I made 6 plant-based holiday dishes last year and these 3 were devoured before the turkey

Last year I went a little overboard and cooked six plant-based holiday sides for my extended family, think cousins, neighbors, plus the uncle who swears he is “not a vegetable person.”

The surprise? Three dishes vanished before the turkey even came out of the oven. I had people hovering by the stove with spoons. My aunt hid seconds behind the toaster.

If you are trying to win over a mixed crowd (vegans, vegetarians, and enthusiastic carnivores), these are the exact three recipes that disappeared first. They are big on umami, texture, and aroma, the trio that makes plants wildly craveable. I will tell you what I made, how to make it, and the tiny tweaks that make them holiday-proof.

1. Sticky maple–soy Brussels with smoky almonds & pomegranate

Think glossy, salty sweet Brussels with crispy edges, bright pops of pomegranate, and a smoky almond crunch. People ate these with their fingers straight from the sheet pan.

Serves: 6–8 as a side
Active time: 15 minutes | Total time: 35–40 minutes

Ingredients

• 2 lb Brussels sprouts, trimmed and halved
• 3 Tbsp olive oil
• 1 tsp kosher salt, plus more to taste
• Freshly ground black pepper
• 3 Tbsp pure maple syrup
• 2 Tbsp low-sodium soy sauce or tamari
• 1 Tbsp rice vinegar or apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp toasted sesame oil
• 1 large garlic clove, grated
• 1 tsp fresh ginger, grated (optional but great)
• 1/2 cup pomegranate arils
• 1/2 cup smoked almonds, roughly chopped (or roasted salted almonds plus 1/2 tsp smoked paprika)
• 2 tsp sesame seeds (optional)
• Lemon wedges, for finishing

Instructions

1. Roast: Preheat oven to 425°F (220°C). Toss Brussels with olive oil, salt, and pepper on a large rimmed sheet pan. Roast cut side down for 18–22 minutes, until deeply browned at the edges.
2. Make glaze: While they roast, whisk maple, soy or tamari, vinegar, Dijon, sesame oil, garlic, and ginger.
3. Glaze and finish: Pull the tray, drizzle with the glaze, and toss to coat. Return to the oven for 5 minutes until the glaze bubbles and clings. Transfer to a platter and shower with pomegranate, smoky almonds, and sesame seeds. Squeeze a little lemon over the top.

Make ahead

• Trim and halve Brussels up to 2 days ahead. Store in a sealed container with a paper towel. Mix glaze up to 3 days ahead.
• Rewarm on a sheet pan at 400°F for about 8 minutes. Add toppings just before serving.

Swaps & tips

• Nut-free: Use roasted pumpkin seeds instead of almonds.
• Gluten-free: Use tamari or coconut aminos.
• If your sprouts are large, quarter them for more crispy surface area.
• For extra heat, add 1/2 tsp red pepper flakes to the glaze.

Why it works: Sweet, salty, tangy, and toasty edges in the same bite. Every taste receptor lights up, and hands keep going back for “just one more.”

2. Cozy green bean casserole from scratch (with crispy shallot top)

I grew up on the can-of-soup version. This one keeps the comfort, adds real mushroom umami, and ditches the heaviness. The creamy base is cashew and mushroom magic. The top is ultra crispy shallots and breadcrumbs. My cousin, devoutly Team Turkey, asked for the recipe before dessert.

Serves: 8 as a side
Active time: 30 minutes | Total time: 50–55 minutes

Ingredients

• 2 lb fresh green beans, trimmed and halved
• 2 Tbsp olive oil
• 1 lb cremini or mixed mushrooms, finely chopped
• 1 small yellow onion, finely diced
• 3 large garlic cloves, minced
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp dried thyme (or 1 tsp fresh)
• Pinch of nutmeg (optional, lovely)
• 1 cup raw cashews, soaked in hot water 20 minutes and drained
• 1 1/2 cups vegetable broth, divided
• 1 Tbsp white miso (or 2 tsp soy sauce)
• 1 Tbsp lemon juice
• 1 Tbsp nutritional yeast (optional but adds savory depth)

Crispy topping

• 3 large shallots, thinly sliced into rings
• 1/2 cup panko breadcrumbs (gluten-free if needed)
• 2 Tbsp olive oil
• Pinch of salt

Instructions

1. Par-cook beans: Bring a big pot of salted water to a boil. Boil beans 4 minutes until bright green and just tender. Drain and rinse with cold water to stop the cooking. Pat dry.
2. Make the sauce base: Heat 2 Tbsp olive oil in a large skillet over medium high. Add mushrooms and cook without stirring for 3–4 minutes to brown. Add onion and a pinch of salt. Cook 5–6 minutes until soft. Stir in garlic, thyme, pepper, and nutmeg for 30 seconds.
3. Blend it creamy: Add half the mushroom mixture to a blender with soaked cashews, 1 cup broth, miso, lemon juice, and nutritional yeast. Blend until completely smooth and thick. Pour back into the skillet with the remaining mushrooms and stir. Add up to 1/2 cup more broth to reach a rich, pourable sauce. Taste for salt.
4. Toss and bake: Fold in green beans, then transfer to a 9×13 inch baking dish.
5. Crispy topping: Toss shallots, panko, olive oil, and a pinch of salt. Scatter over the casserole. Bake at 375°F (190°C) for 18–22 minutes, until bubbling and golden on top.

Make ahead

• Sauce and par cooked beans can be stored separately for up to 2 days. Assemble day of and bake.
• Bake fully, cool, and rewarm at 350°F for about 15 minutes. Add a fresh handful of panko mixed with olive oil if you want brand new crunch.

