Vegetarian Thanksgiving: 14 Showstopper Mains So Good the Turkey Gets Jealous

Vegetarian Thanksgiving recipes are being searched more than at any time in the last three months, and almost every family now has at least one guest who skips the turkey. Instead of handing them a plate of sides, give them a real vegetarian Thanksgiving centerpiece that sits proudly next to the turkey. This list has hearty mains that look beautiful on the table, from a golden mushroom Wellington to stuffed squash, lentil loaf, pot pie and a whole stuffed pumpkin. Most can be made ahead, and each slide has a shopping list and easy steps. Thanksgiving is on November 26 this year, so there is plenty of time for a practice run. Do not be surprised when the meat eaters ask for a slice too..

Mushroom Wellington, the Star of a Vegetarian Thanksgiving

Someone at your table this year will pass on the turkey. Give them a centerpiece worth carving. A mushroom Wellington wraps a savory filling of mushrooms, spinach and herbs in buttery puff pastry. The vegetarian mushroom Wellington at NYT Cooking has more than 6,600 ratings, so it is a proven crowd pleaser. You can wrap it the night before and bake it while the turkey rests..

You will need: 2 lb mixed mushrooms finely chopped, 2 shallots, 3 cloves garlic, 2 tbsp butter, 1 tbsp thyme, 2 tbsp soy sauce, 4 cups baby spinach, 1/2 cup toasted walnuts chopped, 1/2 cup breadcrumbs, 2 sheets puff pastry, 1 egg beaten

How to make it: 1. Cook the mushrooms, shallots and garlic in butter until all the liquid is gone, about 15 minutes. 2. Add thyme, soy sauce and spinach, then stir in walnuts and breadcrumbs and cool. 3. Shape the filling into a log on one pastry sheet. 4. Cover with the second sheet or a lattice, seal and brush with egg. 5. Bake at 400 F for 35 to 40 minutes and rest 10 minutes before slicing.

Stuffed Roasted Squash Halves With Wild Rice and Cranberries

Roasted squash halves make their own serving bowls, so every guest gets a pretty plate. Fill them with wild rice, dried cranberries, toasted pecans and a little feta or goat cheese, then pile fresh greens on top. NYT Cooking’s whole roasted stuffed delicata squash has more than 700 ratings, so you are in good company. They look like fall on a plate and make an easy vegetarian Thanksgiving main. Acorn, delicata or butternut: which squash would you pick?

You will need: 2 acorn or small butternut squash halved and seeded, 2 tbsp olive oil, salt, 1 1/2 cups cooked wild rice, 1/2 cup dried cranberries, 1/2 cup toasted pecans, 1/2 cup crumbled feta, 2 tbsp maple syrup, 1 tsp chopped sage, baby greens

How to make it: 1. Brush the squash with oil, salt it and roast cut side down at 400 F for 35 minutes. 2. Mix wild rice, cranberries, pecans, sage and maple syrup. 3. Flip the squash and fill it. 4. Roast 10 minutes more. 5. Top with feta and a handful of greens.

Lentil Loaf, a Vegetarian Thanksgiving Meatloaf With Cranberry Glaze

Think of it as meatloaf for a vegetarian Thanksgiving table. Lentils, walnuts, oats, carrots and herbs bake into a firm, sliceable loaf, and a sweet tangy cranberry glaze goes on top in the last 15 minutes. It slices best if you let it rest for 15 minutes after baking. Leftovers make an amazing sandwich on Friday. Did your family make meatloaf on holidays?

You will need: 2 cups cooked brown lentils, 1 cup rolled oats, 1/2 cup chopped walnuts, 1 onion, 2 carrots grated, 2 cloves garlic, 2 eggs, 2 tbsp soy sauce, 1 tsp thyme. Glaze: 1/2 cup whole berry cranberry sauce, 2 tbsp ketchup, 1 tbsp brown sugar

How to make it: 1. Cook the onion, carrot and garlic until soft. 2. Pulse half the lentils with the oats and walnuts. 3. Mix everything with the eggs, soy sauce and thyme. 4. Press into a lined loaf pan and bake at 375 F for 40 minutes. 5. Spread on the glaze and bake 15 minutes more.

