Potluck season is upon us, and Thanksgiving is the ultimate test of bringing a dish that’s not only delicious but also travels well, reheats beautifully, and pleases a wide range of guests. Whether you’re the designated vegan in your group or simply want to share a compassionate, flavor-packed dish, these vegan Thanksgiving side dishes for potluck are your go-to solutions.
They’re crowd-tested, easy to make ahead, and perfect for serving at room temperature or warming up once you arrive. Most importantly, they taste like comfort and abundance — the kind of food that makes people say, “Wait, this is vegan?”
Let’s dive into the best vegan sides for your Thanksgiving potluck — complete with transport tips and reheating notes so everything arrives fresh and fabulous.
Why Vegan Sides Are the Best Potluck Dishes
Side dishes are the unsung heroes of Thanksgiving. They’re versatile, easy to share, and often the part everyone goes back for seconds of. When you bring a vegan side, you’re offering something everyone can enjoy — from plant-based eaters to omnivores looking for a lighter bite between the mashed potatoes and gravy.
Vegan side dishes also have another hidden advantage: they’re usually more stable in transport. Without dairy or eggs, there’s less risk of spoilage, and most can be served at room temperature without losing flavor or texture.
1. Roasted Brussels Sprouts with Maple Dijon Glaze
Flavor Profile: Crispy, sweet, and tangy.
This dish travels like a dream. The combination of maple syrup, Dijon mustard, and balsamic vinegar brings out the natural sweetness of roasted Brussels sprouts, while toasting them until golden ensures they stay crisp even after transport.
Ingredients:
-
2 lbs Brussels sprouts, halved
-
2 tbsp olive oil
-
1 tbsp maple syrup
-
1 tbsp Dijon mustard
-
Salt and pepper
Make Ahead: Roast up to one day before and refrigerate.
Reheating: Warm in a 400°F oven for 10–12 minutes uncovered.
Transport Tip: Bring in a covered baking dish and finish with glaze right before serving.
2. Creamy Vegan Garlic Mashed Potatoes
Flavor Profile: Fluffy, savory, and classic.
No Thanksgiving is complete without mashed potatoes. This dairy-free version uses olive oil and plant milk for creaminess — nobody will miss the butter.
Ingredients:
-
5 large russet potatoes
-
3 cloves garlic
-
¼ cup olive oil
-
½ cup unsweetened almond milk
-
Salt to taste
Make Ahead: Up to two days before.
Reheating: Transfer to a slow cooker on “warm” or bake covered at 350°F for 25 minutes. Stir in a splash of milk before serving.
Transport Tip: Store in a lidded heat-safe container wrapped in a towel for insulation.
3. Vegan Green Bean Almondine
Flavor Profile: Fresh, crisp, and buttery (without the butter).
This elegant side uses toasted almonds and lemon zest to elevate humble green beans. It’s light but flavorful, making it ideal for balancing heavier dishes.
Ingredients:
-
1 lb fresh green beans
-
2 tbsp olive oil
-
¼ cup sliced almonds
-
1 tsp lemon zest
-
Salt and pepper
Make Ahead: Blanch beans and toast almonds the day before.
Reheating: Sauté quickly in olive oil before serving or serve at room temperature.
Transport Tip: Keep beans and almonds separate until just before plating to preserve texture.
4. Savory Vegan Stuffing with Mushrooms and Herbs
Flavor Profile: Earthy, aromatic, and hearty.
Stuffing is a potluck superstar because it reheats beautifully and fills the kitchen with nostalgic Thanksgiving aromas. This vegan version swaps butter for olive oil and uses vegetable broth for depth.
Ingredients:
-
1 loaf crusty bread, cubed
-
1 onion, diced
-
2 cups mushrooms, chopped
-
2 celery stalks, diced
-
2 cups vegetable broth
-
2 tbsp olive oil
-
1 tsp sage, 1 tsp thyme
Make Ahead: Assemble one day ahead; bake fresh or reheat before serving.
Reheating: Bake covered at 350°F for 15–20 minutes.
Transport Tip: Bake in a disposable aluminum tray — easy to heat and serve.
5. Maple-Roasted Carrots with Pecans
Flavor Profile: Sweet, nutty, and colorful.
This dish looks gorgeous on any buffet table and holds up beautifully for transport. The roasted carrots develop caramelized edges, while pecans add crunch.
Ingredients:
-
2 lbs carrots, sliced diagonally
-
2 tbsp olive oil
-
1 tbsp maple syrup
-
¼ cup chopped pecans
-
Pinch of salt
Make Ahead: Roast carrots the day before and store in the fridge.
Reheating: Bake at 350°F for 10 minutes, then sprinkle pecans on top.
Transport Tip: Bring carrots in one dish, nuts separately to stay crisp.
6. Wild Rice and Cranberry Pilaf
Flavor Profile: Nutty, tart, and aromatic.
A stunning vegan side that doubles as a main for plant-based guests. Wild rice, cranberries, and herbs come together for a flavorful, satisfying dish.
Ingredients:
-
1 cup wild rice blend
-
2 cups vegetable broth
-
½ cup dried cranberries
-
¼ cup chopped parsley
-
1 tbsp olive oil
Make Ahead: Up to two days ahead; store covered in the fridge.
