Best Vegan Thanksgiving Balsamic Side Dish Recipes

Best Vegan Thanksgiving Side Dish Recipes

Best Vegan Thanksgiving Balsamic Side Dish Recipes

Balsamic vinegar is a pantry staple for every home cook. For salad dressings, glazes, marinades, and other applications. These 15 savoury balsamic side dishes would fit perfectly on your Thanksgiving feast. Brussels sprouts and mushrooms make these balsamic side dishes ideal for the holidays.

Balsamic Maple Glazed Cauliflower

1. Balsamic Maple Glazed Cauliflower

This Balsamic Maple Glazed Cauliflower has a lovely Asian stir-fry flavour without soy and additives! It is dairy-free, gluten-free, and vegan.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4

Ingredients For The Sauce

  • Chilli powder: ½ tablespoon
  • Smoked paprika: ½ tablespoon
  • Sea salt: ¼ teaspoon
  • Balsamic vinegar: ¼ cup
  • Vegan Worcestershire sauce: 1 tablespoon
  • Organic maple syrup: ¼ cup
  • Garlic: 1 clove, crushed

Ingredients For The Cauliflower

  • Cauliflower: 1 large head
  • Almond meal: ¼ cup
  • Flax seed: 2 tablespoons
  • Almond milk: ⅓ cup
  • Hemp seeds: 2 tablespoons

Method

  1. Spray a baking sheet with coconut oil cooking spray and preheat your oven to 450°F.
  2. In a bowl, combine the chilli powder, smoked paprika, salt, balsamic vinegar, Worcestershire sauce, maple syrup, and garlic. Combine all the ingredients thoroughly with a whisk.
  3. Spread out the washed and sliced cauliflower florets in a single layer on the prepared baking sheet.
  4. Combine almond meal, flax seed, and almond milk in a separate bowl.
  5. Pour the almond meal batter over the cauliflower and toss to coat completely.
  6. Bake for 10-12 minutes. Remove from the oven, drizzle the sauce over the cauliflower and bake for another 5 minutes.
  7. Remove the pan once again, gently turn the cauliflower over and bake for an additional three to five minutes. Check the cauliflower florets periodically. The florets' size will determine the baking time. Enjoy!

Grilled Vegetables With Balsamic And Basil

2. Grilled Vegetables With Balsamic And Basil

Simple vegetables with a straightforward dressing make up the Balsamic Vinaigrette Grilled Vegetables. This healthful side dish is simple and doesn't require much time or effort.

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 4

Ingredients

  • Red onion: 1, sliced
  • Zucchini: 1, sliced
  • Red bell peppers: 2, roughly chopped
  • Extra virgin olive oil: ¼ cup
  • Salt: 1 teaspoon
  • Ground pepper: ¼ teaspoon
  • Balsamic vinegar: 2 tablespoons
  • Fresh basil chopped: 1 tablespoon
  • Green beans: 1 cup, trimmed

Method

  1. Turn the grill's heat to medium-low.
  2. Combine all the ingredients in a large basin except vinegar and basil.
  3. Add all the vegetables to a grill-safe cast iron pan (most grills have one included) and grill for 10 minutes on low, stirring regularly, until tender but still with some bite.
  4. Toss the grilled vegetables with balsamic vinegar, basil, and salt & pepper to taste.
  5. Let the dish sit for five.
  6. Serve and enjoy.

Balsamic-Roasted Beets & Kale Salad With Maple Tahini Dressing

3. Balsamic-Roasted Beets & Kale Salad With Maple Tahini Dressing

Beets, kale, and a decadent maple tahini dressing make this the perfect nutrient-rich and filling salad for Thanksgiving. Additionally, it goes nicely with other dinner entrées.

Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes | Servings: 3

Ingredients

  • Beets: 3-4 medium, peeled and cut into ¼-½-inch wedges
  • Grapeseed oil: 1 teaspoon
  • Balsamic vinegar: 1 teaspoon
  • Salt: ½ teaspoon
  • Black pepper: ¼ teaspoon
  • Tahini: 2 tablespoons
  • Apple cider vinegar: 2 tablespoons
  • Maple syrup: 2 teaspoons
  • Warm water: 1 teaspoon
  • Olive oil: 1 tablespoon
  • Hemp hearts: 2 tablespoons
  • Pepitas: 1 tablespoon
  • Sunflower seeds: 1 tablespoon
  • Sea salt: 1 pinch or to taste

Method

  1. Coat the beets by tossing them with the other ingredients. Spread the coated beets onto a baking sheet lined with parchment paper.
  2. Bake for 30 minutes at 425°F, turning them over halfway through.
  3. Mix the tahini, apple cider vinegar, maple syrup, and water in a small bowl. Add the olive oil whisk and mix in the.
  4. Prepare the kale by rubbing in 2 tablespoons of dressing into the leaves for a brief period. This additional step softens the fibres and makes the kale easier to digest.
  5. Then stir in the remaining dressing and combine thoroughly
  6. Top with the balsamic roasted beets and the seed mix.
  7. Serve and enjoy!

Roasted Stuffed Eggplant With Maple Balsamic Glaze

4. Roasted Stuffed Eggplant With Maple Balsamic Glaze

This lovely roasted and stuffed eggplant dish is wow-worthy! With its full-flavoured glaze, it tastes like a delicious Mediterranean dish. Even though you could eat a full sandwich or wrap during lunch, this recipe presents an excellent side dish for Thanksgiving.

Prep time: 30 minutes | Cook time: 45 minutes | Total time: 1¼ hours | Servings: 5

Ingredients For The Eggplants

  • Eggplants: 2 medium, washed
  • Garlic: 1 large clove, sliced
  • Tomatoes: 5-6 medium, sliced
  • Char-grilled bell peppers: 4 large, sliced

Ingredients For The Maple Balsamic Glaze

  • Balsamic vinegar: ¼ cup
  • Maple syrup: ¼
  • Tamari or soy sauce: 2 tablespoons
  • Powdered or freshly grated ginger: ½ teaspoon
  • Granulated or fresh grated garlic: 1 teaspoon
  • Scallions or shallots: 1 tablespoon
  • Cornstarch: 1 teaspoon

Method To Prepare The Eggplant

  1. Slice the eggplants lengthwise into ½-inch segments. Make sure you leave the stem part of the eggplants intact. The eggplant should remain whole, allowing the slices to fan out.
  2. Cover a baking sheet with parchment paper and place the eggplants on it.
  3. Cut a few haphazard slits through the skin of each eggplant's solid side parts. Insert slivered garlic into the slits.
  4. Insert slices of tomato evenly into the spaces between the eggplant segments. As you cook the eggplant, make sure to fan it out.
  5. Evenly distribute the peppers over the tomatoes and into the spaces left by the eggplant.
  6. Preheat the oven to 350°F.

Method To Make Roasted Eggplants With Maple Balsamic Glaze

  1. Combine all the glaze ingredients (except the cornstarch) in a salad shaker or a glass mixing bowl.
  2. Baste the eggplants with ¼ to ½ of the glaze mixture.
  3. Bake the eggplants in the preheated oven until they are tender (about 45 minutes).
  4. Combine the cornstarch and leftover glaze liquid in a small pot or pan. Combine all ingredients before turning on the heat to prevent your glaze from lumping.
  5. Set the heat to medium-high and cook until the mixture thickens, stirring continuously.
  6. Set aside while your eggplants finish baking.
  7. Remove the eggplants from the oven and place them on a serving tray or plate.
  8. Combine any cooking liquids from the eggplant with the glazing mix.
  9. Sprinkle it onto the eggplants and serve.

Roasted Brussels Sprouts With Pumpkin, Tomatoes, Toasted Seeds And Balsamic Vinegar

5. Roasted Brussels Sprouts With Pumpkin, Tomatoes, Toasted Seeds And Balsamic Vinegar

These roasted brussels sprouts are delicious and combined with tomatoes, pumpkin, toasted seeds, and balsamic vinegar to create a vegan side dish that is out of this world. The tandoori spice blend is also sublime. Your Thanksgiving guests will enjoy this lovely side dish!

Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Servings: 3

Ingredients

  • Brussels sprouts: 1 dozen, cut into halves
  • Cherry tomatoes: 1 dozen, cut into halves
  • Butternut squash: 2 thick slices, cubed
  • Olive oil: 2-4 tablespoons
  • Tandoori spice mix (cardamom, chilli, cloves, coriander, cumin, garlic, garlic, ginger, sweet paprika, turmeric, mace): 1 tablespoon
  • Pumpkin seeds: 2 tablespoons
  • Balsamic vinegar: 1 tablespoon
  • Salt and pepper.

Method

  1. Line a baking sheet with parchment paper and preheat the oven to 350°F.
  2. Toss all vegetables with olive oil and tandoori spice mix in a large glass bowl. Mix well until coated evenly.
  3. Distribute the vegetables on a baking sheet and roast until golden brown (about 20 minutes). Flip them over halfway through.
  4. Toast pumpkin seeds for 2 minutes on each side in a big skillet, then sprinkle them over the roasted vegetables. Add the balsamic vinegar last, then season to taste.

Balsamic Tofu With Cherry Tomatoes

6. Balsamic Tofu With Cherry Tomatoes

This balsamic tofu with cherry tomatoes is an easy and quick dish. You will only need a little time to let your tofu marinate. You only have to slice your tomatoes and chiffonade the fresh basil, toss it, and it is ready.

Prep time: 25 minutes | Cook time: 30 minutes | Total time: 55 minutes | Servings: 6

Ingredients

  • Vegetable broth: 4 tablespoons
  • Balsamic vinegar: 3 tablespoons
  • Garlic powder: ⅛ teaspoon
  • Basil: ⅛ teaspoon
  • Oregano: ⅛ teaspoon
  • Cherry tomatoes: 12 oz
  • Olive oil: 1 tablespoon
  • Fresh basil: ¼ cup, loosely packed
  • Salt and pepper to taste

Method

  1. First, press your tofu so it can fully absorb the balsamic vinegar. Cut it into ½-inch cubes and mix with the marinade ingredients. Cover and let marinate for about an hour (or for best results in the fridge overnight).
  2. Chiffonade your basil and slice your tomatoes in the interim.
  3. Toss the marinated tofu with the tomatoes, basil, and olive oil.
  4. Add more sea salt and black pepper if needed.
  5. You may wish to add more balsamic if the tofu has absorbed all the liquid.

Balsamic Grilled Tofu Crostini

7. Balsamic Grilled Tofu Crostini

Marinate the tofu with olive oil, balsamic vinegar, a generous amount of fresh Italian herbs, and garlic are used to marinate the tofu before you grill it for a delicious appetizer for Thanksgiving. Please keep it simple by placing the grilled tofu on a slice of lightly toasted crostini and a little extra marinade and salt!

Prep time: 20 minutes | Cook time: 40 minutes | Total time: 60 minutes | Servings: 2

Ingredients

  • Tofu: 7 oz
  • Wholewheat bread: 2 large slices
  • Extra virgin olive oil: 4 tablespoons
  • Balsamic vinegar: 3 tablespoons
  • Fresh oregano: 1 tablespoon
  • Parsley: 1 tablespoon
  • Garlic: 1 clove
  • Chilli pepper: ¼ teaspoon
  • Zest and juice: 1 lime
  • Sea salt

Method

  1. For the tofu marinade, combine the oil, balsamic vinegar, parsley, oregano, chilli, lime zest and juice, salt and 1 clove of garlic.
  2. Leave the tofu to marinate for at least an hour after cutting it into two thick slices.
  3. Toast the bread by grilling it lightly. Set aside.
  4. Grill the marinated tofu for about 3 minutes on each side.
  5. Add more sea salt and pepper to taste.
  6. Serve it with a small amount of marinade, and enjoy!

