If you don’t want to cook all day but still want all the flavors of the holiday, make my Vegan Thanksgiving Casserole and Gravy.
It’s almost Thanksgiving – do you know what you’re making yet?
This is also a great Thanksgiving vegan recipe to bring with you if you’re going to someone else’s house for the holiday.
It’s something non-vegans will enjoy and that way you will have something other than sides to eat.
I love how versatile this casserole is. You can use a can of chickpeas that’s in your pantry right now, reconstituted soy curls, tempeh, or even some seitan.
Not a fan of broccoli?
Use frozen mixed vegetables with corn, peas, and carrots in place of the California mix. Of course, you can always use fresh chopped veggies instead.
Be careful when shopping for bags of stuffing because many have chicken or dairy in them. Gluten-free stuffing often has egg or dairy in them. So make sure to read the labels.
What you need to prepare
- 1 10 oz bag vegan stuffing (*use gluten-free)
- 2 cups mixed cauliflower, broccoli and carrots (or 1 [12 oz/340g] bag frozen California mix)
- ½ cup green peas
- ½ cup corn kernels
- 2 cups **chickpeas, *crumbled tempeh or vegan meat-free chicken
- 1 teaspoon rubbed sage
- 1 teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon rosemary
- ¼ teaspoon pepper
- 3 cups vegan gravy
How to make this thanksgiving casserole recipe
Preheat the oven to 350°F (177°C). Either oil an 8.5″ x 11″ (21 x 28 cm) pan or line it with parchment paper.
Cook the stuffing according to the directions on the package (leave out the oil for oil-free). Set aside to cool.
Spread the mixed vegetables, peas, corn, and protein of your choice evenly across the pan. One by one, measure out the herbs, salt, and pepper and sprinkle over the pan.
Top the veggies with gravy as evenly as you can, then put the stuffing on top.
Cover with foil, place pan on a baking sheet to catch drips, and bake for 45 minutes.
Uncover, then bake for 15 more minutes. Serve with extra gravy on the side if you’d like.
Is stuffing vegan?
A typical stuffing isn’t vegan, but you can find many stuffing brands that happen to be “accidentally” vegan.
These are those that only contain plant-based ingredients such as bread crumbs, oils, and seasonings.
Which stuffing is vegan?
You can usually find some marked vegan at Whole Foods or Sprouts and read the labels carefully on regular ones. Some could be accidentally vegan.
Well, think of it as partially cooked and fermented soybeans.
In case you’re wondering what the fuzzy white substance that’s holding your tempeh together is—it’s called rhizopus.
If you compare it to tofu, it has a stronger flavor.
Fermentation is the key to create that earthy and mushroom-like flavor.
Tempeh is also
chewy and nutty.
Of course, like any other food, it can spoil and grow mold once opened. Make sure that it is not slimy or wet.
You can also watch out for its smell to check if it’s still okay. In case you smell an ammonia-like odor, it’s time to dispose of your Tempeh.
More Vegan Thanksgiving Recipes
Even if you make this recipe you’re probably going to make a few more. Here are some of my favorites and at the end of the list are a few roundup posts that have a ton to choose from.
More Vegan Thanksgiving Recipes
Even if you make this recipe, you’re probably going to make a few more. Here are some of my favorites. I also added two roundup posts that have a ton to choose from.
Whether you’re dining solo or for two, this thanksgiving dinner recipe is a takeaway.
It’s an “all-in-one” dish exploding with flavors in every layer. Make it a little more special by mixing in it some cranberries and/or pecans.
Another family favorite is this Holiday Sweet Potato Casserole recipe. This one is less sweet than the usual sticky sweet casserole often served in our T’Day table.
Not to mention zero caramel and marshmallows. It’s such a tasty dish that any day with it feels like a holiday.
If you don’t have a list of dressings for T’Day yet, check out my 7 Vegan Thanksgiving Dressings.
There are lots of options there for you to choose from—among them are gluten-free and bread-free variations.
And what about the sides? Check out my roundup post of Vegan Thanksgiving Side Dish Recipes if you don’t have them planned yet (or if you want more).
These could fulfill all of your fall cravings on Thanksgiving Day with your loved ones.
- Vegan Slow Cooker Veggie Loaf
- Gluten-free Vegan Teff Stuffing with Roasted Butternut Squash
- Thanksgiving Potato Stuffing Balls with a Cranberry Center
- Creamy Vegan Greens
- The Only Vegan Thanksgiving Recipes You Need
- Vegan Thanksgiving Pies
Happy Thanksgiving!
Vegan Thanksgiving Casserole
Ingredients
- 1 10 oz [283 g] bag vegan stuffing (*use gluten-free)
- 2 cups 340 g mixed cauliflower, broccoli and carrots (or 1 [12 oz/340g] bag frozen California mix)
- ½ cup 124 g green peas
- ½ cup 82 g corn kernels
- 2 cups 480 g **chickpeas, *crumbled tempeh or vegan meat-free chicken
- 1 teaspoon rubbed sage
- 1 teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon rosemary
- ¼ teaspoon pepper
- 3 cups 708 g vegan gravy
Instructions
- Preheat the oven to 350°F (177°C) and either oil an 8.5″ x 11″ (21 x 28 cm) pan or ***line with parchment paper.
- Cook the stuffing according to the directions on the package (***leave out the oil for oil-free). Set aside to cool.
- Spread the mixed vegetables, peas, corn and protein of your choice evenly across the pan. One by one, measure out the herbs, salt and pepper and sprinkle over the pan.
- Top the veggies with gravy as evenly as you can, then put the stuffing on top.
- Cover with foil, place pan on a baking sheet to catch drips and bake for 45 minutes.
- Uncover, then bake for 15 more minutes. Serve with extra gravy on the side if you’d like.
jenna urben says
Oh my, I love this so much!! Stuffing is my absolute fave and yours looks sooo flavorful and tasty 🙂
Betty Staerk says
Hello! I’m thinking about making this for our Christmas Eve Dinner. There are 3 of us who are vegan, the other 10 are not. I thought this might be a nice side dish for others. QUESTION: can I assemble this ahead of time, freeze for travel (6 hour car ride 3 days before the dinner) or should I plan to assemble at our destination? Kitchen space will be limited…
Thanks!
Betty
Kathy Hester says
I think it would be safer to assemble once you get there.
Kristin says
Can you make the stuffing and gravy the night before – refrigerating them (in order to save time on thanksgiving day?) thank you!
Kathy Hester says
You can do that with the casserole. If you make the gravy ahead of time you will have to heat in a saucepan with extra liquid just like when you first make it.
I hope this helps!
Kristin says
Thank you so much for your prompt response – super helpful! Happy Thanksgiving!!