Perfect Vegan Main Courses For Thanksgiving In 2025

Table of Contents

Perfect Vegan Main Courses For Thanksgiving Full Of Flavour

Thanksgiving is the ideal time to gather, give thanks, and enjoy a hearty meal—but being vegan doesn’t mean missing out on festive flavours.

From savoury appetizers to creative sides, vegan main courses for Thanksgiving can steal the spotlight on your holiday table.

This guide explores delicious, plant-based recipes that satisfy every appetite, offering vibrant, wholesome alternatives that honour tradition while keeping your meal cruelty-free and full of flavour.

Vegan Main Courses For Thanksgiving

1. Vegan Beet Wellington

The vegan beet wellington is a colourful twist on the classic. Earthy roasted beets, caramelized onions, and herbs wrapped in puff pastry create an elegant, vibrant dish perfect for your Thanksgiving table.

Prep time: 20 minutes | Cook time: 45 minutes | Total time: 65 minutes | Servings: 6

Ingredients

Beets: 3 large, roasted and peeled
Onion: 1, thinly sliced
Avocado or coconut oil: 2 tablespoons
Balsamic vinegar: 1 teaspoon
Rosemary: 1 teaspoon
Thyme: 1 teaspoon
Sea salt and pepper to taste
Vegan puff pastry: 1 sheet

Method

Roast beets at 400°F (200°C) for 30–35 minutes until tender.
Caramelize the onion in avocado or coconut oil with balsamic vinegar.
Place roasted beets and onions on puff pastry.
Sprinkle with herbs, wrap tightly.
Bake at 375°F (190°C) for 30–35 minutes until golden.

Nutrition (per serving)

Calories: 320
Protein: 6g
Carbs: 42g
Fat: 14g
Fibre: 7g

Health Benefits

Beets are nutrient-dense, supplying folate, manganese, and betalains—compounds with antioxidant and anti-inflammatory properties.

Their nitrates improve circulation, stamina, and heart health. Onions contribute quercetin, a powerful antioxidant that boosts immunity.

Wrapped in pastry with herbs, this dish delivers both flavour and functional nutrition, proving that festive meals can be wholesome and indulgent.

2. Stuffed Kohlrabi With Quinoa & Herbs

This stuffed kohlrabi with quinoa & herbs recipe makes a stunning vegan centrepiece. Hollowed-out kohlrabi bulbs are filled with quinoa, spinach, and herbs, offering a unique presentation with fresh, earthy, and festive flavours.

Prep time: 20 minutes | Cook time: 40 minutes | Total time: 60 minutes | Servings: 4

Ingredients

Kohlrabi: 4 medium bulbs, peeled and hollowed
Cooked quinoa: 1 cup
Spinach: 1 cup, chopped
Onion: 1, diced
Garlic: 2 cloves, minced
Avocado or coconut oil: 2 tablespoons
Dill: 1 teaspoon
Parsley: 1 teaspoon
Sea salt and pepper to taste

Method

Preheat oven to 375°F (190°C).
Steam kohlrabi bulbs until just tender.
Sauté onion and garlic in avocado or coconut oil. Add spinach, quinoa, and herbs.
Fill the kohlrabi with the mixture, and place it in a baking dish.
Bake 20–25 minutes until lightly golden.

Nutrition (per serving)

Calories: 260
Protein: 9g
Carbs: 34g
Fat: 10g
Fibre: 7g

Health Benefits

Kohlrabi is a cruciferous vegetable high in vitamin C, fibre, and phytochemicals that support immunity and protect against chronic disease.

Quinoa offers complete protein, containing all nine essential amino acids. Spinach contributes iron, folate, and antioxidants.

Together, these ingredients create a filling, heart-healthy, and nutrient-dense dish that highlights uncommon yet beneficial produce at Thanksgiving.

3. Sweet Potato & Black Bean Enchilada Casserole

This sweet potato & black bean enchilada casserole layers roasted sweet potatoes, black beans, tortillas, and enchilada sauce. A Mexican-inspired twist, it’s colourful, spicy, and hearty enough to serve as a Thanksgiving main course.

