18 Vegetarian Thanksgiving Main Dishes to Try

Planning a meat-free holiday table? These vegetarian Thanksgiving ideas offer hearty, flavorful dishes that are festive enough for the main course. From roasted vegetables and wholesome grains to cheesy comfort foods, there’s something for every Thanksgiving table.

Vegetarian Thanksgiving Main Dishes

From comforting classics to flavorful dishes with a creative twist, these Vegetarian Thanksgiving Main Dishes offer plenty of delicious choices for the holiday table. Choose one hearty dish as the centerpiece, or serve a few different options so everyone can enjoy something they love.

Mushroom Wellington

A golden, flaky puff pastry shell wraps around a savory mushroom and walnut filling, making this the closest thing to a vegetarian centerpiece roast. It slices into neat portions, which makes it especially good for a table where presentation matters.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 lb cremini mushrooms, finely chopped
• 1 cup walnuts, finely chopped
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/3 cup dried breadcrumbs
• 2 tbsp fresh thyme, chopped
• 1 egg, beaten (for egg wash)
• Salt and pepper, to taste

Recipe Detail	Time or Amount
Prep Time	25 minutes
Cook Time	40 minutes
Total Time	1 hour 5 minutes
Servings	6

Directions

1. Heat olive oil in a large skillet and cook onion until softened, about 5 minutes.
2. Add garlic and mushrooms, cooking until the mushrooms release their liquid and it evaporates, about 10 minutes.
3. Stir in walnuts, breadcrumbs, and thyme; season with salt and pepper. Let the mixture cool completely.
4. Roll out puff pastry on a floured surface and spoon the mushroom filling down the center in a log shape.
5. Fold the pastry over the filling, sealing the seam, and place seam-side down on a lined baking sheet.
6. Brush with egg wash and bake at 400°F for 30-35 minutes, until deep golden brown.

Cooking Tip: Cook the mushroom mixture until it's completely dry before filling the pastry, or the filling will make the bottom crust soggy.

Roasted Butternut Squash Filled with Wild Rice and Cranberries

Roasted squash halves become edible bowls for a nutty wild rice stuffing studded with tart cranberries and toasted pecans. It's naturally gluten-free and looks beautiful served whole at the table.

Ingredients

• 2 medium butternut squash, halved and seeded
• 1 cup wild rice blend, cooked
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted and chopped
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp maple syrup
• Salt and pepper, to taste

Recipe Detail	Time or Amount
Prep Time	20 minutes
Cook Time	50 minutes
Total Time	1 hour 10 minutes
Servings	6

1. Preheat oven to 400°F. Brush squash halves with olive oil and season with salt and pepper.
2. Roast cut-side down on a baking sheet for 30-35 minutes, until fork-tender.
3. While squash roasts, combine cooked wild rice, cranberries, pecans, and feta in a bowl.
4. Drizzle maple syrup over the rice mixture and toss to combine.
5. Flip roasted squash halves cut-side up and fill generously with the rice mixture.
6. Return to the oven for 5-8 minutes to warm through before serving.

Cooking Tip: Cook the wild rice a day ahead so the flavors have time to settle, then reheat it briefly before stuffing the squash.

Lentil and Walnut Loaf

This is the vegetarian answer to meatloaf, built from earthy lentils, walnuts, and sautéed vegetables, bound together and topped with a tangy glaze. It slices cleanly, which makes leftovers easy to portion.

