15 Vegan Thanksgiving Main Dishes That Impress

Who says Thanksgiving dinner has to center around turkey?

These vegan Thanksgiving main dishes are hearty, flavorful, and sure to impress everyone at the table, even the meat lovers!

These plant-based recipes bring creativity and comfort to your holiday feast while keeping it completely vegan and delicious.

Handy gear & pantry picks: Dutch oven, half-sheet pans, parchment paper, 9×13 baking dish, food processor, high-speed blender, rolling pin, roasting rack, vital wheat gluten, raw cashews, nutritional yeast, white miso, tahini, vegan puff pastry, vegan butter, oat milk, and flaxseed meal.

Mushroom Wellington with Rosemary Gravy

Buttery, flaky vegan puff pastry wraps a garlicky mushroom-walnut duxelles and spinach is super savory and showstopping.

The rosemary-miso gravy brings rich, turkey-day vibes with zero animal products.

Ingredients

• 2 tablespoon olive oil
• 1 lb cremini mushrooms, very finely chopped
• 1 small onion, minced
• 3 cloves garlic, minced
• ½ cup finely chopped walnuts
• 2 tablespoon soy sauce or tamari
• 1 teaspoon chopped fresh thyme + 1 teaspoon chopped fresh rosemary
• ½ teaspoon black pepper, ¼ teaspoon salt
• 2 cups baby spinach
• 1 sheet vegan puff pastry, thawed
• 2 tablespoon oat milk (for brushing)

Rosemary Gravy

• 2 tablespoon olive oil
• 2 tablespoon flour
• 1½ cups vegetable broth
• 1 teaspoon white miso paste
• ½ teaspoon chopped fresh rosemary, pinch black pepper

Directions

1. Make duxelles: Sauté the mushrooms and onion in olive oil over medium-high 10–12 min until dry; stir in garlic, walnuts, soy sauce/tamari, thyme, rosemary, pepper, and salt; cool.
2. Wilt greens: Wilt spinach 1–2 min; cool.
3. Assemble: Roll the vegan puff pastry on parchment; layer spinach then mushroom mix; roll and seal seam down. Brush with oat milk; score leaf patterns.
4. Bake: Bake at 400°F on a sheet pan 28–34 min until deep golden.
5. Gravy: Whisk olive oil + flour 1 min; whisk in vegetable broth; simmer 3–5 min; whisk in miso, rosemary, pepper. Slice Wellington; serve with gravy.

Vegan note: Use a clearly labeled vegan puff pastry.

Herb-Stuffed Seitan Roast with Cranberry Glaze

A tender, sliceable roast flavored with sage and thyme, stuffed with herby breadcrumbs and glazed ruby red.

Its an iconic vegan holiday roast alternative.

Ingredients

• Dry: 1¾ cups vital wheat gluten, ¼ cup chickpea flour, 3 tablespoon nutritional yeast
• Wet: 1 cup vegetable broth, 3 tablespoon soy sauce, 2 tablespoon olive oil, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried sage, ½ teaspoon dried thyme
• Stuffing: 2 cups dry vegan bread cubes, 1 tablespoon olive oil, ½ cup minced onion, ½ cup minced celery, ¾ cup hot vegetable broth, ½ teaspoon poultry-free seasoning, ¼ teaspoon salt
• Glaze: ½ cup gelatin-free whole-berry cranberry sauce, 1 tablespoon maple syrup, 1 teaspoon Dijon

Directions

1. Stuffing: Sauté onion/celery in olive oil 5 min; toss with vegan bread cubes, hot broth, seasoning, salt; cool.
2. Dough: Mix vital wheat gluten + chickpea flour + nutritional yeast. Whisk wet (broth, soy sauce, olive oil, onion powder, garlic powder, sage, thyme). Combine; knead 2–3 min.
3. Assemble: Roll into a rectangle; spread stuffing, leaving 1-inch border. Roll up; wrap tightly in parchment + foil like a log.
4. Bake: Bake on a rack 350°F for 60 min; unwrap, brush glaze (cranberry sauce + maple + Dijon); bake 15–20 min more, glazing twice. Rest 10 min before slicing.

Vegan note: Use vegan bread cubes and gelatin-free cranberry sauce.

Stuffed Acorn Squash with Wild Rice, Cranberries & Pecans

Golden squash “bowls” cradle nutty rice studded with tart cranberries and toasty pecans for festive colors in every slice.

