Home Vegan Post Vegan Holiday Side Dishes: Festive, Cruelty-Free Sides to Elevate Your Holiday Feast

Vegan Holiday Side Dishes: Festive, Cruelty-Free Sides to Elevate Your Holiday Feast

When it comes to holiday meals, the sides often steal the show alongside the main entrée. Vegan cooks know that plant-based ingredients can shine with seasonal flair, delivering rich flavors and beautiful presentations without dairy, eggs, or meat. Below, you’ll find a collection of vegan holiday side dishes designed to complement any centerpiece—from a simple lentil loaf to a show-stopping dairy-free gratin. These recipes balance sweet, savory, creamy, and crunchy textures to please every palate and make your festive spread memorable.

1. Roasted Root Vegetable Medley with Maple-Thyme Glaze

Why it works: Root vegetables—carrots, parsnips, sweet potatoes, and beets—are naturally sweet and hold up well to roasting. A maple-thyme glaze adds warmth and holiday cheer.

Ingredients (serves 6–8):

  • 2 large carrots, peeled and cut into 1-inch pieces

  • 2 parsnips, peeled and cut into 1-inch pieces

  • 1 medium sweet potato, cubed

  • 2 small beets, peeled and cubed

  • 3 tbsp olive oil

  • 2 tbsp pure maple syrup

  • 1 tsp fresh thyme leaves (or ½ tsp dried)

  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 425°F.

  2. In a large bowl, whisk olive oil, maple syrup, thyme, salt, and pepper.

  3. Add vegetables and toss until evenly coated.

  4. Spread in a single layer on a rimmed baking sheet.

  5. Roast 25–30 minutes, stirring halfway, until vegetables are tender and caramelized.

  6. Transfer to a serving dish and garnish with additional thyme.

2. Dairy-Free Cauliflower Gratin

Why it works: A classic gratin transforms cauliflower into a creamy, cheesy-tasting side without dairy, using a cashew-based sauce and nutritional yeast for depth.

Ingredients (serves 6):

  • 1 large head cauliflower, cut into florets

  • 1 cup raw cashews, soaked 4 hours and drained

  • 1 cup unsweetened plant milk

  • 2 tbsp nutritional yeast

  • 1 tbsp lemon juice

  • 1 tsp garlic powder

  • ¼ tsp nutmeg

  • Salt and pepper to taste

  • 2 tbsp gluten-free breadcrumbs (optional)

Instructions:

  1. Preheat oven to 400°F.

  2. Steam cauliflower florets until just tender, about 8 minutes.

  3. In a blender, combine soaked cashews, plant milk, nutritional yeast, lemon juice, garlic powder, nutmeg, salt, and pepper. Blend until silky smooth.

  4. Place cauliflower in a baking dish and pour sauce over top, pressing down gently.

  5. Sprinkle breadcrumbs over the sauce if desired.

  6. Bake 20–25 minutes until bubbly and golden. Let stand 5 minutes before serving.

3. Creamy Mashed Potatoes with Coconut Milk

Why it works: Coconut milk provides a rich, velvety texture and a hint of subtle sweetness, making these mashed potatoes an indulgent, dairy-free alternative.

Ingredients (serves 6):

  • 3 lbs Yukon gold potatoes, peeled and quartered

  • 1 cup full-fat coconut milk

  • 2 tbsp vegan butter or olive oil

  • 1 clove garlic, minced (optional)

  • Salt and white pepper to taste

  • Chopped chives for garnish

Instructions:

  1. Boil potatoes in salted water until fork-tender, about 15 minutes. Drain well.

  2. In the same pot, warm coconut milk, butter or oil, and garlic until heated through.

  3. Mash potatoes with the coconut milk mixture until smooth and creamy.

  4. Season with salt and white pepper.

  5. Transfer to a serving bowl and sprinkle with chives.

4. Savory Nut Loaf with Mushroom Gravy

Why it works: A hearty nut loaf makes a stunning vegan centerpiece or side. Packed with nuts, lentils, and savory seasonings, it offers protein and texture, while mushroom gravy ties everything together.

