Easy Vegan Thanksgiving Mains That Impress Without Effort (and Win the Table)

Let’s be honest: the turkey usually hogs the spotlight, but everyone remembers the dishes that make them go “wait—this is vegan?” These mains are exactly that. Big flavors, cozy textures, and zero stress. You’ll prep smarter, cook faster, and still deliver plates that look like you fussed all day. Spoiler: you didn’t.

1. Crispy Mushroom Wellington With Thyme Gravy That Steals the Show

This is your centerpiece without the headache. It’s flaky, golden, and packed with savory mushrooms, caramelized onions, and herby goodness. Slice into it at the table and watch the room go quiet—then cheer. It’s make-ahead friendly, freezer-friendly, and ridiculously impressive.

Ingredients:

• 2 tbsp olive oil
• 1 tbsp vegan butter (optional for richness)
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 lb mixed mushrooms (cremini, shiitake, oyster), chopped
• 1 cup cooked lentils (brown or green)
• 1 tbsp soy sauce or tamari
• 1 tbsp Dijon mustard
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• 1 tsp fresh rosemary, chopped
• 1/2 tsp smoked paprika
• 1/3 cup walnuts, toasted and chopped
• 1/4 cup breadcrumbs (panko or gluten-free)
• Salt and black pepper to taste
• 1 sheet vegan puff pastry, thawed
• 2 tsp oat milk for brushing

Thyme Gravy:

• 2 tbsp olive oil
• 2 tbsp all-purpose flour (or GF blend)
• 2 cups vegetable broth
• 1 tsp soy sauce or tamari
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves
• Black pepper, to taste

Instructions:

1. Heat oil and butter in a skillet over medium. Add onion and cook 10–12 minutes until deeply golden. Stir in garlic and cook 1 minute.
2. Add mushrooms and a pinch of salt. Cook 8–10 minutes until browned and most moisture evaporates.
3. Stir in lentils, soy sauce, Dijon, thyme, rosemary, and paprika. Cook 2 minutes. Remove from heat; fold in walnuts and breadcrumbs. Season to taste. Cool completely.
4. On a lightly floured surface, roll puff pastry to a rectangle (about 10×12 inches). Pile filling down the center, leaving 1–2 inches at edges. Fold pastry over the filling like a burrito, sealing seams with a little oat milk. Place seam-side down on a lined baking sheet. Brush top with oat milk and score lightly with a knife.
5. Bake at 400°F (200°C) for 28–35 minutes, until golden and puffed. Let rest 10 minutes before slicing.
6. Make the gravy: Warm oil in a small saucepan. Whisk in flour and cook 1 minute. Gradually whisk in broth until smooth. Add soy sauce, Dijon, and thyme; simmer 5–7 minutes until silky. Pepper to taste.

Serve thick slices with a pool of thyme gravy and roasted carrots. For a twist, add a thin layer of spinach or kale over the pastry before the filling. Make ahead? Chill the assembled Wellington (unbaked) up to 24 hours, then bake from cold, adding a few extra minutes.

2. Maple-Miso Glazed Butternut Roast With Crunchy Pecan Gremolata

This one is glossy, sweet-salty, and wildly photogenic. The maple-miso glaze caramelizes in the oven, and the bright, crunchy gremolata finishes it with a pop of citrus. It’s simple enough for a weeknight but festive enough for the big day.