Ingredients

• 3 acorn squash, halved and seeded
• 2 tablespoon olive oil, ¾ teaspoon salt, ½ teaspoon pepper
• 1 cup wild rice blend, rinsed
• 2¼ cups vegetable broth
• ½ cup dried cranberries
• ½ cup chopped pecans, toasted
• 2 tablespoon chopped parsley, 1 teaspoon lemon juice

Directions

1. Brush cut sides with olive oil; season with salt and pepper; roast cut-side down on a sheet pan at 400°F for 30–35 min.
2. Simmer wild rice blend in vegetable broth 40–45 min; rest 10 min; fold in cranberries, pecans, parsley, lemon juice.
3. Fill squash; roast 10 min more. Serve halves or slice into wedges.

Creamy Pumpkin–Sage Lasagna (Vegan Ricotta & Mozzarella)

Silky pumpkin béchamel, tofu-almond ricotta, and melty vegan mozzarella stack into a golden, cut-clean lasagna.

Ingredients

• 12 egg-free, no-boil lasagna sheets
• Ricotta: 14 oz firm tofu (pressed), ½ cup blanched almonds, 2 tablespoon lemon juice, 2 tablespoon nutritional yeast, 1 teaspoon garlic powder, ¾ teaspoon salt
• Pumpkin sauce: 2 tablespoon vegan butter, 2 tablespoon flour, 2 cups oat milk, 1 cup pumpkin purée, 1 teaspoon chopped sage, ¾ teaspoon salt, pinch nutmeg
• 2 cups shredded vegan mozzarella

Directions

1. Ricotta: Blend tofu, almonds, lemon juice, nutritional yeast, garlic powder, salt until slightly grainy.
2. Sauce: Whisk vegan butter + flour 1 min; add oat milk; thicken; whisk in pumpkin, sage, salt, nutmeg.
3. Assemble & bake: Layer in a greased 9×13: sauce, no-boil noodles, ricotta, vegan mozzarella—repeat. Finish with sauce + mozzarella. Bake 375°F 35–40 min; rest 10 min.

Vegan note: Choose egg-free oven-ready lasagna sheets.

Lentil–Walnut “Meatloaf” with Maple-Cranberry Glaze

Deeply savory loaf that slices neatly, finished with a glossy, garnet glaze that is excellent with mashed potatoes and green beans.

Ingredients

• 1 cup brown lentils, rinsed
• 2½ cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion + 1 carrot + 1 celery rib, finely diced
• 3 cloves garlic, minced
• 1 cup finely chopped walnuts
• ¾ cup rolled oats, pulsed to coarse crumbs
• 2 tablespoon ground flaxseed + 5 tablespoon water (gel)
• 2 tablespoon tomato paste, 1 tablespoon soy sauce, 1 teaspoon dried thyme, ¾ teaspoon salt, ½ teaspoon pepper
• Glaze: ½ cup cranberry sauce + 1 tablespoon maple syrup + 1 teaspoon apple cider vinegar

Directions

1. Simmer lentils in broth 20–25 min until tender; drain well.
2. Sauté onion/carrot/celery in olive oil 6–8 min; add garlic 1 min.
3. Mix everything (plus flax gel); pack into a parchment-lined loaf pan. Bake 350°F 35 min; brush glaze (cranberry + maple + ACV); bake 10–15 min more. Rest 10 min; slice.

Roasted Cauliflower with Shawarma Spices & Tahini Gravy

A dramatic, bronzed centerpiece that carves at the table; tahini-miso gravy brings silky depth.

Ingredients

• Cauliflower, trimmed
• Paste: 3 tablespoon olive oil, 1 tablespoon lemon juice, 1½ teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon turmeric, ½ teaspoon garlic powder, ¾ teaspoon salt
• Gravy: 2 tablespoon olive oil, 2 tablespoon flour, 1½ cups vegetable broth, 2 tablespoon tahini, 1 teaspoon white miso, pinch pepper

Directions

1. Steam cauliflower 8–10 min until just tender; pat dry. Rub with the spice paste.
2. Roast on a rack at 425°F for 25–35 min until deeply browned.
3. Gravy: Make roux with olive oil + flour; whisk in broth; simmer; whisk in tahini, miso. Slice; spoon gravy.

Jackfruit “Pot Roast” with Root Vegetables (One-Pot)

Shredded young jackfruit braises in savory red wine gravy with potatoes and carrots, its comfort in a Dutch oven.

