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.
Day before:
- 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.
Morning Of:
- 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
Creamy green beans topped with crispy fried onions.
Servings:
Ingredients
For the fried onions:
- 1 large white onion, sliced into thin rings
- 1 cup plant-based milk, (such as soy or almond)
- 1 cup all-purpose flour, (gluten-free if preferred)
- 1 teaspoon salt
- 1 pinch black pepper
- Oil for frying
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)
Instructions
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.
Nutrition
Calories: 195kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Sodium: 791mg | Potassium: 325mg | Fiber: 3g | Sugar: 5g | Vitamin A: 820IU | Vitamin C: 11.1mg | Calcium: 116mg | Iron: 2.8mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
Agave Glazed Carrots
A quick and easy side dish that wows!
Servings:
Ingredients
- 1 tablespoon vegan butter
- 1 16oz bag baby carrots (3 cups)
- 2 tablespoons agave
- 2 tablespoons brown sugar
- ½ teaspoon fresh thyme leaves
- 2 teaspoons lemon juice
Instructions
- 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.
Nutrition
Calories: 51kcal | Carbohydrates: 9g | Fat: 1g | Sodium: 16mg | Sugar: 8g | Vitamin A: 110IU | Vitamin C: 0.9mg | Calcium: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
Vegan Garlic Mashed Potatoes
These vegan garlic mashed potatoes are sooooo creamy dreamy.
Servings:
Ingredients
- 8 medium yukon gold potatoes,, peeled and chopped
- 6 cloves garlic,, crushed
- 1 cup plant-based milk, (such as soy or almond)
- 1 cup full-fat coconut milk, (the kind in a can)
- 2 teaspoons salt
Instructions
- 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.
Nutrition
Calories: 226kcal | Carbohydrates: 31g | Protein: 7g | Fat: 8g | Saturated Fat: 7g | Sodium: 823mg | Potassium: 1081mg | Fiber: 5g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 27.1mg | Calcium: 130mg | Iron: 8.8mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
Classic Cranberry Sauce
Homemade cranberry sauce is so easy to make but so much better than store-bought!
Servings:
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 131kcal | Carbohydrates: 33g | Sodium: 2mg | Sugar: 33g | Vitamin C: 0.7mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
Balsamic Roasted Brussel Sprouts
Roasting Brussel sprouts enhances their flavour and makes them addictively yummy!
Servings:
Ingredients
- 4 cups Brussel sprouts, cleaned and halved
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic,, minced
- ¼ teaspoon salt
Instructions
- 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.
Notes
Air-Fryer:Â Preheat your air-fryer to 400F and cook for about 12 minutes, shaking half way through.
Nutrition
Calories: 92kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 113mg | Potassium: 234mg | Fiber: 2g | Sugar: 2g | Vitamin A: 440IU | Vitamin C: 50mg | Calcium: 25mg | Iron: 0.9mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
Vegan Biscuits
Buttery, flaky, vegan biscuits!
Servings:
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup vegan butter
- 1 cup plant-based milk, (such as soy or almond)
Instructions
- 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.
Nutrition
Calories: 168kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 207mg | Potassium: 222mg | Vitamin A: 335IU | Calcium: 107mg | Iron: 1.7mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
Quick Vegan Onion Gravy
This vegan gravy is so yummy, you'll want to pour it over everything!
Servings:
Ingredients
- ¼ cup vegan butter, (such as Earth Balance)
- 1 yellow onion,, chopped
- 2 tablespoons all-purpose flour, (use a gluten-free flour if preferred)
- 1 ½ cups vegetable broth, (regular or low-sodium)
- soy sauce or tamarai to taste, (optional)
Instructions
- 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.
Nutrition
Calories: 74kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Sodium: 297mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 485IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
Classic Vegan Stuffing
The vegan stuffing is easy to make
Servings:
Ingredients
- 1 lb loaf day old bread, cubed
- 3 tablespoons olive oil
- 1 yellow onion,, chopped
- 4 ribs celery, chopped
- 3 firm apples,, chopped (optional)
- 3 cloves garlic,, minced
- 1 teaspoon ground sage
- 1 teaspoon dried thyme leaves
- ½ teaspoon salt
- 1 pinch black pepper
- 2 - 3 cups vegetable broth
Instructions
- 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.
Nutrition
Calories: 245kcal | Carbohydrates: 39g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 457mg | Potassium: 252mg | Fiber: 4g | Sugar: 11g | Vitamin A: 125IU | Vitamin C: 5.3mg | Calcium: 98mg | Iron: 2.3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken
More scrumptious vegan thanksgiving and Christmas recipes:
Kathy says
Thank you for the vegan and pet friendly recipe and they wasn't hard at all keep it up you have my vote very delicious
Sam Turnbull says
So happy you enjoyed!
veggiemann says
just made green bean casserole and glazed carrots as an afternoon snack, my GF and I enjoyed them very much.
