When you think of Thanksgiving, the image of a golden roasted turkey probably comes to mind. But for plant-based eaters, the centerpiece can be just as impressive — without any animal products at all. The best vegan Thanksgiving main course alternatives to turkey are flavorful, festive, and satisfying enough to make everyone at the table reach for seconds.
Whether you’re hosting a fully vegan Thanksgiving dinner or simply adding a few plant-based dishes for guests, this guide offers stunning, hearty mains that celebrate the spirit of the holiday — compassion, abundance, and creativity. From lentil loaves to stuffed squashes and savory mushroom roasts, you’ll find dishes that both look the part and taste divine.
Let’s explore vegan mains that rival (and often outshine) the turkey itself.
Why Skip the Turkey?
Choosing a vegan main course for Thanksgiving goes beyond diet — it’s about honoring gratitude in every sense. Going plant-based reduces environmental impact, supports animal welfare, and showcases the incredible variety of seasonal ingredients available in autumn.
Here are just a few reasons to ditch the turkey this year:
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Healthier holiday eating: Lower in saturated fats and cholesterol.
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Kindness in practice: A compassionate choice that aligns with the Thanksgiving spirit.
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Less stress in the kitchen: Many vegan main dishes can be prepared ahead of time.
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Visually stunning presentations: From stuffed pumpkins to savory roasts, plant-based mains can be showstoppers.
Your Thanksgiving table can be abundant, colorful, and flavorful — all without the traditional bird.
1. Lentil and Walnut Loaf with Mushroom Gravy
This hearty loaf delivers the classic flavors of a holiday roast with a comforting, homemade touch. Packed with protein and fiber, it’s filling yet nourishing — the perfect plant-based centerpiece.
Ingredients:
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1 cup cooked green or brown lentils
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1 cup breadcrumbs (use gluten-free if needed)
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1/2 cup chopped walnuts
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1 onion, diced
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2 cloves garlic, minced
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2 tbsp ground flaxseed + 6 tbsp water (flax “eggs”)
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2 tbsp tomato paste
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1 tbsp soy sauce or tamari
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1 tsp thyme, 1 tsp sage, salt, and pepper
Instructions:
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Preheat oven to 375°F and line a loaf pan.
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Sauté onion and garlic until soft.
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Mix all ingredients in a large bowl and mash slightly to bind.
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Press into the loaf pan and bake for 40–45 minutes.
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Serve with warm mushroom gravy.
Flavor tip: Glaze the top with barbecue sauce or tomato paste mixed with maple syrup for a glossy finish.
2. Stuffed Acorn Squash with Quinoa, Cranberries, and Pecans
Beautiful, colorful, and easy to portion, stuffed squash makes for an elegant Thanksgiving entrée.
Ingredients:
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2 acorn squashes, halved and seeded
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1 cup cooked quinoa
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1/4 cup dried cranberries
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1/4 cup chopped pecans
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1 small apple, diced
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1 tbsp olive oil
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Salt, pepper, and cinnamon to taste
Instructions:
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Roast squash halves cut-side down at 400°F for 25–30 minutes.
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Mix quinoa, cranberries, pecans, apple, and seasonings in a bowl.
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Fill roasted squash with the mixture and bake another 10 minutes.
The combination of sweet, nutty, and tart flavors captures the best of fall.
3. Mushroom Wellington
If you’re looking for something visually impressive, Vegan Mushroom Wellington delivers the “wow” factor. Wrapped in flaky pastry and filled with savory mushrooms and herbs, it’s a showstopper that rivals any turkey roast.
Ingredients:
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2 sheets vegan puff pastry (thawed)
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2 cups mixed mushrooms, chopped
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1 onion, diced
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2 cloves garlic, minced
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1 tbsp soy sauce
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1 tbsp balsamic vinegar
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1/4 cup breadcrumbs
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2 tbsp fresh herbs (rosemary, thyme, parsley)
Instructions:
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Sauté mushrooms, onion, and garlic until moisture evaporates.
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Stir in soy sauce, vinegar, and breadcrumbs; cool slightly.
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Spoon mixture onto pastry sheet and roll into a log.
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Bake at 400°F for 25–30 minutes until golden.
Serving tip: Slice thickly and serve with red wine gravy or vegan béarnaise.
4. Stuffed Portobello Mushrooms
For individual servings that still feel decadent, stuffed portobellos are a wonderful option.
Ingredients:
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4 large portobello mushroom caps
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1 cup cooked brown rice
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1/2 cup sautéed spinach
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1/4 cup vegan cream cheese or mashed white beans
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1/4 cup sundried tomatoes, chopped
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Salt, pepper, and smoked paprika
Instructions:
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Remove stems and scoop out gills.
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Mix rice, spinach, and tomatoes with cream cheese.
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Spoon mixture into mushrooms and bake at 375°F for 20 minutes.
These make beautiful plated mains or hearty sides for a larger spread.
5. Vegan Shepherd’s Pie
A cozy and nostalgic favorite, this dish layers savory lentil filling under creamy mashed potatoes.
Ingredients:
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1 cup cooked lentils
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1 onion, diced
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1 cup carrots and peas
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1 tbsp tomato paste
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1 cup vegetable broth
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2 cups mashed potatoes (vegan butter and plant milk)
Instructions:
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Sauté onion and vegetables until tender. Add lentils, tomato paste, and broth; simmer.
