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By Elizabeth Turner

Still looking for a pretty dish or two to add to your Thanksgiving menu? Here are 10 delicious sides to add oomph to your holiday spread—and show friends and family how delicious whole-food, plant-based cooking can be!

Choose from 100+ vegan Thanksgiving recipes to create your perfect holiday meal with our Thanksgiving menu builder.

Heather's Garlic Mashed Potatoes and Creamy Golden Gravy

Heather’s McDougall’s silky vegan gravy recipe takes just minutes to put together. With garlic mashed potatoes, it’s a guaranteed Thanksgiving hit.

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Miso-Glazed Squash with Spinach

Miso-Glazed Butternut Squash with Spinach

Bring more bright color to a holiday menu that traditionally skews beige. The earthy flavor of butternut squash pairs nicely with the tangy, salty flavor of miso in this lovely side dish.

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Israeli Couscous Kale Salad

Israeli Couscous and Kale Salad

Incredibly easy to cook, Israeli couscous does a great job of absorbing the flavors of the herbs and spices in this vegan salad recipe. Like traditional couscous, Israeli couscous is tiny nuggets of semolina pasta, but the nuggets run a bit larger.

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Radicchio Salad with Cranberry Orange Dressing

This simple salad of seasonal autumn fruits is easy to make and has a tantalizing sweet and sour flavor.

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5 Minute Cranberry Relish

5 Minute Cranberry Relish

Why cook your cranberry relish or dump in a bunch of sugar when you can make this fresh and easy raw version instead? All you need are fresh cranberries and oranges, plus dates for natural sweetness.

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Boulangere Potatoes

This recipe is a great alternative to scalloped potatoes, which are traditionally very high in fat.

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Apple, Grapefruit, Pomegranate Salad

This refreshing salad does not need any dressing or seasoning. You can substitute oranges for the grapefruit, if you like.

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Vegan whole grain stuffing shown in white casserole dish, sprinkled with dried currants

Whole Grain Stuffing with Pecans and Currants

Toasted pecans and sweet-tart currants are a nice change in this traditional holiday recipe. Replace half of the whole grain bread with your favorite whole grain cornbread, or add fresh chopped apples for another twist on this dish.

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Herbed Fingerling Potatoes

This recipe uses a lot of fresh herbs, but you can make it with dried herbs instead. Use only half the quantity for dried herbs as indicated for the fresh herbs.

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Autumn Mixed Greens Salad

We are thankful for apple season! Honeycrisp and Gala apples contrast well with the tart cranberry vinaigrette on this salad. Cut the apples just before serving to prevent browning, or store them in water with a little lemon juice if you need to prepare them ahead of time.

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Headshot of Elizabeth Turner, editor in chief of Forks Over Knives
about the author

Elizabeth Turner

Elizabeth Turner is the editor in chief of Forks Over Knives. A longtime writer and editor specializing in health, nutrition, and plant-based cooking, she spent seven years as the editor in chief of Vegetarian Times magazine before joining Forks Over Knives. Her work has appeared in Prevention, Shape, Glamour, and Natural Health magazines. Outside the Forks Over Knives office, she can be found shopping Los Angeles-area farmers’ markets for really good fruit, and in her own kitchen, experimenting with plant-based recipes. Find her on LinkedIn.

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