Vegan Thanksgiving Mains (Turkey Alternatives) – Hearty, Protein-Packed & Holiday-Perfect

A Feast Without the Fowl

If you’ve ever hosted Thanksgiving and wondered, “But what do vegans eat instead of turkey?” — you’re in the right place. This year, let’s turn tradition on its head (in the tastiest way possible) with rich, hearty, and protein-packed vegan Thanksgiving mains that everyone will love.

Think golden seitan roasts with crispy “skin,” tofu turkeys that carve like the real thing, cozy lentil loaves loaded with herbs, and chickpea roasts that are pure comfort on a plate. These aren’t just side dishes trying to play main character — they are the main event.

When I first made a seitan roast for my family, even my uncle — the “I need my turkey” guy — went back for seconds. That’s when I knew a vegan Thanksgiving turkey could hold its own at any table.

Why You’ll Love These Vegan Thanksgiving Mains

• Totally satisfying: These dishes are rich, hearty, and full of plant-based protein — no one will miss the meat.
• Festive centerpiece: Each roast looks and feels like a true holiday main.
• Make-ahead friendly: Perfect for prepping before the big day.
• Customizable: Gluten-free? Soy-free? You’ll find options for every diet.
• Packed with flavor: Think sage, rosemary, thyme, garlic, and all those cozy Thanksgiving spices.

1. Seitan Roast (The Ultimate Vegan “Turkey”)

Why You’ll Love It

If you’re after that meaty, chewy, sliceable centerpiece, this one’s for you. Seitan, made from vital wheat gluten, gives that signature texture that even carnivores appreciate. It’s savory, juicy, and roasts beautifully with a crisp golden outer layer.

Ingredients

• Vital wheat gluten: The protein-rich base.
• Soft tofu: Adds tenderness and moisture.
• Vegetable broth: For depth and umami.
• Olive oil: Keeps it rich and juicy.
• Garlic, onion, sage, rosemary, thyme: Classic Thanksgiving flavors.
• Soy sauce or tamari: Adds that deep savory taste.
• Optional “skin”: Wrap in rice paper for a crisp, roast-like finish.

Instructions

1. Blend it up: Mix tofu, broth, soy sauce, and seasonings until smooth.
2. Add the gluten: Stir in the vital wheat gluten until a dough forms.
3. Shape and steam: Form into a roast shape, wrap in foil, and steam for about 1 hour to set the structure.
4. Roast to perfection: Unwrap, brush with oil or glaze, and bake until golden brown.
5. Slice and serve: Let it rest before slicing for those perfect “turkey” pieces.

Tips & Variations

• Don’t over-knead — it can make the texture rubbery.
• Add a glaze of maple syrup + soy sauce for a glossy finish.
• Make it ahead and reheat with broth before serving for extra juiciness.

2. Tofu “Turkey” Roast (Gluten-Free & Tender)

Why You’ll Love It

This is the roast I make for my cousin Sarah, who’s gluten-intolerant but still wants the full Thanksgiving experience. Tofu transforms into a firm, flavorful roast when baked with the right seasonings and love.

Ingredients

• Extra-firm tofu: Pressed to remove moisture.
• Chickpea flour: Helps bind and firm up the roast.
• Vegetable broth: Adds flavor and moisture.
• Tamari or soy sauce: For salt and depth.
• Garlic, herbs, and tomato paste: For that classic roast taste.

Instructions

1. Press and blend: Press tofu well, then blend with broth, tamari, and seasonings.
2. Add chickpea flour: Stir until thick and dough-like.
3. Shape and bake: Form into a loaf and bake until firm and golden.
4. Glaze it: Brush with a mix of olive oil, maple syrup, and herbs for color and flavor.

Tips & Variations

• Want a smoky note? Add a splash of liquid smoke or smoked paprika.
• For extra texture, stuff the center with a savory bread or mushroom stuffing.

