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Favorite Plant-Based Thanksgiving Sides

My favorite plant-based Thanksgiving sides that are also hearty, delicious, and gluten-free! Mix and match to create a cozy vegan Thanksgiving spread.

I’ve seen 33 Thanksgivings but this will be the first year that I’m hosting people!

In preparation to be a good hostess, I have a lot of questions about hosting etiquette, like:

Is it too soon to decorate the house for Christmas?

How many camping chairs can I fit around the kitchen table?

Is there such a thing as too many Thanksgiving sides?

Thanksgiving sides are my *favorite* part of the whole holiday menu.

I’ve never found it hard to have an entirely plant-based Thanksgiving loading up on my favorite side dish recipes.

This collection of My Favorite Plant-Based Thanksgiving Sides has something for everyone this Thanksgiving Day.

I wish I could have you *all* over for Thanksgiving, friends, but I’m pretty sure I don’t own enough camping chairs for that, so this is the next best thing!

Mix and match these vegan and gluten-free dishes to create a beautiful bountiful holiday spread to share.

And these sassy sides aren’t just for Thanksgiving!

Save this recipe round and make them again for Christmas, New Years, and all of the winter holidays that bring you joy.

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Roasted Brussels Sprouts with Figs & Pecans

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Sweet and savory oven-roasted brussels sprouts with chopped dried figs and pecans. Perfect to make for a winter appetizer or holiday side.

I know I say this every November, but I truly can’t believe that Thanksgiving is just a few short weeks away.

This year I’m preparing dishes for both my family Thanksgiving AND a Friendsgiving the following day.

That’s a lot of kitchen time here at F&V, friends!

For each of those feasts, you bet I made sure that brussels sprouts were included on the menu.

They’re one of my favorite vegetables and definitely one I think of first when I prepare a fall plate.

If you’re not a big fan of brussels sprouts, then today’s recipe is for you.

Roasted Brussels Sprouts with Figs & Pecans is my new favorite way to enjoy sprouts.

It’s a little salty, a little sweet, with a slight kick of spice and a lot of texture and crunch.

This dish is perfect to prepare for an easy and delicious winter appetizer or holiday side!

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Candied Yams with Cacao Nibs & Pecans

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Candied yams naturally sweetened with coconut sugar and pure maple syrup served with cacao nibs and pecans. Perfect for a vegan holiday side to share!

Whenever we went to my grandma and grandpa’s house my grandma served candied yams for dinner.

I loved them because to they tasted *so* much better than your average sweet potatoes.

That’s probably because they were dripping in sugar-y syrup, which little Lauren thoroughly appreciated.

I haven’t had candied yams in years, but I wanted to make a lightened up version that’s vegan and naturally sweet.

This version is totally refined-sugar-free and lightly sweetened with coconut sugar and pure maple syrup.

These Candied Yams with Cacao Nibs and Pecans are still sticky sweet and comforting.

Top them with cacao nibs and chopped pecans for a fun vegan holiday side to share!

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Pesto Pasta Salad

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Pesto pasta salad made with Chickapea Penne Pasta in a delicious vegan pesto with juicy heirloom tomatoes. Perfect for a summer main or side!

I missed live music, friends!

This summer I’ve been fortunate enough to attend several concerts to see some of my favorite artists.

Feeling the energy of a live crowd around me pales in comparison to lazy listening in my living room.

I felt intrinsically connected by the pulsing beat, the shared emotion, the pregnant silence between songs.

And it’s even better if you can bring your own picnic with you!

The first time we attended an outdoor show, I threw this Pesto Pasta Salad together.

It was a hot hot day, and I knew we’d be craving something cold and fresh, yet hearty and filling.

M and I devoured the entire bowl listening to Sharon Van Etten at Wolftrap in Vienna, Virginia.

It was so good that I made it for our next outdoor event and at this point it’s a concert tradition.