Ingredients

• 2 tablespoon olive oil
• 2 (20 oz) cans young green jackfruit in water, drained and shredded
• 1 onion (wedges), 3 carrots (chunks), 1 lb baby potatoes
• 2 tablespoon tomato paste, 2 cloves garlic minced
• 1 cup vegan dry red wine (or more broth)
• 2 cups vegetable broth
• 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ¾ teaspoon salt, ½ teaspoon pepper
• Slurry: 1 tablespoon cornstarch + 2 tablespoon water

Directions

1. Sauté jackfruit in oil 6–8 min until lightly browned; add onion, carrots, potatoes; cook 3 min; add garlic, tomato paste 1 min.
2. Pour vegan red wine; reduce 2–3 min; add broth, thyme, rosemary, salt, pepper. Cover and bake 350°F 45–55 min.
3. Stir in cornstarch slurry; simmer 2–3 min to thicken.

Vegan note: Use vegan-certified red wine or substitute additional broth.

Vegan Shepherd’s Pie with Garlicky Mash

Savory lentils and mushrooms under a blanket of buttery oat-milk potatoes; bakes bubbly and golden.

Ingredients

• Mash: 3 lbs Yukon gold potatoes (peeled), 4 tablespoon vegan butter, ¾ cup warm oat milk, ¾ teaspoon salt
• Filling: 1 tablespoon olive oil, 1 onion diced, 8 oz mushrooms chopped, 2 carrots diced, 2 cloves garlic, 1 cup frozen peas, 1½ cups cooked brown lentils, 2 tablespoon tomato paste, 1 cup vegetable broth, 1 teaspoon soy sauce, ½ teaspoon thyme, ½ teaspoon pepper, ½ teaspoon salt

Directions

1. Boil potatoes 15–18 min; mash with vegan butter, warm oat milk, salt.
2. Sauté onion/mushrooms/carrot in oil 8 min; add garlic 1 min; stir in lentils, peas, tomato paste, broth, soy, thyme, pepper, salt; simmer 3–4 min.
3. Spread filling in a 9×13; top mash; drag a fork for ridges. Bake 400°F 20–25 min.

Creamy Butternut Risotto with Crispy Sage (No Butter)

Olive-oil risotto gets creaminess from puréed squash; crispy sage adds aroma and snap.

Ingredients

• 3 tablespoon olive oil (divided)
• 1 small onion, minced
• 1½ cups arborio rice
• ½ cup vegan dry white wine (or broth)
• 4 cups warm vegetable broth (kept simmering)
• 1½ cups butternut squash purée
• 2 tablespoon nutritional yeast, ¾ teaspoon salt, pepper to taste
• 8 sage leaves

Directions

1. Sauté onion in 2 tablespoon olive oil 3 min; add arborio rice 1 min; add vegan white wine; stir until absorbed.
2. Add broth ½ cup at a time, stirring, until creamy (~18–20 min). Stir in squash purée, nutritional yeast, salt, pepper.
3. Crisp sage in 1 tablespoon hot olive oil 30–45 sec; drain; top risotto.

Vegan note: Use vegan-certified white wine or substitute broth.

Balsamic-Glazed Portobello Steaks with Onion Gravy

Meaty, marinated caps seared and finished in the oven; umami-rich onion gravy ties it to classic Thanksgiving sides.

Ingredients

• 6 large portobello caps, stems removed
• Marinade: 3 tablespoon balsamic, 2 tablespoon olive oil, 1 tablespoon soy sauce, 1 teaspoon maple syrup, 1 teaspoon Dijon, 1 clove garlic minced
• Gravy: 1 tablespoon olive oil, 1 large onion thinly sliced, 1 tablespoon flour, 1½ cups vegetable broth, ½ teaspoon soy sauce, pepper

Directions

1. Marinate mushrooms 20–30 min in balsamic, olive oil, soy, maple, Dijon, garlic.
2. Sear 2–3 min/side in a hot skillet; finish at 400°F for 8–10 min.
3. Gravy: Sauté onion in olive oil 8–10 min; stir in flour 1 min; whisk broth + splash soy; simmer to silky. Serve steaks with gravy.

Pumpkin Alfredo Baked Ziti (Cashew Cream)

Ultra-creamy ziti tossed in pumpkin-cashew alfredo and baked until the top just bronzes for a comforting, orange, and festive dish.

