Hosting Thanksgiving without turkey? This Easy Meatless Thanksgiving Meal brings all the cozy flavors in a streamlined, make-ahead friendly menu. Big comfort, simple steps, and nothing is missing except the stress.
Why You’ll Love This Easy Meatless Thanksgiving Meal
- Flavor-packed and satisfying with a hearty main, creamy mash, and rich gravy.
- Easy prep with simple, affordable pantry ingredients and smart shortcuts.
- Make-ahead friendly so you can enjoy your guests instead of hovering over the stove.
- Scales up for a crowd and wins over omnivores at the table.
- Balanced menu with textures and colors that feel truly celebratory.
Easy Meatless Thanksgiving Meal Ingredients & Substitutions
Serves 4 to 6. This menu includes a hearty Mushroom Lentil Loaf, Creamy Garlic Mashed Potatoes, 10-Minute Mushroom Gravy, and Maple Roasted Brussels Sprouts with Cranberries and Pecans.
Mushroom Lentil Loaf
- 2 cups cooked brown or green lentils (or 1 cup dry cooked; canned works, drained)
- 8 oz cremini mushrooms, finely chopped
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1 cup finely grated carrot
- 1 cup rolled oats or fine breadcrumbs
- 2 tbsp ground flax + 5 tbsp water (or 2 eggs if not vegan)
- 2 tbsp tomato paste or ketchup
- 1 tbsp soy sauce or tamari
- 1 tsp each dried thyme and rubbed sage
- 2 tbsp olive oil, divided
- Glaze: 3 tbsp ketchup, 1 tbsp maple syrup, 1 tsp Dijon, 1 tsp apple cider vinegar
Swaps: Use walnuts instead of some oats for texture, or chopped sunflower seeds for nut-free crunch.
Creamy Garlic Mashed Potatoes
- 2 lb Yukon gold potatoes, peeled and cubed
- 3 tbsp butter or vegan butter
- 1/2 to 3/4 cup warm milk or unsweetened plant milk
- 3 garlic cloves, smashed
- Kosher salt and black pepper to taste
Swap Yukon gold for russet for extra fluffy mash. For ultra-rich flavor, add a splash of cream or cashew cream.
10-Minute Mushroom Gravy
- 8 oz mushrooms, sliced
- 2 tbsp butter or olive oil
- 2 tbsp all-purpose flour (use gluten-free blend if needed)
- 2 cups vegetable broth
- 1 tsp soy sauce or tamari
- 1/2 tsp dried thyme, black pepper to taste
Maple Roasted Brussels Sprouts
- 1.5 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1/3 cup dried cranberries
- 1/3 cup chopped pecans
- Kosher salt and black pepper
Swap pecans for pumpkin seeds for nut-free crunch, and cranberries for chopped dried apricots if preferred.
Step-by-Step Instructions to Make Easy Meatless Thanksgiving Meal
Step 1: Heat the Oven and Prep Pans
Heat oven to 375°F. Line a loaf pan with parchment, leaving overhang to lift. Line a sheet pan for the Brussels sprouts.
Step 2: Make the Lentil Loaf Base
In a skillet over medium heat, warm 1 tbsp olive oil. Sauté onion, mushrooms, carrot, and garlic with a pinch of salt until moisture cooks off and vegetables are lightly browned, 7 to 9 minutes. In a bowl, stir flax with water and let gel 5 minutes. Add cooked lentils, oats, sautéed veg, tomato paste, soy sauce, thyme, sage, remaining 1 tbsp oil, salt, and pepper. Mix well, lightly mashing some lentils so the mixture holds together.
Step 3: Shape, Glaze, and Bake
Press mixture firmly into the loaf pan. Whisk ketchup, maple, Dijon, and vinegar and brush over the top. Bake 35 to 40 minutes until set with caramelized edges. Rest 10 minutes before slicing.
Step 4: Start the Potatoes
While the loaf bakes, cover potatoes and smashed garlic with cold salted water in a pot. Bring to a boil and cook until fork-tender, 12 to 15 minutes. Drain, return to pot to steam off moisture.