Butternut Squash Lasagna, a Make Ahead Vegetarian Thanksgiving Main

This lasagna trades red sauce for creamy roasted butternut squash and a cheesy white sauce. Crispy sage leaves on top make it smell like Thanksgiving. It can be built the day before and baked on the day, which frees up your oven plan. One pan feeds 10, so it is great for a big family. Would you try a white lasagna?

You will need: 1 large butternut squash roasted and mashed, 12 lasagna noodles, 15 oz ricotta, 1 egg, 3 cups shredded mozzarella, 1 cup grated Parmesan, 4 tbsp butter, 4 tbsp flour, 3 cups milk, 1/4 tsp nutmeg, 10 sage leaves

How to make it: 1. Make a white sauce with butter, flour, milk and nutmeg. 2. Season the squash and mix the ricotta with the egg. 3. Layer sauce, noodles, squash, ricotta and mozzarella three times. 4. Top with Parmesan and bake covered at 375 F for 40 minutes, then uncovered 15 minutes. 5. Fry the sage in butter and scatter on top.

Herb Butter Roasted Cauliflower, Whole or in Steaks

A whole roasted cauliflower is the easiest showstopper on this list. Rub it with garlic herb butter, roast until deep golden, and carve it at the table like a little turkey. Prefer it faster? Cut thick steaks or big florets and roast them on a sheet pan in 25 minutes. A spoon of tahini sauce or herby green sauce on top makes it pop. Would you carve a cauliflower at the table?

You will need: 1 large head cauliflower, 4 tbsp soft butter, 2 cloves garlic grated, 1 tbsp chopped parsley, 1 tsp chopped thyme, 1/2 tsp smoked paprika, salt and pepper, lemon wedges

How to make it: 1. Trim the leaves and cut the stem flat so the cauliflower stands up. 2. Mix butter, garlic, herbs, paprika, salt and pepper. 3. Rub it all over. 4. Roast at 425 F for 50 to 60 minutes, until a knife slides in easily. 5. Squeeze lemon on top and carve at the table.

Mushroom and Leek Pot Pie for a Vegetarian Thanksgiving

A golden pot pie is pure comfort, and this one is packed with mushrooms, leeks, carrots and peas in a creamy herb gravy. A lattice top looks beautiful, but a store bought crust laid flat works just as well. Make the filling a day ahead to save time. It is a vegetarian Thanksgiving dish that even the turkey lovers go back to. Lattice top or plain crust?

You will need: 1 lb mixed mushrooms, 2 leeks sliced, 2 carrots diced, 1 cup peas, 4 tbsp butter, 1/3 cup flour, 2 cups vegetable broth, 1/2 cup cream, 1 tsp thyme, salt and pepper, 1 package refrigerated pie crust (2 crusts)

How to make it: 1. Cook mushrooms, leeks and carrots in butter 10 minutes. 2. Stir in flour, then broth and cream until thick. 3. Add peas, thyme, salt and pepper and cool. 4. Pour into a crust lined deep dish and top with the second crust or a lattice. 5. Bake at 400 F for 35 to 40 minutes, until golden.

White Bean and Vegetable Shepherd’s Style Pie

This cozy pie has a rich filling of white beans, carrots, peas and mushrooms in a savory gravy, under a thick blanket of mashed potatoes. Pipe the potatoes in peaks so the tips turn golden and crispy. Use the same mashed potatoes you are already making for the big meal. It is hearty enough to be the main for a vegetarian Thanksgiving guest. Is mashed potato your favorite part of the holiday?

