Vegetarian Thanksgiving Sides

Vegetarian Thanksgiving Sides

It’s Thanksgiving week! I think we’re up to 17 people that are coming over on Thursday, so, um, yikes! Thankfully, everyone is bringing something so the cooking won’t be so difficult. Like always, I’ll be making the salad and a vegetable side dish or two. In case you’re like me – still deciding what to make – here are some of my favorite vegetarian starters and side dishes!

Click on the images to go directly to each recipe!

Harvest Haven Salad

A gorgeous seasonal salad that’s a great light way to start off the meal.

Harvest Haven Salad

Simple Roasted Beets with Citrus

A simple, bright, and tangy side dish that can be made a day (or two) ahead and  assembled when you’re ready to serve.

Simple Roasted Beets with Citrus

Cauliflower Parsnip Mash with Roasted Garlic

We’ve really enjoyed this spin on mashed potatoes – make this if you love the earthy flavor of parsnips and if you’re looking for something a little bit different than your regular mash.

Cauliflower Parsnip Mash with Roasted Garlic

Butternut Squash & Leek Stuffing

a.k.a, the most colorful stuffing. This recipe is great if you’ve had as much butternut squash as I’ve had lately (that is to say – a lot). It also reheats well, so it’s great for the holiday.

Butternut Squash & Leek Stuffing

Rosemary Maple Corn Muffins

An old favorite – these crumbly vegan muffins are lightly sweet with a nice flavor from the rosemary. Perfect for the meal, or if you have family staying with you and you need a quite bite the next morning.

Rosemary Maple Corn Muffins

Wheatberry Delicata Squash Salad

A hearty fall salad packed with dark leafy greens, squash, apples, cranberries, and wheat berries. This one is on page 255 of our cookbook which (shameless plug) makes a great gift for the holidays!

Wheatberry Delicata Squash Salad

Maple Balsamic Roasted Brussels Sprouts 

Sweet, tangy, roasted brussels sprouts – I love the pop of red onion and the crunch from the pecans.

Maple Balsamic Roasted Brussels Sprouts 

Fig, Feta, and Mint Crostini

Since this roundup is a little squashy (what can I say, I love squash!), I love the idea of serving this sweet little fig appetizer before the big meal!

Fig, Feta, and Mint Crostini

Red Curry Kuri Squash Soup 

If you can’t find a red kuri squash, use butternut squash instead. Make this soup if you’re looking to spice up your dinner table 🙂

Red Curry Kuri Squash Soup 

Kale and Shiitake Mushroom Stuffing

It’s a toss up whether I love this stuffing more than the butternut squash stuffing that’s pictured higher in this post. Mushrooms, sage, bread… mmm.

Kale and Shiitake Mushroom Stuffing

Simple Lemon Green Beans  

This one is great if you need just one more vegetable to round out your meal. These green beans are tossed with garlic, olive oil, and lots of lemon. A great green vegetable next to the stuffing and mashed potatoes.

Simple Lemon Green Beans  

Roasted Delicata Squash with Apples and Sage

If you haven’t given delicata squash a try – give this recipe a go. I love delicata because the skins don’t have to be peeled, which makes this recipe so easy to put together.

Roasted Delicata Squash with Apples and Sage

Avocado & Quinoa Stuffed Acorn Squash

A great main course if you’re doing an all-veggie Thanksgiving. Or get small acorn squash and serve these as a side. This dish definitely has a southwestern flair – filled with green chiles, black beans, spices, and avocado.

Avocado & Quinoa Stuffed Acorn Squash

Creamy Roasted Cauliflower Soup

One of my favorite soups and there’s no actual cream involved because the cauliflower itself blends up so nicely.

Creamy Roasted Cauliflower Soup

Vegan Cauliflower Mashed Potatoes

These are half potato half cauliflower, not half butter like most mashed potatoes, but your guests won’t know it!

Vegan Cauliflower Mashed Potatoes

Happy Thanksgiving everyone!

Butternut Squash & Leek Stuffing

Butternut Squash & Leek Stuffing

My favorite part about Thanksgiving food – the stuffing! Why soggy-baked bread tastes so good, I have no idea, but it just does. Maybe it’s because we only eat it once a year (or in my case 5 times this year after testing this recipe and consuming the leftovers), but there’s something about that combo of celery, sage, bread and broth that’s SO tasty.

But here’s the truth – I often shy away from making stuffing for the blog because, well, have you ever google-image searched “stuffing”? If there’s an award for “ugliest holiday dish,” it goes to stuffing. Maybe ugly holiday dishes will start trending just like ugly Christmas sweaters did, but until then, here’s my attempt to “colorize” the most brown dish ever.

Butternut Squash & Leek Stuffing Butternut Squash & Leek Stuffing

First, I looked around the kitchen and saw some leftover butternut squash, so I thought – butternut squash stuffing! Next, I decided on leeks instead of onions. Then I piled in the sage, celery, cranberries, and tiny purple onions. I topped it all with just a few fresh herbs at the end to brighten it up.

Butternut Squash & Leek Stuffing

I love this stuffing – so much so that I’ve eaten it for lunch (along with this mash) every day this week. Aside from adding color because it’s pretty, all of these extra vegetables combined here add so much more texture and flavor than regular bread stuffing.

So, this year, we can all be thankful for stuffing that’s shareable with BOTH the family and social media 🙂

Butternut Squash & Leek Stuffing

Cauliflower Parsnip Mash w/ Roasted Garlic

Cauliflower-Parsnip Mash with Roasted Garlic

A few years ago, we made a cauliflower mashed potato recipe that was a huge hit for the holidays. Well, we’re hosting Thanksgiving this year and I decided I wanted to try something even crazier and completely take the potatoes out of the mashed potatoes. Jack considers himself a mashed potato purist, and he loved this, so I’m sure you will too.

