots

You need a side dish that lifts the plate and is easy to pull together. Maple glazed carrots bring sweet and savory notes to your table. They roast to a shiny caramel that makes them look like little jewels. The orange color pops next to turkey and mashed potatoes. This dish is simple enough for weeknights, yet pretty enough for the holiday table. The glaze sticks, the carrots stay tender, and the flavor lingers with just a hint of smoke. To get a glossy finish, pat the carrots dry, keep them in a single layer, and use a hot oven. A quick toss halfway coats every piece.

Ingredients:

– 1 pound baby carrots

– 1/4 cup maple syrup

– 2 tablespoons butter (or olive oil for a vegan version)

– Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).

2. In a bowl, toss the carrots with maple syrup, melted butter or oil, and a pinch of salt and pepper.

3. Spread in a single layer on a baking sheet.

4. Roast 15–20 minutes, until tender and caramelized. Stir once halfway through for even coating.

Tips:

– Add a pinch of thyme or rosemary for a fragrant herb note.

– For extra crunch, sprinkle chopped walnuts or pecans after roasting.

FAQs:

– Can frozen carrots be used? Yes, but bake a few minutes longer and watch for browning.

15. Couscous with Roasted Vegetables

Looking for a light, colorful vegetarian side for Thanksgiving? This Couscous with Roasted Vegetables brightens the table. The fluffy couscous soaks up the roasted veggie juices for a soft, savory bite. It comes together quickly, leaving you time for the main dish.

Recipe Overview:

– Servings: 6

– Prep Time: 10 minutes

– Cook Time: 25 minutes

– Total Time: 35 minutes

– Calories: 220 per serving

Ingredients:

– 1 cup couscous

– 2 cups vegetable broth

– 2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes)

– 1 tablespoon olive oil

– Salt and pepper to taste

Instructions:

1. Preheat the oven to 425°F (220°C).

2. Toss the vegetables with olive oil, salt, and pepper; roast for 20-25 minutes.

3. Meanwhile, cook the couscous in the vegetable broth according to the package directions.

4. Fluff the couscous and mix in the roasted vegetables until well combined.

Tips:

– Add chopped parsley or basil for a fresh finish.

– A squeeze of lemon brightens the dish.

FAQs:

– Can I use quinoa instead? Yes, but adjust the cooking time to quinoa’s directions.

16. Vegan Mushroom Stroganoff

You want a cozy, meat-free dish that fits a Thanksgiving feast.

Vegan mushroom stroganoff delivers creamy, earthy flavor with wide noodles.

Cashew cream makes a silky sauce that guests love, vegan or not.

Here is why this works for a busy holiday kitchen.

Ingredients:

– 8 ounces wide pasta (like pappardelle)

– 2 cups mushrooms, sliced

– 1 onion, chopped

– 2 cloves garlic, minced

– 1 cup cashew cream (soaked cashews blended with water)

– 1 tablespoon soy sauce

– Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Drain and set aside.

2. In a skillet, sauté onions and garlic until softened. Add mushrooms and cook until tender.

3. Stir in cashew cream and soy sauce; simmer for 5 minutes to thicken.

4. Toss the pasta with the mushroom sauce and serve warm.

Tips:

– Garnish with fresh parsley for color.

– A splash of lemon juice lifts the flavors.

Nutrition & FAQs:

– Calories: 260 per serving.

– Nutrition: High in protein and vitamins D and B.

– FAQs: Can I use other types of pasta? Yes, any pasta works well!

17. Mixed Greens Salad with Pears and Walnuts

If you want a light, crisp side for Thanksgiving, this mixed greens salad with pears and walnuts fits the bill. Pear slices add a touch of sweetness, while walnuts give a good crunch. The tangy vinaigrette pulls flavors together in a simple, fresh bite. It’s easy to make, travels well, and brightens any heavy spread on the holiday table.

Recipe Overview:

– Servings: 6

– Prep Time: 10 minutes

– Cook Time: 0 minutes

– Total Time: 10 minutes

– Calories: 120 per serving

Nutrition Information: High in fiber and vitamins.

Ingredients:

– 6 cups mixed salad greens

– 2 ripe pears, sliced

– 1/2 cup walnuts, toasted

– 1/4 cup feta cheese (optional)

– 2 tablespoons olive oil

– 1 tablespoon balsamic vinegar

– Salt and pepper to taste

Instructions:

1) In a large bowl, combine greens, pear slices, and walnuts.