Prep time: 25 minutes | Cook time: 35 minutes | Total time: 60 minutes | Servings: 6

Ingredients

Sweet potatoes: 3 medium, cubed and roasted
Cooked black beans: 2 cups
Corn tortillas: 8
Enchilada sauce: 2 cups
Vegan cheese: 1 cup (optional)
Onion: 1, diced
Cumin: 1 teaspoon
Smoked paprika: 1 teaspoon

Method

Preheat oven to 375°F (190°C).
Roast sweet potatoes with paprika and cumin until tender.
In a baking dish, layer tortillas, sweet potatoes, beans, onion, and sauce.
Repeat layers, top with vegan cheese if desired.
Bake 25–30 minutes until bubbling.

Nutrition (per serving)

Calories: 420
Protein: 14g
Carbs: 64g
Fat: 12g
Fibre: 11g

Health Benefits

Sweet potatoes provide beta-carotene, which converts to vitamin A for vision and immune health. Black beans are high in fibre and protein, supporting stable energy and gut health.

Enchilada sauce adds antioxidants from tomatoes and spices. This casserole is hearty, nourishing, and celebrates fusion flavours while keeping the meal festive and plant-powered.

4. Roasted Celeriac Steaks With Walnut Pesto

These roasted celeriac steaks topped with walnut pesto offer a rustic, earthy twist. They’re tender, nutty, and make an elegant vegan main that pairs beautifully with other Thanksgiving dishes.

Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes | Servings: 4

Ingredients

Celeriac: 2 medium, peeled and sliced into 1-inch steaks
Avocado or coconut oil: 3 tablespoons
Sea salt and pepper to taste
Walnuts: 1 cup
Fresh parsley: 1 cup
Garlic: 2 cloves
Lemon juice: 2 tablespoons

Method

Preheat oven to 400°F (200°C).
Brush celeriac slices with avocado or coconut oil, season with salt and pepper.
Roast 30–35 minutes until golden and tender.
Blend walnuts, parsley, garlic, avocado or coconut oil, and lemon juice into pesto.
Serve celeriac steaks topped with walnut pesto.

Nutrition (per serving)

Calories: 290
Protein: 8g
Carbs: 18g
Fat: 21g
Fibre: 6g

Health Benefits

Celeriac is a low-calorie root vegetable rich in vitamin C, potassium, and fibre, which promote heart health and digestion. Pomegranate juice, high in antioxidants, strengthens the heart and reduces inflammation.

Pomegranate juice, high in antioxidants, strengthens the heart and reduces inflammation. The parsley adds vitamin K for bone strength.

Together, this dish balances hearty textures with nutrient-rich toppings for a gourmet, health-focused Thanksgiving entrée.

5. Cauliflower & Pomegranate Pilaf Bake

This colourful cauliflower & pomegranate pilaf bake combines roasted cauliflower, fluffy rice, nuts, and fresh pomegranate seeds. It’s light yet filling, with a festive look that adds vibrance to your Thanksgiving table.

Prep time: 20 minutes | Cook time: 35 minutes | Total time: 55 minutes | Servings: 6

Ingredients

Cauliflower: 1 medium, cut into florets
Cooked basmati rice: 2 cups
Almonds: ½ cup, toasted
Pomegranate seeds: ½ cup
Onion: 1, diced
Avocado or coconut oil: 2 tablespoons
Cumin: 1 teaspoon
Cinnamon: 1 teaspoon

Method

Preheat oven to 375°F (190°C).
Sprinkle the cauliflower florets with cinnamon, cumin, and avocado or coconut oil and roast for 20 minutes.
In a baking dish, combine rice, roasted cauliflower, onion, and almonds.
Bake 15 minutes.
Top with pomegranate seeds before serving.

Nutrition (per serving)

Calories: 310
Protein: 9g
Carbs: 44g
Fat: 12g
Fibre: 7g

Health Benefits

Cauliflower provides vitamin C, choline, and antioxidants that support immune and brain function. Pomegranate seeds are rich in polyphenols, which fight oxidative stress and improve heart health.

