vegan side dishes

This is no ordinary Thanksgiving stuffing! It's "stuffed" with butternut squash, cremini (baby bella) mushrooms, and apples, and seasoned with nutmeg and cinnamon, and fresh sage and rosemary. And, it's vegan!

You can use whatever bread you prefer in stuffing, but if you're not sure which bread works best, I recommend using white bread. This seems to be what most people prefer in their stuffing, and it'll give you a classic stuffing flavor. I like the White Bread Done Right from Dave's Killer Bread because it's organic and made without bleached flour and other highly processed ingredients.

Smashed potatoes, where have you been all my life? Fluffy inside and crispy outside, filling but also snackable, these have become a go-to in my kitchen. I tried a few recipes that were on the bland side, so I upped the flavor level with garlic, rosemary, vegan parmesan, and vegan butter. And they are sooo good!

This vegan garlic bread is made with a fresh baguette, vegan butter, parsley and lots of fresh garlic and vegan Parmesan. It has all the flavor of traditional garlic bread with none of the dairy! This pull-apart bread is baked to perfection with a crispy crust and soft center, perfect for pairing with your favorite pasta or soup.

Butternut squash is one of my favorite foods, as it's so versatile, delicious, and healthy. It's often just part of a dish with many flavors, but I also enjoy it on its own, as mashed butternut squash with a few added ingredients.

As much as I love butternut squash, it can be a headache to cut and peel it. Fortunately, this mashed butternut squash recipe doesn't require any peeling or cubing! After three slices (plus spooning out the seeds), the squash goes in the oven and then the flesh gets easily scraped away from the skin.

My favorite way to prepare pretty much any kind of vegetable, from sweet potatoes to bell peppers, is roasting. Roasted vegetables are so easy to prepare, they're healthy, and they taste amazing. When Easter, Thanksgiving, or Christmas come around, I like to give my roasted vegetables a little something extra.

This roasted carrots recipe gets some added flair with a glaze made from vegan butter, maple syrup, and lemon juice, and a cashew-tahini sauce with a delicious blend of spices. Rainbow carrots add a colorful wow factor (but plain orange carrots work too!) This is the perfect side dish for the holidays or any special occasion.

This recipe combines all the best flavors of Thanksgiving into one dish: cranberries, apples, savory buttery stuffing, and acorn squash. The flavors are so great together, no one will miss the turkey at your vegan Thanksgiving!

The addition of apples and dried cranberries to this stuffing adds a touch of sweetness. And we're using vegan butter and veggie broth for their rich, savory flavors. Flax eggs hold everything together in this eggless stuffing. Sweet apples like Fuji, Gala, or Pink Lady apples work best in this recipe. Tart apples like Granny Smith will likely add a little too much flavor for most people's taste.

This vegan green bean casserole is so rich and creamy, no one will guess it's vegan! But this version is even tastier than the classic, because it's made with fresh green beans and a from-scratch mushroom cashew sauce that packs a ton of flavor. It's also super easy to make and has a make-ahead option for busy holidays.

This recipe came about by accident after I found a vegan sour cream on sale at the grocery store and I was trying to figure out what to do with it. Many trials and variations later, I've arrived at the perfect vegan version of this classic favorite!

Personally, I really love the creaminess and flavor of Yukon gold potatoes for this side dish. However, if you want a more traditional texture, feel free to use regular baking (Russet) potatoes.