3 Thanksgiving Side Dishes

This is going to be my third vegan Thanksgiving and I could not be more excited. People always think a vegan Thanksgiving is hard to pull off but it is not at all! I have 3 easy dishes for you: autumnal vegetable medley, sweet potato casserole and cheese stuffed cornbread. I know you are going to love them all.


While these recipes are a bit more on the indulgent side they are not completely terrible. You can always alter the recipes to fit the way you like to eat as well. Either way all of these side dishes were non-vegan approved and delicious.

All these side dishes will be able to serve anywhere between 4-8 people. Depending on how much everyone likes to eat and how much food you have. Just make sure you wear your stretchy pants.



1-1/2 cups brussel sprouts (8 oz or more)
1 1/2-2 cups butternut squash, cubed (10 oz or more)
1/4 cup craisins
1/3 cup walnuts
1 tbsp olive oil
2-3 sprigs of rosemary
2-3 sprigs of thyme
1 tbsp maple syrup
1/4 tsp garlic powder
Salt and pepper to taste


  1. Preheat oven to 400F.
  2. Prepare brussel sprouts by cutting them in half. Cube the butternut squash.
  3. In a bowl add brussel sprouts, butternut squash, walnuts, olive oil, maple syrup, garlic powder, salt and pepper. Mix to coat everything.
  4. Line a baking sheet with parchment paper and add the vegetables onto the baking sheet.
  5. Spread them out and place rosemary and thyme on top.
  6. Bake in the oven for about 25-30 minutes on the middle rack, flipping halfway through. You can remove the herbs before flipping and then place them back on top after you have flipped them.
  7. Once the vegetables are roasted remove the herbs and place into a bowl.
  8. Add the craisins on top.
  9. Garnish with fresh thyme and enjoy!

*inspired by this recipe





4 sweet potatoes, peeled and roughly chopped
3 cups non-dairy milk
2 tsp vegan butter
3 tsp organic brown sugar
1/4 tsp garlic powder
Salt to taste
1 bag of mini marshmallows (Trader Joe’s or Dandies are vegan)


  1. Preheat oven to 350F.
  2. Peel and chop sweet potatoes into big chunks. If the potatoes are too hard to cut microwave for 1-2 minutes.
  3. In a big pot add the vegan milk and potatoes. Cook for 25-35 minutes or until soft. You can boil them in water but boiling in milk will make them creamier.
  4. Once the sweet potatoes are very mushy and the liquid is mostly gone mash them. You can use either a fork or potato masher for this.
  5. Once you have reached your desired texture add the vegan butter, brown sugar, garlic powder and salt. Mix together and taste. Adjust to your flavor preferences.
  6. Transfer into an oven safe dish any size will work just depends how thick you want the mashed potato layer to be. Cover the whole thing with marshmallows.
  7. Bake in the oven for about 10-15 minutes until the marshmallows are expanded and melted.





1 box of vegan friendly cornbread mix (Trader Joe’s, Jiffy Mix, Gluten Free Bob’s Red Mill)
1/3 cup vegan pepperjack (or any vegan cheese you like)
Splash of non dairy milk


  1. Preheat oven according to temperature on box.
  2. Prepare the boxed corn mix according to the directions. If it requires a vegan egg replacement I like one from Ener-g. Instead of oil you can use melted vegan butter for a richer, more decadent cornbread. You can also add in corn niblets, jalapeno peppers or any additional add-ins.
  3. In a small pot add the vegan cheese and a little bit of milk. Mix until the cheese is melted and has formed a thick sauce. I do this because I find the cheese just melts gooier and easier inside the bread.
  4. In a cast iron skillet or an oven safe dish add half of the cornbread batter. Spread it out until it fills the whole pan.
  5. Then add the vegan cheese sauce and spread it around.
  6. Finally add the rest of the cornbread batter on top.
  7. Bake in the oven for 35-40 mins or until golden brown on top.

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*this post does contain Amazon affiliate links. If you decide to purchase through the link I will receive a small commission at no cost to you, which helps to support this blog.

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