Ingredients:

• 1 large butternut squash, peeled and halved lengthwise, seeds removed
• 2 tbsp olive oil
• Salt and black pepper
• 2 tbsp white or yellow miso
• 3 tbsp pure maple syrup
• 1 tbsp soy sauce or tamari
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1/2 tsp crushed red pepper flakes (optional)

Pecan Gremolata:

• 1/2 cup toasted pecans, chopped
• 1/3 cup flat-leaf parsley, finely chopped
• Zest of 1 lemon
• 1 garlic clove, finely grated
• 1 tbsp olive oil
• Pinch of salt

Instructions:

1. Score shallow crosshatch cuts across the surface of each squash half. Rub with olive oil, salt, and pepper. Place cut side up on a lined sheet.
2. Roast at 400°F (200°C) for 20 minutes to start softening.
3. Whisk miso, maple, soy sauce, vinegar, Dijon, and red pepper. Brush generously over squash and return to oven for 25–35 minutes, basting every 10 minutes, until tender and lacquered.
4. Mix pecans, parsley, lemon zest, garlic, olive oil, and a pinch of salt to make the gremolata.
5. Transfer squash to a platter and shower with gremolata. Spoon extra glaze from the pan over the top.

Pair with garlicky mashed potatoes or wild rice. Swap pecans for pistachios or walnuts, or add pomegranate seeds for a juicy pop. If you’re tight on time, use pre-cut squash and roast in chunks—same flavors, less slicing.

3. Creamy White Bean Pot Pie With Herb Drop Biscuits

Think cozy sweater in a skillet. It’s creamy, hearty, and dotted with tender veggies, then topped with fluffy, herby biscuits. The best part? No fussy pie crust—just drop biscuits that bake up golden and adorable.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 8 oz mushrooms, sliced
• 2 cups vegetable broth
• 1 cup unsweetened almond or oat milk
• 2 tbsp nutritional yeast
• 1 tbsp Dijon mustard
• 2 tsp fresh thyme leaves
• 1 tsp chopped fresh sage (or 1/2 tsp dried)
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 cup frozen peas
• 2 tbsp cornstarch mixed with 2 tbsp water
• Salt and pepper to taste

Herb Drop Biscuits:

• 1 3/4 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1/4 cup vegan butter, cold and diced
• 3/4 cup cold unsweetened plant milk
• 1 tbsp lemon juice or apple cider vinegar
• 2 tbsp chopped parsley
• 1 tsp chopped chives or green onion

Instructions:

1. In a large oven-safe skillet, heat oil over medium. Sauté onion, celery, and carrots 6–8 minutes until softened. Add garlic and mushrooms; cook 5 minutes more.
2. Stir in broth, plant milk, nutritional yeast, Dijon, thyme, and sage. Simmer 5 minutes. Add beans and peas, then stir in cornstarch slurry and simmer until thick and creamy. Season well.
3. For biscuits, whisk flour, baking powder, baking soda, and salt. Cut in cold vegan butter until crumbly. Stir plant milk with lemon juice, then fold into the flour with herbs just until combined.
4. Drop heaping spoonfuls of biscuit dough over the filling.
5. Bake at 425°F (220°C) for 15–18 minutes, until biscuits are golden and cooked through and the filling bubbles.

Serve straight from the skillet with a simple green salad. Add chopped kale or spinach to the filling for extra greens, or switch beans for chickpeas. Gluten-free? Use a 1:1 GF flour blend for both filling thickener and biscuits.

4. Harissa-Roasted Cauliflower Steaks With Tahini Lemon Drizzle

Cauliflower steaks are the easiest “wow” plate. They roast up tender with crispy edges, the harissa brings heat and depth, and the cool tahini sauce ties it all together. Bonus: they’re ready in under 40 minutes and look fancy without trying—seriously.

Ingredients:

• 2 large heads cauliflower
• 2 tbsp olive oil
• 2 tbsp harissa paste (mild or hot)
• 1 tsp maple syrup
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and black pepper

Tahini Lemon Drizzle:

• 1/3 cup tahini
• 3 tbsp lemon juice
• 1 small garlic clove, grated
• 1/4–1/3 cup warm water (to thin)
• Pinch of salt

Finish:

• 2 tbsp chopped parsley or cilantro
• 2 tbsp toasted almonds or pumpkin seeds
• Lemon wedges

Instructions:

1. Trim leaves from cauliflower, keeping the core intact. Slice into 1-inch-thick “steaks” (you’ll get 2–3 per head; keep the florets that fall off for roasting too).
2. Whisk oil, harissa, maple, paprika, cumin, salt, and pepper. Brush over both sides of steaks and loose florets. Arrange on a lined sheet in a single layer.
3. Roast at 425°F (220°C) for 25–30 minutes, flipping halfway, until charred at edges and tender.
4. Mix tahini, lemon, garlic, and salt. Whisk in warm water until pourable.
5. Plate steaks, drizzle generously with tahini sauce, and scatter herbs and nuts. Serve with lemon wedges.