Ingredients

• 2 cups cooked green or brown lentils
• 1 cup walnuts, finely chopped
• 1 carrot, grated
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup breadcrumbs
• 2 eggs, beaten
• 3 tablespoons ketchup, plus 2 tablespoons for the glaze.
• 1 tsp smoked paprika
• Salt and pepper, to taste

Recipe Detail	Time or Amount
Prep Time	20 minutes
Cook Time	50 minutes
Total Time	1 hour 10 minutes
Servings	6

1. Heat the oven to 375°F and line a loaf pan with parchment paper.
2. Sauté onion, garlic, and carrot until softened, about 6 minutes.
3. In a large bowl, mash about half the lentils, then mix in the whole lentils, sautéed vegetables, walnuts, breadcrumbs, eggs, ketchup, and paprika.
4. Press the mixture evenly into the prepared loaf pan
5. Spread the remaining ketchup over the top and bake for 45–50 minutes, until the loaf is firm and fully set.
6. Let rest for 10 minutes before slicing.

Cooking Tip: Mashing part of the lentils helps the loaf hold together, so it slices instead of crumbling apart.

Wild Mushroom and Gruyère Quiche

A rich, custardy quiche filled with earthy mushrooms and nutty Gruyère cheese, this dish works beautifully as a brunch-style main or a lighter addition next to heartier dishes.

Ingredients

• 1 pre-made pie crust
• 12 oz mixed wild mushrooms, sliced
• 1 shallot, minced
• 1 cup shredded Gruyère cheese
• 4 large eggs
• 1 cup heavy cream
• 1 tbsp fresh thyme
• Salt and pepper, to taste

Recipe Detail	Time or Amount
Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour
Servings	6

1. Preheat oven to 375°F and par-bake the pie crust for 10 minutes.
2. Sauté shallot and mushrooms until browned and any liquid has evaporated, about 8 minutes.
3. Beat the eggs with the cream, thyme, salt, and pepper until well combined.
4. Scatter mushrooms and cheese into the crust, then pour the egg mixture over the top.
5. Bake for 35-40 minutes, until the center is just set with a slight jiggle.
6. Cool for 10 minutes before slicing.

Cooking Tip: Cook the mushrooms until fully browned before adding them to the crust, since raw mushroom liquid will make the custard watery.

Vegetarian Shepherd's Pie with Sweet Potato Topping

A lentil and vegetable filling gets topped with fluffy mashed sweet potatoes instead of the usual white potato, giving this comforting bake a slightly sweet, caramelized top.

Ingredients

• 2 cups cooked green lentils
• 1 cup frozen peas
• 1 cup diced carrots
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup vegetable broth
• 3 large sweet potatoes, peeled and cubed
• 2 tbsp butter
• Salt and pepper, to taste

Recipe Detail	Time or Amount
Prep Time	20 minutes
Cook Time	40 minutes
Total Time	1 hour
Servings	6

1. Boil sweet potatoes until fork-tender, about 15 minutes, then mash with butter, salt, and pepper.
2. Meanwhile, sauté onion, garlic, and carrots until softened.
3. Stir in tomato paste, lentils, peas, and vegetable broth; simmer until thickened, about 10 minutes.
4. Spread the lentil filling in a baking dish and top evenly with mashed sweet potato.
5. Use a fork to create texture on top for extra browning.
6. Bake at 400°F for 20-25 minutes, until bubbling at the edges.

Cooking Tip: Simmer the filling until it's thick, not soupy, so the pie holds its shape when you scoop it.

Roasted Acorn Squash Risotto

Creamy Arborio rice is slowly cooked with warm broth and folded with roasted acorn squash, giving this risotto a naturally sweet, comforting flavor that pairs well with sage and Parmesan.

Ingredients

• 1 acorn squash, peeled and cubed
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup dry white wine
• 1 small onion, diced
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1 tbsp fresh sage, chopped

Recipe Detail	Time or Amount
Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour
Servings	4

1. Toss squash cubes with oil and roast at 400°F for 25 minutes, until tender and caramelized.
2. In a wide pot, sauté onion in butter until translucent.
3. Add Arborio rice and toast for 1-2 minutes, then pour in white wine and stir until absorbed.
4. Add warm broth one ladle at a time, stirring often and waiting until each addition is absorbed before adding more, about 20 minutes.
5. Once the rice is creamy and tender, fold in roasted squash, Parmesan, and sage.
6. Season to taste and serve immediately.

