Ahhh, Thanksgiving dinner! Is there a more anticipated meal? From sides to mains and desserts, there is no better time to indulge. So, what do you make if you’re leaving meat and dairy off the table or cooking meals for friends and family? Veggie roasts like this Stuffed Seitan Roast or this Unturkey Roast are both great options for meaty, meat-free entrées, but who says that your entrée has to be a veggie roast? You can bring vegetables to the center of your Thanksgiving table and still have a show-stopping, taste bud-tantalizing main that will have everyone scrambling for seconds.
These Portobello Mushroom Steaks, marinated in vegetable broth, wine, and other savory ingredients, are a great way to please a crowd. You can also serve stuffed vegetables! This Stuffed Zucchini With Middle Eastern and Sicilian Flavors are packed with spiced rice, caramelized onions, and balsamic vinegar-soaked dried fruit. Another great option is this Kale and Chickpea Stuffed Spaghetti Squash — just add cranberry sauce on the side!
If you’re ready for more ideas, then we’ve got plenty. Get ready for these 15 veggie-centric Thanksgiving mains from the Food Monster App!
1. Stuffed Sage Carnival Squash
Source: Stuffed Sage Carnival Squash
This Stuffed Sage Carnival Squash by Kathleen Henry is an easy and impressive festive squash stuffed with all kinds of delicious seasonal flavors. Roasted Carnival squash is hollowed out and then stuffed with sautéed apples, kale, pumpkin, and vegan sausage. It’s the perfect star or companion of any fall dinner.
2. Cauliflower Pot Roast
Source: Cauliflower Pot Roast
Roasted cauliflower is one of the most delicious foods on the planet, and the presentation in this Cauliflower Pot Roast by Cruelty Free Family makes it fancy enough to serve on any occasion. The accompanying gravy is packed with lentils, cashews, and nutritional yeast — and plenty of flavors. Smother your roasted veggies and potatoes in this gravy, and you’ve got yourself a complete meal!
3. Hazelnut Crusted Portobello Mushrooms
These Hazelnut Crusted Portobello Mushrooms by Amy Height are super easy to make and low-stress, but they look like they take hours to make. Portobello mushrooms are marinated in a savory, umami blend of miso, sherry, and balsamic vinegar and then crusted with hazelnuts and baked until tender and meaty. They are decadent and indulgent and oh-so-interesting… Perfect for your Thanksgiving dinner!
Gratitude: Plant-Based Thanksgiving Cookbook
No other holiday captures the spirit of home cooking the way Thanksgiving does. This is why you need the ultimate Thanksgiving cookbook, One Green Planet’s Gratitude: Plant-Based Recipes to Create your own Thanksgiving Tradition! In the cookbook, you’ll find our 100 most popular plant-based thanksgiving recipes like Soft Baked Pumpkin Doughnuts, Spiced Apple Cake with Cashew Frosting, Sweet Potato Chocolate Pudding with Nut Crumble Topping, Cinnamon Apple Hand Pies, and hearty entrees like Roast Root Vegetable Stack With Dukkah, Vegducken: Butternut Squash Stuffed With Eggplant, Zucchini, and a Mushroom Lentil Stuffing, and Seitan Roast With Sausage and Pear Stuffing and Apple Cider Gravy and so much more!
4. Celeriac Schnitzel With Mushroom Sauce
Celeriac, also called celery root, is the perfect candidate for recreating schnitzel, a favorite dish of Austria. When sliced thin like in this Celeriac Schnitzel With Mushroom Sauce by Lisa Dobler, it becomes tender when cooked, but retains some firmness. The breadcrumb coating is crispy, the perfect contrast to the creamy mushroom sauce. Whether you are serving guests or a family, this dish is a winner.
5. Raw Vegetable and Chickpea Stew With Spicy Orange Cauliflower Couscous
Source: Raw Vegetable and Chickpea Stew
This Raw Vegetable and Chickpea Stew by One Green Planet may take some preparation, but it is sure to tantalize everyone’s taste buds. Tomatoes, sprouted chickpeas, dried fruit, and vegetables are married together with the traditional flavors of cumin, turmeric, cinnamon, and lemon. And if that isn’t enough, it’s also paired with spicy cauliflower couscous with oranges, cranberries, walnuts, and a side of kale. Yum!