Step 5: Make the Mushroom Gravy
In a saucepan, melt butter over medium heat. Add mushrooms and cook until browned, 5 to 6 minutes. Sprinkle in flour, stirring 1 minute. Gradually whisk in broth, then soy sauce and thyme. Simmer 3 to 5 minutes until glossy and thick. Season with pepper and salt if needed. Keep warm.
Step 6: Roast the Brussels Sprouts
Toss sprouts with olive oil, maple, salt, and pepper. Spread cut side down on the sheet pan. Roast 18 to 22 minutes, flipping once, until deeply browned and tender. Toss with cranberries and pecans.
Step 7: Mash the Potatoes
Mash hot potatoes with butter and just enough warm milk to reach your favorite texture. Season generously with salt and pepper. For extra silkiness, drizzle in a little olive oil.
Step 8: Plate and Serve
Slice the lentil loaf, spoon over mushroom gravy, add a scoop of mashed potatoes and a pile of maple-roasted sprouts. Garnish with chopped parsley if you like.
Tips for Success
- Dry out the veg: Cook down mushroom moisture so the loaf sets and slices cleanly.
- Press firmly: Pack the loaf tightly in the pan to help it hold shape.
- Warm dairy or plant milk: Warm liquids blend smoothly into potatoes and keep them creamy.
- Roast hot: Get those Brussels sprouts cut side down for deep browning and sweet flavor.
- Stagger the timeline: Start the loaf first, then the potatoes, gravy, and sprouts so everything lands together.
Variations of Easy Meatless Thanksgiving Meal
- Gluten-free: Use certified GF oats or breadcrumbs and a GF flour blend for the gravy.
- Nut-free: Skip pecans or use roasted pumpkin seeds for crunch.
- Squash boats: Bake the lentil mixture in halved acorn squash for a pretty presentation.
- Herb swap: Use rosemary and parsley in place of thyme and sage for a brighter profile.
- Spicy kick: Add a pinch of red pepper flakes to the loaf or a dash of smoked paprika to the sprouts.
Serving Suggestions: What to Pair with Easy Meatless Thanksgiving Meal
- Cranberry orange relish or classic cranberry sauce for tart contrast.
- Simple green salad with lemon vinaigrette to refresh the palate.
- Warm dinner rolls or cornbread to swipe up extra gravy.
- Drinks: Sparkling cider, pinot noir, or a dry rosé complement the savory notes.
Storage & Reheating Instructions
- Refrigerate: Store loaf, mashed potatoes, sprouts, and gravy separately in airtight containers up to 4 days.
- Freeze: Lentil loaf slices and gravy freeze well up to 2 months. Wrap loaf slices tightly; thaw overnight.
- Reheat: Loaf at 325°F covered 12 to 15 minutes, gravy gently on the stovetop with a splash of broth, potatoes in a saucepan with a bit of milk, and sprouts in a hot skillet to re-crisp.
Memories Made Around the Table
The first year I served this meatless spread, my uncle went back for seconds before realizing there was no turkey. He just said, Whatever that mushroom gravy is doing, keep doing it. And we have, every year since.
FAQs
Can I make parts of this meal ahead?
Yes. Assemble the loaf up to 24 hours ahead and refrigerate. Bake straight from the fridge, adding a few extra minutes. Make gravy a day ahead and reheat with a splash of broth. Prep sprouts and peel potatoes the day before; keep potatoes submerged in cold water in the fridge.
How do I keep the lentil loaf from crumbling?
Cook off excess moisture in the vegetables, mash some of the lentils for binding, use the flax mixture, and press the loaf firmly. Let it rest 10 minutes before slicing with a sharp knife.
Can I use canned lentils?
Absolutely. Drain and rinse well, then pat dry to reduce moisture. You will need about two 15 oz cans to get 2 cups cooked lentils.
How can I make the mash extra creamy without dairy?
Use Yukon golds, add warm unsweetened oat or cashew milk, and a tablespoon of olive oil or vegan butter. A spoonful of vegan cream cheese also adds richness.
What vegetables can replace Brussels sprouts?
Try halved baby carrots, cubed butternut squash, or broccoli florets. Roast at the same temperature and adjust time until tender and browned.