Cooking Tip: Keep the broth warm on the stove before adding it; cold broth slows down cooking and makes the rice turn out uneven.

Stuffed Bell Peppers with Quinoa and Black Beans

Colorful bell peppers are packed with a protein-rich quinoa and black bean filling, seasoned with cumin and topped with melted cheese for a dish that's both festive and filling.

Ingredients

• 4 large bell peppers, tops removed and seeded
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained
• 1 cup corn kernels
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 cup shredded cheddar cheese
• Salt and pepper, to taste

Recipe Detail	Time or Amount
Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes
Servings	4

Directions

1. Preheat oven to 375°F. Stand peppers upright in a baking dish.
2. Combine quinoa, black beans, corn, cumin, chili powder, salt, and pepper in a bowl.
3. Stuff each pepper generously with the quinoa mixture.
4. Cover the dish with foil and bake for 25 minutes.
5. Remove foil, top peppers with shredded cheddar, and bake uncovered for 10 more minutes, until the cheese is melted and bubbling.
6. Let rest for 5 minutes before serving.

Cooking Tip: Choose peppers that can stand upright on their own; if they wobble, trim a thin slice off the bottom so they sit flat in the pan.

Vegetable Pot Pie with Flaky Crust

A creamy vegetable filling loaded with potatoes, carrots, peas, and mushrooms is baked under a golden, flaky crust for a homestyle dish that feels like a warm hug on a cold day.

Ingredients

• 2 sheets pie crust (top and bottom)
• 2 cups diced potatoes
• 1 cup diced carrots
• 1 cup frozen peas
• 8 oz mushrooms, sliced
• 1/3 cup flour
• 2 1/2 cups vegetable broth
• 1/2 cup milk
• 1 egg, beaten (for egg wash)

Recipe Detail	Time or Amount
Prep Time	20 minutes
Cook Time	45 minutes
Total Time	1 hour 5 minutes
Servings	6

Directions

1. Boil potatoes and carrots until just tender, about 8 minutes, then drain.
2. Sauté mushrooms until browned, then sprinkle in flour and cook for 1 minute.
3. Gradually whisk in vegetable broth and milk, simmering until thickened.
4. Stir in the boiled vegetables and peas, then season to taste.
5. Pour the filling into a pie dish lined with bottom crust, top with the second crust, and crimp edges. Cut a few slits for steam.
6. Brush with egg wash and bake at 400°F for 30-35 minutes, until the crust is deep golden brown.

Cooking Tip: Let the filling cool slightly before adding the top crust so it doesn't turn soggy or slide around while sealing the edges.

Butternut Squash and Sage Galette

This free-form tart uses a buttery, rustic crust folded around thin layers of roasted squash, caramelized onion, and creamy goat cheese, finished with crisp fried sage leaves.

Ingredients

• 1 pie crust, store-bought or homemade
• 1 small butternut squash, thinly sliced
• 1 onion, thinly sliced and caramelized
• 4 oz goat cheese, crumbled
• 8-10 fresh sage leaves
• 2 tbsp olive oil
• 1 egg, beaten (for egg wash)

Recipe Detail	Time or Amount
Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes
Servings	4

Directions

1. Preheat oven to 400°F. Toss squash slices with olive oil, salt, and pepper.
2. Roll out pie crust on a lined baking sheet.
3. Layer caramelized onion, squash slices, and goat cheese over the crust, leaving a 2-inch border.
4. Fold the border up and over the filling, pleating as you go.
5. Brush the crust edge with egg wash and bake for 30-35 minutes, until golden.
6. While the galette bakes, quickly fry sage leaves in a little oil until crisp; scatter over the finished galette.

Cooking Tip: Slice the squash thinly and evenly, ideally with a mandoline, so every piece cooks through at the same rate.

Chickpea and Spinach Curry with Basmati Rice

Warmly spiced with cumin, turmeric, and garam masala, this creamy tomato-based curry brings bold, comforting flavor to the table and comes together in one pot.

