Vegan Thanksgiving Casserole

Transform your holiday table with this hearty and wholesome Vegan Thanksgiving Casserole, a crowd-pleasing centerpiece that’s bursting with savory, plant-based goodness. Packed with layers of tender sweet potatoes, a medley of sautéed vegetables and protein-rich lentils, and a fluffy vegan stuffing mix, this dish is elevated by a velvety homemade vegan gravy infused with nutritional yeast and aromatic herbs like sage, thyme, and rosemary. Simple to prepare and baked to golden perfection, this casserole is perfect for serving a festive gathering. Whether you're catering to vegans or simply looking for a delicious comfort food option, this all-in-one vegan casserole delivers ultimate holiday flavors in every bite. Ideal for Thanksgiving or any fall feast, it’s a dish that’s sure to be remembered!

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 large sweet potatoes
• 3 tablespoons olive oil
• 1 medium onion
• 2 stalks celery
• 2 medium carrots
• 3 cloves garlic
• 4 cups baby spinach
• 2 cups cooked lentils
• 1 tablespoon herbs (sage, thyme, and rosemary)
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 4 cups vegan stuffing mix
• 3 cups vegetable broth
• 1 cup unsweetened almond milk
• 3 tablespoons all-purpose flour
• 2 tablespoons nutritional yeast

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.

Step 2

Peel and dice the sweet potatoes into ½-inch cubes. Steam or boil them until tender, about 8-10 minutes. Drain and set aside.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Dice the onion, celery, and carrots, then sauté them until softened, about 5-7 minutes. Mince the garlic and stir it in, cooking for an additional minute.

Step 4

Add the spinach to the skillet and cook until wilted. Stir in the cooked lentils, sage, thyme, rosemary, salt, and pepper. Remove from heat and set aside.

Step 5

In a large mixing bowl, combine the vegan stuffing mix with 2 cups of vegetable broth. Stir until the mixture is evenly moistened. Add more broth if necessary to reach a soft stuffing consistency.

Step 6

To prepare the vegan gravy, heat the remaining 1 tablespoon of olive oil in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually pour in 1 cup of vegetable broth and 1 cup of almond milk, whisking constantly to avoid lumps. Stir in the nutritional yeast, and cook until thickened, about 5 minutes. Season with salt and pepper to taste.

Step 7

To assemble the casserole, spread the sautéed vegetable and lentil mixture evenly across the bottom of the prepared casserole dish. Layer the cooked sweet potatoes on top, followed by the moistened stuffing.

Step 8

Pour the vegan gravy evenly over the assembled casserole, spreading with the back of a spoon to cover all layers.

Step 9

Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is heated through.

Step 10

Let stand for 5 minutes before serving. Enjoy your festive Vegan Thanksgiving Casserole!

Nutrition Facts

Serving size	(3166.9g)

Amount per serving	% Daily Value*
Calories	5293.9

Total Fat 101.0g	0%
Saturated Fat 20.3g	0%
Polyunsaturated Fat 7.0g
Cholesterol 0mg	0%
Sodium 14077.7mg	0%
Total Carbohydrate 965.1g	0%
Dietary Fiber 110.5g	0%
Total Sugars 95.0g
Protein 165.2g	0%

Vitamin D 87.8IU	0%
Calcium 1425.5mg	0%
Iron 62.9mg	0%
Potassium 5016.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.7%

Protein: 12.2%

Carbs: 71.1%