EPIC POST! Yes, this is super epic guys. I spent the week celebrating Thanksgiving (which happened in October in Canada and hasn't even happened in the US, yet). But that doesn't matter because I wanted to make sure that you had all you need to make all the traditional holiday sides, totally vegan fabulous. Don't you worry your pretty little heads, I will be posting some awesome mains too, but I wanted to make sure I got the basics out there. Whether you are hosting a large gathering, attending a potluck, or just chilling at home, these recipes will please everyone. I'm not saying they will please just the vegans, put these dishes on the table and no one will be complaining... well people might complain when it's all gone.
If you have any traditional sides that I didn't include and would like to serve, leave a comment at the bottom of the page, and I will give you pointers on how to veganize your holiday season.
To make your life easier I included these prep ahead tips below. Whether you are making all of these dishes, or just a couple, you can use these tips to get most of the work done ahead of time so you can be all smooth and cool on the celebratory day. I also made these recipes printer friendly, so you can print, share, bookmark, pin, tweet, or however you like to save your recipes.
Prep Ahead Tips
1 or more days ahead:
- Print, save, share, or bookmark these recipes.
- Make a list, check it twice, and get all your grocery shopping done!
- Make the Classic Cranberry Sauce.
- Make the Quick Onion Gravy. It will turn into a solid jelly like blob in the fridge... yummy... When you are ready to reheat, warm over medium-low heat until it returns to liquid. Add more broth to thin as necessary if needed.
- Slice bread for stuffing and set out to get stale.
- If you haven't sliced your bread for the stuffing yet, make sure you do that today. This is a must.
- Chop up any veggies you would like to get out of the way, onions, garlic, celery, mushrooms, brussel sprouts, and green beans. You can cook the green beans according to the directions so that's all done as well.
- Peel potatoes for mashed potatoes and store in a bowl or pot covered with water in the fridge. Drain off water and add fresh water when you are ready to prepare the recipe.
- Make the French Fried Onions and set aside on a plate covered with a paper towel.
- Make biscuits and wrap in a cloth napkin to keep fresh. Warning, make a double batch as you will want to eat them all!
- Make the Classic Vegan Stuffing up to the point where you cover the dish with foil. Set aside until you are ready to bake.
Now for the vegan thanksgiving and Christmas side dishes:
- Vegan Green Bean Casserole
- Agave Glazed Carrots
- Vegan Garlic Mashed Potatoes
- Classic Cranberry Sauce
- Balsamic Roasted Brussel Sprouts
- Vegan Biscuits
- Quick Vegan Onion Gravy
- Classic Vegan Stuffing
Vegan Green Bean Casserole
For the fried onions:
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)
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.
Agave Glazed Carrots
- 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.
Vegan Garlic Mashed Potatoes
- Cover the potatoes with water in a large pot and bring to a boil. Boil for 15-20 until they are fork tender.
- 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.
Classic Cranberry Sauce
- 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
- 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.
Balsamic Roasted Brussel Sprouts
- 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.
- 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.
Quick Vegan Onion Gravy
- 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.
Classic Vegan Stuffing
- 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.