Ingredients

• 2 cans (15 oz each) chickpeas, drained
• 4 cups fresh spinach
• 1 can (14 oz) crushed tomatoes
• 1 cup coconut milk
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp garam masala
• 1 tsp turmeric
• Cooked basmati rice, for serving

Recipe Detail	Time or Amount
Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes
Servings	4

Directions

1. Sauté onion until softened, then add garlic and ginger and cook for 1 minute.
2. Stir in garam masala and turmeric, toasting the spices for about 30 seconds.
3. Add crushed tomatoes and chickpeas, simmering for 10 minutes.
4. Pour in coconut milk and simmer another 10 minutes, until slightly thickened.
5. Stir in spinach and cook just until wilted, about 2 minutes.
6. Serve hot over basmati rice.

Cooking Tip: Toast the spices in the oil before adding liquid; this blooms their flavor instead of leaving the curry tasting dusty.

Spinach and Ricotta Lasagna

Layers of pasta, creamy ricotta, spinach, and marinara come together in a bubbling, cheesy bake that's easy to prepare ahead and reheat for a crowd.

Ingredients

• 9 lasagna noodles, cooked
• 15 oz ricotta cheese
• 10 oz frozen spinach, thawed and drained
• 1 egg
• 3 cups marinara sauce
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1 tsp Italian seasoning

Recipe Detail	Time or Amount
Prep Time	20 minutes
Cook Time	45 minutes
Total Time	1 hour 5 minutes
Servings	8

Directions

1. Preheat oven to 375°F. Mix ricotta, spinach, egg, Parmesan, and Italian seasoning in a bowl.
2. Spread a thin layer of marinara in a baking dish.
3. Layer noodles, ricotta mixture, marinara, and mozzarella, repeating until ingredients are used, ending with cheese on top.
4. Cover with foil and bake for 30 minutes.
5. Remove foil and bake 15 more minutes, until the cheese is golden and bubbling.
6. Rest for 10 minutes before slicing.

Cooking Tip: Squeeze the thawed spinach thoroughly dry before mixing it with the ricotta, or the extra water will make the layers slide apart.

Wild Rice and Cranberry Stuffed Delicata Squash Rings

Delicata squash is sliced into rings instead of halved, creating an elegant, individually portioned presentation that's stuffed with a bright, herby wild rice filling.

Ingredients

• 2 delicata squash, sliced into 1-inch rings, seeds removed
• 1 cup cooked wild rice
• 1/3 cup dried cranberries
• 1/4 cup chopped parsley
• 1/4 cup crumbled goat cheese
• 2 tbsp olive oil
• Salt and pepper, to taste

Recipe Detail	Time or Amount
Prep Time	20 minutes
Cook Time	45 minutes
Total Time	1 hour 5 minutes
Servings	8

Directions

1. Preheat oven to 425°F. Arrange squash rings on a baking sheet and brush with olive oil.
2. Roast for 15-18 minutes, flipping once, until tender and lightly browned at the edges.
3. Meanwhile, combine wild rice, cranberries, parsley, and goat cheese in a bowl.
4. Season the rice mixture with salt and pepper.
5. Spoon the rice mixture into the center of each roasted squash ring.
6. Return to the oven for 3-5 minutes to warm through before serving.

Cooking Tip: Delicata squash skin is thin enough to eat, so there's no need to peel it, which saves prep time.

Baked Ziti with Roasted Vegetables

This crowd-pleasing pasta bake combines tender ziti with roasted zucchini, bell peppers, and eggplant in a rich tomato sauce, topped with plenty of melted mozzarella.

