Easy Vegan Holiday Side Dishes

With American Thanksgiving just passed and the holiday’s right around the corner we wanted to share our favourite holiday side dishes. These dishes are perfect to bring to all of your family get-together and dinner parties, or to just whip up for a cozy night at home. 


For the beets

  • 2 pounds red beets
  • 1 tablespoon vegetable oil
For the sauce
  • 2 tablespoons oil or vegan butter
  • 2 shallots, peeled and diced
  • 1 tablespoon all-purpose flour
  • ¼ cup brown sugar, packed
  • ½ to ¾ cup freshly squeezed orange juice
  • Kosher salt and black pepper to taste
For the garnish
  • 1 navel orange, skin removed, sliced into ¼-inch pieces
  • 2 tablespoons flat-leaf parsley, roughly chopped


  1. Preheat oven to 425°F. Line an 9 x 13-inch baking pan with foil. Scrub beets under cold water to remove any dirt. Cut the larger beets in half. Rub beets with vegetable oil and place into dish. Cover dish with foil, transfer to oven and bake for 1½ hours or until beets are soft. Remove from oven and leave covered for about 30 minutes until cool to the touch.
  2. Gently rub the outside of the beets with a dry paper towel to peel away the skins. Cut beets into 1-inch chunks. Set aside.
  3. Melt vegan butter or heat oil in a large skillet on medium-high heat. Add shallots and cook until soft and translucent. Sprinkle flour into skillet, stir and cook for 1 minute. Do the same with the sugar, stirring the sugar to incorporate. Add the orange juice, stir and heat until thickened. Add more orange juice for a thinner sauce.
  4. Add the prepared beets to skillet stir to heat through. Add half of the prepared oranges, toss or stir and season to taste with salt and pepper.
  5. Transfer to bowl or small platter before garnishing with remaining orange and parsley. Serve immediately.



  • 2 TBSP extra virgin olive oil 
  • 1 large yellow onion, diced
  • 5 cloves garlic, sliced
  • 2 cups zucchini, peeled and cubed*
  • 1/2 cup butternut squash, cubed
  • 1.5 tsp sea salt
  • 1 tsp fresh thyme
  • 1.5 tsp apple cider vinegar 
  • 1 cup filtered water
  • 2 TBSP tapioca or corn starch + 1 TBSP water
  • 6 cups cauliflower, chopped into florets
  • 1 TBSP parsley, chopped 


  1. Preheat oven to 375F and set a large pot of salted water to boil.
  2. Meanwhile, in a large skillet, heat olive oil to medium heat, add onions and garlic and sauté 2-3 minutes, stirring frequently until onions begin to turn translucent.
  3. Add chopped zucchini, butternut squash, sea salt and thyme and cook 10-12 minutes or until zucchini and squash have become soft. 
  4. Once zucchini and squash are soft, add to a high powered blender along with apple cider vinegar and  filtered water and blend until combined into a smooth sauce.
  5. Return the blended mixture to the skillet and turn the heat to medium.
  6. Make a slurry by combining the tapioca or corn starch and water.
  7. Add slurry to zucchini mixture and whisk to combine until mixture begins to thicken. 
  8. Remove sauce from heat and set aside.
  9. Pre-cook cauliflower in the salted boiling water for 3 minutes.
  10. Strain cauliflower and set aside.
  11. Fill an 8×8 baking dish with half the ‘cheese’ mixture. 
  12. Add cauliflower and sprinkle with chopped parsley. 
  13. Add remaining cheese mixture, bake in middle rack of the oven for 20 mins then broil 3-4 mins (optional). Serve warm. 



  • 2 tbsp olive or other unflavoured oil (like avocado)
  • 1 medium onion, diced finely
  • 1 small stick celery, diced finely
  • ¾ cup fresh sage, leaves only, diced finely
  • 5 cups breadcrumbs, gluten-free or regular, depending on preference (they should be course, and a little larger in texture)
  • ½ cup vegetable broth or stock
  • ½ tsp salt
  • ¼ tsp pepper


  • Preheat your oven to 350°F/175°C.
  • Heat the oil in a large skillet on a medium-high heat. Sauté the onion and celery for 5 minutes, stirring constantly.
  • Add the sage and sauté for just one minute more to soften. Remove from the heat.
  • In a large bowl, thoroughly mix the breadcrumbs, onion/celery/sage mixture, broth or stock, salt and pepper.
  • Pour the mixture into a large ovenproof dish, cover with foil and bake for 35 minutes.
  • Remove the foil and bake for another 10 minutes, until the top is browned and crispy.
  • Remove and serve immediately as a side dish to your holiday dinners!

Happy Cooking - @Tubify Team

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