Sam Turnbull says
What a lovely snack! So happy it was well enjoyed 🙂
Sherrie says
The quick onion gravy is "the best brown gravy I've ever had" said my meat eating husband. I agree. This is a definite keeper. Thank you for this awesome recipe.
Sam Turnbull says
Woot! Can't get a much better review than that. So happy to hear 🙂
Judi says
Thanks for your response and the info on the wild rice. I do use your recipes, the ones where I can eliminate the oil and full fat coconut milk. I have left out enough oil to sink a battleship over the last 15 years! LOL!! Thanks for sharing your creativity with all of us, and as you said, I will use what I can! I do like your gooey cheese, both nacho and mozzarella and your artichoke dip is great. So again, thanks for wooing carnivores over!!
Judi
Sam Turnbull says
Haha, you're most welcome Judi 🙂
Judi Sweat says
These recipes as written are certainly not low fat. We subscribe to the Esselstyn and McDougall no oil added plant-based way of eating. These recipes are examples of why just saying vegan doesn't mean healthy. Way too much olive oil, full fat coconut milk and vegan better. I never use any of those and make delicious recipes. I plan to try the stuffed butter nut squash. Is that enough time for the wild rice to cook? My experience (15 years of this way of eating) is that wild rice takes a lot longer than that in order to fully fluff. I'd be interested in your response on that.
Sam Turnbull says
I don't claim these recipes to be low fat. I know about McDougall and Esselstyn very well, but this blog is not about their diets. If my recipes are not to your taste, there are many health focused vegan blogs on the internet. I'm vegan, and my recipes are vegan (not oil-free plant based). My goal is to create scrumptious, hearty, familiar, recipes that will woo any meat eater to the greener side. Yes, the wild rice cooks for 20 minutes and was lovely and cooked to perfection when I tested the recipe, although I am guessing that different types of wild rice my vary slightly.
Jaqui says
Hello
Love your vegan recipes
Can you tell me please if the puff pastry wrapped lentil loaf mixture is suitable to freeze
Jaqui
Sam Turnbull says
Hi Jaqui,
Yes, you can freeze the lentil mixture. Then just thaw when ready to use, wrap in the puff pastry, and bake. Hope that helps 🙂
Jahmari says
I just had to let you know that your onion gravy is one of our staples. It's so easy to make, tastes amazing and I usually have to make extra just for my husband.
Sam Turnbull says
Oh yay! So happy you love it so much Jahmari 🙂
Nina says
We made the onion gravy as a vegan Tday encore. Gorgeous! So simple and incredibly flavorful. Turns leftovers into deliciousness. Can't wait to try the rest of the lineup on this page. Thank you!!
Sam says
Yay! So happy you loved the gravy Nina. I hope you enjoy all the recipes you try next too!
Jessica says
I made the green bean casserole for a thanksgiving themed vegan potluck last weekend and it was. SO. GOOD. I was the star of the show. Making the mashed potatoes now and will be making the casserole again for my family's thanksgiving. Thank you!!!
Sam says
Yay!!!! You're so very welcome Jessica! I am so happy you love the recipes 😀
Sarah S. says
Love the gravy! I made it tonight. Quick thing though - you might want to adjust the time on the recipe or change the wording. To truly caramelize onions takes at least a solid 20 minutes (especially if you're trying to not burn the butter/substitute). However, browning the onions in butter/substitute into delicious, soft, edge-browned morsels of oniony goodness Takes about 10-15 minutes on medium high heat. There's no way the butter/substitute could melt fast enough and the onions actually reach a true carmel in just 15 minutes total cook time. (I'm not making this up I swear - http://www.slate.com/articles/life/scocca/2012/05/how_to_cook_onions_why_recipe_writers_lie_and_lie_about_how_long_they_take_to_caramelize_.html )
Sam says
Thanks Sarah!
Yes, absolutely, if you want to do a low and slow caramelization go for it! I am happy with the result when I just sauté them over medium heat until they are tender and golden. Just depends on your preference. So happy you enjoyed the recipe 🙂
T. Kidwell says
This is a free recipe that can be adjusted. Being a passive/aggressive "Know it all" is not necessary, Sarah. There is a big difference if one is cooking on a gas stove vs an electric, also.
