Vegan Thanksgiving Casserole – Cozy, Hearty, and 100% Plant-Based

If Thanksgiving had a warm hug in food form, it would be this Vegan Thanksgiving Casserole. It’s layered with savory vegetables, hearty plant-based protein, creamy vegan gravy, and golden, herby stuffing baked right on top. Every bite feels like the best parts of the holiday table rolled into one comforting dish.

This casserole is one of those recipes that makes even non-vegans ask for seconds. It’s cozy, flavorful, and packed with all those nostalgic Thanksgiving aromas — sage, thyme, rosemary, and roasted goodness — without any dairy, meat, or fuss.

When I first made this for my family, my cousin (who’s never met a turkey leg he didn’t like) took one bite and said, “Wait, this is vegan?” That’s when I knew I had a keeper.

Why You’ll Love This Vegan Thanksgiving Casserole

• Classic holiday flavor — no meat required. It’s got all the cozy herbs and savory gravy you expect from Thanksgiving.
• One-pan wonder. Fewer dishes, less stress, more time to sip your cider and relax.
• Customizable. Use whatever veggies or plant proteins you’ve got in the fridge.
• Crowd-friendly. A hit with vegans, vegetarians, and even your skeptical uncle.
• Perfect make-ahead dish. Assemble it the night before, then bake it fresh when guests arrive.

Ingredients You’ll Need

Here’s everything that goes into this festive casserole — plus a few simple swaps if you want to make it your own:

• Vegan stuffing mix (about 10 oz) – Choose one that’s dairy- and egg-free. Gluten-free versions work too.
• 2 cups mixed vegetables – Think broccoli, cauliflower, and carrots. Frozen works perfectly here.
• ½ cup green peas – Adds color and sweetness.
• ½ cup corn kernels – Balances the savory flavors.
• 2 cups vegan protein of choice – Chickpeas, tempeh, or vegan “chicken” pieces all work great.
• 1 teaspoon sage, 1 teaspoon thyme, ½ teaspoon rosemary – The holiday trio that makes everything smell amazing.
• Salt and pepper – Season to taste.
• 3 cups vegan gravy – You can use store-bought or homemade (a simple mushroom gravy is delicious here).

Optional add-ins:

• Chopped mushrooms for extra umami.
• Toasted pecans or walnuts for crunch.
• A drizzle of vegan butter on top before baking for a rich, golden finish.

How to Make Vegan Thanksgiving Casserole

This dish comes together easily and makes your whole kitchen smell like Thanksgiving.

When you take it out, you’ll see bubbling gravy peeking around the edges — that’s how you know it’s perfect.

Tips & Variations

• Make it heartier: Add cooked lentils or extra chickpeas for more protein.
• Switch up the veggies: Use green beans, sweet potatoes, or Brussels sprouts if that’s what’s in your fridge.
• No gravy? Whisk together veggie broth, soy sauce, flour, and nutritional yeast for a quick, savory sauce.
• Crispy topping idea: Add crushed crackers or toasted nuts to the top before baking.
• Oil-free version: Skip any added oil and use parchment or non-stick spray.

Pro tip: My mom loves making a double batch of the stuffing and sneaking some underneath the veggie layer too — it turns into a “stuffing sandwich casserole,” and yes, it’s as good as it sounds.

Serving Suggestions

This casserole pairs perfectly with:

• Vegan mashed potatoes and mushroom gravy
• Cranberry sauce
• Roasted Brussels sprouts or green beans
• A crisp salad with a tangy vinaigrette

For a full vegan Thanksgiving spread, try serving it alongside a vegan lentil loaf or seitan roast.

Make-Ahead & Storage

• Make ahead: Assemble everything the night before, cover, and refrigerate. Bake it fresh the next day (add about 10 extra minutes to the bake time).
• Refrigerate: Keeps well in the fridge for up to 4 days.
• Freeze: Bake first, then freeze in portions. Reheat covered at 350°F until hot.
• Reheat: Individual servings warm beautifully in the microwave or oven.

I actually love it even more the next day — the flavors deepen overnight and it reheats like a dream.

Recipe Card

FAQs

Q: Can I make this gluten-free?
Yes! Just use a gluten-free stuffing mix and double-check your gravy ingredients.

Q: What kind of vegan gravy works best?
A mushroom-based gravy adds incredible depth, but any store-bought vegan gravy will work in a pinch.

Q: Can I use canned vegetables?
You can, but I recommend frozen or fresh for better texture. Canned veggies can get a little too soft.

Q: Can I prep this for a potluck?
Absolutely. This casserole travels really well. Just bake it at home, cover it tightly, and reheat when you arrive.

Q: My family isn’t vegan — will they like it?
I promise they will. When I made this last year, even my dad (the “where’s the turkey?” type) went back for seconds.

Final Thoughts

This Vegan Thanksgiving Casserole is proof that plant-based holiday food can be every bit as rich, hearty, and satisfying as the traditional version. It’s one of those recipes that makes everyone — vegan or not — feel welcome at the table.

It’s warm, filling, and full of holiday spirit. Plus, it’s the perfect way to simplify your cooking without sacrificing flavor.

If you try this recipe, leave a comment below and let me know how it went — or share your own creative twists! And don’t forget to pin this recipe so you’ve got it handy for your Thanksgiving feast.

Also Check:

Burger King Vegan Sauce Recipe (with Chipotle in Adobo) – Smoky, Creamy, and Totally Addictive