Skip to main content

Happy turkeys part 2- Thanksgiving side dish recipes

What  vegans eat for Thanksgiving!
What vegans eat for Thanksgiving!
Sara Jelley, food: Boulder Vegan Meetup members

Turn Thanksgiving into 'Thanks-for-living' like the Boulder (and Beyond) Vegan meetup group has. Show the world's animals the same compassion that you show for your loved ones this holiday by including vegan dishes in place of the more traditional meat and dairy dishes.

The following are some great recipes from fellow vegan meetup members. Check out my entree page for the background on these recipes or for some main dish recipes that will go great with these side dishes.

JVonD's "Gluten Free" Green Beans over Tofu

-Olive Oil
-Garlic Powder
-Green Beans
-Tofu Cube
-Onions (Leek)

Add Olive Oil and water to a baking pan. Layer the tofu along the bottom. Sprinkle garlic powder over the top of the tofu. Start baking hot. Using a frying pan or wok add oil and water and start heating very hot while slicing off the ends of the Green Beans and chuck them in the pan. The reason I use water is because you can use much higher heats when cooking without burning. Slice onions and add to pan. Douse them in garlic powder and add a little salt and pepper. You can always add things like Bragg sauce and onion powder/minced to thicken it up. When the water has evaporated and the beans taste yummy pour them over the tofu and continue baking until the water in the baking pan has evaporated and the edges of the tofu turn brown and harden up a little. The more you let it bake the better the dish turns out. The whole dish shouldn't take more than 40 minutes from start to grub. Then chow down!

Maple Cranberry Sauce
by Ann Swissdorf

Combine in a heavy saucepan
12 oz fresh cranberries, well rinsed
1 cup pure maple syrup
1 cup Knudsen cranberry-raspberry juice
Grated zest of 1 orange or ¼ tsp. pure orange extract

Bring to a boil, lower heat to medium and cook
until cranberries pop open, about 15 minutes.
Stir in 1 cup walnut halves. Allow sauce to cool,
cover and refrigerate. Sauce will keep 3 to 4 days.

Cream of Broccoli Soup
By Ann Swissdorf

1 cup raw unsalted cashews
5 cups veggie broth or water
2 medium potatoes cut into small cubes
1 medium to large onion, chopped
1/4 cup Bragg Liquid Aminos, or soy sauce
(or more to taste if using water)
1 tsp. dried basil
1 - 2 cloves crushed garlic or 1 tsp. garlic powder
1/4 tsp. black pepper
1/4 cup nutritional yeast flakes (optional)
1 bunch chopped broccoli* (about 4 cups)

Blend cashews with 1 cup of broth until smooth. Set aside. Put Remaining ingredients, EXCEPT broccoli, in a large pot. Bring to A boil. Reduce heat and simmer until potatoes are almost done. Add broccoli and cook until tender. Stir in creamed cashews and continue cooking until heated through, about 5 minutes. Remove from heat. Stir before serving. *Try substituting chopped cauliflower, cabbage, or asparagus instead of broccoli.

Green Bean Casserole
from Matt Bear,

¼ c margarine
¼ c flour
1 ½ c vegan "chicken" broth, warmed (Osem or Telma brands are available in kosher section of supermarkets. I use Frontier brand—available at Wild Oats stores, or you can order it online at
1 T soy sauce
1/2 t garlic powder
2T vegetable oil
1/4 c nutritional yeast
2 14.5 oz cans French-style green beans, drained
1 2.8 oz can French-fried onions

In a medium saucepan, melt the margarine over low heat. Add the flour and whisk it continuously for 1 to 2 minutes until it forms a roux. Add the broth, soy sauce, and garlic power, whisking continuously for 1-2 minutes until the sauce is thick and bubbly. Add the oil and nutritional yeast. Whip again until smooth.

Pour the sauce into a small casserole dish, add the green beans and stir to coat. Bake for 10 minutes, then top with the French fried onions and bake for 10 more minutes, until browned and bubbly.

Foccacia (pizza bread)
from Matt Bear,

Great for dipping or for roasted veggie sandwiches!
1 1/2 cups very warm (but not hot) water
about 4 cups flour
3/4 Tablespoon sugar
1 Tablespoon yeast
1/2 teaspoon salt
1/3 cup oil

Top with:
1/4 cup oil (for pan and drizzle)
1/2 teaspoon salt (big grains are really good)
Ground black pepper (fresh ground is really good)
Garlic (optional)
Onions (optional)
Italian seasoning (optional)
Roma tomatoes very thinly sliced and spread out (optional)

Stir sugar and salt into warm water to dissolve. Add yeast and stir into water briefly. Let rest for 5 minutes or so until foamy. Dump in 3 cups of flour and about half of the 1/3 cup of oil. Mix well with a fork till there's no dry flour. Then work in the rest of the flour and oil with hands. Knead and add more flour if necessary, but no need to work this dough very long (maybe a minute or so of kneading) -- leave the dough slightly sticky (not like the pizza dough recipe).

Oil a 9-13 cake pan (or pizza pan) very well. Lightly work dough into the pan, cover with a towel, and let rise for at least 20-30 minutes in a warm place until about double in size (starts to fill the pan). Drizzle several Tablespoons of oil over top, add garlic, grilled onions, very thinly-sliced roma tomatoes, Italian seasoning, salt and pepper -- whatever you like -- we like all of it! Bake at 375-400 F for 25-30 minutes or until browned on the top and the bottom (keep an eye on it). Good warm or cooled as sandwich bread.

Serving Suggestion: Roasted peppers -- slice your favorite bell peppers into 3-4 big slices each. Broil skin up till starting to blacken. Flip pieces over and broil again till start to blacken. Cool. Put in a container or zip-lock back with 2 T vegetable oil and 2 T balsamic vinegar. Marinate for at least one hour. Slice focaccia (above) and pile on the peppers for a roasted pepper sandwhich. May also like to add roasted onions, zuchinni, etc.