6. Vegetable Stuffed Baked Eggplant
Source: Vegetable Stuffed Baked Eggplant
The eggplant halves in this Vegetable Stuffed Baked Eggplant by Judy Moosmueller are roasted in the oven until brown and then stuffed with a mixture of lightly seasoned quinoa, sautéed mushrooms, and other vegetables. It’s easy to make, but the results are amazing! Don’t limit yourself to the grains and vegetables in the recipe for the stuffing — any vegetables that you use will do! Experiment with different mixtures and enjoy.
7. Holiday Sweet Potato Bake
Source: Holiday Sweet Potato Bake
This Holiday Sweet Potato Bake by Katrina Nixon has just the right amount of sweetness to be a crowd-hit. Apples and pecans are coated in a blend of holiday spices, to give them a palate-pleasing depth of flavor. They’re then layered with sweet potatoes and baked to perfection, ready to serve alongside roasted green vegetables like broccoli and Brussels sprouts.
8. Cauliflower Parmesan
Source: Cauliflower Parmesan
This unusual take on a popular Italian dish will be your new favorite comfort food dish. This Cauliflower Parmesan by Del Sroufe has all of the flavors of the original without all the dairy. Perfect for guests or for when you want to treat yourself to something special, this is a healthier way to bring an Italian favorite to the table.
9. Quinoa Potato Cakes in Tomato Sauce
These delicious gluten-free Quinoa Potato Cakes in Tomato Sauce by Philipp Ertl are a perfect combination. Not only is the presentation beautiful, but they are also delicious and healthy, perfect for any occasion. The quinoa and potato work together in this recipe to make this dish hearty, yet not too filling.
10. Pumpkin Seed Pesto Stuffed Mushrooms
Succulent oven-roasted mushrooms, packed with nutrients and an enormous amount of vegetable magic squeezed into each cap. Rich in iron, zinc, and protein, the pumpkin seeds lend their unique power-packed profile to these Pumpkin Seed Pesto Stuffed Mushrooms by Renee Press. Their quick prep time is superb and it is guaranteed that you will be the star of any potluck or holiday dinner you bring these to.
11. Cauliflower Steaks With Caper Dressing and Crushed Celeriac
These Cauliflower Steaks With Caper Dressing and Crushed Celeriac by Niki Webster will leave even the pickiest diner wanting more. Roasted until tender, but crispy on the edges, they’re topped with herbed, crushed celeriac. When combined with roasted cauliflower steaks and a gorgeously tangy green dressing of capers, lemon, pickles, fresh herbs, and garlic, it’s just amazing.
12. Rainbow Eggplant Stacks
Source: Rainbow Eggplant Stacks
For as fancy as these Rainbow Eggplant Stacks by Renee Press look, they couldn’t be any easier. It’s one of those recipes which relies solely on the simplicity of the ingredients themselves. They are quite versatile and the ingredients are easily substituted. Start with a base of crispy oven-baked eggplant, top with a mound of wilted greens, seared mushroom, and fresh tomato, and top with another slice of eggplant. Drizzle with balsamic vinegar if you like, and serve.
13. Roasted Spiced Carrots
Source: Roasted Spiced Carrots
Who said carrots were boring?! These Roasted Spiced Carrots by Sami Berger will delight your palate in several ways! They’re tender, bursting with spices, and topped with a deliciously creamy tahini sauce. Served on a bed of alfalfa sprouts and wild rice and topped with crunchy pumpkin seeds and pine nuts, this dish will wow your guests!>
14. Whole Roasted Celeriac With Herbs, Olive Oil, and Sea Salt
Source: Whole Roasted Celeriac
This versatile Whole Roasted Celeriac by Ida Hemmingsson-Holl is a worthy centerpiece for any dinner table! It’s perfectly partnered with rich risotto, creamy mushrooms, sautéed greens, or a cashew sauce. The possibilities are endless!
15. Kale and Cranberry Stuffed Sweet Potatoes
These Kale and Cranberry Stuffed Sweet Potatoes by Evi Oravecz are a holiday meal on their own! With cranberry, kale, and walnuts, they’re as festive as they are filling. Drizzle these with non-dairy yogurt or a dollop of decadent cashew cream.
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