You will need: 2 cans (15 oz) white beans drained, 8 oz mushrooms, 2 carrots, 1 onion, 1 cup peas, 2 tbsp tomato paste, 2 tbsp flour, 1 1/2 cups vegetable broth, 1 tbsp soy sauce, 1 tsp thyme, 4 cups mashed potatoes, 1/2 cup shredded cheddar

How to make it: 1. Cook the onion, carrots and mushrooms 8 minutes. 2. Stir in tomato paste and flour, then broth and soy sauce. 3. Add beans, peas and thyme and simmer 5 minutes. 4. Pour into a baking dish and pipe or spread the potatoes on top. 5. Add cheddar and bake at 400 F for 25 minutes.

Stuffed Pumpkin, the Vegetarian Thanksgiving Showpiece

Bring a whole pumpkin to the table and lift the lid to reveal a bubbling mix of bread stuffing, herbs, cream and melted Gruyere. It is famous among French home cooks and looks magical in the middle of the table. Scoop out some of the soft roasted pumpkin with every serving. It is the most dramatic vegetarian Thanksgiving centerpiece, and your guests will talk about it for years. Would your family love this or think it is too fancy?

You will need: 1 sugar pumpkin (about 3 lb), 4 cups day old bread cubes, 1 1/2 cups grated Gruyere, 2 cloves garlic, 2 green onions, 1 tbsp thyme, 1/2 cup cream, 1/4 cup vegetable broth, salt and pepper

How to make it: 1. Cut a lid in the pumpkin and scrape out the seeds. 2. Toss bread, cheese, garlic, onions and thyme. 3. Pack the mix into the pumpkin. 4. Stir cream, broth, salt and pepper and pour over. 5. Put the lid on and bake at 350 F for 90 minutes, removing the lid for the last 20.

Mushroom Bourguignon Over Mashed Potatoes

This is a classic French beef stew made with mushrooms instead of beef, and it is so rich that nobody misses the meat. Meaty cremini and portobello mushrooms simmer with pearl onions, carrots and thyme in a deep, savory sauce. Spoon it over mashed potatoes or egg noodles. It is a cozy vegetarian Thanksgiving main that also works on a cold weeknight. For more meatless meals like this, see our hearty vegetarian dinners even meat lovers ask for. Mushroom lover or mushroom skeptic?

You will need: 2 lb cremini and portobello mushrooms, 1 cup pearl onions, 2 carrots, 3 cloves garlic, 2 tbsp olive oil, 2 tbsp butter, 2 tbsp tomato paste, 2 tbsp flour, 2 cups vegetable broth, 1 cup red wine or more broth, 1 tbsp soy sauce, thyme

How to make it: 1. Brown the mushrooms in oil and butter in batches. 2. Cook carrots, onions and garlic 5 minutes. 3. Stir in tomato paste and flour, then broth, wine and soy sauce. 4. Return the mushrooms, add thyme and simmer 25 minutes. 5. Serve over mashed potatoes.

Squash and Caramelized Onion Galette

A galette is a free form pie, which means no pie dish and no fancy crimping. Thin slices of squash and sweet caramelized onions sit on a layer of soft cheese, and the pastry edges fold up around them. It looks like it came from a bakery and cuts into neat wedges. Serve it warm or at room temperature. Have you ever made a galette?

You will need: 1 refrigerated pie crust, 2 cups thinly sliced butternut squash, 2 onions sliced, 2 tbsp olive oil, 4 oz goat cheese or mascarpone, 1/2 cup grated Parmesan, 1 tsp chopped sage, 1 egg beaten, salt and pepper

How to make it: 1. Cook the onions slowly in oil for 20 minutes, until golden. 2. Roll the crust onto a lined pan and spread the cheese in the middle. 3. Top with onions and overlapping squash slices, leaving a 2 inch border. 4. Fold up the edges, brush with egg and sprinkle Parmesan and sage. 5. Bake at 400 F for 35 to 40 minutes.

