No turkey, no problem: 4 vegan centerpieces that wow

The holidays are one of the few moments when we slow down long enough to ask, “What do we actually want on the table this year?”

For many people, the answer is shifting. More households are finding room for plant based dishes that feel festive, intentional, and aligned with the values shaping how they eat all year long.

Choosing a vegan centerpiece gives you an opportunity to serve something colorful and comforting that holds its own in the spotlight.

Below are four options that deliver flavor, texture, and that wow moment, plus step by step recipes that make each one stress free to execute.

1. Stuffed squash brings color, comfort, and crowd pleasing flavor

If there is one plant based dish that instantly reads as holiday worthy, it is roasted squash filled with grains, herbs, and textures. The caramelization alone does half the work for you.

Stuffed squash also gives you a flexible template. You can lean sweet with cranberries, savory with mushrooms, or nutty with pecans. It works for mixed eaters and can be prepped well ahead of time.

Jordan’s tip: I started making stuffed delicata for friendsgiving years ago because I needed something that traveled well. Every season since, someone new asks for the recipe. That is the magic of this dish. It quietly wins people over.

Wild rice and mushroom stuffed squash

Ingredients (serves 6)

• 3 small butternut, delicata, or kabocha squash, halved and seeded
• 3 tablespoons olive oil
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 1 cup uncooked wild rice or quinoa
• 2 cups vegetable broth
• 1 tablespoon vegan butter or olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, chopped
• ½ cup dried cranberries
• ½ cup pecans, toasted and roughly chopped
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar

Directions

1. Preheat the oven to 400°F. Brush cut sides of the squash with olive oil and season with half the salt and pepper. Place cut side down on a baking sheet and roast for 35 to 45 minutes until tender.
2. Rinse wild rice and combine with broth in a pot. Bring to a boil, cover, and simmer for 40 to 45 minutes until tender.
3. In a skillet, heat vegan butter. Add onion and cook for 5 minutes. Add garlic and mushrooms and cook until browned. Stir in cooked rice, cranberries, pecans, sage, thyme, and remaining salt and pepper.
4. Mix maple syrup and balsamic vinegar for a quick glaze.
5. Stuff each squash half with the filling and brush lightly with glaze.
6. Return to the oven for 10 minutes or serve immediately.

2. Mushroom Wellington gives you that classic roast moment minus the meat

For anyone who loves the tradition and drama of carving a roast, a vegan Wellington checks every box. The golden crust crackles, the mushroom filling delivers deep umami, and the whole thing slices beautifully for a crowd.

This centerpiece is ideal when you want to show guests that plant based cooking can feel luxurious without leaning on imitation meats.

Mushroom Wellington

Ingredients (serves 6 to 8)

• 2 tablespoons olive oil
• 1 large shallot or small onion, minced
• 4 cloves garlic, minced
• 12 ounces mixed mushrooms, finely chopped
• 1 cup baby spinach or kale, chopped
• 2 tablespoons soy sauce or tamari
• ¼ cup red wine
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• ½ teaspoon black pepper
• 1 sheet vegan puff pastry, thawed
• 2 tablespoons soy milk
• 1 teaspoon maple syrup

Directions

1. Heat oil in a skillet. Add shallot and cook for 3 minutes. Add garlic and mushrooms and cook until liquid evaporates and mushrooms turn golden.
2. Add soy sauce, wine, mustard, thyme, and pepper. Simmer until reduced. Stir in spinach to wilt, then cool slightly.
3. Place puff pastry on parchment. Spoon mushroom filling down the center. Fold pastry over the mixture and seal edges. Flip seam side down.
4. Mix soy milk and maple syrup for a glossy wash and brush over the top.
5. Bake at 400°F for 25 to 30 minutes until golden brown.
6. Slice thick pieces and serve with mushroom gravy or herb butter.

3. A whole roasted cauliflower proves minimalism can be luxurious

Sometimes the most striking centerpiece comes from a single vegetable. A whole roasted cauliflower looks sculptural on a platter and requires very little hands on time. The secret is parboiling first so it becomes tender all the way through before roasting.

The marinade options are endless. Try harissa for heat, chimichurri for brightness, or tahini for richness.

Jordan’s tip: The first time I made this, I expected polite nods. Instead, people argued over the crisp edges. That is when I realized that technique beats size every time.

Whole roasted cauliflower with tahini herb sauce

Ingredients (serves 4 to 6)

For the cauliflower:

• 1 large cauliflower, leaves trimmed but core intact
• 2 quarts water
• 1 tablespoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ¼ cup olive oil
• Juice of ½ lemon

For the sauce:

• ⅓ cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 small garlic clove, grated
• 2 tablespoons chopped parsley
• 1 tablespoon chopped dill or cilantro
• ½ teaspoon salt
• ¼ teaspoon black pepper

Directions

1. Bring water and salt to a boil. Lower the whole cauliflower in and simmer for 10 minutes. Drain and cool slightly.
2. Mix olive oil, smoked paprika, garlic powder, and lemon juice. Brush generously over the cauliflower.
3. Roast at 450°F for 30 to 40 minutes until browned and tender.
4. Whisk tahini, lemon juice, water, garlic, herbs, salt, and pepper until smooth.
5. Serve cauliflower on a platter with sauce drizzled on top and extra herbs.

4. Lentil stuffed puff pastry braid brings nostalgia with a modern twist

This recipe delivers cozy flavors, clean slices, and a centerpiece that looks far more complicated than it is. The braided pastry design is naturally impressive and perfect for potlucks or mixed eater gatherings.

Lentils keep the filling hearty and protein packed, while tomato paste and thyme build richness without fuss.

Lentil stuffed puff pastry braid

Ingredients (serves 6)

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 cup cooked green or brown lentils
• 1 tablespoon tomato paste
• ¼ cup vegetable broth
• Salt and pepper to taste
• 1 sheet vegan puff pastry, thawed
• 2 tablespoons soy milk for brushing

Directions

1. Heat oil in a skillet. Add onion, carrots, and celery. Cook for 8 to 10 minutes until softened. Add garlic, thyme, and smoked paprika. Stir for 1 minute.
2. Add lentils, tomato paste, broth, salt, and pepper. Simmer until thickened, then cool slightly.
3. Lay pastry on parchment. Spoon filling down the center third. Cut diagonal strips down the outer thirds. Fold strips over the filling in a crisscross pattern to form a braid.
4. Brush with soy milk.
5. Bake at 400°F for 20 to 25 minutes until golden brown.
6. Slice and serve with gravy or cranberry sauce.

What these four centerpieces have in common

Whether your guests prefer traditional flavors or adventurous ones, these dishes show how plant based cooking can shine when three elements line up.

1. Bold seasoning
Herbs, umami, and citrus brighten everything and help plants deliver depth.

2. Texture variety
Creamy, crunchy, and tender textures work together to keep each bite interesting.

3. A little drama
Height, color, and sheen make the centerpiece feel special before anyone even tastes it.

The final takeaway

Skipping turkey does not mean sacrificing tradition.

It simply opens the door for dishes that reflect health, creativity, and the planet forward values many of us are leaning into.

When these centerpieces land at the table, the conversation naturally shifts.

People get curious. They try something new. And often, they ask for seconds.

That is the power of a plant forward holiday.

Less pressure, more connection, and flavors that surprise even you.