Vegan Holiday Casserole

This Vegan Holiday Casserole is sure to please whether dining at home or preparing for a family holiday feast!

Vegan Holiday Casserole combines your favorite holiday dinner flavors.

I came up with the idea for creating a Vegan Holiday Casserole because I was preparing for this Virtual Vegan Holiday Dinner and wanted to share something besides the expected. Well, that and we had just fixed the vegan traditional Tofurkey for Thanksgiving.

While I was in the kitchen I was humming the song:

Deck the halls with vegan goodies
Fa la la la la la la la la
Eat it all while wearing hoodies
Fa la la la la la la la la

This is all completely nonsensical which makes my point exactly.

If I could remember the point I was trying to make.

Oh, yes, vegan cooking (and eating) can be so much fun! I love combining favorite flavors from my previous (non-vegetarian) life and turning them into a vegan feast. This recipe is a case in point for that. Stuffing and mashed potatoes were some of the favorite parts of my holidays of yesteryear. Finding a vegan way to prepare and serve them all in one dish? Fantastic!

Namely Marly's Vegan Holiday Casserole ready for the fixins.

I was inspired by a dish called Colcannon Casserole. The smell of the marinading tofu in rosemary was nearly intoxicating. I wanted to replicate that experience with a holiday dinner theme.

Most people are so accustomed to the standard American diet and that means they have a lot of questions about veganism. This is especially true for the holidays where turkey is usually the main course. Or ham. As a result, the question we vegans hear most this time of year is, “What will you eat for the holidays?”

That’s why we decided to prepare a Virtual Vegan Holiday Dinner.

We hope to show you that not only will vegans eat some delicious dinners this Christmas, but so can you! Here’s our vegan menu along with links to the folks who’ve prepared, photographed, and provided you with some tasty recipes. We hope you enjoy!

Virtual Vegan Holiday Dinner

Appetizer
Carrot Pâté by Diet, Desserts, and Dogs

The Drink
Winter Warmer Cocktail by Pea Soup Eats

Main Dish
Vegan Holiday Casserole (recipe below) by Namely Marly

The Sides
Cranberry and Orange Ginger Mango Chutney by Averie at Averie Cooks

The Bread
Crescent Rolls by That’s So Vegan

The Best Part: Desserts
Four Ingredient Vegan Pumpkin Pie by Lunch Box Bunch
Skillet Pear Gingerbread Cake by The Tolerant Vegan
Chocolate Pecan Cookie Pies by Your Vegan Mom

I saved my recipe for the end because the ingredient list is long. But don’t let that fool you, it’s not that hard to put together and like most things, the results are worth the effort!

Your vegetarian Christmas Dinner main course could include this Vegan Holiday Casserole.
Vegan Holiday Casserole combines your favorite holiday dinner flavors.

Vegan Holiday Casserole

Make this Vegan Holiday Casserole for your next holiday dinner. It has all the necessary flavors in one delicious casserole!
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Vegan Holiday Casserole
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 10 minutes
Total Time: 1 hour
Servings: 8
Calories: 521kcal
Author: Marly

Ingredients

Marinaded Tofu Ingredients:

  • 15 ounce extra firm tofu
  • 1/2 cup chopped onion
  • 4 cloves garlic chopped
  • 1 tsp dried thyme
  • 2 tsp dried ground rosemary
  • 2 tsp dried sage
  • 1/4 cup olive oil
  • 1/4 cup white wine
  • 1 tbsp tamari
  • 1 tsp salt

Cheesy Garlic Vegan Potatoes

  • 5 medium Russet potatoes unpeeled & cut into small cubes
  • 3 cloves garlic chopped
  • 1/2 cup vegan cheddar shreds
  • 1/2 cup nutritional yeast flakes
  • 1/2 cup plant-based milk
  • 1 teaspoon sea salt

Vegan Cornbread

  • 1 cup cornmeal
  • 1/2 cup flour (sub gluten-free)
  • 1 teaspoon baking powder
  • 3/4 cup plant-based milk
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 2 tablespoons vegetable oil

Vegan Stuffing

  • 7 slices toasted bread
  • 1 tablespoon olive oil
  • 2 cups chopped celery
  • 1/2 cup chopped onion
  • 4 cups vegetable stock
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 2 tsps sage
  • 1 tsp ground thyme
  • 1 medium sweet potato , washed and chopped (leave skin on)

Instructions

  • Drain tofu and slice into thin, long cubes (or the shape of your choice) and arrange in dish for marinating. Combine the marinade ingredients in a bowl and stir until well combined. Pour over tofu being sure to saturate each piece and let that marinate for a few hours.
  • When you’re ready, place the tofu pieces in your selected skillet and cook over medium heat. I was able to place all the tofu in a medium-size skillet and stir it regularly so all the pieces had their turn browning. Pour any extra marinade over the tofu to let those flavors cook in nicely. You’ll know the tofu is done when it firms up a bit and most of the liquid is cooked from the skillet.

