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Vegan holiday casserole sits on a plate, showcasing carrots and tofu.
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Vegan Thanksgiving Casserole

You'll love this show-stopping Vegan Thanksgiving Casserole on your holiday table or any time of year! From crispy roasted potatoes to flavorful stuffing, every layer is a celebration of plant-based goodness.
Course Main Course
Cuisine American
Diet Vegan
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 281kcal
Author Marly McMillen

Equipment

Ingredients

Roasted Potatoes, Carrots, and Tofu

  • 4 large Russet potatoes unpeeled, washed, & cut into small cubes
  • 3 teaspoons olive oil , divided
  • 2 teaspoons dried rosemary , divided
  • 2 teaspoons dried thyme , divided
  • 1 tablespoon soy sauce , divided
  • 4 medium carrots, peeled and chopped
  • 15 ounce container extra firm tofu

Vegan Stuffing

  • ¼ cup vegan butter
  • 2 stalks celery
  • 1 cup chopped onion
  • 2 ½ cups vegetable broth
  • 14 ounce package cornbread stuffing mix (Pepperidge Farms is a favorite)

Vegan Gravy

  • 2 tablespoons vegan butter
  • ½ cup all-purpose flour
  • 3 cups vegetable broth
  • freshly ground pepper to taste
Cups - Metric

Instructions

For the Roasted Potatoes:

  • Line a baking sheet with parchment paper and preheat the oven to 375°F/190°C.
  • Add potatoes to a bowl and drizzle with 2 teaspoons olive oil. Toss to coat. Sprinkle with 1 teaspoon of rosemary and 1 teaspoon of thyme, and half of a tablespoon of soy sauce. Toss to coat. Spread onto half of the prepared pan.

For the Roasted Tofu and Veggies:

  • Transfer the tofu and carrots to the bowl that had once held the potatoes. Add tofu and carrots, and drizzle with remaining olive oil. Toss to coat, Sprinkle with remaining rosemary, thyme, and soy sauce. Toss to coat. Spread onto the other half of the prepared pan. If it's too crowded, you can cook these on separate pans. Bake for 40 to 45 minutes, until the potatoes are fork tender.
    Looking down on a roasting pan with potatoes, carrots, and tofu, ready to be roasted.

For the Vegan Stuffing:

  • Cook butter with celery and onions until the veggies are tender.
  • Add vegetable broth and bring it to a boil.
    Vegetable broth is being poured into a skillet with cooked onions and celery in the bottom.
  • Remove from heat and stir in the stuffing mix. Set aside.

For the Vegan Gravy:

  • In a large skillet, cook the vegan butter over medium heat. Cook until melted, about 2 minutes.
  • Sprinkle the flour over the melted butter while continually stirring. Cook for a few minutes until flour has completely absorbed the butter.
  • Turn heat down to medium-low and slowly add the vegetable broth, one cup at a time, stirring continuously. Sprinkle with a little bit of freshly ground pepper. Stir to combine. Cook for approximately 5 minutes until the gravy has thickened.
    One hand stirs the gravy while another had pours in vegetable broth.

For Casserole Assembly:

  • Add thin layer of olive oil in a 9x12 casserole dish.
  • Spoon the roasted potatoes into the bottom of the casserole dish. Drizzle with a little less than half of the gravy. Top with the stuffing.
    Stuffing is being poured from a saucepan into a baking dish.
  • Now, add a layer of the roasted carrots and tofu, spreading them equally across the pan. Drizzle with the remaining gravy on top. You can reserve some of the gravy if you'd like to have it for serving purposes. Place the casserole dish in the oven and bake for 20 to 25 minutes, to create a golden crust.
    A hand holds a ladle, drizzling gravy over the top of a casserole with carrots and tofu.
  • Remove it from the oven and let it cool for several minutes before serving.

Notes

Make it Gluten-Free

Here's how to make this casserole gluten-free:
  • Use a gluten-free stuffing mix (I find these at health food stores or in the gluten-free section of many major grocery store chains)
  • Use gluten-free flour in the gravy
  • Use tamari in place of soy sauce.

Nutrition

Calories: 281kcal | Carbohydrates: 47g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Sodium: 880mg | Potassium: 941mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5901IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 2mg