Vegan Thanksgiving Stuffing Casserole

Vegan Thanksgiving Casserole

I always buy an extra bag of vegan stuffing around the holidays to stash in my pantry for this dish. It reminds me of a casserole my mom used to make that was topped with a layer of dressing. Underneath was a creamy filling. I use veggies and a vegan protein for that layer in my casserole.
Course Main Course
Cuisine American, vegan
Keyword vegan thanksgiving casserole
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 151kcal
Author Kathy Hester


  • 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


  • 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.


•gluten-free option*•soy-free option**•oil-free option***
Nutrition values DO NOT include gravy


Calories: 151kcal | Carbohydrates: 27g | Protein: 7g | Fat: 1g | Sodium: 227mg | Potassium: 345mg | Fiber: 7g | Sugar: 3g | Vitamin A: 3235IU | Vitamin C: 13.1mg | Calcium: 45mg | Iron: 2.4mg