Vegan Thanksgiving Entrées

Celebrate the Harvest with Hearty, Meat-Free Centerpieces

Thanksgiving is the ultimate celebration of abundance, gratitude, and gathering. And what better way to honor the harvest than with plant-based meals that are as comforting as they are kind? Whether you’re planning a 100% vegan feast or simply want to introduce some meatless options, these vegan Thanksgiving entrées are satisfying, flavorful, and fit for the holiday table.

From savory lentil loaves to stuffed winter squash, mushroom-packed pastries, and roasted vegetable mains, each recipe is dairy-free, meatless, and made with whole-food ingredients. These dishes are so hearty and comforting that even your omnivore guests will go back for seconds.

This collection includes:

• Stuffed Acorn Squash with Wild Rice and Cranberries

• Lentil Mushroom Loaf with Maple-Tomato Glaze

• Butternut Squash and Kale Stuffed Shells

• Vegan Mushroom Wellington

• Sweet Potato and Chickpea Cakes with Herbed Tahini Sauce

• Roasted Cauliflower Steaks with Garlic Herb Oil

Each entrée is nourishing, flavorful, and show-stopping enough to take center stage on any Thanksgiving menu.

Stuffed Acorn Squash with Wild Rice and Cranberries

A festive, fall-inspired dish bursting with texture and color

This elegant entrée features tender roasted acorn squash halves filled with a savory mix of wild rice, mushrooms, pecans, cranberries, and fresh herbs. It’s sweet, savory, nutty, and the perfect combination of textures.

Ingredients

• 2 acorn squash, halved and seeds removed

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 1 cup wild rice blend

• 2 cups vegetable broth or water

• 1 small onion, finely chopped

• 1 celery stalk, diced

• 1 cup mushrooms, finely chopped

• ¼ cup dried cranberries

• ¼ cup chopped pecans or walnuts

• 1 tablespoon fresh thyme

• 1 tablespoon fresh parsley

Instructions

1. Preheat oven to 400°F (204°C). Brush squash halves with olive oil and season with salt and pepper. Roast cut-side down on a lined baking sheet for 30–40 minutes, until tender.

2. Cook wild rice in broth or water according to package instructions.

3. In a skillet, sauté onion, celery, and mushrooms until softened. Stir in cooked rice, cranberries, pecans, thyme, and parsley. Season to taste.

4. Flip roasted squash halves upright and fill each with a generous scoop of the rice mixture.

5. Return to the oven for 10 minutes. Serve warm, garnished with extra herbs and cranberries.

Lentil Mushroom Loaf with Maple-Tomato Glaze

A comforting, sliceable vegan main that holds its own next to any roast

This lentil loaf is packed with protein, umami flavor, and a sticky-sweet glaze. It slices beautifully and makes incredible leftovers.

Ingredients

For the loaf:

• 1 cup green or brown lentils, cooked and drained

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 cup mushrooms, finely chopped

• 1 small carrot, grated

• 1 tablespoon ground flaxseed + 2.5 tablespoons water (flax egg)

• ½ cup oats

• ½ cup breadcrumbs

• 2 tablespoons tomato paste

• 1 tablespoon tamari or soy sauce

• 1 teaspoon dried thyme

• Salt and pepper to taste

For the glaze:

• 2 tablespoons tomato paste

• 1 tablespoon maple syrup

• 1 teaspoon apple cider vinegar

• Pinch of smoked paprika

Instructions

1. Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper.

2. Prepare flax egg and set aside.

3. In a skillet, heat oil and sauté onion, garlic, and mushrooms until soft. Add grated carrot and cook another 3 minutes.

4. In a large bowl, mash lentils, then add cooked vegetables, flax egg, oats, breadcrumbs, tomato paste, tamari, thyme, salt, and pepper. Mix well.

5. Transfer mixture into prepared loaf pan and press down firmly.

6. Whisk glaze ingredients and spread on top.

7. Bake for 40–45 minutes until firm. Let cool 10 minutes before slicing.

Butternut Squash and Kale Stuffed Shells

A comforting baked pasta dish with a creamy cashew base

These jumbo pasta shells are filled with a savory blend of roasted butternut squash, sautéed kale, and garlic, then topped with a rich vegan cream sauce made from soaked cashews.

Ingredients

• 16–18 jumbo pasta shells

• 2 cups butternut squash, peeled and diced

• 1 tablespoon olive oil

• 1 cup chopped kale, stems removed

• 2 garlic cloves, minced

• Salt and pepper

Cashew sauce:

• 1 cup raw cashews, soaked in water for 2–4 hours

• ¾ cup water

• 2 tablespoons nutritional yeast

• 1 tablespoon lemon juice

• 1 teaspoon garlic powder

• Salt to taste

Instructions

1. Preheat oven to 375°F (190°C). Roast squash with olive oil, salt, and pepper until soft, about 25 minutes.

2. Cook pasta shells until al dente. Drain and set aside.

3. Sauté kale and garlic until wilted. Combine with roasted squash.

4. Blend cashew sauce ingredients until creamy.

5. Fill each shell with squash and kale mixture. Arrange in a baking dish.

6. Pour cashew sauce over the shells and cover with foil. Bake for 20 minutes, uncover, and bake 10 more until bubbly.

Vegan Mushroom Wellington

A plant-based twist on the classic holiday roast

This mushroom Wellington features a savory mushroom and walnut filling wrapped in flaky puff pastry. It’s rich, satisfying, and makes a dramatic holiday centerpiece.

