Every Thanksgiving, the spotlight traditionally falls on one thing — the turkey. But for those embracing a plant-based lifestyle, or simply looking for fresh ideas that don’t revolve around meat, Thanksgiving can be just as festive, flavorful, and satisfying without it. The truth is, vegan main courses can absolutely steal the show.
This guide will introduce you to stunning vegan Thanksgiving main course alternatives to turkey — dishes that are hearty, eye-catching, and bursting with autumn flavors. These entrées are perfect for vegans, vegetarians, and omnivores alike who want to make Thanksgiving more compassionate and creative this year.
Before we dive into the recipes, here’s something you’ll love: if you’re passionate about the vegan lifestyle, check out The Dharma Store (www.thedharmastore.com), where you’ll find beautifully designed vegan-themed t-shirts made from organic cotton. It’s a small but powerful way to show your values and spark conversations around the dinner table.
Now, let’s build a vegan Thanksgiving feast worthy of center stage.
Why Skip the Turkey?
Beyond compassion and sustainability, skipping the turkey opens the door to culinary creativity.
Here’s why vegan mains shine:
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They’re inclusive: Perfect for everyone at the table, no matter their diet.
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They celebrate vegetables: Seasonal produce like squash, mushrooms, and lentils take the lead.
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They’re easier on prep: No need for thawing or roasting a huge bird for hours.
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They look gorgeous on the table: Vegan entrées can be stunning — colorful, textural, and vibrant.
From savory roasts to stuffed vegetables, there’s no shortage of options that feel just as festive as a traditional turkey dinner.
1. Stuffed Butternut Squash Roast
If you’re looking for a showstopper centerpiece, this is it. Butternut squash halves are filled with a hearty mixture of lentils, herbs, and cranberries, creating a beautiful contrast of flavors and colors.
Ingredients:
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2 medium butternut squash
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1 cup cooked lentils
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½ cup chopped spinach
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¼ cup dried cranberries
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¼ cup chopped walnuts
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1 onion, diced
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2 cloves garlic, minced
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1 tsp thyme
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Salt and pepper to taste
Directions:
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Slice squash in half lengthwise and scoop out seeds.
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Roast at 400°F (200°C) for 35 minutes until tender.
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Sauté onion and garlic, then mix with lentils, spinach, cranberries, walnuts, and thyme.
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Spoon filling into squash halves and bake for 10 more minutes.
Serve drizzled with vegan gravy or a maple-balsamic glaze. It’s savory, slightly sweet, and visually stunning.
2. Lentil and Mushroom Wellington
A vegan twist on a classic holiday roast — golden puff pastry filled with a rich, earthy mushroom and lentil mixture.
Ingredients:
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2 cups mushrooms, finely chopped
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1 cup cooked green lentils
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1 onion, minced
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2 cloves garlic, minced
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1 tbsp soy sauce
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1 tbsp tomato paste
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1 tsp rosemary
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1 sheet vegan puff pastry
Directions:
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Sauté onion, garlic, and mushrooms until moisture evaporates.
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Stir in lentils, soy sauce, tomato paste, and rosemary.
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Spoon onto pastry and fold into a log shape.
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Brush with plant milk and bake at 400°F (200°C) for 30 minutes.
Slice and serve with vegan gravy or cranberry chutney. It’s rich, savory, and flaky — a guaranteed crowd-pleaser.
3. Stuffed Portobello Steaks with Garlic Mashed Cauliflower
Thick, juicy portobello mushrooms can easily take center stage with the right filling.
Ingredients:
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6 large portobello mushrooms
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2 cups cooked quinoa
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½ cup spinach
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¼ cup sun-dried tomatoes
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2 tbsp balsamic vinegar
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1 tbsp olive oil
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2 cloves garlic
Directions:
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Remove stems and brush mushrooms with olive oil and balsamic.
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Roast for 10 minutes.
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Combine quinoa, spinach, and sun-dried tomatoes for the filling.
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Stuff mushrooms and roast 10 more minutes.
Pair with garlic mashed cauliflower or roasted potatoes. The meaty texture satisfies even meat-eaters.
4. Vegan Shepherd’s Pie
Comforting, hearty, and classic — shepherd’s pie gets a vegan makeover that’s perfect for Thanksgiving.
Ingredients:
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1 cup green 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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1 tbsp tomato paste
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2 cups mashed potatoes (made with vegan butter and plant milk)
Directions:
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Cook lentils until tender.
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Sauté onion and carrots, add lentils, tomato paste, and peas.
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Spread mixture in a baking dish and top with mashed potatoes.
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Bake at 375°F (190°C) for 25 minutes until golden.
This dish is hearty enough to replace any roast and easily scales up for large gatherings.
5. Cauliflower Wellington
Cauliflower makes an unexpected but elegant turkey alternative. Wrapped in puff pastry with herbs and a mushroom duxelles, it’s both showy and satisfying.
Ingredients:
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1 whole cauliflower
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2 cups mushrooms, chopped
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2 tbsp olive oil
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1 tsp thyme
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1 sheet vegan puff pastry
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Salt and pepper
Directions:
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Steam cauliflower until just tender.
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Sauté mushrooms with oil, thyme, salt, and pepper.
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Wrap cauliflower and mushroom mixture in puff pastry.
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Bake at 400°F (200°C) for 30–35 minutes.
