My favorite plant-based Thanksgiving sides—hearty, flavorful, and all gluten-free. Mix and match to build a cozy vegan holiday spread.
I’ve hosted many holiday meals over the years, but this is the first time I’m the official host. I’ve been thinking through practical details and little traditions—how early to deck the halls, how to squeeze extra chairs into the dining area, and most importantly: how many side dishes are too many? (Spoiler: there’s no such thing.)
For me, the sides are the highlight of the Thanksgiving table. I usually plan an entirely plant-based menu and never have trouble filling it with satisfying, crowd-pleasing recipes. Below is a curated collection of my favorite vegan, gluten-free Thanksgiving sides—each one approachable, flavor-forward, and easy to scale for a holiday gathering.
These recipes work beautifully together or as stand-alone dishes for other winter celebrations like Christmas or New Year’s. Many can be prepped ahead, and most are friendly to gluten-free, dairy-free, and plant-based diets.
Roasted Brussels Sprouts with Figs & Pecans
Oven-roasted Brussels sprouts tossed with chopped dried figs and toasted pecans for a sweet-savory side that pairs well with rich mains. A lovely winter appetizer or holiday vegetable dish.
Candied Yams with Cacao Nibs & Pecans
Sweet yams glazed with coconut sugar and pure maple syrup, finished with crunchy pecans and cacao nibs. A naturally sweetened, comforting option for a festive table.
Cauliflower Mashed Potatoes with Almond Butter Gravy
A lighter take on mashed potatoes using Yukon potatoes and cauliflower, topped with a savory almond butter “gravy.” Creamy, comforting, and plant-based without skimping on texture.
Harissa Roasted Cauliflower with Cranberries & Hazelnuts
Spiced harissa-roasted cauliflower dressed in tahini and topped with fresh herbs, tart cranberries, and crunchy hazelnuts. Bright, aromatic, and a great counterpoint to richer dishes.
Roasted Squash & Arugula Salad
Arugula tossed with roasted winter squash, toasted pine nuts, dried cranberries, and a bright apple cider vinaigrette. A fresh, peppery salad that balances sweeter sides.
Butternut Squash Noodle Cranberry Salad
Roasted butternut squash served with squash noodles, caramelized onion, fresh sage, and dried cranberries. Light but satisfying—with seasonal texture and color.
Tri-Colored Roasted Cauliflower Salad
A vibrant one-pan cauliflower side featuring multiple colors of cauliflower, simple seasoning, and fresh herbs. Quick to roast and easy to plate for a festive presentation.
Vegan & Grain-Free Sweet Potato Casserole
A lower-sugar sweet potato casserole topped with a pecan cookie crumble—gluten-free and grain-free. Festive flavor with a crunchy finish that guests love.
Dijon Tahini Green Beans
Crisp green beans tossed in a creamy, oil-free Dijon-tahini dressing. A simple, bright side that brings green color and savory balance to the table.
Stovetop Cauliflower Rice Stuffing
A low-carb, grain-free stuffing made with cauliflower rice and aromatic herbs. Quick to make on the stovetop and a great alternative to traditional bread-based stuffing.
Low-Sugar Orange Cranberry Sauce
Fresh cranberry sauce sweetened with maple syrup and orange juice. Ready in about 20 minutes and a bright, tart complement to richer dishes.
Delicata Chickpea Bake With Almond Butter “Gravy”
A hearty one-pan meal of delicata squash, chickpeas, romanesco, and an oil-free almond butter gravy. Great for weeknight meal prep or as a substantial addition to a holiday spread.
I Want to Hear From You
If you try any of these plant-based Thanksgiving sides, I’d love to hear how they turned out. Leave a comment, rating, or review to share your experience—your feedback helps me improve and create more recipes to enjoy.
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Wishing you a warm and delicious holiday season.