This year, try our delicious vegan side dishes, which are sure to wow your guests and inspire compassion for farmed animals.

Prep Time:  45 minutes
Cook Time: 45 minutes
Makes: 12 (12-ounce) servings

Ingredients:
5 pounds butternut squash, cut into 3-inch rounds (keeping skin and seeds)
4 quarts vegetable broth
10 cups oat milk (creamy style)
3 Tbsp ground turmeric
2 Tbsp olive oil
2 Tbsp fresh minced garlic or dry granulated garlic
2 Tbsp granulated onion
1 Tbsp ground cinnamon
2 tsp ground ginger
2 tsp sea salt
1 tsp ground allspice
1 tsp ground white pepper

Instructions:
Preheat oven to 350 degrees. Sprinkle the salt and ground black pepper on the cut squash. Drizzle the olive oil and bake for 25 minutes or until soft. Remove and set aside.

Once squash is cool, remove the outer peel and seeds and discard. Place squash in large stock pot, then add all remaining ingredients except the oat milk. On medium-low heat, let simmer for about 20 minutes. Remove from heat and cool. 

Once the soup mixture is cool, add ½ soup and ½ oat milk increments to the blender. Blend until smooth, repeating until all soup/milk is gone. Serve and enjoy!

You can chill the mixture and store it in an airtight container in the refrigerator for later use, or return it to the stock pot and slowly bring it to the desired temperature on low heat.

Prep Time: 45 minutes
Bake time: 30 minutes
Makes: About 8 servings

Here’s what you’ll need to make the various components of the dish:

Ingredients:

For mixture:
4 cups vegetable broth
1 cup unsweetened oat milk
6 Tbsp vegan butter, room temperature
⅛ cup liquid aminos
2 Tbsp minced garlic
2 Tbsp ground black pepper
4 Tbsp poultry seasoning
½ cup nutritional yeast
6 Tbsp cornstarch
2 cups fried onion pieces, Trader Joe’s recommended

For blanched green beans:
2 pounds Fresh Green Beans, tips removed
2 Tbsp sea salt

For Mushroom Duxelles:
4 Tbsp vegan butter
½ cup finely chopped shallot
4 tsp minced fresh garlic
2 lbs assorted mushrooms, finely chopped* (shiitake, white button, and cremini)
¼ tsp sea salt (Himalayan pink sea salt is preferred)
3 tsp finely chopped fresh flat-leaf parsley
½ tsp ground pepper
1 Tbsp fresh finely chopped thyme (remove hard stems)
2 Tbsp of cooking sherry or dry white wine

Instructions:

For Mushroom Duxelles:
Place all ingredients except the wine in large sauté pan over medium-high heat for approximately 2 minutes. Reduce heat to low, add wine, and let reduce for about 10 minutes until most moisture is cooked off. Remove from heat and let cool. Then, place the mushroom mixture in a food processor and pulse to a chunky paste. 

For mixture:
Place 2 cups of Mushroom Duxelles and all mixture ingredients except the green beans and sea salt in a Vitamix or blender and run on medium speed until creamy and fully incorporated. You can do it in batches if needed.

In large nonstick pan, let mixture simmer for 15 minutes. Set aside to cool. Then, pour mixture into a bowl and add 1 cup of fried onion pieces. Set aside.

For blanched green beans:
Cook green beans in a nonstick pan on medium heat for about 5 minutes or until bright green. Strain in a colander and run cool water to stop the cooking process. Add green beans to the mushroom-onion mixture, then gently toss. 

Assembly & baking:
Preheat oven to 350 degrees. Place your mixture in large casserole dish or 9-inch baking pan, then top with the second cup of fried onion pieces, distributing the onions evenly. Sprinkle with salt and pepper to taste. Cover casserole dish and bake for about 20 minutes. Uncover and let brown for an additional 10 minutes. Enjoy!

To prepare ahead for later baking, follow all instructions except the baking time. Set in the desired baking dish, cover, and refrigerate until ready to bake.

Prep Time: 30 minutes
Cook Time: 40 minutes
Makes: 10 servings

Here’s what you’ll need to make the components of the dish:

Ingredients:

For potatoes:
5 lbs Yukon gold potatoes
2 cups full-fat oat milk
1 ½ cups vegan butter at room temp
1 cup vegan Parmesan
1 cup nutritional yeast
3 Tbsp ground black pepper
3 Tbsp Himalayan sea salt
Pinch of sea salt (for cooking water)

For gravy:
4 cups vegetable broth
2 cups Mushroom Duxelles (recipe above, under Casserole)
1 cup full-fat oat milk
1/2 cup nutritional yeast
1/8 cup liquid aminos
6 Tbsp vegan butter, room temperature
6 Tbsp cornstarch
2 Tbsp minced garlic
2 Tbsp ground black pepper
4 Tbsp poultry seasoning, McCormick recommended

Instructions:

For potatoes:
In a large pot, place unpeeled whole potatoes (do not cut) and fill to just above the potatoes with water. Add a pinch of sea salt and bring the potatoes to a full boil, then reduce to medium-high heat and cook until soft enough for a fork to push through easily. Remove potatoes from heat and strain. Transfer into large mixing bowl, add the butter, and mash with hand mixer or standing mixer until butter is fully incorporated. Add all remaining ingredients until well blended.

For gravy:
Place all ingredients into blender. Blend on medium-high speed until creamy and fully combined. If needed, blend in batches. Pour the mixture into large stockpot or nonstick pan and let simmer for 15 minutes. Serve warm on mashed potatoes or your other Thanksgiving dishes.