2) In a small bowl, whisk olive oil, balsamic vinegar, salt, and pepper.

3) Drizzle dressing over the salad and toss gently to mix.

4) Serve immediately for the freshest taste.

Tips:

– For extra flavor, add dried cranberries.

– Use ripe pears for natural sweetness.

FAQs:

– Can I add other fruits? Yes, apples or berries work great too.

18. Stuffed Bell Peppers

You need a vegetarian Thanksgiving side dish that pops on the table. Stuffed bell peppers add color and heart, easy to prepare ahead. This version pairs tender peppers with rice, beans and corn, seasoned with warm cumin and chili. It feeds a crowd and leaves room for leftovers.

Recipe Overview:

– Servings: 4

– Prep Time: 20 minutes

– Cook Time: 30 minutes

– Total Time: 50 minutes

– Calories: 250 per serving

Nutrition Information: High in protein and fiber.

Ingredients:

– 4 large bell peppers, tops cut and seeds removed

– 1 cup cooked rice

– 1 cup black beans, drained

– 1 cup corn kernels

– 1 teaspoon ground cumin

– 1 teaspoon chili powder

– Salt and pepper to taste

– Optional: 1/2 cup shredded cheese or salsa for topping

Instructions:

1. Heat your oven to 375°F (190°C).

2. In a bowl, mix rice, beans, corn, cumin, chili powder, salt, and pepper.

3. Stuff the pepper halves with the filling and place them in a baking dish.

4. Bake for 25-30 minutes until the peppers are tender and the filling is hot throughout.

Tips:

– Top with avocado slices or a spoonful of salsa for extra zing.

– Swap rice for quinoa for more protein and a lighter texture.

FAQs:

– Can I use frozen peppers? Yes, just add a few extra minutes to the cooking time.

19. Lentil Salad with Roasted Vegetables

You want a side that tastes great and holds up on a busy holiday table. This Lentil Salad with Roasted Vegetables fits the bill. It pairs protein-rich lentils with colorful, sweet-roasted veggies. A bright apple cider vinaigrette brings it all together, so every bite feels fresh. Best of all, you can make it ahead and keep it ready for serving.

Recipe Overview:

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: 220 per serving

Ingredients:

– 1 cup green or brown lentils, rinsed

– 2 cups vegetable broth

– 2 cups mixed vegetables (carrots, zucchini, bell peppers)

– 1 tablespoon olive oil

– 1 tablespoon apple cider vinegar

– Salt and pepper to taste

Instructions:

1. Cook lentils in vegetable broth according to package instructions; set aside.

2. Preheat the oven to 400°F (200°C). Toss the vegetables with olive oil, salt, and pepper.

3. Roast vegetables 20-25 minutes until tender and caramelized.

4. In a large bowl, combine lentils, roasted vegetables, and apple cider vinegar; toss to coat.

Tips:

– Add chopped parsley or cilantro for a fresh note.

– A squeeze of lemon brightens the dish.

FAQs:

– Can I use canned lentils? Yes. Rinse, drain, and mix with the vegetables.

20. Zucchini Fritters

Want a simple, crowd‑pleasing veggie side for Thanksgiving? Zucchini fritters give you a crispy outside and a soft, tender inside. They’re easy to make, stay vegetarian, and work as either appetizers or a side dish. You can switch to gluten‑free flour and skip the cheese for a vegan option. These fritters add texture and color to your holiday table.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 15 minutes

– Total Time: 30 minutes

– Calories: 150 per serving

Nutrition Information: Light in calories, full of vitamins from zucchini.

Ingredients:

– 2 medium zucchinis, grated

– 1/2 cup flour (or gluten-free flour)

– 1/4 cup grated Parmesan cheese (or nutritional yeast)

– 1 egg (or flax egg for vegan)

– Salt and pepper to taste

Instructions:

1. Squeeze out the moisture from the grated zucchini.

2. In a bowl, mix zucchini, flour, cheese or yeast, egg, salt, and pepper until well combined.

3. Heat a thin layer of oil in a skillet over medium heat. Drop spoonfuls of the batter and flatten slightly.

4. Cook 3–4 minutes per side until the fritters are golden brown and firm.

Tips:

– Pair with a yogurt or avocado dip for extra zing.

– Make mini fritters for bite‑sized appetizers.

FAQs:

– Can I bake these fritters? Yes. Bake at 375°F (190°C) for about 25 minutes, turning once halfway.