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Spoon filling into a baking dish and top with mashed potatoes.
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Bake at 375°F for 25 minutes until golden.
It’s hearty, budget-friendly, and perfect for cold November evenings.
6. Roasted Cauliflower “Steaks” with Tahini Herb Sauce
Thick cauliflower slices roasted to golden perfection make for a surprisingly satisfying main course.
Ingredients:
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1 large head cauliflower, cut into 1-inch slices
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2 tbsp olive oil
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Salt, pepper, cumin, and paprika
Tahini Sauce:
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1/4 cup tahini
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2 tbsp lemon juice
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1 garlic clove, minced
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Water to thin
Instructions:
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Brush cauliflower with oil and seasonings. Roast at 425°F for 25 minutes.
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Whisk tahini, lemon, and garlic until smooth.
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Drizzle over roasted “steaks” before serving.
Serving idea: Add pomegranate seeds and parsley for a colorful presentation.
7. Butternut Squash and Sage Risotto
Creamy, rich, and aromatic, risotto brings comfort and sophistication to any Thanksgiving table.
Ingredients:
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1 cup Arborio rice
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4 cups vegetable broth
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1 cup roasted butternut squash, mashed
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1 onion, finely diced
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2 tbsp olive oil
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Fresh sage leaves
Instructions:
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Sauté onion in oil until translucent.
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Add rice and stir for 1 minute. Gradually add broth, stirring until absorbed.
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Stir in squash and chopped sage.
Pro tip: Top with toasted hazelnuts or vegan parmesan for crunch.
8. Chickpea and Spinach Stuffed Pastry
For guests who love handheld bites, these savory pastries are the perfect balance of flaky and hearty.
Ingredients:
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1 can chickpeas, mashed
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1 cup spinach, chopped
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1/4 cup diced onions
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2 sheets vegan puff pastry
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1 tsp cumin and smoked paprika
Instructions:
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Mix chickpeas, spinach, and spices.
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Spoon filling onto pastry squares and fold into pockets.
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Bake at 400°F for 20 minutes.
They make a fantastic main or appetizer and reheat beautifully for leftovers.
9. Stuffed Pumpkin with Wild Rice and Kale
Want a truly show-stopping centerpiece? A whole stuffed pumpkin is a dramatic and delicious turkey alternative.
Ingredients:
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1 small sugar pumpkin
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1 cup wild rice, cooked
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1/2 cup kale, chopped
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1/4 cup cranberries
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1/4 cup roasted chestnuts or pecans
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Salt, pepper, and nutmeg
Instructions:
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Cut off the pumpkin top and scoop out seeds.
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Mix rice, kale, and cranberries; stuff the pumpkin.
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Bake at 375°F for 60–70 minutes, until tender.
Bring it to the table whole for a true “wow” moment before slicing to serve.
10. Vegan Meatloaf with Tomato Glaze
A nostalgic classic reimagined — moist, flavorful, and high in protein.
Ingredients:
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1 cup cooked lentils
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1 cup rolled oats
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1 small onion, diced
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1/2 cup shredded carrots
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2 tbsp ketchup + 1 tbsp maple syrup (for glaze)
Instructions:
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Combine lentils, oats, onion, and carrots in a bowl.
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Press into a loaf pan and bake at 375°F for 30 minutes.
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Brush with glaze and bake 10 more minutes.
Serve with mashed potatoes and gravy for a comforting plate of holiday joy.
Make-Ahead Tips for a Stress-Free Thanksgiving
Hosting a Thanksgiving feast — even a vegan one — doesn’t have to be chaotic. These time-saving ideas will help you stay organized:
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Prep grains and beans two days ahead.
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Roast vegetables the day before and reheat before serving.
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Assemble casseroles in advance and bake fresh on Thanksgiving Day.
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Freeze sauces and gravies for up to a week.
This ensures that you can focus on hosting, connecting, and enjoying the day.
Presentation Ideas for Vegan Mains
Visual appeal matters on Thanksgiving — and vegan dishes offer vibrant, natural colors to play with.
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Use fresh herbs (rosemary, thyme, sage) as garnish.
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Serve mains on wooden boards or rustic ceramic platters.
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Add seasonal touches like roasted garlic cloves or pomegranate seeds.
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Create a cohesive table look with reusable linens and glassware.
Sustainability can extend to your décor, too. If you’re inspired by ethical living, explore The Dharma Store for vegan-themed t-shirts made from organic cotton — a thoughtful nod to the planet and compassionate lifestyle choices.
Pairing Vegan Mains with Classic Sides
Every main needs its supporting cast. These sides complement your vegan centerpiece perfectly:
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Garlic mashed potatoes with oil-free gravy
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Roasted Brussels sprouts with maple glaze
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Cranberry-orange relish for a burst of freshness
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Vegan mac and cheese for creamy indulgence
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Butternut squash soup as a warm starter
Final Thoughts
You don’t need turkey to create a memorable Thanksgiving meal. The best vegan Thanksgiving main course alternatives to turkey are full of flavor, texture, and heart — they honor the harvest and celebrate compassion.
From savory lentil loaves and mushroom Wellingtons to stunning stuffed pumpkins and creamy risottos, these dishes prove that plant-based eating can be festive, filling, and full of gratitude.
This Thanksgiving, fill your plate with kindness — and show that a feast without meat can still be rich in meaning, love, and delicious memories.