To start, it’s simple! Its only has 6 main ingredients (plus salt and pepper which aren’t pictured but are no less important):

Cauliflower-Parsnip Mash with Roasted Garlic

I love the nutty and complex flavors that parsnips bring. Roasted garlic and a little olive oil are all you need to give this the extra richness that will make this decidedly healthy dish taste the right amount of unhealthy. You might not fool people into thinking that they’re eating potatoes, but they’ll appreciate (or at least you’ll appreciate) that they (you) didn’t just eat a side dish with a pound of butter and a pile of sour cream.

As I made this, Jack and I couldn’t stop eating by the spoonful before it made it to the table. Mashed-potato-purist approved.

Cauliflower-Parsnip Mash with Roasted Garlic

I should add that there’s no mashing involved – this gets made entirely in the blender, so technically it’s a puree and not a mash. It’s easier to make than mashed potatoes because there’s no vigorous mashing (or ricing) or worrying that your potatoes will be gummy or lumpy. This is best made in a powerful blender and the texture is lighter and more airy than regular potatoes (more like whipped potatoes), which I love.

Cauliflower-Parsnip Mash with Roasted Garlic

It reheats perfectly. Just blend it, store it in the fridge, (give it a stir) and reheat it when you’re ready to serve! Make it up to two days in advance.

Cauliflower-Parsnip Mash with Roasted Garlic

Roasted Delicata Squash with Apples & Sage

Roasted Delicata Squash with Apples & Sage

It’s November, so let the countdown to Thanksgiving begin! My favorite part about this holiday: the sides! Of course there are the essentials: stuffing, mashed potatoes, and the infamous green bean casserole… but what I’m really excited for is the plethora of squashes that are available at this time of year, so I’ll be making this roasted delicata squash that is so delicious and easy (plus, see the recipe below for a make-ahead option!).

This recipe is loosely inspired by a dish we enjoyed in Madison while visiting Sub-Zero and Wolf last month. Upon arrival, their chef cooked us a family-style feast made with freshly picked produce from their awe-inspiring garden. One dish in particular – made with delicata squash, apples, and a sort of tangy vinaigrette – stood out to me. It was beautiful and I loved the contrast of the savory roasted squash with the crisp fall apples.

When I got home, I took that apple + squash idea with me to the market and ended up combining both of those things with roasted pearl onions, kale, sage, and thyme. It all pops with a tangy apple cider-Dijon vinaigrette and it’s topped with toasted pepitas for crunch.

Roasted Delicata Squash with Apples & Sage Roasted Delicata Squash with Apples & Sage

I always get questions about delicata squash and if the skin is edible – it absolutely is, no peeling necessary! It’s tender skin gets tender after about 20-30 minutes, depending on your squash and your oven.

Roasted Delicata Squash with Apples & Sage

Between our moves from Austin to Chicago, I started to become a bit frustrated with cooking. Between short term rentals with old gas ovens and half-broken electric stoves, cooking food with consistent results (which is sort of needed for this blog) became a bit of a chore. So when we saw this house, with all Sub-Zero and Wolf appliances, I breathed a sigh of relief. Cooking has become fun again! Using our new oven’s convection setting, which ensures consistent heat throughout the oven, my squash turned out perfect – tender on the inside and caramelized on the outside. I also love how the oven is at my eye level, so I don’t need to bend over to see it!

Roasted Delicata Squash with Apples & Sage

You can toast your pepitas in the oven, but I love toasting nut and seeds over my gas cooktop because, well, it’s faster. My old gas stove would burn them if I wasn’t careful, (kitchen fires are the epic food blog fail!), but I love how precisely I can on our Wolf cooktop.

Roasted Delicata Squash with Apples & Sage

Once the squash (and onions) are roasted, toss them with the kale, apples, herbs, and the tangy cider-Dijon dressing. Next, I like to pop the final dish back in the oven for a few minutes, just to wilt the kale a bit. Drizzle the remaining dressing on top just before serving.

This recipe can be served right away (add a simply cooked protein and call it dinner!) or prepped a few hours in advance for the holiday. See the recipe below for reheating instructions. Happy holiday planning!

Roasted Delicata Squash with Apples & Sage

Vegetarian Thanksgiving Sides

Vegetarian Thanksgiving Sides / @loveandlemons

Thanksgiving is next week! I can hardly believe it, every year it seems to come around quicker and quicker. Here on the blog, I usually post a full menu of non-turkey day options as if I’m going to be cooking up the big holiday meal myself. In reality, Jack and I will be going to someone else’s house and I’ll likely bring the salad. So this year I thought I’d cut to the chase and post some of my favorite Thanksgiving side dishes. Because let’s be real, the sides are really the star of the show anyway.

pictured above: Vegan Cauliflower Mashed Potatoes

Vegetarian Thanksgiving Sides / @loveandlemons

Simple Lemon Green Beans / Kale & Shiitake Mushroom Stuffing

Sweet Potato Pomegranate SaladPumpkin Spiced Corn Muffins

Vegetarian Thanksgiving Sides / @loveandlemons

Carrot Soup with Carrot Top Pesto

   Vegetarian Thanksgiving Sides / @loveandlemons

Poblano Cornbread StuffingSweet Potato Pomegranate Crostini

Maple-Balsamic Roasted Brussels SproutsShredded Brussels Sprout & Apple Salad

Vegetarian Thanksgiving Sides / @loveandlemons Vegetarian Thanksgiving Sides / @loveandlemons