Thanksgiving is the time to gather around the table, share gratitude, and enjoy food that celebrates abundance. But when it comes to hosting a vegan Thanksgiving — especially for a large group — finding the perfect main dish can be a challenge.
You want something beautiful, hearty, and crowd-pleasing — a dish that can stand tall next to the stuffing, mashed potatoes, and gravy. The good news? Vegan main dishes can be every bit as impressive and satisfying as the traditional turkey.
This guide features seven vegan Thanksgiving main dishes for a crowd — all made with whole, flavorful ingredients and no tofu. These recipes slice beautifully, serve generously, and make a stunning centerpiece for your holiday table.
What Makes a Great Vegan Thanksgiving Main?
Before diving into the recipes, it helps to know what makes a plant-based main dish feel “main event” worthy:
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Visual impact: A centerpiece that looks as impressive as it tastes. Think roasts, loaves, or stuffed vegetables.
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Hearty texture: Something you can slice or serve in portions — not just a bowl of grains.
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Rich, layered flavors: Savory, umami-forward, and aromatic.
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Feeds a crowd: Easy to scale up, reheat, or prepare ahead of time.
The following dishes check every box — and no one will be asking, “Where’s the turkey?”
1. Lentil and Walnut Loaf with Mushroom Gravy
Why it works for a crowd: It’s hearty, slices cleanly, and tastes even better the next day.
Ingredients:
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1 cup cooked green or brown lentils
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1 cup walnuts, toasted and chopped
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1 small onion, diced
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1 cup mushrooms, finely chopped
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2 cloves garlic, minced
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1 cup breadcrumbs
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2 tbsp ground flaxseed mixed with 5 tbsp water
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2 tbsp soy sauce
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1 tsp thyme, ½ tsp rosemary, salt, and pepper
Instructions:
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Sauté onion, mushrooms, and garlic until golden.
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Combine with lentils, walnuts, breadcrumbs, and seasonings.
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Stir in flax mixture and soy sauce.
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Press into a lined loaf pan and bake at 375°F for 40–45 minutes.
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Serve with mushroom gravy or cranberry glaze.
Pro tip: Double the recipe for 10–12 servings — it reheats perfectly and makes excellent leftovers.
2. Whole Roasted Cauliflower with Herbed Cashew Cream
Why it works for a crowd: It’s visually stunning and perfect as a carving centerpiece.
Ingredients:
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1 large head of cauliflower
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2 tbsp olive oil
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1 tsp smoked paprika, ½ tsp garlic powder, salt
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1 cup soaked cashews
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½ cup plant milk
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1 tbsp lemon juice
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½ tsp thyme and rosemary
Instructions:
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Rub cauliflower with oil and spices. Roast at 400°F for 50–60 minutes until tender.
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Blend cashews, milk, lemon juice, and herbs until creamy.
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Drizzle cashew cream over roasted cauliflower before serving.
Presentation tip: Serve whole on a platter surrounded by roasted vegetables for an elegant look.
3. Seitan Roast with Maple-Dijon Glaze
Why it works for a crowd: It’s protein-rich, meaty, and can be sliced just like a traditional roast.
Ingredients:
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2 cups vital wheat gluten
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½ cup chickpea flour
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1 cup vegetable broth
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2 tbsp soy sauce
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1 tbsp olive oil
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1 tbsp tomato paste
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1 tsp garlic powder, ½ tsp sage, ½ tsp thyme
For the glaze:
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2 tbsp maple syrup
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1 tbsp Dijon mustard
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1 tbsp soy sauce
Instructions:
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Mix dry and wet ingredients separately, then combine into a dough.
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Shape into a roast, wrap tightly in foil, and steam for 1 hour.
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Brush with glaze and bake at 375°F for 20 minutes until caramelized.
Serving idea: Slice thinly and serve with roasted potatoes and vegan gravy.
4. Stuffed Acorn Squash with Wild Rice and Cranberries
Why it works for a crowd: Each squash half makes an individual serving — easy to scale and beautiful on a platter.
Ingredients:
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4 acorn squash, halved and seeds removed
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2 cups cooked wild rice
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½ cup dried cranberries
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¼ cup walnuts, chopped
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2 tbsp olive oil
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1 tsp sage, salt, and pepper
Instructions:
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Roast squash halves at 400°F for 30 minutes until tender.
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Mix rice, cranberries, and walnuts with olive oil and seasonings.
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Spoon mixture into squash halves and bake for another 10 minutes.
Optional: Drizzle with maple syrup or balsamic glaze for a festive finish.
5. Butternut Squash Wellington
Why it works for a crowd: A flaky, golden pastry that slices beautifully and feeds 8–10 people.
Ingredients:
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1 large butternut squash, peeled and roasted
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1 sheet vegan puff pastry
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1 cup sautéed spinach
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1 cup mushrooms, chopped
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1 onion, diced
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1 tbsp soy sauce
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1 tsp thyme
Instructions:
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Sauté onion, mushrooms, and spinach with soy sauce and herbs.
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Lay roasted squash on the puff pastry, top with sautéed mixture, and wrap tightly.
