Roasted turkey, stuffing, pumpkin pie, green bean casserole, and cranberry sauce are almost always on our Thanksgiving table, but I’m always looking for new and different side dishes for Thanksgiving. In this post you will find four different side dishes that are not only easy, but they use very minimal ingredients. Side dishes are also a great way to serve our vegetarian or vegan family members or friends.
Baked Sweet Potato Fries
I LOVE sweet potato fries and they are just perfect. Sweet potato fries are a healthier version of regular fries and they are great with the homemade greek yogurt dipping sauce.
Creamy Mushroom Soup
This soup is epitome of creamy soups. It is vegetarian dish and can easily be made into vegan dish. This soup is cooked with minimal ingredients. Mushrooms are also a great source of protein. Fall is a great time to experiment with soup as it is soup season.
Vegan Cauliflower Alfredo Sauce
I’m not going to lie, I was very skeptical about this sauce until I tasted it and I was shocked on how delicious it was. This is a perfect vegan Alfredo sauce, because you can’t ever taste the cauliflower. It’s extremely easy, healthy, and delicious! I used 100% whole wheat pasta to keep this dish as healthy as possible.
Roasted Rainbow Carrots
This side dish is the easiest side dish you’ll ever make. I used rainbow carrots, because they’re lets be honest they’re much more nicer to look at than regular orange carrots and if food looks pretty then we’re more likely to eat it! Each color of these carrots taste different so you will find one that you like, I promise.
4- Thanksgiving Side Dishes
Instructions
- Baked Sweet Potato Fries:Sweet potato, salt, black pepper, oregano, and extra virgin olive oil. Add seasoning and olive oil. Bake at 400° F for about 35-40 minutes.Dipping Sauce: 1/2 cup plain greek yogurt, 1/4 tsp of garlic powder, onion powder and dijon mustard. Taste the sauce and adjust the seasoning to your liking.
- Creamy Mushroom Soup:4 cups mushrooms (diced), 2 cups vegetable broth, 1 onion (diced), salt, black pepper, 1 tsp thyme, 1/2 cup heavy whipping cream, and extra virgin olive oil. Add olive oil to pan and saute the onion until slightly transparent. Add mushroom and cook down for 10-15 minutes or until all the water is evaporated. Add seasonings and vegetable broth and simmer for 30 minutes. Remove from heat and blend in a blender until smooth and add heavy whipping cream and serve! You can use milk or even non-dairy milk to keep this soup vegan.
- Vegan Cauliflower Alfredo Sauce 1 cauliflower head, salt, black pepper, 1 tsp garlic powder, 1 cup almond milk, parsley for topping, 2 tbsp extra virgin light olive oil, and cooked pasta. Place diced cauliflower head into a pan over medium heat and add enough water to cover the cauliflower. Cook for about 10 minutes or until soften. Remove the cauliflower from water and add to blender. Add salt, black pepper, garlic powder, milk and olive oil and blend until smooth. Add the sauce to cooked pasta and garnish with parsley and enjoy!
- Roasted Rainbow CarrotsRainbow carrots or regular carrots, extra virgin olive oil, salt, black pepper, and 1 tsp oregano. Add olive oil and seasoning to carrots. Add to a pan and transfer to preheated oven. Place in preheated oven to 350° F and cook for 30 minutes.