Make it a meal with herbed couscous or quinoa. Not into heat? Swap harissa for a blend of tomato paste, paprika, and a touch of maple. Add roasted chickpeas on the same sheet for an easy protein boost.

5. Stuffed Acorn Squash With Wild Rice, Cranberry, And Sage Sausage Crumble

Think classic stuffing vibes, but prettier and naturally vegan. The squash roasts sweet and tender, cradling a savory wild rice mix with tart cranberries and a herby sausage crumble that tastes like Thanksgiving in every bite. It’s the perfect individual main—festive and filling.

Ingredients:

• 3 small acorn squash, halved and seeded
• 2 tbsp olive oil
• Salt and black pepper
• 1 cup wild rice blend, rinsed
• 2 1/4 cups vegetable broth
• 1 tbsp olive oil (for skillet)
• 8 oz vegan sausage, casings removed (Italian or breakfast style)
• 1 small onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1/2 cup dried cranberries
• 1/4 cup toasted pepitas or chopped pecans
• 2 tbsp chopped fresh sage
• 1 tbsp chopped fresh rosemary
• 1 tbsp maple syrup
• 1 tbsp lemon juice

Instructions:

1. Brush squash halves with olive oil, salt, and pepper. Place cut side down on a lined baking sheet. Roast at 400°F (200°C) for 30–40 minutes until tender.
2. Cook wild rice in broth according to package directions until fluffy.
3. Meanwhile, heat 1 tbsp oil in a skillet. Brown vegan sausage 5–6 minutes, breaking into crumbles. Add onion and celery; cook 5 minutes. Stir in garlic for 1 minute.
4. Combine cooked rice with sausage mixture, cranberries, pepitas, sage, rosemary, maple syrup, and lemon juice. Season to taste.
5. Flip squash halves cut side up. Stuff generously with the rice filling and return to the oven for 10 minutes to heat through and crisp the top slightly.

Serve with a drizzle of olive oil or a spoon of gravy from Recipe 1. Swap the wild rice for farro or quinoa if you like, and use chopped dried apricots instead of cranberries. Meal prep win: roast the squash and make the filling a day ahead, then just stuff and warm before serving.

Make-Ahead Tips That Save Your Sanity

– Cook grains and beans up to 3 days ahead and refrigerate in airtight containers.

– Mix sauces and gravies the day before; reheat gently with a splash of water or broth.

– Chop aromatics (onions, celery, carrots, herbs) the night before and store separately.

– For maximum oven efficiency, roast multiple components at 400°F and stagger finish times.

What To Serve Alongside

– Bright, crunchy salad: shaved fennel, arugula, lemon, and olive oil.

– Garlicky mashed potatoes or parsnip puree.

– Simple roasted Brussels sprouts with balsamic drizzle.

Wine And Sips

– Mushroom Wellington: Pinot Noir or earthy Gamay.

– Harissa cauliflower: crisp Sauvignon Blanc or a citrusy mocktail with mint.

– Maple-miso squash: off-dry Riesling or sparkling apple cider.

Ready to impress without breaking a sweat? Pick one main or mix and match for a plant-powered feast that’ll convert skeptics and thrill your veg crew. Grab your sheet pans, preheat the oven, and let these easy vegan Thanksgiving mains do the heavy lifting—trust me, your table (and your future self) will thank you.