Thanksgiving is all about gathering around the table, sharing stories, and of course, indulging in delicious food. This year, I’m so excited to share my favorite vegan Thanksgiving sides that not only taste amazing but are also packed with nutrients! Trust me, these dishes will impress everyone at your table, whether they’re vegan or not. I remember hosting my first Thanksgiving dinner, and I wanted to create a meal that felt festive and hearty without compromising on health. These vegan sides are perfect for that—colorful, flavorful, and so satisfying! Let’s dive into these scrumptious recipes together!
Ingredients for Vegan Thanksgiving Sides
- 2 cups of green beans, washed and trimmed
- 1 cup of quinoa, rinsed
- 1 cup of vegetable broth, for cooking the quinoa
- 1 cup of mushrooms, sliced (I love using cremini or button mushrooms for their earthy flavor)
- 1 onion, chopped (yellow or white works great)
- 2 cloves of garlic, minced (don’t skimp on this—garlic adds such a wonderful aroma!)
- 2 tablespoons of olive oil, for sautéing
- Salt and pepper to taste, adjust according to your preference
- 1 teaspoon of dried thyme (or fresh if you have it on hand—so fragrant!)
How to Prepare Vegan Thanksgiving Sides
Preheat and Prepare
First things first, let’s preheat that oven to 400°F (200°C). While it’s warming up, take a moment to wash and trim those green beans. You want them looking fresh and vibrant for your dish! This prep step takes just a few minutes, and it’s worth it to ensure they stay crisp and delicious in the final bake.
Cooking Quinoa
Now, let’s move on to the quinoa! In a medium pot, combine 1 cup of rinsed quinoa and 1 cup of vegetable broth. Bring it to a boil—this takes about 5 minutes—then reduce the heat to low, cover, and let it simmer for 15 minutes. Trust me, the smell when it starts cooking is simply heavenly! Once it’s done, fluff it with a fork and set it aside.
Sautéing Vegetables
In a skillet, heat 2 tablespoons of olive oil over medium heat. Toss in the chopped onion and minced garlic, sautéing until they’re soft and translucent—this usually takes about 3-4 minutes. Keep an eye on them; you don’t want them browning too much! Once they’re just right, add the sliced mushrooms and thyme, cooking until the mushrooms are tender and juicy, around another 5 minutes. Can you smell that? It’s pure bliss!
Combining Ingredients
Now for the fun part! Toss the sautéed vegetable mixture into the pot with the fluffy quinoa, seasoning it with salt and pepper to taste. Give everything a good stir to combine those flavors beautifully. Finally, transfer the mixture to a baking dish and pop it in the oven for 20 minutes. This will help meld all those delicious flavors together and give it a lovely baked finish. Yum!
Tips for Success
- Quinoa substitutions: If you’re not a fan of quinoa, feel free to swap it out for brown rice or farro. Just adjust the cooking times accordingly, as different grains have different needs!
- Seasoning: Don’t be shy with the seasonings! A pinch of red pepper flakes can add a nice kick, or a splash of lemon juice at the end can brighten everything up.
- Veggie variety: Experiment with other vegetables! Bell peppers, carrots, or even zucchini can add extra color and flavor. Just make sure to cut them into similar sizes for even cooking.
- Fresh herbs: If you have fresh herbs like parsley or basil, toss some in just before serving for a burst of freshness. It’ll elevate the dish, trust me!
- Make-ahead: You can prep everything a day ahead—just store the sautéed veggies and quinoa separately in the fridge. Combine and bake when you’re ready to serve!
- Don’t overbake: Keep an eye on the baking time. You want everything heated through but not mushy. A little crunch in the green beans is always a delightful surprise!
Nutritional Information
Before we dive into the numbers, I want to remind you that the nutritional values can vary based on the specific ingredients and brands you use. So, while I can provide some typical values, they aren’t set in stone. Here’s a general idea of what you can expect per serving:
- Calories: 180
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Sugar: 3g
- Sodium: 150mg
- Cholesterol: 0mg
These plant-based sides are not only delicious but also packed with nutrients, making them a fantastic addition to your Thanksgiving table. Enjoy every bite knowing you’re fueling your body right!