Final Thoughts
This Easy Meatless Thanksgiving Meal proves that comfort and celebration do not rely on meat. With a hearty main, silky mash, glossy gravy, and caramelized greens, you get the spirit of the holiday in every bite, without the fuss.
Easy Meatless Thanksgiving Meal: Cozy, Make-Ahead Menu
Equipment
- 1 Loaf pan lined with parchment
- 1 Sheet pan for Brussels sprouts
- 1 Skillet for sautéing vegetables
- 1 Saucepan for gravy
- 1 Large Pot for boiling potatoes
- 1 Parchment Paper
- 1 Whisk
- 1 Potato masher
- 1 Mixing Bowl
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Mushroom Lentil Loaf
- 2 cup cooked brown or green lentils drained if canned
- 8 oz cremini mushrooms finely chopped
- 1 small onion finely diced
- 3 clove garlic minced
- 1 cup carrot finely grated
- 1 cup rolled oats or fine breadcrumbs
- 2 tbsp ground flaxseed mix with water to gel (or use 2 eggs if not vegan)
- 5 tbsp water for flax mixture
- 2 tbsp tomato paste or ketchup
- 1 tbsp soy sauce or tamari
- 1 tsp dried thyme
- 1 tsp rubbed sage
- 2 tbsp olive oil divided
- Kosher salt and black pepper
Lentil Loaf Glaze
- 3 tbsp ketchup
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
Creamy Garlic Mashed Potatoes
- 2 lb Yukon gold potatoes peeled and cubed
- 3 tbsp butter or vegan butter
- ½ to ¾ cup warm milk or unsweetened plant milk
- 3 clove garlic smashed
- Kosher salt and black pepper to taste
10-Minute Mushroom Gravy
- 8 oz mushrooms sliced
- 2 tbsp butter or olive oil
- 2 tbsp all-purpose flour
- 2 cup vegetable broth
- 1 tsp soy sauce or tamari
- 0.5 tsp dried thyme
- Black pepper to taste
Maple Roasted Brussels Sprouts
- 1.5 lb Brussels sprouts trimmed and halved
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 0.33 cup dried cranberries
- 0.33 cup pecans chopped
- Kosher salt and black pepper
Instructions
Steps
- Heat oven to 375°F. Line a loaf pan with parchment, leaving overhang to lift. Line a sheet pan for the Brussels sprouts.
- In a skillet over medium heat, warm 1 tbsp olive oil. Sauté onion, mushrooms, carrot, and garlic with a pinch of salt until moisture cooks off and vegetables are lightly browned, 7 to 9 minutes. In a bowl, stir flax with water and let gel 5 minutes. Add cooked lentils, oats, sautéed veg, tomato paste, soy sauce, thyme, sage, remaining 1 tbsp oil, salt, and pepper. Mix well, lightly mashing some lentils so the mixture holds together.
- Press mixture firmly into the loaf pan. Whisk ketchup, maple, Dijon, and vinegar and brush over the top. Bake 35 to 40 minutes until set with caramelized edges. Rest 10 minutes before slicing.
- While the loaf bakes, cover potatoes and smashed garlic with cold salted water in a pot. Bring to a boil and cook until fork-tender, 12 to 15 minutes. Drain, return to the pot to steam off moisture.
- In a saucepan, melt butter over medium heat. Add mushrooms and cook until browned, 5 to 6 minutes. Sprinkle in flour, stirring 1 minute. Gradually whisk in broth, then soy sauce and thyme. Simmer 3 to 5 minutes until glossy and thick. Season with pepper and salt if needed. Keep warm.
- Toss sprouts with olive oil, maple, salt, and pepper. Spread cut side down on the sheet pan. Roast 18 to 22 minutes, flipping once, until deeply browned and tender. Toss with cranberries and pecans.
- Mash hot potatoes with butter and just enough warm milk to reach your favorite texture. Season generously with salt and pepper. For extra silkiness, drizzle in a little olive oil.
- Slice the lentil loaf, spoon over mushroom gravy, add a scoop of mashed potatoes and a pile of maple-roasted sprouts. Garnish with chopped parsley if you like.