Tova says
I’ve made this onion gravy recipe about 8 times now. Every time a MASSIVE hit. Sam - I’ve said it on posts before - you’re a bloody genius! I really don’t know how you do it and keep smiling AND keep your cool with some of the arrogant and unnecessary comments. You’re my first go-to for any recipes - why? Because your recipes just work, every time. And they’re damn tasty, and easy to make. A totally winning combination! Just keep doing YOU...coz you is pretty AWESOME!
Sam Turnbull says
Aww thank you so much Tova!! It's easy to ignore the haters when there are so many positive comments like this one 🙂
Julia says
Fantastic post Sam! Love the recipes! What restaurant have you had the best vegan biscuits? Remember to add it to your Besty List! http://www.thebesty.com/itdoesnttastelikechicken
Samantha Turnbull says
Thank you Julia! I don't think I have ever had vegan biscuits at a restaurant... Thats the beauty of making them at home, you get to make anything and everything you want!
Patty Maximini says
I just made the mashed potatoes and they are honestly the best (vegan or not) that I've ever had, and I LOVE mashed potatoes! So thank you for this awesome bowl of yummyness!
Samantha Turnbull says
Yay! So glad they get your mashed potato stamp of approval Patty! Don't you just love that they aren't loaded with butter or oil too! Thank you for coming back and sharing your review, makes me so happy to hear people are enjoying my recipes 🙂
Anne Marie @ ciao-mama.com says
I need to send this to my very Italian and very "what's a vegan?" mother and show her that yes, I still can eat, let alone eat very well, without meat or dairy. 🙂 Thank you for all of these amazing recipes, I can't wait to try them!
itdoesnttastelikechicken says
Haha! Please do! I have a lot of those types in my family as well. You're welcome Anne Marie, I'm happy you like them 🙂
Traci says
Fabulous round up Samantha! It all looks delicious, but I am totally eyen' your green bean casserole and Brussels sprouts! Thank you!
Samantha Turnbull says
Thanks so much Traci! Haha yeah I couldn't keep Andrew away from the Brussel sprouts, and he's a guy who "doesn't like Brussel sprouts". The green beans a sinfully creamy! I hope you enjoy 🙂
Kathy Sturr says
Wonderful! I will be traveling on our Thanksgiving Day but I look forward to making me some fixins once we reach our destination. I wish our Thanksgiving Day was in October then maybe we'd celebrate it instead of being bombarded by Christmas ...
Samantha Turnbull says
Yeah it is nice to have is spaced out here, not so much to do at once. I hope you have a great Thanksgiving vacation... or work trip, I am hoping for your sake, vacation.
trialandeater1 says
Love this! Who says you can't have a vegan thanksgiving?!
Samantha Turnbull says
Not me!!! hahaha!
40aprons says
Epic is right! I put together this huge Thanksgiving post a few years ago on my blog but didn't even include new recipes or pictures, and I thought that was a ton of work. You have nailed the whole vegan Thanksgiving, Sam!
Samantha Turnbull says
Aww shucks! Thanks Cheryl! Yes I saw your Thanksgiving post, it was epic! Fist pump for epic recipe posts! haha.
LynnE says
Check out Daphne Oz's Vegetarian Mushroom Gravy. It seems that the recipe has disappeared from the web site. I am on your subscriber list. If you would like the recipe, I can send to you. I substitute butter flavored olive oil for the butter, but you can use whatever fat you want. I made this for the first time a few years ago. My family demands this gravy every year (even the carnivores). I usually go to my local Asian market to get a good variety of mushrooms. My base is always mini bellas.
This is a wonderful gravy.
Samantha Turnbull says
Yum, I love mushroom gravy too! I like this onion gravy because it is so quick and easy, but please feel free to go for any vegan gravy you like! Thanks for sharing LynnE.
DeeDee says
There's butter flavored olive oil?!! Yum!
I'm making this stuff. Just most people don't realize white sugar isn't vegan since it's processed with anim bones. I'm going to find that olive oil!
Sam Turnbull says
Hi Deedee!
It actually depends where you live, white sugar is often processed with bone char in the US, in Canada, most of the sugar brands are not processed this way and are vegan, and the same goes for other countries as well. To make sure you are getting vegan sugar in the US you can look on the company's website, or buy organic sugar which is always vegan. Hope that helps!
Carey says
How did you know that for this year's Thanksgiving feast, I'm in charge of brussel sprouts AND stuffing?! Plus, I was going to make a vegan gravy for myself. Thank you, thank you!
Samantha Turnbull says
Haha! My vegan spidey senses were tingling. You're very very welcome Carey 🙂
Lisa Viger says
These are awesome recipes for Thanksgiving! Definitely going to try the biscuits and gravy!
Samantha Turnbull says
Thanks Lisa! Yeah it was really hard not to eat all of the biscuits while taking these photos! I had to keep swatting away Andrews hands! haha.