It’s true that we love our Thanksgiving sides, but vegetarians and vegans no longer need to fill a plate with only those to get their fill at the table. We’ve got plenty of delicious main dishes suitable for those abstaining from meat. And who knows? Even if you eat turkey, you may decide that these vegetarian mains are even better.

Here are some options from our archives:

Sheet Pan Persian-Style Stuffed Delicata Squash With Broccolini and Carrots, pictured above. We love a sheet-pan dinner every other day of the year, so why not have one for Thanksgiving, too? On just one pan, you’ll add your rice-stuffed squash on a bed of carrots and broccolini, a pileup of warm, autumnal flavors.


Lentil-Mushroom Farmer’s Pie With Turmeric Cauliflower Mash, above. This hearty, golden riff on shepherd’s pie means you don’t have to bother making mashed potatoes, thanks to mashed cauliflower on top!


Lentil and Pecan-Stuffed Acorn Squash. An individual stuffed-squash half with a hearty filling of flavorful lentil and pecan? Sign us up!


Vegetable and Bean Pot Pies With Sweet Potato Crusts. Individual little pies are an elegant option. Forgo pastry on top for thinly sliced sweet potatoes.


Pumpkin, Walnut and Sage Crostata. This is the savory tart to end all savory tarts, the dish that sets a very high bar for what a celebratory vegetarian main should look like. Creamy, earthy pumpkin in a crisp, buttery crust. Besides which, it’s a gorgeous dish for the center of the table.


Stuffed Squash Roast. Take the potential stress out of roasting and stuffing a squash by roasting the squash on its own before filling it with glazed onions, mushrooms and a nutty, fruity rice blend. You can make all the components up to a week in advance, and then assemble and do the final roast on Thanksgiving.


Roasted Portobello Mushroom, Pecan and Chestnut Wellington. Impressive, decadent but also easy to assemble. (See just how simple it is in this video.) The filling can be refrigerated for up to five days; the assembled dish can be refrigerated for up to three days before baking. You can make this vegan by finding a vegan puff pastry (such as Pepperidge Farm) and using a nondairy cream to seal the pastry.


Vegetarian Roast Beast. Stacks of vegetables, flavored with sage-infused pesto and smoked cheese, are served on a bed of couscous or orzo. (Make it vegan by substituting a vegan cheese.) The whole thing can be roasted and refrigerated for up to three days, then reheated (wrapped in several layers of foil) for about 30 minutes in a 300-degree oven. Watch how the whole thing comes together in this handy video.


Biryani Stuffed Pumpkins. These seasonal beauties are warmly spiced, fragrant and stunning. We liked this best with small kabocha squash, but you can use a variety of small squash for visual impact. The first round of baking the pumpkins can be done up to three days in advance.