Today I’m sharing this Pesto Pasta Salad Pesto made with Chickapea Penne Pasta in a delicious vegan pesto with juicy heirloom tomatoes.

It’s perfect to make and share for a summer main or side!

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Cauliflower Mashed Potatoes with Almond Butter “Gravy”

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Lightened up mashed potatoes made with a mix of Yukon potatoes, cauliflower, and a creamy almond butter “gravy”. Perfect for a plant-based holiday side!

Thanksgiving is in one week, friends!

Last night during my virtual family game night, we plotted and planned all of the fun things we’re going to do to celebrate in person next week.

Including but not limited to: our annual Thanksgiving walk, GAMES, movies, and food.

Lot’s of food.

My parents oh so gently steered me away bringing the sweet potato casserole to our holiday feast this year.

Because I think I might be one of the only sweet potato lovers at the table.

My love for sweet potatoes isn’t exactly a secret, and I often use them in place of regular potatoes in recipes.

But perhaps there is a time and place for regular potatoes in a potato-dish, eh?

Like Mashed Potatoes.

How about Cauliflower Mashed Potatoes with Almond Butter “Gravy” ?!

Hey, no one said I couldn’t add cauliflower.

These Cauliflower Mashed Potatoes are bound to be a hit with everyone at your holiday table this year!

These lightened up mashed taters are made with Yukon potatoes and cauliflower, mashed up and served with a creamy almond butter-based gravy.

Let’s get excited for all of the sides!

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No-Chicken Chickpea Nuggets

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Plant-based and protein packed nuggets made with chickpeas and seasonings and baked to perfection. Serve with your favorite dip!

This past weekend M and I switched studio spaces.

We decided that, as much as I wanted my studio space to be separate and tucked away from “real life”, it just made sense logically to have me closer to the kitchen.

And M further from the noise of the kitchen.

So I lugged my photography boards, standing lights, and tiered shelves of props down to the main level while M disassembled and reassembled my standing desk.

For some reason it was emotional to leave my studio nook upstairs.

Yeah, that separation between personal and business life as a work-from-home entrepreneur is always hard.

Except lunchtime.

Lunchtime everything kind of falls into place.

Today I’m sharing these No-Chicken Chickpea Nuggets.

They’re baked and are the perfect plant-based back-to-school snack for all ages!
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Cherry Tomato Salsa

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Fresh homemade salsa made with sweet cherry tomatoes! Enjoy as a dip with your favorite crackers or as an addition to tacos, burritos, and bowls.

Today I had a coffee date with a girlfriend that I haven’t seen in over a year.

We parked our cars outside of the Starbucks drive-through and socially distanced sipped on coffee, bridging the gap between our cars with conversation.

Guys, I had forgotten how nice it is to be in the company of another woman and catch up on life as we know it.

I came home with an empty coffee cup and a full heart, ready to take on a photo shoot and blog post writing.

Lately I’ve been all about mixing up my routine; making small changes to embrace an awakening world.

I’m currently enrolled in not one but TWO 7-day free trial via workout apps.

Which kind of goes hand in hand with the 6 AM alarm that startled me into waking up after the third snooze this morning.

I feel like I’ve been in a deep sleep or meditation for the past year and I’m just starting to regain consciousness.

Like, Rip Van Winkle level sleepiness.

An in-person game night with my cousins and sister is planned for two weeks out; the first date we’re all fully vaccinated.

We joked that no games would be played– the entire night will probably revolve around hugging.

So much hugging. And food!

What better way to embrace summer celebrations, in person and afar, then with a fresh dip?

This Cherry Tomato Salsa is made with just six ingredients and served with my favorite grain-free crackers!

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Raw Walnut Cashew Butter

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#ad// This post is brought to you by Bare Snacks, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

2-ingredient homemade raw walnut cashew butter made super creamy in under 10 minutes Serve it with Bare Snacks Banana Chips for an easy snack!

