Give Thanks with Compassionate Thanksgiving Casserole

Have you ever been the only vegan at the Thanksgiving table? When I visit family for the holidays I like to impress them by bringing vegan versions of all the holiday classics, but it’s challenging to prepare ahead and transport a full veg-friendly feast. My solution to this dinner conundrum: Compassionate Casserole!

This recipe captures the flavors of Thanksgiving in one travel-friendly and easy to reheat dish. I start with Beyond Meat Chicken-Free Strips – widely accepted as delicious by vegans and pre-vegans alike. Then I add rich gravy loaded with mushrooms and top it all off with a savory stuffing studded with dried cranberries. Many holiday staples are baked right in.

Pair this with potatoes (white or sweet) that are mashed with vegan margarine and dairy-free milk, and you’ve got a full holiday plate! Find more holiday recipes and vegan desserts on VegRecipes.org.

Compassionate Thanksgiving Casserole
6 – 8 servings

Filling

• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 12 oz. pkg. Beyond Meat Chicken-Free Strips
• 3 cups button mushrooms, quartered
• ¼ cup flour
• 2 cups vegan chicken or vegetable stock, such as Better Than Bouillon No Chicken Base
• 1 ½ Tbsp. fresh sage, minced
• 2 tsp. dried thyme
• ½ tsp. salt
• 1 tsp. pepper

Stuffing

• ¼ cup + 1 Tbsp. vegan margarine, divided
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 2 stalks celery, finely chopped
• ½ cup fresh parsley, finely chopped
• 2 Tbsp. fresh sage, minced
• 2 tsp. dried thyme
• ¼ tsp. ground nutmeg
• Dash ground cloves
• ¼ tsp. salt
• ½ tsp. pepper
• 10 oz. pkg. stuffing mix, such as Arrowhead Mills Organic Savory Herb Stuffing, or 5 cups dry bread cubes
• ¼ cup dried cranberries, minced
• 1 ½ – 2 cups vegan chicken or vegetable stock, such as Better Than Bouillon No Chicken Base

First make the filling. Sauté onion and garlic in olive oil in a large saucepan over medium-high heat. Once translucent, add Beyond Meat and brown. Add mushrooms and cook until juices release and mushrooms are tender. Sprinkle with flour and mix together well, let cook for 2 minutes. Slowly add stock, stirring well to ensure there are no lumps. Stir in sage, thyme, salt, and pepper. Cook and stir until liquid thickens to a gravy. Adjust seasoning if needed. Pour into 9 x 13 inch casserole dish, set aside.

Make the stuffing. Melt ¼ cup margarine in a large skillet. Add onion, garlic, and celery. Sauté until vegetables are tender. Turn off heat and add parsley, sage, thyme, nutmeg, cloves, salt, and pepper. Stir well. Place stuffing mix in a large bowl. Add vegetable mixture and dried cranberries. Stir well to combine. Gradually mix in stock until bread cubes are well-moistened.

Spread stuffing across top of casserole, pressing down gently. Dot the top with remaining tablespoon of margarine. Cover with foil and bake for 30 minutes at 350°F. Remove foil and bake 10 minutes more until top is browned. Remove from oven and let rest for 10 minutes before serving.