3. Lentil Loaf (Cozy & Classic)

Why You’ll Love It

This one feels like a big warm hug on a plate. It’s earthy, hearty, and full of comfort — perfect if you prefer a veggie-forward main that still feels substantial.

Ingredients

• Cooked lentils: Green or brown work best.
• Chopped onions, carrots, mushrooms: Add flavor and body.
• Walnuts: Give a rich, nutty texture.
• Breadcrumbs: Help hold it all together.
• Tomato paste or ketchup: Adds moisture and tang.
• Herbs and spices: Think thyme, sage, garlic, and black pepper.

Instructions

1. Cook the lentils: Until tender but not mushy.
2. Sauté veggies: In olive oil until fragrant.
3. Combine everything: Mix lentils, veggies, nuts, breadcrumbs, and seasonings in a bowl.
4. Press and bake: Form into a loaf pan and bake for about 45 minutes.
5. Glaze it: Spread ketchup or BBQ glaze on top for that beautiful finish.

Tips & Variations

• Add chopped cranberries for a hint of tart sweetness.
• For a gluten-free version, use oat flour or crushed gluten-free crackers as a binder.

4. Chickpea Roast (Protein-Packed & Flavorful)

Why You’ll Love It

Chickpeas make this roast hearty, wholesome, and full of plant-based protein. It’s the kind of dish that even meat-eaters reach for — my brother called it “the vegan roast that fooled me.”

Ingredients

• Cooked chickpeas: Mashed or blended.
• Vital wheat gluten or flour: Helps bind the roast.
• Vegetable broth: Adds moisture.
• Nutritional yeast: Gives a cheesy, savory note.
• Soy sauce and olive oil: Deep, rich flavor.
• Seasonings: Garlic powder, onion powder, thyme, and sage.

Instructions

1. Blend chickpeas with broth and seasonings.
2. Add binder: Mix in gluten or flour until doughy.
3. Shape and roast: Form into a loaf, wrap in foil, and bake until firm.
4. Glaze: Brush with olive oil and maple syrup for a golden crust.

Tips & Variations

• Swap gluten for oat flour to make it gluten-free (texture will be softer).
• Add chopped veggies or herbs inside for extra flavor and color.

Serving Ideas & Storage Tips

These vegan mains shine with all your favorite Thanksgiving sides — creamy mashed potatoes, vegan gravy, roasted Brussels sprouts, and cranberry sauce.

To store:

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat slices in a skillet with a splash of broth to keep them moist.
• Freeze for up to 2 months — thaw overnight in the fridge before reheating.

Serving tip:
Garnish your roast platter with fresh herbs and orange slices for that picture-perfect table moment.

Protein-Rich Vegan Thanksgiving

The beauty of these mains? They’re not just delicious — they’re packed with protein.

• Seitan roast: ~35–40g protein per serving.
• Tofu turkey: ~20g per serving.
• Lentil or chickpea loaf: ~18–25g per serving.

Add a side of quinoa stuffing or roasted nuts, and you’ve got a nutritionally complete vegan Thanksgiving dinner that satisfies everyone at the table.

Tips for Choosing Your Main

Your Preference	Best Pick
High-protein, meaty texture	Seitan Roast
Gluten-free	Tofu “Turkey”
Cozy, legume-based	Lentil Loaf
Easy, chickpea-rich option	Chickpea Roast

If you’re serving a crowd, I love making both the seitan roast and the lentil loaf — one for that “wow” centerpiece, and one for comforting, classic flavor.

FAQs

Final Thoughts

Thanksgiving is all about gathering, gratitude, and good food — not necessarily the turkey. These vegan mains prove that you can keep the tradition and the flavor while making it completely plant-based.

Whether you go for a meaty seitan roast or a cozy lentil loaf, your table will look festive, smell incredible, and make everyone — vegan or not — happy and full.

Now it’s your turn — which vegan “turkey” are you making this year? Tell me in the comments, or share your roast photos with me — I’d love to see your plant-powered feast!

Also Read:

Vegan Thanksgiving Desserts – Sweet, Cozy, and 100% Plant-Based