These vegan Thanksgiving main dishes can rival the traditional turkey, with the same warmth, abundance and wow factor at the table. Here are 25+ savory recipes for the center of the plate and everything around it, from carve-worthy roasts, Wellington and cozy pot pies to classic casseroles and creamy mashed potatoes. For the whole meal, from starters to pie, see my complete vegan Thanksgiving menu with a make-ahead game plan.
I grew up in Romania, where the holiday table is built around stuffed cabbage rolls, so my Thanksgiving is a mix of both worlds. I’ve put the whole menu, the game plan, a grocery list and 16 full recipes into a free printable guide; it also has a week of meals if you keep the Nativity Fast.
How to Choose a Vegan Thanksgiving Main Dish
Pick the main first, because everything else on the plate follows it. If you want something to slice at the table, go for a Wellington, a stuffed squash or a glazed meatloaf; if you would rather serve straight from the oven, pot pies or a tray of cabbage rolls are easier to time. Pair it with one rich side, like scalloped potatoes or sweet potato casserole, and one lighter side, like green beans or roasted cabbage. Most of these mains can be assembled a day ahead, and a good mushroom gravy goes with all of them, so make plenty. For dessert, see my vegan Thanksgiving desserts.
These plant-based centerpieces bring the drama a holiday table deserves, from a roasted stuffed pumpkin to a savory vegan Wellington.
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Green Kitchen Stories
Holiday Stuffed Pumpkin
A whole roasted pumpkin stuffed with savory grains, mushrooms and herbs makes the ultimate plant-based centerpiece, with tender caramelized flesh you scoop straight from the shell. It looks dramatic on the table yet leans on simple pantry staples. Roast the pumpkin the day before and reheat it covered so the filling stays moist and the skin keeps its shape.
Flaky golden puff pastry wraps a rich mushroom and chestnut filling in this elegant vegan Wellington that slices into showstopping spirals. Earthy, buttery and deeply savory, it rivals any holiday roast. Chill the assembled log for twenty minutes before baking so the pastry stays crisp and the layers hold together when you carve it.
This tofu roulade rolled around a garlicky mushroom stuffing is a finger-licking vegan main that even skeptics will not believe is meatless. It slices cleanly into pretty pinwheels and soaks up gravy beautifully. Let the roulade rest ten minutes after baking before slicing so it firms up and holds those neat spiral layers.
Meaty, tender and satisfying, these vegan steaks skip the seitan entirely for a foolproof texture that holds up next to any festive side. Sear them until the edges caramelize for the deepest flavor. Make the mixture a day ahead and keep it chilled, then pan-fry just before serving so each steak develops a crisp, golden crust.
A hearty lentil and vegetable loaf glazed with tangy tomato, this vegan meatloaf brings classic comfort to the holiday table and slices like a dream. It is filling enough to anchor the whole meal. Brush the glaze on halfway through baking, then again at the end, so it caramelizes into a sticky, glossy top without scorching.
Halved butternut squash roasted until sweet and piled with a savory grain, cranberry and herb filling turns one vegetable into a stunning vegan main. The contrast of caramelized squash and tangy fruit is pure autumn. Roast the squash cut-side down first so it steams tender, then flip, fill and finish under the broiler for golden edges.
These Romanian-style cabbage rolls wrap tender leaves around a savory mushroom and rice filling for a cozy, festive main with real old-world soul. Slow simmered, they only get better as the flavors meld. Make a big batch a day ahead, since sarmale taste even richer reheated once the tangy cabbage has fully soaked in.
Herby soy mince, garlicky mushrooms and wilted spinach wrapped in golden puff pastry, a festive main that slices beautifully at the table. Let all three fillings cool completely before assembling, which is the biggest secret to a crisp crust, and check that your puff pastry is dairy-free.
Easy Vegetarian Cassoulet (French White Bean Casserole)
A slow-cooked French white bean casserole with mushrooms, herbs and a crispy breadcrumb topping, naturally vegan. The flavors improve after a day, so cook it ahead and add the breadcrumbs just before the final bake. It also freezes for up to 3 months without the topping.
Large portobello caps filled with a fragrant garlic, herb and bell pepper stuffing and baked until tender, in about 40 minutes. Serve one per person as a light main, or halve them for a side. Stir in the dill and parsley off the heat so they stay fresh and green.
Golden crusts and creamy fillings make these pot pies and savory bakes the ultimate comfort food for a chilly holiday feast.
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Vegetable Pot Pie
Loaded with a creamy medley of seasonal vegetables under a flaky golden crust, this vegetable pot pie is pure cozy comfort in every forkful. It works as a generous main or a rich shared side. Vent the top crust with a few small slits before baking so steam escapes and the pastry crisps instead of turning soggy.
Silky roasted pumpkin folds into a savory, herb-flecked filling tucked beneath buttery pastry in this seasonal twist on a classic pot pie. It is warming, autumnal and unmistakably festive. Brush the crust with a little plant milk before baking for a bakery-worthy golden sheen and an even, appetizing color.
A rich filling of mushrooms in a velvety cream sauce gives this comforting pie deep, earthy flavor beneath a crisp pastry lid. It is elegant enough for a holiday spread yet genuinely easy. Cook off the mushroom liquid fully before it goes in the crust so the filling stays thick and the base never turns watery.
A savory lentil and vegetable base crowned with fluffy mashed sweet potato gives this shepherd’s pie a naturally sweet, golden top that feels made for fall. It is comfort food generous enough to feed a crowd. Assemble the whole dish ahead and refrigerate, then bake straight from cold, adding a few extra minutes until bubbling at the edges.
