Vegetarian Recipes for Thanksgiving Main Course Ideas

Thanksgiving is a time for gathering, gratitude, and of course, a delicious meal that brings everyone together. While traditional Thanksgiving mains often center around turkey and other meats, there’s a growing desire for hearty, satisfying vegetarian options that can please both vegetarians and meat-eaters alike.

Whether you’re vegetarian, vegan, or simply want to include more plant-based dishes on the table, these recipes provide flavorful, festive, and nutrient-packed alternatives that celebrate the bounty of fall produce.

From savory stuffed squashes to rich nut roasts, these vegetarian main courses are designed to impress your guests and keep the spirit of Thanksgiving alive.

In this post, we’ll explore three standout vegetarian recipes perfect for your holiday feast. Each recipe is crafted to be accessible, delicious, and full of comforting textures and flavors that feel just right for this special occasion.

Ready to elevate your Thanksgiving menu with vibrant, meat-free mains? Let’s dive in!

Why You’ll Love This Recipe

These vegetarian Thanksgiving main courses are not only flavorful but also packed with wholesome ingredients that provide satisfying textures and rich aromas. They cater to a variety of dietary preferences, including vegan and gluten-free options, ensuring everyone at your table can enjoy a festive meal.

Why choose these recipes?

• Seasonal ingredients: Celebrate fall flavors like pumpkin, butternut squash, mushrooms, and nuts.
• Hearty and filling: These mains are designed to satisfy hunger, not just complement side dishes.
• Beautiful presentation: Whether it’s a stuffed squash or a savory nut roast, these dishes look as good as they taste.
• Easy to prepare: Clear instructions make these recipes approachable, even for novice cooks.

Ingredients

Butternut Squash and Wild Rice Stuffed Squash

• 2 medium butternut squashes, halved and seeded
• 1 cup wild rice, cooked
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Lentil and Mushroom Nut Roast

• 1 cup green or brown lentils, cooked and drained
• 1 cup mixed nuts (walnuts, almonds, pecans), chopped
• 1 cup mushrooms, finely chopped
• 1 carrot, grated
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs (gluten-free if needed)
• 2 tbsp ground flaxseed + 6 tbsp water (flax egg)
• 2 tbsp soy sauce or tamari
• 1 tsp smoked paprika
• 1 tsp dried sage
• Salt and pepper, to taste
• Olive oil, for sautéing

Creamy Pumpkin and Sage Pasta (Vegan Option)

• 12 oz pasta (penne or rigatoni)
• 1 cup pumpkin puree
• 1/2 cup canned coconut milk
• 2 cloves garlic, minced
• 1 tbsp fresh sage, chopped
• 1 tbsp nutritional yeast (optional)
• 1 tbsp olive oil
• Salt and pepper, to taste
• Toasted pumpkin seeds, for garnish

Equipment

• Baking sheet
• Medium saucepan
• Large skillet
• Mixing bowls
• Measuring cups and spoons
• Sharp knife and cutting board
• Loaf pan (for nut roast)
• Colander (for draining pasta and lentils)
• Whisk or fork (for mixing flax egg)

Instructions

Butternut Squash and Wild Rice Stuffed Squash

1. Preheat your oven to 400°F (200°C). Lightly oil a baking sheet.
2. Prepare the squash: Cut each butternut squash in half lengthwise and scoop out the seeds. Brush the flesh with olive oil and sprinkle with salt and pepper. Place cut side down on the baking sheet and roast for 35-40 minutes until tender.
3. Cook the wild rice: While the squash roasts, cook the wild rice according to package instructions.
4. Sauté the aromatics: In a skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.
5. Combine the filling: In a large bowl, mix the cooked wild rice, sautéed onion and garlic, dried cranberries, chopped pecans, and dried thyme. Season with salt and pepper.
6. Stuff the squash: Once the squash halves are cool enough to handle, turn them cut side up and fill each cavity with the wild rice mixture.
7. Return to the oven: Bake the stuffed squash at 375°F (190°C) for an additional 15 minutes to meld flavors.
8. Garnish and serve: Sprinkle chopped fresh parsley on top before serving.

Lentil and Mushroom Nut Roast

1. Preheat oven to 350°F (175°C). Lightly grease a loaf pan and line it with parchment paper.
2. Prepare the flax egg: Mix ground flaxseed with water and let it sit for 5 minutes until gel-like.
3. Sauté veggies: In a skillet with olive oil, cook onions, garlic, carrots, and mushrooms over medium heat until softened and fragrant, about 7-8 minutes.
4. Mix the roast: In a large bowl, combine cooked lentils, chopped nuts, sautéed vegetables, breadcrumbs, flax egg, soy sauce, smoked paprika, dried sage, salt, and pepper. Mix thoroughly.
5. Transfer to loaf pan: Press the mixture firmly into the prepared loaf pan, smoothing the top.
6. Bake: Bake for 45-50 minutes until the top is golden and firm to the touch.
7. Cool and slice: Let the nut roast cool for 10 minutes before slicing.

Creamy Pumpkin and Sage Pasta

1. Cook pasta: Boil pasta in salted water according to package instructions until al dente. Drain and set aside.
2. Prepare sauce: In a skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Add pumpkin and coconut milk: Stir in pumpkin puree and coconut milk. Simmer gently for 3-4 minutes to warm through.
4. Season: Add fresh sage, nutritional yeast (if using), salt, and pepper. Stir well to combine.
5. Toss pasta: Add the cooked pasta to the sauce and toss to coat evenly.
6. Serve: Plate the pasta and garnish with toasted pumpkin seeds for a delightful crunch.

Tips & Variations

Tip: For a nut-free option of the nut roast, substitute chopped sunflower seeds or pumpkin seeds in place of nuts.

Variation: Add sautéed kale or spinach to the wild rice stuffing for extra greens and nutrients.

Tip: The pumpkin pasta sauce can be enriched with a splash of white wine or a sprinkle of vegan parmesan for deeper flavor.

Don’t be afraid to customize these recipes with your favorite herbs and spices. Adding fresh rosemary to the nut roast or swapping pecans for walnuts in the stuffed squash can create a unique twist.

If you want to explore more plant-based recipes that fit perfectly into your festive meal plans, be sure to check out our Slow Cooker Vegetarian Recipes Easy and Delicious Ideas, a wonderful resource for effortless family dinners.

Nutrition Facts

Serving Suggestions

Pair these mains with traditional Thanksgiving sides like roasted Brussels sprouts, mashed potatoes, or cranberry sauce for a well-rounded meal. The nut roast is fantastic with vegan gravy and steamed green beans, while the stuffed squash pairs wonderfully with a crisp autumn salad featuring apples and walnuts.

For a comforting dessert to follow, try our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious, which offers a sweet finish without overpowering the palate.

If you want to serve bread alongside, check out our Vegan Bread Machine Recipe for Soft, Delicious Loaves to bake fresh, fragrant loaves that complement any Thanksgiving spread.

Conclusion

Embracing vegetarian recipes for your Thanksgiving main course can bring exciting new flavors and textures to your holiday table. These dishes prove that meatless doesn’t mean flavorless or lacking in heartiness.

Each recipe highlights the best of seasonal ingredients, combining them into festive, nourishing meals that everyone will enjoy.

Whether you’re cooking for a fully vegetarian crowd or simply want to offer a delicious alternative, these recipes offer something for everyone. They are approachable, adaptable, and perfect for celebrating the holiday in a mindful, delicious way.

We hope these ideas inspire you to create memorable meals that reflect both tradition and innovation during this special season.

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