Ingredients

• 1 lb ziti pasta
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 small eggplant, diced
• 3 cups marinara sauce
• 1 1/2 cups shredded mozzarella
• 1/2 cup ricotta cheese
• 2 tbsp olive oil

Recipe Detail	Time or Amount
Prep Time	15 minutes
Cook Time	40 minutes
Total Time	55 minutes
Servings	6

Directions

1. Preheat oven to 400°F. Toss zucchini, bell pepper, and eggplant with olive oil and roast for 20 minutes, until tender.
2. Cook ziti in salted boiling water until just al dente, then drain.
3. Combine pasta, roasted vegetables, marinara sauce, and ricotta in a large bowl.
4. Transfer to a baking dish and top with shredded mozzarella.
5. Bake for 20-25 minutes, until the cheese is melted and golden in spots.
6. Let stand for 5 minutes before serving.

Cooking Tip: Slightly undercook the pasta before baking; it will finish cooking in the oven and won't turn mushy.

Vegetarian Tamale Pie

A smoky black bean and corn filling is topped with a cornbread batter and baked until golden, giving you the flavor of tamales without the wrapping and folding.

Ingredients

• 2 cans (15 oz each) black beans, drained
• 1 1/2 cups corn kernels
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 2 tsp chili powder
• 1 tsp cumin
• 1 box cornbread mix, plus ingredients it calls for
• 1 cup shredded pepper jack cheese

Recipe Detail	Time or Amount
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Servings	6

Directions

1. Preheat oven to 400°F. Sauté onion until softened, then add black beans, corn, tomatoes, chili powder, and cumin.
2. Simmer the filling for 8-10 minutes, until slightly thickened, then spread into a baking dish.
3. Sprinkle shredded pepper jack cheese over the filling.
4. Prepare cornbread batter according to package directions and pour evenly over the top.
5. Bake for 25-30 minutes, until the cornbread is golden and a toothpick comes out clean.
6. Let cool for 5 minutes before scooping and serving.

Cooking Tip: Spread the cornbread batter gently with the back of a spoon so it doesn't sink into the filling before baking.

Stuffed Portobello Mushrooms with Herb Breadcrumbs

Large portobello caps are roasted until tender, then piled with a garlicky breadcrumb and Parmesan topping, making an easy, elegant main that comes together quickly.

Ingredients

• 6 large portobello mushroom caps, stems removed
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 3 tbsp olive oil
• Salt and pepper, to taste

Recipe Detail	Time or Amount
Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes
Servings	4

Directions

1. Preheat oven to 400°F. Brush mushroom caps with olive oil and season with salt and pepper.
2. Place gill-side up on a baking sheet and roast for 10 minutes to release excess moisture.
3. Combine breadcrumbs, Parmesan, garlic, and parsley with the remaining olive oil.
4. Drain any liquid that has pooled in the mushroom caps, then top each with the breadcrumb mixture.
5. Return to the oven and bake for 12-15 minutes, until the topping is golden and crisp.
6. Serve warm, straight from the baking sheet.

Cooking Tip: Roasting the mushrooms briefly before topping them keeps the breadcrumbs from turning soggy from released mushroom liquid.

Cauliflower and Chickpea Tikka Masala

Roasted cauliflower florets and chickpeas simmer in a creamy, spiced tomato sauce, giving this dish a satisfying combination of tender vegetables and warm Indian-inspired flavor.

Ingredients

• 1 large head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained
• 1 can (14 oz) crushed tomatoes
• 3/4 cup heavy cream or coconut cream
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp tikka masala spice blend
• 2 tbsp olive oil

Recipe Detail	Time or Amount
Prep Time	15 minutes
Cook Time	40 minutes
Total Time	55 minutes
Servings	4

Directions

1. Preheat oven to 425°F. Toss cauliflower with olive oil and roast for 20-25 minutes, until browned at the edges.
2. Meanwhile, sauté onion and garlic until softened, then stir in the tikka masala spice blend.
3. Add crushed tomatoes and chickpeas, simmering for 10 minutes.
4. Stir in cream and simmer 5 more minutes, until slightly thickened.
5. Fold in the roasted cauliflower and simmer just until heated through.
6. Serve with rice or warm naan.

