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This Thanksgiving, surprise your guests with vibrant dishes that are bursting with flavor and nutrition! The best part? You can prepare all these dishes a few days ahead of your Thanksgiving feast, leaving more time for family fun and holiday traditions.
Whether you are hosting Thanksgiving or bringing a dish as a guest, whether you are vegan, vegetarian or just want to incorporate a few healthier options as part of the feast, I know you will enjoy these recipes. What’s more, they, have become must-have dishes for my family over the past decade.
Most of these recipes are also part of one of my absolute favorite cooking series and my e-book, Pardon My Turkey, available on my website, TheSpeedyVegan.com.
Sweet Potato Casserole
This classic Thanksgiving casserole is fantastic and super easy. It only has four ingredients and is a definite “go-to” staple at our feast.
Serves 6-8
3 pounds sweet potatoes
1½ cups raw pecans, roughly chopped
2 tablespoons maple or date syrup
1 teaspoon cinnamon
Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the sweet potatoes in half lengthwise and place them on the baking sheet and roast for 40-45 minutes, or until they are very soft. Cooking time will depend on the size of the sweet potatoes. Mix together the pecans, syrup and cinnamon in a small bowl and set aside. Scoop the sweet potato flesh out of the skins, add to a bowl and mash until smooth. Transfer the mashed sweet potatoes to a baking dish and top with the pecans. Bake for 20 minutes and serve.
Creamed Corn
This creamy side dish is so comforting and delicious that your guests won’t even know how healthful it is.
Serves 6-8
2 pounds of frozen corn
1½ cups unsweetened soy or almond milk
1 cup onion, diced
2 cloves garlic, minced
2 tablespoons maple syrup
2 tablespoons flax seed, ground
Salt-free seasoning and black pepper to taste
2 tablespoons fresh chives, chopped
Preheat a stainless-steel or cast-iron skillet over medium heat. Sauté the onions for 4-5 minutes then add the garlic and sauté for 2 minutes. Use a splash of water to prevent sticking if needed. Add the corn, plant-based milk, ground flax seeds, maple syrup and seasonings and cook for 10 minutes stirring gently to combine. Let the corn mixture cool to room temperature and transfer ½ the mixture to a blender and blend until smooth. Pour the blended mixture back into the pan and cook for 4-5 minutes and then transfer to a serving dish and garnish with fresh chives right before serving.
Mushroom Herb Gravy
In my world, you can never have enough gravy. That’s why I always double this recipe and hide a big jar in the fridge to have on hand for leftovers the next day. Yum!
Makes 6 cups
1½ pounds mushrooms, diced or sliced
2 cloves garlic, minced
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
2 tablespoons flour
4 cups vegetable broth
1 tablespoon miso
½ teaspoon freshly ground black pepper
1 teaspoon fresh sage, minced
1 teaspoon fresh thyme, minced
½ teaspoon fresh rosemary, minced
2 tablespoons cooking sherry
Sauté́ the mushrooms, garlic, carrots, celery and onions until softened, about 5 minutes. In a small bowl make a slurry by whisking together the flour and one cup of vegetable broth. Add the slurry to the sautéed vegetables and slowly stir in the rest of the vegetable stock 1 cup at a time. Stir in the miso, pepper and fresh herbs and let it simmer for 5 minutes, stirring every minute or two until it thickens. Turn off the stove and let the gravy cool. Pour half the gravy into a high-speed blender and blend until smooth. Pour the mixture back into the pot and add the sherry and heat for a few minutes before serving.
Roasted Butternut Squash with Wilted Greens and Cranberries
This delicious dish adds a burst of color to the holiday table.
Serves 8-10
2 pounds butternut squash, peeled and cut into 1-inch cubes
2 medium red onions, cut into wedges
2 tablespoons fresh orange juice
Salt-free seasoning and black pepper to taste
8 ounces fresh baby spinach
½ cup dried cranberries
Preheat oven to 400°F and line a baking sheet with parchment paper. Add the butternut, onions, orange juice and seasoning to a large bowl and toss together. Arrange the vegetables on the baking sheet in a single layer and roast for about 30 minutes or until the butternut squash starts to brown and is tender. Remove from the oven and transfer to a serving bowl. Add the spinach and cranberries right away and toss to combine and wilt the spinach. Serve.
Cranberry Pineapple Relish
This tangy and refreshing relish complements the earthy flavors of the Thanksgiving meal.
Serves 8-10
8 ounces fresh cranberries
2 cups frozen pineapple chunks
10 large Medjool dates pitted and chopped
1 tablespoon fresh lime juice
Place all the ingredients in a food processor and pulse several times until well combined but still chunky. Refrigerate until ready to serve.
Old-Fashioned Easy-Baked Apples
The best part about these apples is cutting into them and finding a delicious warm oatmeal cookie in the middle. Make extra and keep leftovers in the refrigerator for breakfast the next day.
Serves 8
8 large apples of your choice, unpeeled
1 cup gluten-free rolled oats
1 cup chopped walnuts
½ cup raisins
1-2 tablespoons lemon juice, as needed
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
½ teaspoon of cardamom (optional)
3 tablespoons maple syrup
Preheat oven to 350F. Combine the oats in a bowl with walnuts, raisins, cinnamon, vanilla, cardamom and maple syrup. Cut off the top of the apples and then use a sharp paring knife or melon baller to carefully scrape out the seeds and core leaving the bottom of the apple intact. Rub the inside of the apples with lemon juice. Put the apples in a casserole dish with high sides and pour one cup of water into the pan. Spoon the filling into the apples and pack it in tight. Put the apple tops back on and cover the dish with foil. Bake for about 45 minutes or until you can pierce the apple with a fork and it feels tender. Keep an eye on the apples, as different apple varieties need different baking times. Serve warm on their own or with a dollop of whipped coconut cream.
What's your very favorite Thanksgiving side dish? Let us know in the comments below.