Ingredients

• 12 oz egg-free ziti
• Sauce: 1 cup soaked raw cashews, 1½ cups oat milk, 1 cup pumpkin purée, 2 tablespoon nutritional yeast, 1 tablespoon lemon juice, 1 teaspoon garlic powder, ¾ teaspoon salt
• Topping: ½ cup bread crumbs + 1 tablespoon olive oil

Directions

1. Blend sauce completely smooth (cashews, oat milk, pumpkin, nutritional yeast, lemon juice, garlic powder, salt).
2. Cook egg-free ziti until just shy of al dente; toss with sauce; spread in greased 9×13; top crumbs mixed with olive oil. Bake 375°F 18–22 min.

Harvest Stuffed Shells with Spinach “Ricotta”

Jumbo shells packed with tofu-spinach ricotta baked over marinara, its cozy, bubbling, and great for a crowd.

Ingredients

• 24 egg-free jumbo pasta shells
• Ricotta: 14 oz firm tofu (pressed), 2 cups chopped spinach (squeezed dry), 2 tablespoon nutritional yeast, 2 tablespoon lemon juice, 1 teaspoon garlic powder, ¾ teaspoon salt
• 3 cups marinara
• 1 cup shredded vegan mozzarella (optional)

Directions

1. Blend/pulse ricotta (tofu, spinach, nutritional yeast, lemon, garlic powder, salt) to a thick spread.
2. Boil egg-free shells until al dente; stuff; nestle in a baking dish with marinara. Top vegan mozzarella if using. Bake 375°F 20–25 min.

Sweet Potato Gnocchi Bake with Sage “Brown Butter” (Vegan)

Handy store-bought gnocchi get a sweet-potato-cashew cream and crispy sage crumbs with a silky under and crunchy on top.

Ingredients

• 18 oz egg-free shelf-stable potato gnocchi
• Sauce: ½ cup soaked cashews, 1 cup oat milk, 1 cup mashed roasted sweet potato, 1 tablespoon nutritional yeast, ½ teaspoon salt, pinch nutmeg
• Sage crumbs: ¾ cup panko, 1 tablespoon olive oil, 1 teaspoon chopped sage, pinch salt

Directions

1. Blend sauce smooth (cashews, oat milk, sweet potato, nutritional yeast, salt, nutmeg).
2. Toss egg-free gnocchi with sauce in greased dish; mix panko/olive oil/sage/salt; scatter on top. Bake 400°F 20–22 min.

Vegan note: Many packaged gnocchi contain egg—choose egg-free/vegan.

Maple-Mustard Glazed Tempeh with Apples & Onions

Toasty tempeh slabs roast with sweet onions and apples in a sticky maple-mustard glaze for a sweet/savory perfection.

Ingredients

• 16 oz tempeh, cut into ½-inch slabs
• 2 apples, wedges; 1 large onion, wedges
• 2 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper
• Glaze: ¼ cup maple syrup, 1½ tablespoon Dijon, 1 tablespoon apple cider vinegar, ½ teaspoon thyme

Directions

1. Toss tempeh, apples, onion with olive oil, salt, pepper on a parchment-lined sheet.
2. Roast 425°F 15 min; brush glaze (maple + Dijon + ACV + thyme); roast 8–10 min more; brush again to shine.

Hearty Barley & Mushroom Casserole with Crispy Shallots

Deep, roasty flavors baked until the top is crisp; a reliable “carb + umami” anchor for the plate.

Ingredients

• 2 tablespoon olive oil
• 1 lb mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup pearl barley, rinsed
• 3 cups vegetable broth
• 1 teaspoon thyme, ¾ teaspoon salt, ½ teaspoon pepper
• Topping: ½ cup crispy fried shallots (store-bought or homemade)

Directions

1. Sauté mushrooms and onion in olive oil 8–10 min; add garlic 1 min.
2. Stir in barley, broth, thyme, salt, pepper.
3. Transfer to a greased casserole; cover and bake 350°F 45–55 min until tender; uncover, top with shallots; bake 5 min.

Vegan Thanksgiving Dishes

These vegan Thanksgiving main dishes show that a plant-based feast can be every bit as satisfying and celebratory as a traditional one.

With rich flavors, textures, and beautiful presentation, these recipes are sure to impress guests and make your holiday table feel complete.

Whether you’re fully vegan or simply adding more plant-based options this year, these dishes bring warmth, creativity, and gratitude to every bite.

Get the scoop on more like this:

• 30 Classic Thanksgiving Side Dishes Everyone Loves
• 25 Best Thanksgiving Appetizer Ideas for Your Holiday Feast
• 50 Best Thanksgiving Themed Appetizers
• 25 Turkey-Free Thanksgiving Main Dishes