Creamy mushrooms, bell peppers and peas in a herbed sauce under puff pastry lids, baked in individual ramekins. Let the filling thicken well before adding the lids so the crust bakes up crisp. Individual pies make serving a crowd easy, and everyone gets their own golden top.
The supporting cast every Thanksgiving needs, these festive vegetable sides round out the plate with color, crunch and nostalgia.
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Vegan Green Bean Casserole
This vegan take on the Thanksgiving classic layers crisp-tender green beans in a creamy mushroom sauce under a shower of crunchy French fried onions. It hits every nostalgic note without any dairy. Add most of the fried onions at the end of baking rather than the start so they stay crunchy instead of softening in the sauce.
Whipped sweet potatoes baked under a crisp, lightly sweet topping make this casserole the cozy anchor of the side-dish table. Creamy underneath and crunchy on top, it walks the line between savory and dessert. Mash the sweet potatoes while still hot for the silkiest texture, then spread and top just before it goes into the oven.
Sweet whole onions hollowed and packed with a savory herbed filling roast into tender, caramelized little parcels that look impressive with almost no effort. They add a rustic, elegant touch to the holiday plate. Parboil the onions briefly before stuffing so they turn meltingly soft in the oven without the outer layers scorching.
A whole head of cauliflower roasted until deeply golden and caramelized makes a dramatic, carve-at-the-table vegan centerpiece or a generous shared side. The exterior crisps while the inside turns meltingly tender. Steam or parboil the cauliflower briefly before roasting so the dense core cooks through evenly by the time the outside is bronzed.
Thick cabbage wedges roasted until the edges char and crisp turn a humble vegetable into a caramelized, savory side with surprising depth. It is budget-friendly, hands-off and endlessly satisfying. Roast the wedges on a hot preheated tray and resist flipping too soon so each cut side develops those crave-worthy crispy, browned edges.
From creamy scalloped layers to crispy smashed spuds and a silky mushroom gravy, these are the potato sides that anchor the meal.
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Vegan Scalloped Potatoes
Thinly sliced potatoes baked in a creamy, garlicky dairy-free sauce until bubbling and golden make these scalloped potatoes an irresistible holiday side. Every layer is tender, rich and comforting. Slice the potatoes evenly with a mandoline so they cook at the same rate, and let the dish rest ten minutes before serving so the sauce sets.
Creamy mashed potatoes folded with tender greens and cabbage give this Irish colcannon a comforting, rustic charm that suits a festive table perfectly. It is buttery, homey and quietly satisfying. Wilt the greens separately and fold them in at the end so they keep their color and do not water down the fluffy mash.
Roasted sweet potatoes smashed and crisped with plenty of garlic deliver crackly edges and soft, sweet centers in every craggy bite. They bring color and a savory-sweet balance to the holiday spread. Press the potatoes thin before their final blast of heat so more surface area turns golden and irresistibly crisp at the edges.
Boiled until tender, then smashed flat and roasted until shatteringly crisp, these golden potatoes are the crunchy side everyone fights over. Fluffy inside and craggy outside, they need little more than salt and herbs. Let the boiled potatoes steam dry before smashing so they crisp properly instead of steaming on the tray.
No holiday plate is complete without gravy, and this rich mushroom version pours silky and savory over everything from roasts to mash. It comes together in one pan with deep umami flavor. Make it ahead and thin with a splash of stock when reheating, since the gravy naturally thickens as it cools and sits.
The menu, the game plan, a grocery list by store section and 16 full vegan recipes, in one printable PDF. I’ll email it to you right away.
Frequently Asked Questions
What do vegans eat for Thanksgiving instead of turkey?
Vegans enjoy plenty of hearty centerpieces in place of turkey, including stuffed pumpkin, mushroom Wellington, vegan meatloaf, tofu roulade and no-seitan vegan steak. These mains are rich and satisfying enough to anchor the meal, and paired with classic sides and gravy, no one will miss the bird.
What are the best vegan Thanksgiving side dishes?
The best vegan Thanksgiving sides include green bean casserole, sweet potato casserole, scalloped potatoes, colcannon and crispy smashed potatoes. Roasted vegetables like whole cauliflower, cabbage wedges and stuffed onions add color and texture, rounding out a plate that feels abundant and festive.
Can I make vegan Thanksgiving dishes ahead of time?
Yes, most vegan Thanksgiving mains and sides are make-ahead friendly. Casseroles, pot pies, cabbage rolls and gravy can all be assembled or cooked a day in advance and reheated, which frees up oven space and actually deepens the flavor of slow-cooked dishes.
How do you make vegan gravy for Thanksgiving?
Vegan gravy comes together in one pan using sauteed mushrooms, vegetable stock, a little flour or cornstarch to thicken, and seasonings for depth. It pours silky and savory over roasts, mash and stuffing, and you can make it ahead and thin it with stock when reheating.
What is a good vegan main dish for a holiday centerpiece?
A whole roasted stuffed pumpkin, a flaky mushroom Wellington, a glazed vegan meatloaf or a whole roasted cauliflower all make dramatic holiday centerpieces. Pick one that carves or serves at the table for maximum impact, then build your sides around it.
Are these vegan Thanksgiving recipes gluten-free?
Some are naturally gluten-free, such as mashed and smashed potatoes, roasted cabbage and stuffed onions, while pastry-based dishes like Wellington and pot pies contain gluten. Many recipes can be adapted with gluten-free flour or crust, so check each recipe and swap as needed.
Ruxandra Niță
Ruxandra Niță (formerly Micu) is a vegetarian food blogger, recipe developer and food photographer. Started Gourmandelle in 2011 and published more than 1,000 tested vegetarian and vegan recipes in English and Romanian.
interesante retete. Imi plac
Multumesc! 🙂