Ingredients (serves 8):

  • Nut Loaf:

    • 1 cup cooked green or brown lentils

    • 1 cup mixed nuts (walnuts, almonds, pecans), finely chopped

    • 1 cup breadcrumbs (gluten-free if needed)

    • 1 small onion, sautéed until soft

    • 2 cloves garlic, minced

    • 2 tbsp ground flaxseed + 6 tbsp water (flax egg)

    • 1 tbsp soy sauce or tamari

    • 1 tsp thyme; salt and pepper

  • Mushroom Gravy:

    • 8 oz cremini mushrooms, sliced

    • 2 tbsp vegan butter or oil

    • 2 tbsp flour (gluten-free if needed)

    • 2 cups vegetable broth

    • 1 tbsp soy sauce

    • Fresh parsley, chopped

Instructions:

  1. Preheat oven to 350°F. Line a loaf pan with parchment.

  2. Whisk flaxseed with water; set aside.

  3. In a bowl, combine lentils, nuts, breadcrumbs, onion, garlic, flax egg, soy sauce, thyme, salt, and pepper. Press into loaf pan.

  4. Bake 45–50 minutes until firm. Let rest 10 minutes before slicing.

  5. For gravy, sauté mushrooms in butter until golden, stir in flour, cook 1 minute. Whisk in broth and soy sauce, simmer until thickened. Stir in parsley.

5. Maple-Glazed Brussels Sprouts with Pecans

Why it works: Brussels sprouts caramelize beautifully with a maple glaze, while toasted pecans add crunch and healthy fats.

Ingredients (serves 6):

  • 2 lbs Brussels sprouts, halved

  • 2 tbsp olive oil

  • 2 tbsp pure maple syrup

  • 1/2 cup pecan halves

  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F.

  2. Toss sprouts with olive oil, maple syrup, salt, and pepper.

  3. Spread on a baking sheet and roast 20 minutes, stirring halfway.

  4. In the final 5 minutes, scatter pecans on the pan to toast lightly.

  5. Transfer to a platter and serve warm.

6. Wild Rice Pilaf with Cranberries and Herbs

Why it works: Nutty wild rice and chewy dried cranberries create a festive grain side that’s naturally vegan and gluten-free.

Ingredients (serves 6):

  • 1½ cups wild rice blend

  • 3 cups vegetable broth

  • 1/2 cup dried cranberries

  • 1 small onion, diced

  • 1 celery stalk, diced

  • 1 carrot, diced

  • 2 tbsp olive oil

  • 2 tbsp chopped fresh parsley

  • Salt and pepper

Instructions:

  1. In a pot, sauté onion, celery, and carrot in olive oil until softened.

  2. Add rice and broth; bring to a boil.

  3. Cover, reduce heat, and simmer 40–45 minutes until rice is tender.

  4. Stir in cranberries, parsley, salt, and pepper.

7. Creamy Dairy-Free Spinach Gratin

Why it works: Similar to a gratin but starring spinach and a creamy cashew sauce, this side is both green and comforting.

Ingredients (serves 6):

  • 2 lbs fresh spinach, washed and chopped

  • 1 cup raw cashews, soaked 4 hours

  • 1 cup water

  • 2 cloves garlic

  • 2 tbsp nutritional yeast

  • Salt, pepper, and pinch of nutmeg

Instructions:

  1. Preheat oven to 375°F.

  2. Steam spinach until just wilted, drain well.

  3. Blend cashews, water, garlic, nutritional yeast, salt, pepper, and nutmeg until smooth.

  4. Toss spinach with sauce in a baking dish; bake 15 minutes until bubbly.

Tips for a Seamless Vegan Holiday Spread

  • Timing & Prep: Roast vegetables and bake gratins earlier in the day; reheat gently before serving.

  • Balance Flavors: Include both sweet (maple-glazed, roasted root veggies) and savory (nut loaf, gratin) options.

  • Play with Color: Combine bright greens, golden roots, and deep purples for a vibrant table.

  • Garnish for Elegance: Fresh herbs, toasted nuts, or pomegranate seeds add sparkle and texture.

  • Label Yourself: When hosting mixed-diet gatherings, label vegan sides clearly so all guests enjoy them without hesitation.

Plant-based holiday sides can be every bit as festive, flavorful, and satisfying as traditional counterparts. These recipes highlight the versatility of vegan ingredients—root vegetables, nuts, seeds, grains, and legumes—while keeping your meal cruelty-free.

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