Almonds add vitamin E and healthy fats. This dish balances light grains, crunchy nuts, and fresh fruit, delivering a nutrient-rich entrée that feels festive and unique for Thanksgiving.

6. Squash Blossom Tamales

Squash blossom tamales bring Mexican-inspired flair to Thanksgiving. Soft masa dough filled with sautéed squash blossoms and herbs, wrapped in corn husks, creates a vibrant, festive dish with bold flavours.

Prep time: 40 minutes | Cook time: 60 minutes | Total time: 1 hour 40 minutes | Servings: 8

Ingredients

Masa harina: 2 cups
Vegetable broth: 1½ cups
Vegan butter: ½ cup
Baking powder: 2 teaspoons
Sea salt: 1 teaspoon or to taste
Fresh squash blossoms: 2 cups
Onion: 1, diced
Avocado or coconut oil: 2 tablespoons
Corn husks, soaked

Method

Mix masa harina, broth, vegan butter, baking powder, and salt into the dough.
Sauté onion and squash blossoms in avocado or coconut oil.
Spread masa on corn husks, fill with squash blossom mixture.
Fold husks and steam tamales for 60 minutes.
Serve hot with salsa.

Nutrition (per serving)

Calories: 260
Protein: 6g
Carbs: 34g
Fat: 12g
Fibre: 5g

Health Benefits

Squash blossoms are low in calories and rich in vitamin C, calcium, and iron. Masa harina provides complex carbohydrates for steady energy, while onions add antioxidants and immune-boosting compounds.

This traditional-inspired dish combines cultural depth with modern vegan adaptation, making Thanksgiving not only flavourful but also globally inspired and nutrient-rich.

7. Pomegranate-Glazed Tempeh Roast

This pomegranate-glazed tempeh roast delivers sweet and savoury richness. Tempeh absorbs the tangy glaze, creating a protein-packed vegan roast perfect for an eye-catching Thanksgiving centrepiece.

Prep time: 20 minutes | Cook time: 35 minutes | Total time: 55 minutes | Servings: 6

Ingredients

Tempeh: 2 blocks
Pomegranate juice: 1 cup
Maple syrup: 2 tablespoons
Soy sauce: 1 tablespoon
Garlic: 2 cloves, minced
Ginger: 1 teaspoon, grated
Avocado or coconut oil: 2 tablespoons

Method

Preheat oven to 375°F (190°C).
Mix pomegranate juice, maple syrup, soy sauce, garlic, and ginger into a glaze.
Slice tempeh, brush with glaze, and marinate 15 minutes.
Roast 30–35 minutes, basting halfway.
Serve with extra glaze drizzle.

Nutrition (per serving)

Calories: 320
Protein: 18g
Carbs: 28g
Fat: 14g
Fibre: 6g

Health Benefits

Tempeh is a fermented soy product, providing complete protein, probiotics, and minerals like iron and calcium for bone and gut health. Rich in antioxidants, pomegranate juice lowers inflammation and protects the heart.

The combination of plant protein and phytonutrients makes this roast a powerhouse of nourishment, while still feeling indulgent and festive for Thanksgiving gatherings.

8. Roasted Parsnip & Lentil Pie

This roasted parsnip & lentil pie combines sweet parsnips with earthy lentils in a savoury filling under a golden crust. It’s hearty, unique, and perfect for a festive Thanksgiving spread.

Prep time: 30 minutes | Cook time: 50 minutes | Total time: 1 hour 20 minutes | Servings: 6

Ingredients

Cooked green lentils: 2 cups
Parsnips: 3 medium, roasted and mashed
Onion: 1, diced
Carrots: 2, diced
Avocado or coconut oil: 2 tablespoons
Flour: 2 tablespoons
Vegetable broth: 2 cups
Thyme: 1 teaspoon
Sage: 1 teaspoon
Vegan pie crust: 1

Method

Preheat oven to 375°F (190°C).
Roast parsnips at 400°F (200°C) for 20 minutes until golden.
Sauté the onion and carrots in avocado or coconut oil. Stir in flour, then add broth.
Mix in lentils, mashed parsnips, and herbs.
Fill the pie crust, bake 40–45 minutes until golden
Serve this delicious roasted parsnip & lentil pie on your next Thanksgiving feast.