Cooking Tip: Roast the cauliflower separately instead of simmering it raw in the sauce; this keeps the edges caramelized instead of steamed and soft.

Sweet Potato and Black Bean Enchiladas

Roasted sweet potato and black beans are rolled into corn tortillas, smothered in enchilada sauce, and baked with melted cheese for a dish with warm, smoky depth.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained
• 8 corn tortillas
• 2 cups red enchilada sauce
• 1 1/2 cups shredded Mexican cheese blend
• 1 tsp cumin
• 1/4 cup chopped cilantro, for garnish

Recipe Detail	Time or Amount
Prep Time	20 minutes
Cook Time	40 minutes
Total Time	1 hour
Servings	6

Directions

1. Preheat oven to 400°F. Toss sweet potato with oil and cumin, then roast for 20-25 minutes, until fork-tender.
2. Combine roasted sweet potato with black beans in a bowl.
3. Warm tortillas slightly so they roll without cracking, then fill each with the sweet potato mixture and roll tightly.
4. Place seam-side down in a baking dish, cover with enchilada sauce, and sprinkle with cheese.
5. Bake for 20 minutes, until the cheese is melted and the sauce is bubbling.
6. Garnish with cilantro before serving.

Cooking Tip: Warm the tortillas briefly in a dry skillet before filling them; cold tortillas tend to crack and tear when rolled.

Maple-Glazed Tofu with Roasted Root Vegetables

Crispy pan-seared tofu is finished with a maple-soy glaze and served alongside roasted carrots, parsnips, and potatoes, giving this dish a savory-sweet balance that fits right in at a holiday table.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 carrots, cut into sticks
• 2 parsnips, cut into sticks
• 1 lb baby potatoes, halved
• 3 tbsp maple syrup
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp olive oil

Recipe Detail	Time or Amount
Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes
Servings	4

Directions

1. Preheat oven to 425°F. Toss carrots, parsnips, and potatoes with olive oil, salt, and pepper, then roast for 30-35 minutes, until fork-tender.
2. Toss tofu cubes with cornstarch to coat lightly.
3. Pan-sear tofu in a hot skillet with oil until crisp and golden on all sides, about 8-10 minutes.
4. Whisk together maple syrup and soy sauce, then pour over the tofu in the skillet.
5. Cook for 1-2 minutes, tossing to coat, until the glaze thickens slightly.
6. Serve glazed tofu alongside the roasted root vegetables.

Cooking Tip: Pressing the tofu for at least 15 minutes before cooking removes excess moisture, which is what allows it to crisp up properly in the skillet.

Conclusion

From a flaky mushroom wellington to a bold chickpea tikka masala, this collection proves that a vegetarian Thanksgiving spread can be every bit as varied and satisfying as a traditional one. Pick a recipe that matches the mood of your table, or make two or three of these Vegetarian Thanksgiving main dishes so there's something for everyone to go back for seconds on.

FAQ

Can I make these recipes ahead of time? Yes. Dishes like the lentil loaf, shepherd's pie, lasagna, and enchiladas can be assembled a day ahead, refrigerated, and baked just before serving. Risotto and pan-seared tofu are best made closer to serving time for the best texture.

Which of these dishes freezes well? The lentil and walnut loaf, tamale pie, and baked ziti all freeze well for up to three months. Let them cool completely, wrap tightly, and thaw overnight in the refrigerator before reheating.

What's a good vegetarian main dish for a small holiday gathering? Stuffed portobello mushrooms or the butternut squash and sage galette are both easy to scale down and work well for smaller groups since they don't require a large baking dish.

Are any of these recipes vegan or easy to make vegan? The chickpea and spinach curry, cauliflower tikka masala (using coconut cream), and maple-glazed tofu are naturally vegan or easily adapted. Others, like the quiche and lasagna, would need substitutions for eggs and dairy.