Zucchini fritters are the ultimate crowd-pleaser! With a crispy outside and tender inside, they can easily become your favorite vegetarian Thanksgiving side dish. Who knew veggies could steal the show?

21. Thai-inspired Sweet Potato and Coconut Soup

Need a crowd pleasing vegetarian side for Thanksgiving? This Thai inspired sweet potato and coconut soup brings warmth to the table. Creamy coconut milk meets orange sweet potatoes with a gentle kick of red curry. It tastes comforting and bright all at once. Here is why it works for your holiday menu.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 30 minutes

– Total Time: 40 minutes

– Calories: 300 per serving

Nutrition Information: Rich in vitamins A and C, low in calories.

Ingredients:

– 2 large sweet potatoes, peeled and cubed

– 1 can coconut milk

– 4 cups vegetable broth

– 1 tablespoon red curry paste

– 1/2 teaspoon grated ginger

– Salt to taste

Instructions:

1. In a large pot, sauté ginger and red curry paste until fragrant.

2. Add sweet potatoes and broth; bring to a boil.

3. Reduce heat and simmer until potatoes are tender, about 20 minutes.

4. Stir in coconut milk and blend until smooth with an immersion blender.

5. Season with salt, then warm through and serve.

Tips:

– Top with chopped cilantro and a squeeze of lime for extra brightness.

– Freeze leftovers in portions for a quick meal later.

FAQs:

– Can I add other vegetables? Carrots or squash work well too.

Warm up your Thanksgiving table with a Thai-inspired twist! This creamy sweet potato and coconut soup isn’t just delicious—it’s a colorful celebration of flavors that everyone in the family will love.

22. Vegan Jambalaya

If you’re feeding a crowd and want a side that fits a plant-based plan, this vegan jambalaya is your answer. It brings a bold taste of the South to the holiday table without meat. One pot makes it easy to cook, serve, and clean up. Here is why it works for Thanksgiving: a hearty mix of brown rice, peppers, corn, and spices satisfies even big appetites.

Recipe Overview:

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 30 minutes

– Total Time: 45 minutes

– Calories: 250 per serving

Nutrition Information: High in fiber and antioxidants.

Ingredients:

– 2 cups brown rice

– 1 onion, chopped

– 1 red bell pepper, diced

– 1 cup corn

– 2 cloves garlic, minced

– 1 teaspoon smoked paprika

– 1 teaspoon thyme

– 1/4 teaspoon cayenne pepper (optional)

– Salt and pepper to taste

Instructions:

1. In a large pot, sauté onion, garlic, and bell pepper until softened.

2. Stir in rice, corn, smoked paprika, thyme, cayenne, salt, and pepper.

3. Add 4 cups of water, bring to a boil, then reduce heat and cover.

4. Cook for 30-35 minutes until rice is tender.

Tips:

– Add beans for extra protein.

– This dish can be easily customized with your favorite veggies.

FAQs:

– Can I make this ahead of time? Yes, reheat before serving.

23. Grilled Vegetable Platter

You want a vegetarian Thanksgiving side dish that shines on the table and is easy to pull off. Grilled vegetables bring a smoky sweetness and a light char that elevates every bite. This grilled vegetable platter looks fridge-to-table ready and is simple to prep, so you can focus on the main course. Serve it warm or at room temperature to save oven space and keep timing flexible.

Recipe Overview:

– Servings: 6

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: 150 per serving

Nutrition Information: Low in calories, high in nutrients.

Ingredients:

– 1 zucchini, sliced

– 1 bell pepper, sliced

– 1 small eggplant, sliced

– 1 red onion, thick wedges

– 2 tablespoons olive oil

– Salt and pepper to taste

Instructions:

1. Preheat the grill to medium high.

2. Toss vegetables with olive oil, salt, and pepper.

3. Grill until tender and lightly charred, about 5-7 minutes per side.

4. Arrange on a platter and serve warm or at room temperature.

Tips:

– Serve with a dip like hummus for extra flavor.

– Drizzle with balsamic reduction for a bright finish.

FAQs:

– Can I use a grill pan indoors? Yes, a grill pan works well indoors.

24. Vegan Mac and Cheese

Want a creamy, dairy-free side that shines at Thanksgiving? This vegan mac and cheese fits the bill. It uses cashews and nutritional yeast to build a rich, silky sauce. You get real comfort without dairy. It feels festive and familiar.