Did you pull any epic pranks on April Fools Day?

After one of my aloe plants fell out of it’s pot for the fourth (or fifth?) time last week (it was poorly potted and in a precarious position), I had a plant funeral and buried the evidence in my trashcan.

RIP, aloe.

As part of an April Fools day joke, I purchased a new plant and propped it up on the late aloe’s plant stand on April the first, waiting for M to notice.

I smirked while he ate his breakfast, finally asking, pointedly, “So, do you notice anything different???”

After doing a lingering living room scan, he finally picked out the monstera deliciosa sitting pretty near the window sill.

I laughed, assuring him I would keep my plant murderess tendencies contained.

I’m so infatuated with this little green plant and it’s smooth heart-shaped leaves already turning towards the sunshine.

Let’s see how long it survives…

Hopefully longer than this Raw Walnut Cashew Butter that I made last week and served with banana chips.

It requires just two ingredients and a blender without any added sugars or oils.

It’s true: I wouldn’t kid about something as serious as nut butter, not even on April Fools!

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Cumin Roasted Carrots

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Roasted carrots simply seasoned with ground cumin, garlic, and fresh herbs. Enjoy as a colorful side on your plant-based plate!

Yesterday I completed a socially distant gift drop off at my parents’ house.

I piled brown paper bags to their full capacity with wrapped presents and managed to corral them into the car with only one red bow jumping ship.

Huzzah.

I felt a bit like Santa Claus, humming to classic Christmas music with gifts in tow, driving down highways to where I used to live.

I dropped their gifts perched on my old front porch and scooped up gifts addressed “To: Lauren” in their stead.

I inwardly laughed, because they had used the same Whole Foods brown paper bags to transport the gifts as I had.

It was a bit strange, waving at my parents behind a mask and a storm door, but I know they could tell I was grinning.

When I got home, M said that the mini tree was too small; the sea of new gifts dwarfed its green needled stature.

It’s going to be a good Christmas, friends.

Do you typically have your big Christmas meal on Christmas Eve or Christmas Day?

Typically, we’ve always done the “nicer” dinner on Christmas Eve and saved leftovers for Christmas Day.

This year, let’s try roasting carrots as a colorful side!

These Cumin Roasted Carrots are so easy to roast and serve with your plant-based main.

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Miso Mushroom Soup

By Flora & Vino 1 Comment

Simple vegan and gluten-free miso soup made with mixed mushrooms, tofu, organic shiro miso and greens. Serve as a side soup or light dinner!

Happy December, friends.

How was your Thanksgiving?

It was different this year, yeah?

I definitely teared up when I saw the Macy’s parade broadcast on the TV on Thanksgiving Day.

It’s the most ordinary and normal things that make my heart swell and my heart ache, lately.

But I had a really special holiday with the best food and company that I’m oh so grateful for.

I’m still working my way through leftovers and coming down from that holiday high.

We won’t be down long, though, because Christmas is just 25 short days away.

My evergreen wreath is already hanging against my brick red front door in a festive complementary color scheme.

I’m getting a miniature Christmas tree sometime this week to perch in my living room and cover in all of my childhood ornaments.

I’ve been craving some simpler, lighter meals to balance things out after a heavier holiday feast.

It’s getting colder here in Virginia, so I thought we could cozy up to a bowl of Miso Mushroom Soup.

This vegan and gluten-free take on the classic ensures each spoonful is teeming with umami flavor and mushrooms.

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Favorite Plant-Based Thanksgiving Sides

Roasted Brussels Sprouts with Figs & Pecans

Candied Yams with Cacao Nibs & Pecans

Pesto Pasta Salad

Cauliflower Mashed Potatoes with Almond Butter “Gravy”

No-Chicken Chickpea Nuggets

Cherry Tomato Salsa

Raw Walnut Cashew Butter

Cumin Roasted Carrots

Miso Mushroom Soup

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