Nutrition (per serving)

Calories: 390
Protein: 12g
Carbs: 58g
Fat: 13g
Fibre: 9g

Health Benefits

Parsnips are high in fibre, potassium, and folate, supporting digestion and cardiovascular health. Lentils provide plant protein and iron, promoting steady energy and muscle repair.

Carrots add beta-carotene, boosting eye and skin health. This savoury pie balances hearty flavours with a strong nutritional profile, making it a nourishing choice for a holiday centrepiece.

9. Caramelized Fennel & White Bean Tart

This tart features caramelized fennel and creamy white beans on a flaky crust. It’s aromatic, slightly sweet, and savoury, creating an elegant dish that feels festive and different for Thanksgiving.

Prep time: 25 minutes | Cook time: 40 minutes | Total time: 65 minutes | Servings: 6

Ingredients

Fennel: 2 bulbs, thinly sliced
Cooked white beans: 2 cups
Onion: 1, sliced
Avocado or coconut oil: 2 tablespoons
Balsamic vinegar: 1 tablespoon
Thyme: 1 teaspoon
Vegan tart crust: 1

Method

Preheat oven to 375°F (190°C).
Sauté fennel and onion in avocado or coconut oil until caramelized.
Mash white beans with balsamic vinegar and thyme.
Spread bean purée over the crust, top with the fennel mixture.
Bake 30–35 minutes until golden.

Nutrition (per serving)

Calories: 310
Protein: 11g
Carbs: 44g
Fat: 11g
Fibre: 9g

Health Benefits

Fennel contains fibre, vitamin C, and potassium, which support digestion and regulate blood pressure. White beans are packed with protein, magnesium, and folate, contributing to heart and bone health.

Vegetables and beans combine to make a well-balanced dish that is rich in antioxidants and plant nutrients, making this dessert a classy yet filling Thanksgiving dish.

10. Roasted Eggplant Roulades With Cashew Ricotta

Roasted eggplant slices rolled with cashew ricotta and herbs create a beautiful plant-based main course. These roulades are flavourful, protein-rich, and make an elegant addition to your Thanksgiving menu.

Prep time: 30 minutes | Cook time: 35 minutes | Total time: 65 minutes | Servings: 4

Ingredients

Eggplants: 2 large, thinly sliced lengthwise
Cashews: 1 cup, soaked
Spinach: 1 cup, chopped
Garlic: 2 cloves
Nutritional yeast: 2 tablespoons
Lemon juice: 1 tablespoon
Avocado or coconut oil: 2 tablespoons

Method

Preheat oven to 375°F (190°C).
Roast eggplant slices brushed with avocado or coconut oil until soft.
Blend cashews, garlic, nutritional yeast, and lemon juice into ricotta.
Mix in spinach.
Spread filling on eggplant slices, roll, and bake for 15 minutes.

Nutrition (per serving)

Calories: 280
Protein: 9g
Carbs: 22g
Fat: 18g
Fibre: 6g

Health Benefits

Nasunin, an antioxidant that promotes brain function, is abundant in eggplant. Cashews provide healthy fats, protein, and magnesium for energy and bone health.

Spinach contributes iron and vitamin K, aiding circulation and bone strength. These roulades deliver nutrient-dense flavour, showing that holiday meals can be both elegant and deeply nourishing.

11. Maple-Glazed Tofu Roast

This maple-glazed tofu roast is sweet, savoury, and protein-rich. It absorbs bold holiday flavours, making it a simple but delicious vegan main dish for Thanksgiving.

Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes | Servings: 4

Ingredients

Firm tofu: 2 blocks
Maple syrup: ¼ cup
Soy sauce: 2 tablespoons
Dijon mustard: 1 tablespoon
Garlic: 2 cloves, minced
Avocado or coconut oil: 2 tablespoons

Method

Preheat oven to 375°F (190°C).
Mix maple syrup, soy sauce, mustard, garlic, and avocado or coconut oil into a glaze.
Slice tofu, marinate for 10 minutes.
Roast tofu for 30–35 minutes, basting halfway.