Elbow pasta coats in a sauce that stays smooth from first bite to last. It satisfies meat eaters and plant-based guests alike. Best of all, it comes together in about 40 minutes and serves six.

Recipe Overview:

– Servings: 6

– Prep Time: 20 minutes

– Cook Time: 20 minutes

– Total Time: 40 minutes

– Calories: 350 per serving

Nutrition Information: High in protein and healthy fats.

Ingredients:

– 2 cups elbow macaroni

– 1 cup cashews, soaked

– 1/2 cup nutritional yeast

– 1 cup almond milk

– 2 tablespoons lemon juice

– 1 clove garlic, minced (optional)

– Salt and pepper to taste

Instructions:

1. Boil pasta until al dente. Drain and set aside.

2. In a blender, blend soaked cashews, nutritional yeast, almond milk, lemon juice, garlic if using, salt, and pepper until very smooth.

3. Stir the sauce with the hot pasta until it coats every noodle.

4. Serve warm, with a sprinkle of fresh herbs if you like.

Tips:

– Stir in steamed broccoli or spinach for extra color and nutrients.

– Top with breadcrumbs and bake at 375°F for a crisp finish.

FAQs:

– Can I use a different pasta shape? Yes, any pasta shape works well.

25. Savory Vegetable and Lentil Shepherd’s Pie

Need a vegetarian Thanksgiving side that tastes like a crowd favorite? This savory vegetable and lentil shepherd’s pie gives you exactly that. It swaps meat for lentils and a mix of veggies, giving you a hearty, comforting dish. A creamy mashed potato crown ties it all together for a festive table that feels special yet easy to pull off. You’ll find it easy to love as a side or as a main for a smaller gathering.

Recipe Overview:

– Servings: 6

– Prep Time: 20 minutes

– Cook Time: 45 minutes

– Total Time: 1 hour 5 minutes

– Calories: 350 per serving

Nutrition Information: High in fiber and protein.

Ingredients:

– 1 cup lentils, cooked

– 2 cups mixed vegetables (carrots, peas, corn)

– 4 cups mashed potatoes

– 1 onion, diced

– 2 cloves garlic, minced

– 1 tablespoon olive oil

– Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a skillet, sauté onion and garlic in olive oil until soft; add mixed vegetables and lentils.

3. Season with salt and pepper; cook until heated through.

4. Transfer the mixture to a baking dish and top with mashed potatoes.

5. Bake for 25-30 minutes until the top is golden.

Tips:

– Add herbs like thyme or rosemary for extra flavor.

– This dish can be made ahead and frozen for later use.

FAQs:

– Can I use sweet potatoes instead of regular potatoes? Yes, it adds a nice flavor twist.

26. Cauliflower Tabbouleh

Want a bright, healthy side that fits a Thanksgiving table? Cauliflower tabbouleh gives you fresh herbs, lemon zing, and a crisp bite without bulgur. It keeps the vibe of a classic tabbouleh while trimming carbs. It pairs well with roasted turkey and creamy sides. Think of it as a salad that stays light. The riced cauliflower acts as a neutral base. Parsley and mint bring brightness, while tomatoes add sweetness. A squeeze of lemon wakes every bite.

Recipe Overview:

– Servings: 4

– Prep Time: 15 minutes

– Cook Time: 0 minutes

– Total Time: 15 minutes

– Calories: 100 per serving

Ingredients:

– 1 small head cauliflower, riced

– 1 cup parsley, chopped

– 1/2 cup mint, chopped

– 1/2 cup cherry tomatoes, diced

– Juice of 1 lemon

– Salt and pepper to taste

Instructions:

1. In a large bowl, combine riced cauliflower, parsley, mint, and tomatoes.

2. Drizzle with lemon juice and season with salt and pepper; toss to combine.

3. Serve cold or at room temperature.

Tips:

– Let it sit for 30 minutes for flavors to meld.

– Add feta cheese for a Mediterranean twist.

FAQs:

– Can I use frozen cauliflower rice? Yes, just thaw and drain before using.

27. Beet and Walnut Salad

You want a side that pops on a busy Thanksgiving table. Beet and Walnut Salad delivers color, crunch, and a touch of elegance you can taste. Roasted beets bring a soft, earthy sweetness. Crunchy walnuts lift every bite, and a simple balsamic dressing ties it all together. It looks impressive but is easy to pull off. You can skip the cheese or swap in a dairy-free option to fit your guests.

