From vegoutmag.com
By Adam Kelton
Forget the turkey drama. Here's how to create a holiday centrepiece that'll make everyone at your table forget there was ever supposed to be meat
I still remember the first time I hosted Thanksgiving after going plant-based.
Not because I'm vegan (I'm not), but because I was cooking for a mix of friends that included two vegans, a vegetarian, and three die-hard omnivores who looked at me like I'd lost my mind when I said there'd be no turkey.
The pressure was real.
Here's the thing: whether you're vegan, cooking for vegans, or just curious about what a holiday table looks like without the bird, the question is always the same. What becomes the centrepiece?
Because let's be honest, holidays are built around ritual.
And for most of us, that ritual involves a big, impressive roast sitting in the middle of the table while everyone oohs and aahs.
So if you're staring down a vegan holiday meal and wondering how to make it feel special, celebratory, and (most importantly) delicious, this guide is for you.
No fluff. No filler. Just the roasts, sides, and tips that actually work.
Go for a store-bought centrepiece if you're short on time
Let's start with the easiest option, because not everyone has the bandwidth to spend hours in the kitchen during the holidays.
Store-bought vegan roasts have come a long way. I'm talking about brands like Tofurky, Gardein, and Field Roast, all of which make solid, ready-to-bake options that look impressive and taste pretty damn good.
When I cooked for that mixed crowd, I went with a Field Roast hazelnut cranberry roast. It was savoury, had a nice texture, and didn't require much more than popping it in the oven and making a quick glaze.
The key here is presentation. Even if it's store-bought, you can elevate it with fresh herbs, a good glaze, and thoughtful plating. Surround it with roasted vegetables, drizzle some balsamic reduction, and suddenly it looks like you spent all day on it.
No shame in the shortcut. Sometimes the best move is the one that saves your sanity.
Build your own roast with stuffed squash
If you want something that feels a bit more homemade but still manageable, stuffed squash is your friend.
I've done this more times than I can count, both for private clients and my own dinners. You take a whole butternut or acorn squash, roast it until it's caramelized and tender, then stuff it with a mixture of grains, nuts, dried fruit, and herbs.
Wild rice, quinoa, or farro work great as the base. Add in toasted pecans or walnuts, cranberries, fresh sage, a bit of maple syrup, and some vegetable stock to bind it all together.
The beauty of this dish is that it's naturally impressive. When you bring a whole roasted squash to the table, it has that "wow" factor without requiring any fancy techniques.
Plus, it's forgiving. You can prep the stuffing ahead, roast the squash the day before, and just assemble and reheat on the big day.
Make a lentil and mushroom Wellington for maximum drama
Now, if you really want to go all in, a vegan Wellington is the move.
I'll be straight with you: this one takes some effort. But if you've got the time and you want something that'll make people forget there's no meat on the table, this is it.
You start with a mixture of lentils, mushrooms, onions, and garlic, all cooked down until it's rich and savoury. Then you wrap it in puff pastry, brush it with some plant-based butter or oil, and bake until it's golden and flaky.
The first time I made this was for a New Year's Eve dinner back when I was working in fine dining. The table included a few sceptical guests who weren't sold on plant-based food. By the end of the night, they were asking for the recipe.
The trick is getting the filling right. It needs to be flavourful and not too wet, or your pastry will get soggy. Season aggressively. Use good mushrooms. And don't skimp on the herbs.
It's a showstopper, and honestly, it's one of those dishes that makes you realize you don't need meat to feel like you're celebrating.
Don't forget about the sides (they're half the meal)
Here's something I learned from years in kitchens: people remember the sides more than the main.
Think about it. What do you actually pile on your plate at Thanksgiving? Mashed potatoes, stuffing, green beans, cranberry sauce. The turkey is just there to anchor everything else.
So if you're planning a vegan holiday meal, put serious energy into your sides.
Mashed potatoes are easy to make vegan. Just use good olive oil or vegan butter and some of the starchy cooking water to get them creamy. Roasted Brussels sprouts with balsamic glaze. Maple-glazed carrots. A big, hearty stuffing made with sourdough, celery, onions, and lots of sage.
I also love doing a roasted beet and arugula salad with candied pecans and a citrus vinaigrette. It adds colour, freshness, and a little acidity to cut through all the rich stuff.
And don't sleep on gravy. A good mushroom or onion gravy ties everything together and makes the whole meal feel cohesive.
Prep as much as you can the day before
This is less about the food itself and more about your sanity, but it's crucial.
The biggest mistake people make with holiday cooking is trying to do everything on the day. That's a recipe for stress, burnt dishes, and a host who's too exhausted to enjoy the meal.
I've cooked for some pretty demanding clients over the years, and the one thing that saved me every time was prep. Chop your vegetables the night before. Make your stuffing. Prep your roast. Even set the table.
On the day of, all you're doing is assembling, reheating, and finishing touches. It's the difference between a chaotic kitchen and a calm one.
When I hosted that first vegan Thanksgiving, I had everything prepped a day ahead except for the actual roasting. It meant I could actually sit down with my friends, pour some wine, and enjoy the meal instead of being stuck in the kitchen all night.
Trust me on this one. Future you will thank you.
Make it personal with a dish that tells a story
Finally, here's something I picked up during my time in Thailand that completely changed how I think about food.
Meals aren't just about what's on the plate. They're about connection, ritual, and meaning.
So instead of just following a recipe, think about what would make this meal feel personal to you and the people you're feeding.
Maybe it's your grandmother's stuffing recipe, veganized. Maybe it's a dish from a trip you took. Maybe it's something totally new that represents where you are now.
A few years ago, I made a Thai-inspired roasted cauliflower for a holiday dinner because I'd just come back from Bangkok and was still thinking in those flavours. I roasted a whole head of cauliflower with coconut milk, turmeric, and lime, then served it with a peanut sauce.
It wasn't traditional. It wasn't what anyone expected. But it was memorable, and it sparked conversations that went way beyond the food.
That's what holidays are really about. Not perfection, but presence. Not impressing people, but bringing them together.
The wrap-up
So there you have it. The only vegan holiday roast guide you'll ever need.
Whether you go store-bought, homemade, or somewhere in between, the key is to make it yours. Focus on flavour, don't stress about perfection, and remember that the best meals are the ones where everyone feels welcome at the table.
And if you're still feeling a little uncertain about the whole thing, that's okay. Cooking for the holidays is always a little nerve-wracking, no matter what you're making.
But here's the truth: if you put care into what you're doing, people will feel it. They'll taste it. And they'll remember it.
Now go make something delicious.
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