10 vegetarian and vegan Thanksgiving mains

Stuffed Acorn Squash: Roasted acorn squash halves filled with a mixture of quinoa, dried cranberries, pecans, and herbs. Drizzle with a maple-balsamic glaze for extra flavor.

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Vegan Lentil Loaf: A hearty lentil loaf made with a blend of lentils, oats, vegetables, and savory spices. Serve with vegan gravy on the side.

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Mushroom Wellington: Flaky puff pastry filled with a savory mixture of mushrooms, onions, garlic, and herbs. Bake until golden for an elegant main dish.

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Butternut Squash and Sage Risotto: Creamy Arborio rice cooked with roasted butternut squash, fresh sage, and vegetable broth. Finish with a sprinkle of vegan Parmesan.

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Vegan Shepherd's Pie: A comforting shepherd's pie made with a savory filling of lentils, vegetables, and a mashed sweet potato or cauliflower topping. .

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Vegan Stuffed Peppers: Bell peppers filled with a mixture of quinoa, black beans, corn, tomatoes, and spices. Baked until peppers are tender and topped with avocado.

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Wild Rice and Cranberry Stuffed Portobello Mushrooms: Portobello mushrooms filled with a mixture of wild rice, dried cranberries, pecans, and herbs. Baked to perfection.

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Vegan Spinach and Mushroom Wellington: A vegan spin on Wellington featuring a flaky crust filled with sautéed spinach, mushrooms, garlic, and vegan cream cheese.

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Vegan Pumpkin Ravioli: Homemade pumpkin-filled ravioli served with a sage and walnut cream sauce. A decadent and seasonal pasta dish.

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Chickpea and Vegetable Tagine: A Moroccan-inspired tagine made with chickpeas, carrots, tomatoes, and a blend of aromatic spices. Serve over couscous or quinoa.

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