According to the US Department of Agriculture, Americans roast roughly 46 million turkeys each Thanksgiving, a figure made possible by an industry built on selectively bred birds raised for rapid growth, assisted reproduction, and the kind of scale that turns a holiday symbol into a supply chain.
With annual production bouncing around 6 billion pounds, and the environmental weight of feed crops and land use adding up, it feels like as good a year as any to let the turkey take the day off. And honestly, the moment you entertain the possibility of a turkey-free table, everything else suddenly becomes fair game—far more fun, far more interesting, and definitely more you. We’ve got some suggestions.
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We keep thinking maybe the whole meal could be simpler this year, like starting with a giant roasted cauliflower that looks dramatic but takes almost no emotional labor.
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And once you go there, suddenly a lentil-mushroom Wellington feels completely reasonable—like a couture gown made of pantry staples.
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Then again, the idea of stuffing squash and calling it a day is deeply appealing.
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Especially if the stuffing involves wild rice, herbs, and those cranberries everyone swears they don’t like until they’re eating them.
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Maybe a pot of luxurious vegan mac and cheese becomes the real anchor—the kind of dish that makes people forget what the “main course” even means.
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Or a silky pumpkin risotto, stirred in a meditative way that makes you feel competent.
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There’s also tofu cutlets glazed in maple-mustard, which have the energy of someone who arrives late but impeccably dressed.
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Or a giant tray of caramelized Brussels sprouts, because caramelizing is free therapy.
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And while we’re on therapy, mashed potatoes could just… be the main?
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You could build an entire table around charred broccolini, tahini, lemon, and swagger.

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Or go big with a coconut chickpea curry that quietly tells tradition, “You good?”
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A towering pile of roasted root vegetables would make the house smell like you’re trying.
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And a cozy vegan pot pie will always have that “wrapped in a blanket” vibe.
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Same for a smoky mushroom gravy poured over every horizontal surface.
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You could even pretend that green beans are glamorous—they are, when glossy.
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A kale salad with delicata rings is chic in the way a turtleneck is chic.
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Or maybe you put out focaccia and let the carbs do the talking.
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A mezze spread could take over the whole table before anyone notices the absence of turkey.
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Falafel arranged like ornaments, a whole aesthetic.

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Stuffed mushrooms that disappear before you even sit down.
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A huge tomato-garlic eggplant moment that feels vaguely European.
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You could even turn the day into a soup-and-bread ceremony—very November.
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Pasta al limone would shock no one and delight everyone.
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Or a mushroom Bolognese so rich it whispers seductively.
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Vegan lasagna layered like a secret.
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Cauliflower steaks wearing chimichurri like jewelry.
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Roasted acorn squash filled with quinoa and optimism.
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A sweet-potato biscuit basket that earns applause.
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A bowl of ginger-scallion noodles that goes down like a deep breath.
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And here’s where the creeping chaos sets in: honestly, why not a peanut-butter sandwich and some popcorn?

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Or you go classic with a plant-holiday-icon: the Tofurky roast.
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And if not that, then why not stuff some scallion pancakes? Gimme.
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A rice-and-chickpea pilaf would give “quiet confidence.”
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Crispy smashed potatoes? You’re a legend.
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A vegan cheese board is icon status.
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Caramelized cabbage wedges? Is Martha Stewart here?
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Use a veggie paella to finally tell everyone about your summer Basque vacation.
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Chickpea cutlets: protein, darling, protein.
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And a sweet potato pie served before dinner? Diva behavior.

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You could also do garlicky sautéed greens and pretend it’s a cleanse.
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Or wild rice stuffed into portobellos and call it rustic-romantic.
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And finally, a bowl of hummus the size of your emotional bandwidth this season? Honestly, it might be the truest main dish of all.
For more plant-based stories like this, read:
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