FAQ Section
Can I make these vegan Thanksgiving sides ahead of time?
Absolutely! You can prepare the sautéed vegetables and quinoa a day in advance. Just store them separately in the fridge. When you’re ready to serve, combine and bake them for that fresh-out-of-the-oven taste!
What other vegetables can I add to these sides?
The beauty of vegan Thanksgiving sides is their versatility! You can add bell peppers, carrots, or even zucchini. Just make sure to chop them to a similar size for even cooking. It’s a great way to use up whatever veggies you have on hand!
How can I make these sides even more flavorful?
Don’t be afraid to play with seasonings! A splash of soy sauce or a sprinkle of nutritional yeast can add depth. Also, fresh herbs like parsley or basil tossed in just before serving make for a deliciously fragrant finishing touch!
Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free, making it a fantastic option for those with gluten sensitivities. It’s also a complete protein, which is a lovely bonus for your vegan Thanksgiving sides!
Can I use frozen green beans instead of fresh?
Definitely! Frozen green beans are a convenient option. Just make sure to thaw and drain them before adding them to the dish. They can be just as tasty, plus they save you time on prep!
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in just about 50 minutes, making it perfect for those busy holiday kitchens!
- Flavor-Packed: With sautéed mushrooms, garlic, and thyme, every bite is bursting with deliciousness that even non-vegans will rave about.
- Healthy and Nutritious: Packed with protein from quinoa and fiber from green beans, you can enjoy these sides guilt-free.
- Customizable: Feel free to swap in your favorite veggies or add extra spices to make it your own. The possibilities are endless!
- Visually Stunning: The vibrant colors of the fresh veggies make for a beautiful presentation on your Thanksgiving table!
- Make-Ahead Friendly: Prep the ingredients a day in advance, so you can enjoy the festivities without stress!
Storage & Reheating Instructions
Once you’ve delighted in these vegan Thanksgiving sides, you might find yourself with some delicious leftovers—lucky you! Here’s how to store them properly to maintain that fresh flavor and texture.
Let the dish cool completely before transferring it to an airtight container. It’s best to store the quinoa and vegetable mix in the fridge, where it’ll keep well for up to 3 days. If you want to enjoy it even longer, you can freeze it! Just make sure to use a freezer-safe container or freezer bags, and it should last for about 2 months. Trust me, when you’re craving a taste of Thanksgiving in the middle of winter, you’ll be so glad you did this!
Now, when it comes to reheating, I recommend using the oven to preserve that lovely texture. Preheat your oven to 350°F (175°C), spread the leftovers in a baking dish, and cover it with foil to keep things moist. Heat for about 15-20 minutes, or until warmed through. You can also reheat individual portions in the microwave—just add a splash of vegetable broth or water to keep it from drying out and cover it with a damp paper towel. In no time, you’ll be back to enjoying those flavors all over again!
Imprimer
Vegan Thanksgiving Sides: 5 Flavorful Dishes to Impress
- Temps Total: 50 minutes
- Rendement: 4 servings 1x
- Alimentation: Vegan
Description
Delicious vegan side dishes perfect for Thanksgiving.
Ingrédients
- 2 cups of green beans
- 1 cup of quinoa
- 1 cup of vegetable broth
- 1 cup of mushrooms, sliced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 1 teaspoon of thyme
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and trim the green beans.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- Add mushrooms and thyme. Cook until mushrooms are tender.
- Toss in green beans and cook for another 5 minutes.
- Combine the vegetable mixture with quinoa. Season with salt and pepper.
- Transfer to a baking dish and bake for 20 minutes.
Notes
- You can substitute brown rice for quinoa.
- Feel free to add other vegetables like bell peppers or carrots.
- Adjust seasonings to your taste.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Side Dish
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 180
- Sucre: 3g
- De Sodium: 150mg
- La graisse: 6g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 5g
- La protéine: 6g
- Le taux de cholestérol: 0mg
Mots-clés: vegan thanksgiving sides, plant-based sides, vegetarian sides