Cheesy Potato Directions:

  • Place chopped potatoes in a large pot of water and bring it to boil over high heat. Reduce heat slightly and cook potatoes until fork tender, approximately 10 minutes. Drain the water from the potatoes. Drain well. Add the chopped garlic to the hot potatoes to allow the garlic a chance to soften a bit. Next add the vegan cheddar cheese and nutritional yeast flakes. Stir them together, add the non-dairy milk and use a potato masher to mash the potatoes. We like a little texture to our mashed potatoes, but if you prefer a creamier texture, use an electric mixer and whip it up! Salt and pepper to taste.

Vegan Cornbread Directions

  • Preheat oven to 350F. Grease a square baking dish with vegetable cooking spray.
  • Combine the cornmeal, flour, and baking powder. In a separate, small bowl stir together the milk, vinegar, ground flaxseed, water, and oil. Pour this into the flour mixture. Stir to combine all ingredients and pour into prepared baking dish. Bake for approximately 20 minutes and then remove from oven and let cool completely.

Vegan Stuffing Directions:

  • Use a large bowl and crumble dried bread and cornbread into it.
  • Pour the olive oil into a large skillet and warm over medium heat. Add the celery, chopped sweet potato and chopped onion. Cook until tender about 7 – 10 minutes. Pour the onion mixture over the cornbread mix, follow with the vegetable stock and seasonings and stir until everything is well combined. 

Casserole Assembly Directions:

  • Your oven may already be heated from the cornbread, preheat to 350F.
  • Place the Cheesy Garlic Vegan Potatoes in the bottom of a casserole dish. It should fill the dish a little over half full. Then top that with the vegan holiday stuffing. Bake this in the warmed oven between 30 – 40 minutes. The goal is to let the stuffing cook and get a little browned on top. 
  • Remove from the oven and top with the Holiday Marinaded Tofu. I served our Vegan Holiday Casserole with gravy, but this meal is fine without it too. 

Recommended Equipment

Notes

Make the vegan cornbread the night before to make this recipe come together easier. 
Another tip to make this recipe easier, use my Easy Vegan Stuffing recipe in place of the stuffing called for here. It uses store-bought stuffing mix that makes the steps easier.
Nutrition Facts
Vegan Holiday Casserole
Amount Per Serving
Calories 521 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 5g25%
Sodium 1763mg73%
Potassium 1129mg32%
Carbohydrates 73g24%
Fiber 8g32%
Sugar 7g8%
Protein 16g32%
Vitamin A 4535IU91%
Vitamin C 14.2mg17%
Calcium 191mg19%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

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17 Responses to Vegan Holiday Casserole

  1. Wow, that looks like *the* perfect holiday dish! What a great combination of layers. And of course, anything with stuffing in it is an automatic fave in my books!

    Thanks again to you and Allyson for putting this event together, Marly. How great would it be to have a holiday meal composed of all these wonderful recipes?? 😀

  2. Yum, this look so great! My family just informed me that our previous christmas dinner plans have been scrapped and they now want to make the entire dinner us bloggers put together. Can’t wait to try everything out!

  3. Marly, this looks so incredible, I can almost taste it! I will definitely be making this for my Family when they come to visit this Christmas. Perfect:) Happy Virtual Vegan Holiday!!

  4. This looks AMAZING! I have been wondering what my main course will be when my husband and I visit my parents in KY for Christmas next week. My parents are meat eaters and I was about to give up and just make sides for my husband and I, but this is so much better! It will make the day feel special for us to have a main dish. That’s always the most difficult part of the meal for me. Thanks for the recipe and thank you for putting together this wonderful virtual dinner! Happy Holidays!

  5. Yay for more vegan meals. Although Ryan and I won’t be eating a Vegan feast this Christmas day, we may have to make this the week after. I hope you are having a relaxing Sunday, my friend. I’m about to begin a week of baking, traveling and celebrating with family. Much love and many blessings.

  6. I am making this for my “girls dinner party” this weekend. Even though the girls attending are not vegan, I am vegetaria, and my daughter is now vegan. I am always trying new recipes so that she can eat well. This looks delicious and I can’t wait to try it out on my non-vegan friends!

    • Oh, fun! Here’s the link to the vegan whipped topping I used. http://www.shoporganic.com/product/soyatoo-soy-whip-topping/soy_and_grain_beverages It’s kind of pricey, but a nice option. You can always make your own by throwing a can of coconut milk (not the lite kind) in the fridge, wait a day or so, then take the creamy stuff from the top and whip that with a tablespoon or two of powdered sugar. You have to whip it for a crazy amount of time, but it’s definitely worth it when you’re done! Coconutty, creamy yumminess! I reserve the watery-liquid at the bottom of the can and use it for other recipes that call for milk.

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