No turkey, no problem. With these showstopper vegan and vegetarian mains, you won’t miss the bird one bit.

Start by stuffing a squash full of tangy, salty and savory ingredients, then tuck seasoned mushrooms in a flaky pastry. Or, keep it super simple and present a whole roasted vegetable to carve at the table.

Scroll on to find the dish that will knock everyone’s socks off.

Pumpkin, Walnut and Sage Crostata, above. This is the savory tart to end all savory tarts, the dish that sets a new (high) bar for what a celebratory vegetarian main should look like. Creamy, earthy pumpkin in a crisp, buttery crust. Goodbye, tofurkey!

(Deb Lindsey for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post)

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.

(Scott Suchman for The Washington Post)

Roasted Portobello Mushroom, Pecan and Chestnut Wellington. Impressive, decadent and — plot twist — easy to assemble. (See just how simple it is in this video.) The roasted mushrooms and chestnut-based filling can be refrigerated for up to five days; the whole thing can be assembled and 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.

(Stacy Zarin Goldberg for The Washington Post; food styling by Amanda Soto/The Washington Post)

Green Curry Cauliflower RoastRoasting a whole cauliflower provides a centerpiece-worthy dish that can be carved at the table. If you want a more classic Thanksgiving flavor for this one, make a buttery white wine, garlic and herb sauce to pour on top.

(Jennifer Chase for The Washington Post)

Vegetarian Roast Beast. Stacks on stacks of vegetables, flavored with sage-infused pesto and smoked cheese, and served on a bed of couscous or orzo. (You can make it vegan by substituting a vegan cheese, such as Chao by Field Roast.) 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.

(Deb Lindsey for The Washington Post)

Biryani Stuffed Pumpkins. Warmly spiced, fragrant and stunning. We liked this best with small kabocha squash, but you can use a variety of small squash for that visual bang. The spiced pistachio mix can be made up to one week in advance. The pumpkins are first baked with that mix inside before being stuffed with rice later on — that initial bake can be done up to three days in advance.

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