Swaps & tips

• Nut-free: Replace cashews with 1 1/2 cups unsweetened oat or soy creamer and skip the blender. Simmer 5 minutes to thicken.
• Gluten-free: Use gluten-free panko and ensure your miso or soy is gluten-free.
• Add 1/2 cup crispy fried onions to the topping if you love that classic vibe.
• Taste your sauce. Beans are mild, so a well seasoned, savory sauce makes the dish.

Why it works: We build layers, browned mushrooms for umami, miso and lemon for depth and brightness, and two textures, a creamy base with a shattering top. It scratches the exact itch the canned version does, only better.

3. Caramelized onion & miso sausage sourdough stuffing

This is the one my brother guarded with his plate like a dragon guarding treasure. It is savory, herby, and a tiny bit sweet from slow onions. The secret weapons are white miso and plant-based sausage, which melt into the bread and make it taste like you used pan drippings.

Serves: 10–12 as a side
Active time: 35 minutes | Total time: 1 hour 10 minutes (plus bread drying)

Ingredients

• 1 1/2 lb day-old sourdough, cut into 1-inch cubes (about 12–14 cups)
• 4 Tbsp olive oil, divided
• 2 large yellow onions, thinly sliced
• 3 ribs celery, diced
• 2 medium carrots, diced
• 8 oz cremini mushrooms, chopped (optional but adds depth)
• 12 oz plant-based sausage (Italian or herb), casings removed if present
• 3–4 garlic cloves, minced
• 1 1/2 tsp kosher salt (plus more to taste)
• 1 tsp black pepper
• 1 tsp dried sage (or 1 Tbsp fresh chopped)
• 1 tsp dried thyme (or 1 Tbsp fresh chopped)
• 1/4 cup dry white wine (or extra broth)
• 2 Tbsp white miso paste
• 3 cups vegetable broth, warmed
• 2 Tbsp chopped parsley
• 2 Tbsp vegan butter (optional, for dotting top)

Instructions

1. Dry the bread: Spread cubes on 2 sheet pans and dry at 300°F (150°C) for 15–20 minutes, tossing once, until crisp on the edges but still tender inside. Cool.
2. Caramelize onions: In a large skillet or Dutch oven over medium heat, warm 2 Tbsp olive oil. Add onions and a big pinch of salt. Cook, stirring occasionally, 15–20 minutes until deep golden and sweet. If they start to scorch, add a splash of water and keep going.
3. Build the base: Push onions to the side. Add remaining 2 Tbsp oil, then celery, carrots, and mushrooms. Cook 6–8 minutes until softened and lightly browned. Add sausage, breaking it up, and cook 4–5 minutes until browned. Stir in garlic, sage, thyme, and pepper. Cook 30 seconds.
4. Deglaze and enrich: Pour in wine and scrape up browned bits. Whisk miso into the warm broth until dissolved, then add to the pot. Bring to a simmer, taste, and adjust salt.
5. Combine: In a large bowl, toss bread with the hot vegetable and sausage mixture until evenly moistened. Fold in parsley.
6. Bake: Transfer to a greased 9×13 inch dish. Dot with vegan butter if using. Bake at 375°F (190°C) for 30–35 minutes until the top is golden and the edges are crisp.

Make ahead

• Caramelize onions up to 3 days ahead. Dry bread the day before. Assemble fully, cover, and refrigerate for up to 24 hours. Bake uncovered, adding 5–10 extra minutes.

Swaps & tips

• Gluten-free: Use your favorite sturdy gluten-free loaf.
• Soy-free: Choose a soy-free sausage and replace miso with 1 Tbsp chickpea miso or extra herbs plus a splash of balsamic for depth.
• Prefer a softer stuffing? Add an extra 1/2 cup broth before baking and cover with foil for the first 20 minutes.

Why it works: Caramelization and miso deliver the savory gravy note people associate with meat. Sourdough brings tang, and the mix of soft middle and crunchy top keeps forks moving.

How I time everything without chaos

Could you make all three in one day? Totally. Here is the order I follow so the oven does the heavy lifting.

1. Morning (or the day before): Dry bread for stuffing, soak cashews, trim Brussels, par cook green beans.
2. Midday: Cook stuffing base and assemble, mix Brussels glaze, blend green bean sauce.
3. Final hour before dinner:

• 0:45 — Stuffing goes in at 375°F.
• 0:25 — Green bean casserole goes in alongside it.
• 0:20 — Crank a second oven to 425°F (or finish stuffing and casserole, then switch temps) and roast Brussels.
• 0:05 — Glaze Brussels, finish with toppings, rest casseroles 5–10 minutes.

Everything lands warm at once. Bonus: the house smells like you live inside a bakery.

A few hosting notes from my table to yours

• Season boldly. Vegetables can take more salt, acid, and herbs than we think. Keep lemon wedges and flaky salt on the table and let people adjust.
• Texture matters. Every dish above has a crisp element, almonds, panko, golden bread. That is the hook.
• Cook once, eat twice. These sides are forgiving the next day. Stack a little of each into a bowl, add leftover cranberry sauce, and pretend it is a composed salad. Breakfast of champions.

The funny coda from last year: when the turkey finally showed up, people were already deeply satisfied. That did not stop them from grabbing a slice, but it did spark a conversation about what actually makes a holiday table feel abundant. My vote is color, aroma, and a spread that invites curious bites from every corner of the plate.