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3 easy vegetarian Thanksgiving side dishes: sage brown butter mashed sweet potatoes, mushrooms Stroganoff, and lemon and rosemary roasted potatoes.

collage with three bowls of sage butter mashed sweet potatoes, mushrooms Stroganoff, and lemon and rosemary roasted potatoes

Since I’m Canadian, I figured I’d get this posted before Canadian Thanksgiving (Oct. 10), and it also gives plenty of time for this post to be shared in time for American Thanksgiving. These side dishes would work well for Thanksgiving, but they would also work for any autumn or winter meal where you’re looking for a meatless side dish.

Even though I love to cook, prepping big meals where guests are coming can be stressful and I don’t like people, so I always like to have some easy options that don’t take too much effort to throw together. Each recipe here comfortably feeds four people (or more depending on how many side dishes you offer), and it can easily be doubled or tripled if need be.

SAGE BROWN BUTTER MASHED SWEET POTATOES

These babies are as delicious as they are bright orange! The brown butter, sage, and garlic make these anything but ordinary.

sage brown butter mashed sweet potatoes in a bowl with a spoon

Sage brown butter mashed sweet potatoes: one of 3 easy vegetarian Thanksgiving sides! | Salt & Lavender
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Sage brown butter mashed sweet potatoes

Mashed sweet potatoes enhanced with delicious sage brown butter!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 3 large sweet potatoes or yams peeled
  • 3 tablespoons butter
  • 2 tablespoons fresh sage chopped finely
  • 1/3 cup whipping/heavy cream
  • 3 cloves garlic minced
  • Salt & pepper to taste

Instructions 

  • Cut sweet potatoes into smaller pieces so they cook faster. Add to a large pot and boil until they're soft - about 15-20 minutes. Once a knife easily pierces through, they're done.
  • About 10 minutes into boiling the sweet potatoes, add the butter into a small skillet or saucepan. Cook over medium heat until the butter is golden brown and smells nutty. There's a fine line between browned butter and burned butter, so watch it closely. You don't want it to go too dark. Add the chopped sage when you think the butter is about done. Add the garlic in after you've cooked the sage for about a minute. Let the garlic cook for about 15 seconds, then remove the brown butter from the heat.
  • Drain the sweet potatoes and mash them with the brown butter, cream, garlic, and salt and pepper. Serve immediately.

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MUSHROOMS STROGANOFF

The classic flavors of beef Stroganoff… without the meat. These mushrooms are creamy and cozy and very easy to make!

mushrooms stroganoff in a bowl with a serving spoon

one of 3 easy vegetarian Thanksgiving sides! | Salt & Lavender
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Mushrooms Stroganoff

The classic flavors of beef Stroganoff... without the meat.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

Ingredients 

  • 3 tablespoons butter
  • 1 medium onion chopped
  • 14 ounces white mushrooms cut into quarters
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 cup sour cream
  • 1/8 teaspoon ground nutmeg
  • Salt & pepper to taste
  • Fresh parsley chopped (optional, to taste)

Instructions 

  • In a skillet, melt butter over medium heat. Add onions to the pan and sauté for 5-7 minutes until they're softened.
  • Meanwhile, chop the mushrooms into quarters. Add the mushrooms, Dijon, and garlic to the pan and cook for about 10 minutes, stirring occasionally. The mushrooms will shrink and soften and the juices will be released and mostly cooked off by this point.
  • Reduce to low heat and stir in the sour cream, nutmeg, and salt & pepper. Heat through and serve immediately with some fresh parsley sprinkled over top.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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LEMON AND ROSEMARY ROASTED POTATOES

These potatoes are crispy on the outside, soft and fluffy on the inside, and infused with lemon and rosemary.

glass serving bowl with lemon and rosemary roasted potatoes

Lemon and rosemary roasted potatoes: one of 3 easy vegetarian Thanksgiving sides! | Salt & Lavender
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Lemon and Rosemary Roasted Potatoes

These potatoes are crispy on the outside, soft and fluffy on the inside, and infused with lemon and rosemary.
Prep: 5 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 35 minutes
Servings: 4

Ingredients 

  • 6 red potatoes (skins on) cut into quarters
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • Salt & pepper to taste
  • 2-3 sprigs fresh rosemary

Instructions 

  • Preheat oven to 400F and move the rack to the top third of the oven.
  • Add the potatoes to a baking dish and toss them with the olive oil, lemon juice, salt & pepper, and the rosemary (remove the needles from the stems).
  • Roast the potatoes for an hour. Stir/turn them and then return them to the oven for an additional half hour.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Which of these 3 Thanksgiving sides is your favorite?


Hi! Iā€™m Natasha.

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4 Comments

  1. Bonnie says:

    They all look so awesome! I can’t wait to try these! I’ve been vegetarian for 7 years and actually convinced my mom to go vegetarian as well! The lemon rosemary potatoes look so good! I may have to make them tonight šŸ˜€

    1. Natasha says:

      So glad these recipes appeal to you, Bonnie! Let me know if you do make them šŸ™‚

  2. Natasha's Sister says:

    Make all of this for me right now.

    1. Natasha says:

      No.