Vegan Holiday Casserole
Make this Vegan Holiday Casserole for your next holiday dinner. It has all the necessary flavors in one delicious casserole!
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
- 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
- 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)
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.
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.
Calories: 521kcal | Carbohydrates: 73g | Protein: 16g | Fat: 18g | Saturated Fat: 5g | Sodium: 1763mg | Potassium: 1129mg | Fiber: 8g | Sugar: 7g | Vitamin A: 4535IU | Vitamin C: 14.2mg | Calcium: 191mg | Iron: 5mg