Reheating: Microwave or warm on stovetop with a splash of broth.
Transport Tip: Perfect served warm or at room temperature.
7. Vegan Mac and Cheese Bake
Flavor Profile: Creamy, comforting, and crowd-favorite.
This rich baked mac and cheese gets its creaminess from cashews or store-bought vegan cheese sauce. Topped with breadcrumbs, it’s irresistible for all ages.
Ingredients:
-
16 oz pasta
-
1 cup soaked cashews or vegan cheese sauce
-
2 tbsp nutritional yeast
-
½ cup plant milk
-
½ cup breadcrumbs
Make Ahead: Assemble and refrigerate unbaked.
Reheating: Bake covered at 375°F for 25 minutes.
Transport Tip: Bring in a foil pan for easy heating and serving.
8. Roasted Garlic Sweet Potato Mash
Flavor Profile: Sweet, savory, and silky.
For a twist on traditional mashed potatoes, swap in sweet potatoes with roasted garlic and a drizzle of olive oil. It’s simple, colorful, and naturally vegan.
Ingredients:
-
4 large sweet potatoes
-
1 head garlic, roasted
-
2 tbsp olive oil
-
Salt to taste
Make Ahead: Prepare two days ahead.
Reheating: Microwave or bake at 350°F for 15 minutes.
Transport Tip: Transport in a covered casserole dish to keep warm.
9. Vegan Cranberry-Orange Relish
Flavor Profile: Tart, zesty, and refreshing.
This fresh cranberry relish is a bright contrast to the heavier dishes on the table. It travels beautifully and doesn’t require heating — perfect for potlucks.
Ingredients:
-
12 oz fresh cranberries
-
1 orange (zested and juiced)
-
½ cup sugar
Make Ahead: Up to 5 days before; refrigerate until serving.
Reheating: None needed.
Transport Tip: Pack in a glass jar or small serving bowl with a lid.
10. Vegan Gravy (Make-Ahead Friendly)
Flavor Profile: Rich, savory, and smooth.
A potluck essential that ties everything together. This gravy can be made in advance and reheated without separating or clumping.
Ingredients:
-
2 tbsp olive oil
-
2 tbsp flour
-
2 cups vegetable broth
-
1 tbsp soy sauce
-
½ tsp thyme
Make Ahead: Up to 3 days ahead.
Reheating: Warm on stovetop, whisking occasionally.
Transport Tip: Pour into a thermos to keep warm — no microwave needed.
Pro Tips for Potluck Success
Bringing vegan dishes to a potluck is about more than just great flavor — it’s about presentation, timing, and confidence. Here’s how to make sure your dish stands out for all the right reasons.
1. Label Your Dish Clearly
Attach a small label or tag that says “Vegan” — it helps avoid confusion and sparks curiosity from non-vegans who might otherwise skip it.
2. Bring Serving Utensils
Never assume the host will have enough spoons, ladles, or tongs. Pack one with your dish.
3. Use Transport-Safe Containers
Casserole carriers, foil pans, and insulated totes keep food warm and secure during the drive.
4. Prioritize Room-Temperature Dishes
If the kitchen at your host’s home is limited, opt for sides that taste great at room temperature like wild rice pilaf or roasted veggies.
5. Test Your Dish Ahead of Time
If you’re trying something new, do a small test run a few days before the potluck. That way, you’ll know the timing, taste, and reheating method in advance.
Potluck Pairing Ideas
For a well-rounded vegan potluck contribution, try pairing one warm dish and one cold dish. For example:
-
Warm: Vegan Stuffing or Garlic Mashed Potatoes
-
Cold: Cranberry-Orange Relish or Wild Rice Pilaf
This balance keeps your spread interesting and ensures there’s something for everyone — no matter when they get to the table.
Presentation Tips That Make a Difference
Visual appeal matters at potlucks. Luckily, these simple tricks make your vegan sides stand out:
-
Use color contrast: Orange carrots, green herbs, and red cranberries add life to your plate.
-
Add garnishes: A sprinkle of parsley, chopped nuts, or lemon zest instantly elevates your dish.
-
Choose rustic containers: Ceramic bowls or wooden platters give your food a homemade, cozy look.
-
Serve family-style: Large platters encourage sharing and create that festive, communal vibe.
Sustainability and Gratitude
Thanksgiving is a celebration of gratitude and community — and choosing vegan dishes is a way to extend that gratitude to animals and the planet too. Every plant-based side you bring helps make the holiday a little more compassionate and sustainable.
If you want to carry that spirit beyond the potluck, check out The Dharma Store — they offer vegan-themed t-shirts made from organic cotton. It’s a stylish, meaningful way to share your values year-round while supporting ethical, eco-friendly fashion.
Final Thoughts: Share the Love (and the Leftovers)
Potlucks are about generosity — everyone contributing a dish, everyone sharing in the joy. These vegan Thanksgiving side dishes for potluck are designed to make that experience effortless and delicious.
Each recipe is simple to prepare, easy to transport, and guaranteed to win over your crowd — from your vegan best friend to your turkey-loving uncle.
So pack up your casserole, label it proudly, and bring a taste of compassion and creativity to the table this Thanksgiving. Because the best dishes aren’t just the ones that taste good — they’re the ones made and shared with gratitude.