Balsamic Roasted Garlic Mushrooms

8. Balsamic Roasted Garlic Mushrooms

These mushrooms are flavourful and wonderfully filling. Even though there are a variety of taste combinations for roasted mushrooms, these are tart, tasty, and ideal for topping salads or veggie bowls!

Prep time: 10 minutes | Cook time: 45 minutes | Total time: 55 minutes | Servings: 2

Ingredients

  • White button mushrooms: 1 pound
  • Olive oil: 2 tablespoons
  • Balsamic vinegar: 1 tablespoon
  • Gluten-free tamari: 1 tablespoon
  • Dried rosemary: ½ teaspoon
  • Dried thyme: ½ teaspoon
  • Lemon juice: 1 splash
  • Salt and black pepper to taste

Method

  1. Set the oven to 400°F. Combine the mushrooms with the oil, garlic, vinegar, tamari, and spices in a bowl. Mix thoroughly until all of the mushrooms are covered.
  2. Place the mushrooms on a baking sheet covered with parchment paper and roast for about 20-25 minutes. Add some lemon juice to the mushrooms right before serving.
  3. The liquid from the mushrooms will be substantial. Don't discard it! It's a fantastic plant-based spice sauce for practically any savoury cuisine, so save it for later.

Spelt Berry Salad With Cinnamon Balsamic Vinaigrette

9. Spelt Berry Salad With Cinnamon Balsamic Vinaigrette

A warm salad mixes sautéed kale, apple, and walnuts with cooked spelt berries. This salad has a cinnamon-flavoured balsamic vinaigrette and is perfect as a Thanksgiving side.

Prep time: 25 minutes | Cook time: 30 minutes | Total time: 55 minutes | Servings: 4

Ingredients

  • Spelt berries or wheat berries: 1 cup
  • Extra virgin olive oil: 2 tablespoons
  • Balsamic vinegar: 1 tablespoon
  • Pure maple syrup: ½ teaspoon
  • Cinnamon: ½ teaspoon
  • Garlic: 1 clove, minced
  • Grapeseed oil: 2 teaspoons
  • Onion: ½, diced
  • Kale: 1 cup, chopped
  • Apple: 1, diced
  • Walnuts: ½ cup
  • Fresh sage: 2 teaspoons

Method

  1. Add 1 cup of spelt berries to 3 cups of boiling water. Cover, lower the heat and simmer for 60 to 80 minutes.
  2. Whisk together the olive oil, balsamic vinegar, maple syrup, and cinnamon while the spelt berries are cooking. Set aside.
  3. Over a medium-high flame, heat the oil in a skillet. Add the onion and simmer until transparent (5-6 minutes). Incorporate the cooked spelt berries, kale, apple, and walnuts. Continue cooking for an additional 3 to 4 minutes.
  4. Add everything to a glass salad bowl, mix in the vinaigrette and serve.

Lemony Balsamic Split Pea And Mushroom Risotto

10. Lemony Balsamic Split Pea And Mushroom Risotto

This is risotto in the broadest meaning of the word. There isn't any rice or wine in it, but once you taste it and feel how soft and flavourful it is, you won't question if it deserves the name “risotto.”

The fragrant green split peas are simmered with vinegar, spices, and a flavourful vegetable broth until they resemble a purée. Add a mix of sautéed mushrooms and other vegetables before serving. Top this untraditional but delicious risotto with pumpkin seeds and enjoy this delightful Thanksgiving side dish.