Eggplant Parmesan Stacks

Eggplant parmesan is a family favorite, and stacking it into tall towers makes it look special enough for a holiday. Crispy baked eggplant rounds are layered with marinara and mozzarella, then topped with fresh basil. Baking instead of frying keeps it easy and less messy. Italian American families often have a pasta dish next to the turkey anyway. Does your Thanksgiving have an Italian side?

You will need: 2 medium eggplants sliced into 1/2 inch rounds, 2 eggs beaten, 1 1/2 cups Italian breadcrumbs, 1/2 cup grated Parmesan, 2 cups marinara sauce, 2 cups shredded mozzarella, fresh basil, olive oil spray

How to make it: 1. Dip eggplant in egg, then in breadcrumbs mixed with Parmesan. 2. Spray with oil and bake at 425 F for 20 minutes, flipping once. 3. Stack rounds with sauce and mozzarella, three high. 4. Bake 10 minutes more until the cheese melts. 5. Top with basil and a spoon of warm sauce.

Maple Glazed Hasselback Butternut Squash

Hasselback means slicing thin cuts most of the way through, so the squash fans out like an accordion and soaks up every drop of glaze. Brushed with maple syrup and butter, it roasts until the edges turn sweet and caramelized. It looks like a centerpiece but uses just a few ingredients. Top it with pecans for crunch. Sweet or savory: how do you like your squash?

You will need: 1 large butternut squash peeled, halved and seeded, 3 tbsp melted butter, 3 tbsp maple syrup, 1/2 tsp cinnamon, salt, 1/3 cup chopped pecans, 4 sage leaves

How to make it: 1. Roast the squash halves cut side down at 400 F for 20 minutes to soften. 2. Set each half between two chopsticks and slice thinly almost all the way through. 3. Mix butter, maple, cinnamon and salt and brush on. 4. Roast 35 to 40 minutes more, brushing twice. 5. Top with pecans and sage.

Butternut Squash and Mushroom Wellington

This second Wellington wraps a whole roasted squash neck in mushroom filling and puff pastry. When you slice it, the bright orange center shines like a sunset. Melissa Clark’s version at NYT Cooking has more than 770 ratings. It is a little more work, but it can be assembled the night before and baked on the day. Would you make a Wellington for the holidays?

You will need: 1 butternut squash neck peeled and roasted whole, 1 lb mushrooms finely chopped, 1 shallot, 2 cloves garlic, 1 tsp thyme, 2 tbsp butter, 2 cups baby spinach, 1 sheet puff pastry, 1 egg beaten

How to make it: 1. Cook mushrooms, shallot, garlic and thyme in butter until dry, then add spinach and cool. 2. Roll the pastry out and spread the mushroom mix in the middle. 3. Set the roasted squash on top and wrap it up. 4. Turn seam down, brush with egg and score the top. 5. Bake at 400 F for 35 to 40 minutes and rest 10 minutes.

Vegetarian Thanksgiving Hosting Tips and a Rich Mushroom Gravy

The best vegetarian Thanksgiving hosts plan two things. First, a gravy everyone can share: mushroom gravy made with vegetable broth tastes so rich that the meat eaters will pour it too. Second, cook the stuffing outside the bird, or make a small pan just for vegetarian guests, and put a little label on it. Bake the main a day ahead and just reheat it. Thanksgiving is November 26. What are you making first?

You will need: Mushroom gravy: 8 oz mushrooms finely chopped, 4 tbsp butter, 1 shallot, 1/4 cup flour, 3 cups vegetable broth, 1 tbsp soy sauce, 1 tsp thyme, pepper

How to make it: 1. Cook the mushrooms and shallot in butter until browned. 2. Stir in the flour for 2 minutes. 3. Slowly whisk in the broth and soy sauce. 4. Add thyme and simmer 10 minutes, until thick. 5. Make it up to 3 days ahead and reheat with a splash of broth.