vegan side dishes

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.

Thanksgiving dinner just isn't the same without a creamy, crunchy, delicious green bean casserole. Obviously, the traditional version isn't vegan, but we can easily transform it!

I prefer this vegan version because I like everything as fresh as possible. Creating my own cashew cream sauce and using fresh mushrooms instead of using canned cream of mushroom soup makes a difference you can taste in the flavor. Green bean casserole used to be a "meh" dish for me, but now it's become a favorite of the holiday season!

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.