Real-Food Thanksgiving Sides: Mashed Potatoes, Gravy, Green Bean Casserole and Cranberry Sauce

Keep the turkey. These are the sides everyone expects, just made from real food: creamy mashed potatoes without butter, a mushroom gravy that tastes like drippings, a green bean casserole made from scratch and a cranberry sauce sweetened with orange juice.

All four can be made ahead, which is the real secret to an easy Thanksgiving.

Creamy Garlic Mashed Potatoes

Time: 30 min Makes: 8 servings

You need

• 4 lb Yukon Gold potatoes, peeled or scrubbed, cut in chunks

• 1 head garlic, cloves peeled

• 1 to 1 1/2 cups unsweetened plant milk, warmed

• 1/2 cup cooked white beans (optional, for extra creaminess)

• 1 tsp salt

• Black pepper and chopped chives

Make it

1. Put the potatoes and garlic cloves in a large pot, cover with cold water, add salt and bring to a boil.

2. Simmer 15 to 20 minutes, until a fork slides in easily. Drain well.

3. Mash the potatoes and garlic, adding warm milk a little at a time until creamy. For extra creaminess, mash or blend the white beans with some of the milk first and stir them in.

4. Season with salt and pepper and top with chives.

Why it works. Yukon Golds are naturally buttery, and the boiled garlic turns soft and mellow. Warm milk and a few white beans make them creamy without butter or cream.

Mushroom Onion Gravy

Time: 25 min Makes: about 3 cups

You need

• 1 large onion, finely diced

• 8 oz mushrooms, finely chopped

• 2 cloves garlic, minced

• 3 cups low-sodium vegetable broth, divided

• 3 tbsp whole wheat flour

• 2 tbsp low-sodium soy sauce

• 1 tsp dried thyme

• 1/2 tsp dried sage

• Black pepper to taste

Make it

1. Cook the onion and mushrooms in 1/4 cup broth over medium heat for 10 minutes, until browned and soft. Add a splash of broth when they stick.

2. Stir in the garlic, thyme and sage and cook 1 minute.

3. Sprinkle in the flour and stir for 1 minute.

4. Slowly whisk in the rest of the broth and the soy sauce. Simmer 5 to 8 minutes, stirring, until thick.

5. For smooth gravy, blend half of it and stir it back in. Season with pepper.

Why it works. Browned mushrooms and soy sauce give it the deep flavor of drippings, so it works on turkey, potatoes and stuffing alike. Make it up to two days ahead.

Green Bean Casserole, Made From Scratch

Time: 45 min Makes: 8 servings

You need

• 2 lb green beans, trimmed (or frozen)

• 8 oz mushrooms, sliced

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 can (15 oz) white beans, drained and rinsed

• 1 1/2 cups unsweetened plant milk

• 1 tbsp low-sodium soy sauce

• 1/2 tsp onion powder

• Pepper to taste

• Topping: 1 large onion, very thinly sliced, tossed with 2 tbsp whole wheat flour and a pinch of salt

Make it

1. Heat the oven to 400°F (200°C). Spread the floured onion slices on a parchment-lined sheet pan and bake 20 to 25 minutes, turning once, until golden and crisp.

2. Steam or boil the green beans 4 to 5 minutes, until bright green. Drain.

3. Cook the mushrooms, diced onion and garlic in a splash of water or broth for 8 minutes.

4. Blend the white beans, milk, soy sauce and onion powder until smooth. Pour it over the mushrooms and simmer 3 minutes until it thickens.

5. Toss the green beans in the sauce, spread in a baking dish and bake 15 minutes at 375°F. Top with the crispy onions just before serving.

Why it works. Blended white beans make a creamy mushroom sauce with protein and fiber, instead of a can of cream soup. The oven-crisped onions give you the classic crunchy top without frying.

Orange Cranberry Sauce

Time: 15 min Makes: about 2 cups

You need

• 12 oz fresh or frozen cranberries

• 1 cup orange juice

• Zest of 1 orange

• 1/4 cup maple syrup (more to taste)

• 1/2 tsp cinnamon

Make it

1. Put everything in a saucepan and bring to a boil.

2. Simmer 10 minutes, stirring, until the berries pop and the sauce thickens.

3. Taste and add a little more maple if it's too tart.

4. Cool. It thickens more in the fridge and keeps a week.

Why it works. Orange juice does most of the sweetening, so it needs far less sugar than the canned kind. It takes 15 minutes and can be made days ahead.

The full plan, with stuffing, sweet potatoes, rolls, cornbread, a shopping list and a turkey-free main for anyone curious, is in A Real Food Thanksgiving ($7).

Priska is a nurse with 20+ years of experience in the US and Switzerland and holds a Certificate in Plant-Based Nutrition. Recipes here are for general education, not medical advice.