This Vegan Holiday Casserole is sure to please whether dining at home or preparing for a family holiday feast!
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!
I was inspired by a dish called Colcannon Casserole by Allyson of Manifest Vegan. That dish combined mashed potatoes, kale, and tofu with some amazing flavors. 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
Carrot Pâté by Diet, Desserts, and Dogs
Winter Warmer Cocktail by Pea Soup Eats
Vegan Holiday Casserole by Namely Marly
Cranberry and Orange Ginger Mango Chutney by Loves Veggies and Yoga
Vegan Sweet Potato Puree with Maple and Sour Cream by Vegan Good Things
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
Eggnog Cheesecake by Manifest Vegan
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!
Vegan Holiday Casserole
Holiday Marinaded Tofu
- 1 block extra firm tofu (usually between 12 and 15 oz)
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 tsp ground thyme
- 2 tsp ground rosemary
- 2 tsp ground sage
- 1/4 cup olive oil
- 1/4 cup white wine (I used white zinfandel)
- 1 tbsp Bragg’s liquid aminos
- 2 tbsp sugar
- 1 tsp salt
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 Garlic Vegan Potatoes
- 5 Russet potatoes, unpeeled & cut into small cubes
- 3 cloves garlic, chopped
- 1/2 cup cubed or shredded vegan cheddar cheese
- 1/2 cup nutritional yeast flakes
- 1/4 – 1/2 non-dairy milk
- sea salt and pepper to taste
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.
Holiday Vegan Stuffing
(Adapted and veganized from Paula Deen’s Southern Cornbread Stuffing)
- Cornbread, (recipe follows)
- 7 slices toasted bread
- 1 tablespoon olive oil
- 2 cups celery, chopped
- 1 large onion, chopped
- 1 medium sweet potato, chopped (optional)
- 4 – 5 cups vegetable stock
- 1 teaspoon salt
- Freshly ground black pepper
- 2 tsps sage
- 1 tsp ground thyme
Use a large bowl and crumble the cornbread and dried bread into it.
Pour the olive oil into a large skillet and warm over medium heat. Add the celery, sweet potato and onion and cook until softened about 7 – 10 minutes or so. Pour the onions mixture over the cornbread mix, follow with the vegetable stock and seasonings and stir until everything is well combined. There’s no raw eggs in this recipe so feel free to take a little nibble to see if it meets your tastes. We like a lot of sage in our stuffing so sometimes we’ll add a teaspoon or two more (for good measure).
- 1 cup cornmeal
- 1/2 cup flour (I used buckwheat flour to make this gluten-free)
- 1 tsp baking powder
- 3/4 cup soy buttermilk (plain soy milk (not vanilla) combined with 1 tsp apple cider vinegar)
- 1 tablespoon ground flax seed combined with 3 tablespoons water (egg replacer)
- 2 tablespoons vegetable oil
Heat your oven to 350F. Combine the cornmeal, flour, and baking powder. In a separate, small bowl prepare your soy buttermilk and let it set for a minute. Then add the ground flax seed, water, and oil to the soy buttermilk. Give it a stir or two and pour it over the flour mixture. Stir to combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 minutes and then remove from oven and let cool.
Vegan Holiday Casserole Assembly
- Cheesy Garlic Vegan Potatoes
- Holiday Vegan Stuffing
- Holiday Marinaded Tofu
Your oven may already be heated from the cornbread, but if not, fire it up 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. This casserole tastes so good and is easy to serve. I hope you enjoy it for you holiday dinner as much as we did!