Vegan Thanksgiving Casserole

4.72 from 7 votes

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.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: American, vegan

Keyword: vegan thanksgiving casserole

Servings: servings

Calories: 151kcal

Author: Kathy Hester

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.

Notes

•gluten-free option*•soy-free option**•oil-free option***

Nutrition values DO NOT include gravy

Nutrition