Nutrition (per serving)

Calories: 310
Protein: 17g
Carbs: 20g
Fat: 18g
Fibre: 4g

Health Benefits

Tofu is a complete plant protein, containing all essential amino acids and calcium for strong bones. Maple syrup adds minerals like manganese and zinc, while garlic supports immunity.

This dish is a satisfying alternative to traditional roasts, combining protein, antioxidants, and festive sweetness without excess fat or cholesterol.

12. Wild Rice & Cranberry Stuffed Portobello Mushrooms

This wild rice & cranberry stuffed portobello mushrooms recipe is made of portobello mushrooms filled with wild rice, cranberries, and herbs, making a flavourful, elegant dish. They’re earthy, tart, and savoury, offering a colourful vegan main course for Thanksgiving gatherings.

Prep time: 20 minutes | Cook time: 30 minutes | Total time: 50 minutes | Servings: 4

Ingredients

Portobello mushrooms: 4 large
Cooked wild rice: 1 cup
Dried cranberries: ½ cup
Pecans: ½ cup, chopped
Onion: 1, diced
Avocado or coconut oil: 2 tablespoons
Thyme: 1 teaspoon
Sea salt and pepper to taste

Method

Preheat oven to 375°F (190°C).
Sauté the onion in avocado or coconut oil. Add rice, cranberries, pecans, and thyme.
Remove stems from mushrooms, brush caps with avocado or coconut oil.
Fill with rice mixture.
Bake 25–30 minutes until tender.

Nutrition (per serving):

Calories: 280
Protein: 9g
Carbs: 38g
Fat: 11g
Fibre: 7g

Health Benefits

Portobellos provide selenium, B vitamins, and antioxidants that support metabolism and immune health. The high fibre and protein content of wild rice helps to stabilize blood sugar and aid with digestion.

Cranberries add polyphenols that protect against oxidative stress. Together, these ingredients create a vibrant and nutrient-rich main course that feels festive, hearty, and healthy.

13. Butternut Squash & Sage Polenta Lasagna

This butternut squash & sage polenta lasagna layers creamy polenta with roasted squash and vegan béchamel. It’s hearty, creamy, and a unique twist on traditional lasagna for Thanksgiving.

Prep time: 25 minutes | Cook time: 45 minutes | Total time: 70 minutes | Servings: 6

Ingredients

Cooked polenta: 4 cups
Butternut squash: 2 cups, cubed and roasted
Vegan béchamel sauce: 1 cup
Spinach leaves: 2 cups
Onion: 1, diced
Avocado or coconut oil: 2 tablespoons
Sage: 1 teaspoon
Sea salt and pepper to taste

Method

Preheat oven to 375°F (190°C).
Add avocado or coconut oil, salt, and pepper to the butternut squash before roasting it until it is soft.
Sauté the onion and spinach lightly.
In a baking dish, layer polenta, squash, spinach, and béchamel. Repeat layers.
Bake 35–40 minutes until bubbly and golden on top.

Nutrition (per serving)

Calories: 360
Protein: 10g
Carbs: 50g
Fat: 14g
Fibre: 8g

Health Benefits

Beta-carotene, vitamin C, and fibre are abundant in butternut squash, which promotes digestive and immune health. Polenta provides complex carbohydrates for sustained energy, while vegan béchamel adds calcium if fortified.

Spinach contributes iron and antioxidants. This dish combines creamy textures with seasonal vegetables, creating a nutrient-dense, comforting, and visually striking main course for a plant-based Thanksgiving feast.

Conclusion

Celebrating Thanksgiving with vegan main courses proves that plant-based meals can be just as festive, flavourful, and satisfying as traditional dishes.

Whether you’re cooking for family, friends, or yourself, these recipes offer delicious options that honour the holiday spirit while staying cruelty-free.

Embrace the creativity of plant-based cooking, make your Thanksgiving memorable, and enjoy every bite knowing your feast is both compassionate and full of taste.

I trust you enjoyed this article about the Perfect Vegan Main Courses For Thanksgiving Full Of Flavour. Stay tuned for more blog posts soon. Take care!

JeannetteZ

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