Ingredients

• 1 sheet vegan puff pastry, thawed

• 1 tablespoon olive oil

• 1 shallot, minced

• 2 garlic cloves, minced

• 2 cups mushrooms, finely chopped

• 1 tablespoon tamari or soy sauce

• ½ cup walnuts, chopped

• 1 tablespoon fresh thyme

• ½ cup cooked lentils or white beans (optional, for texture)

• Salt and pepper

• Plant milk, for brushing

Instructions

1. Preheat oven to 400°F (204°C).

2. In a skillet, heat oil and sauté shallot and garlic. Add mushrooms, tamari, walnuts, and thyme. Cook until moisture evaporates. Add lentils if using.

3. Let filling cool slightly.

4. Roll out puff pastry. Spoon filling down the center, fold over, and seal edges. Score top and brush with plant milk.

5. Bake for 30–35 minutes until golden brown and crisp. Rest 10 minutes before slicing.

Sweet Potato and Chickpea Cakes with Herbed Tahini Sauce

Crispy on the outside, soft inside, and bursting with autumn flavor

These pan-fried cakes combine mashed sweet potatoes with chickpeas, herbs, and spices. Served with a creamy tahini sauce, they’re a satisfying and colorful main.

Ingredients

For the cakes:

• 1 cup mashed sweet potato

• 1 cup cooked chickpeas, mashed

• 2 tablespoons flour (any kind)

• 1 green onion, chopped

• 1 teaspoon cumin

• Salt and pepper

• Olive oil for cooking

Tahini sauce:

• 3 tablespoons tahini

• 1 tablespoon lemon juice

• 1 tablespoon chopped parsley

• 1 small garlic clove, minced

• 2–4 tablespoons water to thin

Instructions

1. Mix all cake ingredients into a thick dough. Shape into patties.

2. Heat oil in a skillet. Cook cakes 3–4 minutes per side until golden and crispy.

3. Whisk tahini sauce ingredients until smooth. Serve cakes with sauce drizzled on top.

Roasted Cauliflower Steaks with Garlic Herb Oil

A simple yet striking vegan main

Thick cauliflower slices roasted until tender and golden brown, topped with a garlicky herb oil for big flavor with minimal ingredients.

Ingredients

• 1 large head cauliflower

• 2 tablespoons olive oil

• Salt and pepper

Herb oil:

• 2 tablespoons olive oil

• 2 garlic cloves, minced

• 1 tablespoon chopped fresh parsley

• 1 teaspoon lemon juice

Instructions

1. Preheat oven to 425°F (218°C). Slice cauliflower into ¾-inch thick “steaks”.

2. Brush both sides with oil, season with salt and pepper. Roast for 20–25 minutes, flipping once.

3. In a small pan, gently heat herb oil ingredients until fragrant.

4. Drizzle warm herb oil over roasted cauliflower before serving.

Tips for Hosting a Vegan Thanksgiving

• Prep Ahead: Many of these recipes can be prepped 1–2 days in advance to save time on the big day.

• Balance Textures: Include a mix of creamy, crispy, hearty, and fresh dishes.

• Don’t Forget Sides: Pair your entrée with vegan-friendly mashed potatoes, green beans, cranberry sauce, and cornbread.

• Dessert Ideas: Pumpkin pie with coconut whip, apple crisp with oat topping, or dairy-free chocolate mousse are great finishes.

FAQs About Vegan Thanksgiving Entrées

What protein sources are used in vegan Thanksgiving mains?

Many plant-based entrées use lentils, beans, nuts, mushrooms, or chickpeas to provide protein and texture. These ingredients are hearty and satisfying.

Can I make these dishes gluten-free?

Yes, most of these entrées can be made gluten-free by swapping out ingredients like breadcrumbs, soy sauce, or puff pastry with certified gluten-free versions.

Will non-vegans enjoy these recipes?

Absolutely. These recipes are flavorful and comforting. They don’t rely on imitation meats but instead highlight the natural richness of whole ingredients.

Can I make any of these recipes ahead of time?

Yes. The lentil loaf, stuffed squash, and mushroom Wellington can all be made or assembled the day before. Reheat gently before serving.

What are good vegan side dishes to pair with these entrées?

Roasted vegetables, dairy-free mashed potatoes, vegan gravy, sautéed greens, cranberry sauce, and stuffing made with vegetable broth are all great pairings.

Final Thoughts

A vegan Thanksgiving doesn’t mean missing out on tradition or comfort—it means reimagining the classics with compassion, creativity, and delicious plants. Whether you’re looking for a show-stopping centerpiece like mushroom Wellington or a cozy stuffed squash to share with loved ones, these vegan Thanksgiving entrées will warm hearts and plates.