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Brush with plant milk and bake at 400°F for 25–30 minutes until golden.
Serving tip: Slice and serve with vegan gravy or cranberry sauce.
Make-ahead tip: Assemble the Wellington the day before and refrigerate until ready to bake.
6. Chickpea and Vegetable Pot Pie
Why it works for a crowd: Creamy, comforting, and nostalgic — plus it’s easy to make in a large baking dish.
Ingredients:
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1 can chickpeas, drained
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1 cup frozen mixed vegetables
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1 onion, chopped
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2 tbsp flour
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1 cup vegetable broth
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1 cup plant milk
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1 sheet vegan pie crust
Instructions:
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Sauté onion, add flour, and cook for 2 minutes.
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Stir in broth and plant milk until thickened.
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Add chickpeas and veggies.
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Pour into a baking dish and cover with pie crust.
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Bake at 375°F for 30 minutes until golden.
Serving idea: Scoop into bowls and serve with a side of cranberry sauce.
7. Vegan Shepherd’s Pie with Lentils and Mashed Potatoes
Why it works for a crowd: It’s hearty, familiar, and everyone loves mashed potatoes.
Ingredients:
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2 cups cooked lentils
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1 onion, diced
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2 carrots, chopped
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1 cup peas
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2 tbsp tomato paste
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1 cup vegetable broth
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4 cups mashed potatoes (made with vegan butter and oat milk)
Instructions:
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Sauté onion and carrots until tender.
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Stir in lentils, peas, tomato paste, and broth. Simmer 10 minutes.
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Spread lentil filling into a baking dish. Top with mashed potatoes.
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Bake at 400°F for 25 minutes until lightly golden on top.
Make-ahead: Assemble a day early, refrigerate, and bake just before serving.
How to Scale Up for a Large Thanksgiving Crowd
Cooking for 10, 20, or even more guests? These simple adjustments will help you plan efficiently.
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Double or triple recipes: Lentil loafs, shepherd’s pies, and stuffed squash scale easily.
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Mix oven and stovetop mains: Roast some dishes (like Wellington or squash) while simmering others (like gravy or pot pie filling).
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Use baking pans wisely: Large rectangular casseroles make serving simpler than multiple small dishes.
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Batch-cook sauces: One big pot of vegan gravy can cover multiple dishes.
Pro tip: Cook one show-stopper (like the Wellington) and one comforting classic (like the shepherd’s pie) to satisfy different palates.
Make-Ahead and Freezer Tips
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Vegan Loaf & Seitan Roast: Can be baked and frozen up to 2 weeks in advance. Thaw overnight, reheat, and glaze before serving.
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Shepherd’s Pie: Prepare and refrigerate 2 days ahead; bake fresh on Thanksgiving.
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Stuffed Squash: Bake the filling ahead of time and stuff squash the morning of.
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Pot Pie: Make filling and crust separately, then assemble just before baking.
These tips let you enjoy Thanksgiving without last-minute stress — and keep your kitchen running smoothly even when hosting a big group.
Serving Ideas & Pairings
Pair your vegan mains with complementary side dishes and sauces for a complete, balanced feast.
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Best sides: Garlic mashed potatoes, roasted carrots, green bean almondine, and maple Brussels sprouts.
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Best sauces: Mushroom gravy, cranberry-orange sauce, or creamy cashew dressing.
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Drink pairings: Sparkling cider, vegan-friendly Chardonnay, or rosemary lemonade.
Creating variety ensures everyone finds something they love, vegan or not.
Hosting a Beautiful Vegan Thanksgiving
Hosting for a mixed crowd? Here’s how to make it welcoming for all:
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Serve buffet-style: Let guests mix and match without labeling everything “vegan.”
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Highlight abundance: Decorate with roasted veggies, herbs, and seasonal produce.
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Add a personal touch: Share the story behind one or two dishes to start conversation.
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Set the tone: Play calm music, light candles, and create a warm atmosphere.
Thanksgiving isn’t about restriction — it’s about gratitude and sharing. A well-planned vegan menu shows that compassion and celebration can go hand in hand.
Celebrate Compassion Beyond the Table
Living vegan extends far beyond what’s on your plate. It’s about mindful choices that reflect your values — from your meals to what you wear. If you’re looking to express that compassion stylishly this Thanksgiving, check out The Dharma Store. They create vegan-themed t-shirts made from organic cotton — comfortable, sustainable, and perfect for sparking positive conversations around the dinner table.
Wearing something that aligns with your beliefs is another way to share the spirit of gratitude and kindness this holiday season.
Final Thoughts: Big Flavor, Bigger Impact
When you serve one of these vegan Thanksgiving main dishes for a crowd, you’re doing more than feeding guests — you’re creating a meal that celebrates abundance, sustainability, and connection. Each recipe here proves that plant-based cooking isn’t about sacrifice; it’s about discovering new traditions rooted in compassion and creativity.
Whether you choose a show-stopping Butternut Wellington or a humble Lentil Loaf, your guests — vegan or not — will remember the warmth, the flavor, and the love that went into every bite.
This Thanksgiving, gather with gratitude, cook boldly, and serve a feast that honors both the planet and your people.