Prep time: 20 minutes | Cook time: 55 minutes | Total time: 1¼ hours | Servings: 7

Ingredients

  • Vegetable broth: 3½ cups
  • Liquid aminos: 4 teaspoons, divided
  • Apple cider vinegar: 1 tablespoon
  • Lemon: 1
  • Fresh dill:  5 sprigs
  • Coriander: ½ teaspoon
  • Caraway: ½ teaspoon
  • Dry green split peas: 1½ cups
  • Coconut oil: 1 teaspoon
  • Zucchini: 2 small, sliced
  • Green pepper: 1 sliced
  • Cremini mushrooms: 12-15 sliced
  • Lemon-infused white balsamic vinegar: 3 tablespoons
  • Nutritional yeast: ¼ cup
  • Salt and pepper to taste

Method

  1. To begin, combine the green split peas, vegetable broth, apple cider vinegar, 2 lemon wedges, 3 sprigs each of dill, coriander, and caraway, and 2 teaspoons of Bragg's sauce in a medium pot. Cook peas until they become mushy and tender. Remove lemon wedges and dill sprigs when the peas have become mushy and throw them away.
  2. In the meantime, sauté green pepper, zucchini, and mushrooms in coconut oil. Deglaze the pan with the remaining aminos and balsamic vinegar right before cooking. Set aside.
  3. Vegetables, the remaining lemon juice, nutritional yeast, salt, and pepper to taste should all be added to the saucepan when the peas are almost mushy. Once everything is combined, simmer on low heat until it becomes thick and creamy.
  4. Add the chopped dill from the remaining two sprigs as it finishes cooking. Remove from the heat, stir to blend, and then serve.

Pan-Toasted Balsamic Mushroom Gnocchi

11. Pan-Toasted Balsamic Mushroom Gnocchi

This Italian dish boasts a variety of textures, flavours, and nutrients; then, pillowy, pan-toasted gnocchi combined with caramelized Cremini mushrooms.

You can make an amazing, sophisticated dish by adding fresh arugula, rich balsamic, crisp toasted walnuts, and a squeeze of lemon.

Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes | Servings: 2

Ingredients

  • Gnocchi: 1 pound
  • Cremini mushrooms: 16 oz
  • Garlic: 5 large cloves, minced
  • Balsamic vinegar: 3 tablespoons
  • Vegan butter: 1 tablespoon
  • Arugula
  • Walnuts
  • Olive oil

Method

  1. In a big skillet, add a little olive oil and sauté the mushrooms on medium-high for about 5 minutes, or until the liquid is released and cooked out and they begin to brown.
  2. Don't overcrowd the mushrooms in the skillet; if you need to divide them into two layers to get them all on one even layer, do so.
  3. The mushrooms should be cooked for an additional 5 minutes or so, or until golden brown, after adding 2 tablespoons of balsamic vinegar. Remove from the skillet and place aside.
  4. Add minced garlic to the skillet when the vegan butter has melted.
  5. Bring a large pot of water to boil, and add gnocchi to the salted boiling water.
  6. Spoon out the gnocchi and place it in the skillet as it reaches the water's surface. All of the gnocchi should be in the skillet at this point. Add the remaining tablespoon of balsamic vinegar and heat for about 5 minutes, stirring gently occasionally to allow the gnocchi to brown on the sides. Stir in the mushrooms.
  7. Toast the walnuts in a skillet over medium heat for 1-2 minutes or until they are golden brown and fragrant. Remember to stir since they burn easily. After allowing them to cool, roughly chop them.
  8. Serve the gnocchi on two plates and top each with a squeeze of lemon, the toasted walnuts, and a handful of arugula.

Conclusion To The 11 Best Vegan Thanksgiving Balsamic Side Dish Recipes For Your Kids

Conclusion

Thanksgiving dinners frequently conjure images of rich and substantial dishes, such as creamy corn casserole, traditional stuffing, and sweet potato casserole.

However, you can often miss out on some Thanksgiving mainstays if you're on a particular diet. Here are delectable dishes that are so wonderful we think they'd stand up to the classics, such as gluten-free stuffing. So try any of these favourite ones.

I trust you enjoyed this article about the Best Vegan Thanksgiving Balsamic Side Dish Recipes. Please stay tuned for more blog posts to come shortly. Take care!

JeannetteZ

 

 

>>>Want To Learn How To Create Delicious, Cruelty-Free, Healthy AND 100% Vegan Meals? Try These Awesome Vegan Cooking Courses With A Free 7-DAY MEMBERSHIP<<<

 

 

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