When sliced, each piece reveals layers of crispy pastry and soft cauliflower. Pair it with vegan gravy for a complete main course.
6. Vegan Meatloaf with Maple Glaze
A staple of vegan holiday tables, this loaf delivers the nostalgic comfort of classic meatloaf — without the meat.
Ingredients:
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2 cups cooked lentils
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1 cup breadcrumbs
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1 onion, minced
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1 carrot, grated
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2 tbsp soy sauce
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1 tbsp tomato paste
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1 tbsp maple syrup
Directions:
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Mix all ingredients until combined.
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Shape into a loaf and bake at 375°F (190°C) for 35 minutes.
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Brush with extra maple syrup and bake another 10 minutes.
This dish slices beautifully and pairs well with mashed potatoes, roasted veggies, or a tangy cranberry glaze.
7. Vegan Pot Pie with Creamy Vegetable Filling
Golden crust, creamy interior — this cozy pot pie will satisfy everyone at the table.
Ingredients:
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2 tbsp olive oil
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1 onion, diced
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1 cup carrots and peas
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2 cups diced potatoes
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2 cups vegetable broth
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½ cup coconut milk
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1 sheet vegan puff pastry
Directions:
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Sauté onions and veggies. Add broth and simmer until thick.
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Stir in coconut milk.
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Pour into a baking dish, cover with pastry, and bake at 375°F (190°C) for 30 minutes.
Comforting, filling, and festive — everything you want in a Thanksgiving main.
8. Lentil-Stuffed Cabbage Rolls
This Eastern European-inspired dish offers tender cabbage leaves wrapped around a flavorful lentil mixture.
Ingredients:
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1 head cabbage
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2 cups cooked lentils
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½ cup rice
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1 onion, chopped
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1 can crushed tomatoes
Directions:
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Boil cabbage leaves until soft.
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Mix lentils, rice, and onion.
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Fill each leaf, roll, and place in a baking dish with tomato sauce.
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Bake at 375°F (190°C) for 40 minutes.
The rolls hold beautifully and can be made ahead of time, making them ideal for large gatherings.
9. Roasted Stuffed Pumpkins
Mini pumpkins or acorn squash make adorable single-serve main courses that double as table décor.
Ingredients:
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4 small pumpkins
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2 cups cooked wild rice
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½ cup pecans
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¼ cup dried cranberries
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1 tsp sage
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2 tbsp olive oil
Directions:
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Cut tops off pumpkins and scoop out seeds.
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Brush with olive oil and roast at 400°F (200°C) for 20 minutes.
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Mix rice, nuts, cranberries, and sage.
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Fill pumpkins and bake another 10 minutes.
They’re rustic, flavorful, and guaranteed to impress.
10. Vegan Lasagna with Butternut Squash and Spinach
A hearty, crowd-pleasing dish that layers flavor and texture beautifully.
Ingredients:
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1 box lasagna noodles (no-boil or pre-cooked)
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2 cups butternut squash purée
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2 cups spinach
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1 cup vegan ricotta or cashew cream
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1 cup tomato sauce
Directions:
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Spread tomato sauce on the bottom of a baking dish.
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Layer noodles, squash, spinach, and ricotta.
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Repeat layers and finish with sauce.
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Bake at 375°F (190°C) for 40 minutes.
Creamy, savory, and full of fall flavors, this lasagna makes a beautiful meat-free centerpiece.
Serving Tips for Vegan Thanksgiving Mains
When serving a large group, presentation and portioning matter just as much as flavor.
1. Choose a Showpiece Dish
Opt for something that looks striking when sliced or plated, like a Wellington or stuffed squash.
2. Use Vibrant Garnishes
Fresh herbs, pomegranate seeds, or toasted nuts add color and texture.
3. Pair Thoughtfully
Complement mains with sides like roasted Brussels sprouts, vegan gravy, or mashed sweet potatoes.
4. Plan for Portions
For large groups, double recipes or make two smaller roasts instead of one giant entrée for even cooking.
How to Make These Dishes Ahead
Time management is key during Thanksgiving. Many vegan main courses are perfect for prepping in advance.
| Dish | Make-Ahead Instructions |
|---|---|
| Stuffed Squash | Roast squash and prep filling a day early; assemble day-of |
| Mushroom Wellington | Assemble and refrigerate uncooked; bake before serving |
| Shepherd’s Pie | Assemble fully; reheat covered in oven |
| Vegan Meatloaf | Bake ahead, glaze before reheating |
| Pot Pie | Prepare filling and refrigerate; add crust right before baking |
By preparing components early, you’ll have more time to enjoy the celebration — and less kitchen stress.
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Final Thoughts
Thanksgiving doesn’t need a turkey to feel complete. In fact, going vegan opens up a world of creativity — colorful vegetables, rich lentils, flaky pastry, and bold herbs take the spotlight.
Whether you choose a Lentil Wellington, a Stuffed Squash Roast, or a Vegan Shepherd’s Pie, these vegan Thanksgiving main course alternatives to turkey deliver everything you want in a holiday meal: comfort, tradition, and compassion.
And if you want to celebrate your plant-based values beyond the kitchen, explore The Dharma Store (www.thedharmastore.com) for organic vegan t-shirts that spread a positive message.
Because Thanksgiving is about gratitude — for good food, kind choices, and a table filled with love.