Here is the complete recipe you can print and use this holiday season.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 30 minutes

– Total Time: 40 minutes

– Calories: 180 per serving

Ingredients:

– 4 medium beets, roasted and sliced

– 1/2 cup walnuts, toasted

– 4 cups arugula or mixed greens

– 1/4 cup goat cheese (optional)

– 2 tablespoons balsamic vinegar

– 2 tablespoons olive oil

– Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Roast the beets for 30–40 minutes until tender.

2. In a large bowl, mix the greens with the sliced beets and toasted walnuts.

3. Drizzle with balsamic vinegar and olive oil. Toss gently to coat.

4. Add goat cheese if you like, then serve right away.

Tips:

– Wear gloves when handling beets to avoid staining your skin.

– This salad can be prepared ahead. Add the dressing just before serving for the freshest flavor.

FAQs:

– How do I roast beets? Wrap each beet in foil and bake until tender.

28. Spicy Roasted Chickpeas

Want a crispy vegetarian side on a busy Thanksgiving table? Spicy roasted chickpeas give you a bold crunch that contrasts with creamy dishes. They’re easy to make, full of plant protein, and work as a topping, snack, or quick side. Here is why this works on Thanksgiving. Next steps.

Recipe Overview:

– Servings: 4

– Prep Time: 10 minutes

– Cook Time: 20 minutes

– Total Time: 30 minutes

– Calories: 150 per serving

Nutrition Information: High in protein and fiber.

Ingredients:

– 1 can chickpeas, rinsed and drained

– 1 tablespoon olive oil

– 1 teaspoon paprika

– 1/2 teaspoon cayenne pepper

– Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C).

2. Pat chickpeas dry with a towel.

3. In a bowl, mix chickpeas with oil, paprika, cayenne, and salt.

4. Lay them on a baking sheet in a single layer.

5. Roast 20-25 minutes until crisp, shaking the pan halfway.

Tips:

– Let them cool to keep the crunch.

– Try cumin or garlic powder for a different kick.

FAQs:

– How do I store leftover chickpeas? Put them in an airtight container at room temperature.

Conclusion

With these 28 fantastic vegetarian Thanksgiving side dish recipes, your holiday table is guaranteed to be a feast for the eyes and taste buds.

From comforting casseroles to fresh salads, there’s something here for everyone, whether they are vegetarian or not. These dishes not only celebrate the season’s bounty but also show that plant-based cooking can be festive, fun, and incredibly delicious!

Enjoy experimenting with these recipes, and make this Thanksgiving a memorable gathering filled with love, laughter, and amazing food.

Frequently Asked Questions

What are some easy vegetarian Thanksgiving side dishes I can prepare?

If you’re looking for easy vegetarian recipes, consider dishes like Garlic Mashed Cauliflower or Maple Glazed Carrots. Both require minimal prep and deliver fantastic flavor without taking up too much of your time in the kitchen. You can also try Spinach and Feta Stuffed Mushrooms, which are not only simple but also look impressive on the table!

How can I make my Thanksgiving dinner more plant-based?

Transitioning to a more plant-based Thanksgiving can be easy and delicious! Start by incorporating a variety of vegan Thanksgiving sides like Stuffed Acorn Squash and Vegan Mac and Cheese. These dishes are hearty and flavorful, ensuring that everyone at the table feels satisfied. Don’t forget to add colorful salads like Pomegranate and Avocado Salad to brighten the meal!

Are these vegetarian side dishes healthy?

Absolutely! Many of these healthy Thanksgiving sides are packed with nutrients. For example, Butternut Squash and Cranberry Quinoa Salad offers a fantastic balance of vitamins and protein, while Lentil Salad with Roasted Vegetables provides fiber and essential nutrients. You can enjoy these festive vegetarian dishes without compromising on health!

Can I prepare these side dishes ahead of time?

Yes! Many of these festive vegetarian dishes can be made in advance. For instance, dishes like Roasted Root Vegetable Medley and Sweet Potato Casserole with Maple Pecan Topping can be prepared a day ahead and simply reheated before serving. This way, you can enjoy your time with family and friends instead of spending all day in the kitchen!

What are some vegan options for Thanksgiving side dishes?

If you’re looking for vegan Thanksgiving sides, you have plenty of delicious options! Consider making Vegan Mushroom Stroganoff or Cauliflower Gratin, both of which are rich and creamy without any dairy. Another great choice is Spicy Roasted Chickpeas for a crunchy, protein-packed side. These dishes will be loved by all, regardless of dietary preferences!