Thanksgiving Vegan Casserole

This tasty vegan casserole is layered with whipped sweet potatoes, cranberry sauce, vegan crumbles spiced with Herbs de Provence and topped with stuffing!  It can be served in individual ramekins or in a decorative casserole dish.

  • Vegan
  • Low-Fat
  • Cholesterol Free

Makes 8 servings:

You will need the following recipes:

Thanksgiving Stuffing (Note: Prep in the skillet but do not bake)

Orange Infused Sweet Potatoes

Dried Cranberry Port Reduction

Herb de Provence Vegan Crumbles


1 TBS vegetable margarine

1 Package Yves Turkey Crumbles

1/2 cup finely diced celery

1/2 cup finely diced onion

1 cup vegetable broth

1 TBS Herbs de Provence or Poultry Seasoning

Salt and Pepper to taste

For more product information go to:

Yves Veggie Turkey Crumbles

Spicely Poultry Seasoning

Earth Balance Vegan Margarine


Preheat the oven to 350 degrees.

In a large skillet, melt the margarine and saute the onion and celery.  Add the turkey crumbles and herbs.  Add the vegetable broth as necessary to keep the mixture from sticking to the pan.  Saute until the flavors have combined, about five minutes.  Salt and pepper to taste.

Preparing the Casserole.

Use 8 individual Ramekins or a 9x9 casserole dish.  Layer the bottom with the whipped sweet potatoes.  Next add the cranberry reduction layer.  Add the turkey crumble layer.  Top with the stuffing.

For ramekins:

Cover with foil and bake for 15 minutes.  Remove the foil and bake another 15 minutes or until the stuffing is golden brown.

For the 9x9 Casserole:

Cover with foil and bake for 25 minutes.  Remove the foil and bake for another 20 minutes.

If you have prepared and refrigerated the recipe ahead of time, bring to room temperature before cooking and add 10 minutes to the covered cooking time.

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