Top 8 Vegetarian Side Dishes for Thanksgiving

It's that time of year! Thanksgiving is fast approaching (as in NEXT WEEK! Can you believe it?).

I am making this post because I sure would have appreciated something like it during my first vegetarian Thanksgiving five years ago. I had been meat-free for over six months when Thanksgiving hit, but it was my first true test. I made it through, but it wasn't easy. Over the years, I have come up with some delicious side dishes that fill me up and keep me happy while everyone else eats their turkey. (I'm more of a sides kind of girl anyway.)

Without further adieu, here are my top eight go-to Thanksgiving/Christmas recipes that are sure to please even those who make fun of your eating habits:

*Dish names are linked to recipes, so click on them!*

1. Macaroni & Cheese (With Onions & Garlic)

2. Green Bean Casserole

3. Creamy Garlic & Chive Mashed Potatoes

4. Creamed Peas

5. Creamy Cornbread Casserole

6. Candied Sweet Potatoes

7. Vegetarian Stuffing

8. Cheesy Broccoli & Rice Casserole

I hope some of you found this post helpful! Even if you aren't vegetarian, these are great side dishes that accompany the rest of your meal perfectly. So now I must ask...

Are you a vegetarian?
What is your favorite Thanksgiving dish (veggie or not)? 
Do you enjoy Thanksgiving as much as I do?

Recipe: Vegetarian Stuffing

As we approach Thanksgiving, I've decided to showcase some of my absolute FAVORITE vegetarian side dishes. Since I don't eat turkey, I live on sides during the holidays... and I wouldn't have it any other way! Side dishes are the BEST, so I'll be posting one recipe a week until Thanksgiving to give ideas to my fellow vegetarians (or anyone with taste buds, really). 

*Note: if you are making this vegetarian, please check the ingredients on the stuffing package. Many include cooked chicken, chicken stock/broth, and/or chicken fat. I have found that many of the name brands are off limits, but the store brand where I live (Safeway) is completely meat-free!

Ingredients Needed:1 Package Stuffing Mix 1/2 Onion (chopped) 5 Celery Stalks (chopped) 3-4 Carrots (chopped) 1/2 Cup Butter (melted) 1 1/2 Cups Water or Broth (I use vegetarian "No Chicken" broth from Whole Foods)
The Recipe: 1. Melt butter in saucepan. 2. Add onion, celery, and carrot, and sauté until tender, about 5-7 minutes. 3. Add stuffing mix to saucepan. 4. Add water or broth a little at a time, tossing to mix. 5. ENJOY!

Recipe: Cheesy Broccoli & Rice Casserole

As we approach Thanksgiving, I've decided to showcase some of my absolute FAVORITE vegetarian side dishes. Since I don't eat turkey, I live on sides during the holidays... and I wouldn't have it any other way! Side dishes are the BEST, so I'll be posting one recipe a week until Thanksgiving to give ideas to my fellow vegetarians (or anyone with taste buds, really). 

Who doesn't love a good casserole? That's my thinking, anyway. Casseroles are ALWAYS a big hit. When you take one somewhere, you come home with no leftovers, and that's how it should be. The cheesy broccoli and rice casserole will leave you empty-handed (and full-stomached). I even sneak in extra veggies (onions and celery, but carrots and zucchini would be great as well).

Ingredients Needed: 2 Cups Rice (I use long grain brown rice)
20 Ounce Bag of Frozen Broccoli
1 Can Cream of Mushroom Soup 1 Can Cream of Celery Soup 1 1/4 Cups Water 1 Onion (diced)
Celery (I use five pieces or so - diced)
2 Tablespoons Olive Oil
8 Ounces Velveeta Cheese
4 Ounces Sharp Cheddar Cheese (or any flavor you prefer / have on hand)
The Recipe:
*Pre-heat the oven to 350 degrees
1. Cook rice according to package directions. Set it aside.
2. Sauté the onions and celery in olive oil until tender (about 7 minutes).
3. Combine both soups and water in saucepan, and mix well.
4. Add Velveeta cheese to soup mixture, and stir until it is all melted.  5. Cook frozen broccoli in boiling water according to package instructions.
6. Mix rice, broccoli, onions/celery, and soup/cheese mixture together in a large bowl, and mix well. 7. Pour into casserole dish. 8. Bake for 35 minutes in the oven.
9. Add cheddar cheese to the top of the casserole.
10. Bake for an additional 10 minutes.
11. ENJOY!

This is one of my go-to recipes. I make it in bulk and divide the contents into individual containers. This makes six days of lunches for me to take to work with me, and it's so easy to just grab a container and go in the mornings. It's also filling enough to be an entire meal (but having a piece of fruit along with it is great too!).

Recipe: Candied Sweet Potatoes

As we approach Thanksgiving, I've decided to showcase some of my absolute FAVORITE vegetarian side dishes. Since I don't eat turkey, I live on sides during the holidays... and I wouldn't have it any other way! Side dishes are the BEST, so I'll be posting one recipe a week until Thanksgiving to give ideas to my fellow vegetarians (or anyone with taste buds, really). 

Sweet potatoes are one of my favorite foods on earth. I absolutely love them plain. They make a fantastic dinner all on their own. That said, during the fall, I LOVE jazzing them up a bit by using the canned kind (come on - it seems like a treat even if it isn't!) and adding lots of yummy toppings. This dish makes the perfect accompaniment to a Thanksgiving feast, or it works well for a dessert.

Ingredients Needed:
1 15 Ounce Can Yams (Drained)
1 Teaspoon Butter
2 Tablespoons Water
2 Tablespoons Brown Sugar
1/2 Teaspoon Cinnamon 1/2 Teaspoon Nutmeg
Handful (Vegetarian) Marshmallows (Whole Foods has gelatin free marshmallows)

The Recipe:
*Pre-heat the oven to 350 degrees
1. Melt butter in a skillet.
2. Add water, brown sugar, cinnamon, and nutmeg.
3. Heat two minutes - until bubbly
4. Add yams to a baking dish. 5. Spoon sauce from skillet over the top.
6. Bake for 15 minutes. 7. Add marshmallows to the top. 8. Bake for another 5 (or so) minutes - until marshmallows brown on top
9. ENJOY!

Recipe: Creamy Cornbread Casserole

As we approach Thanksgiving, I've decided to showcase some of my absolute FAVORITE vegetarian side dishes. Since I don't eat turkey, I live on sides during the holidays... and I wouldn't have it any other way! Side dishes are the BEST, so I'll be posting one recipe a week until Thanksgiving to give ideas to my fellow vegetarians (or anyone with taste buds, really). 

I made this dish last Thanksgiving for the first time. I wasn't expecting much from it. I made it more as a filler so I would have enough food to serve to my fiancé and my brother (who was visiting from out of town). That said, I fell in love with it. This cornbread casserole was SO good that I ate all the leftovers the next day. It may not sound like much, but it's REALLY good and SUPER simple.

Ingredients Needed:
1 Can Whole Kernel Corn, Drained
1 Can Creamed Corn,
8 Ounces Sour Cream
1 Package Jiffy Cornbread Mix
1/2 Cup Butter, Melted
2 Eggs, Beaten

The Recipe:
*Pre-heat the oven to 350 degrees
1. Combine all ingredients in a buttered 8 inch baking dish (glass works best).
2. Stir until all ingredients are mixed well.
3. Bake one hour at 350 degrees.
4. ENJOY!