Make-Ahead Turkey and Stuffing Casserole (vegan)
Printed from Inclusive Kitchen — Make-Ahead Turkey and Stuffing Casserole
This vegan Make-Ahead Turkey and Stuffing Casserole is a delightful twist on a classic comfort food, perfect for those who want to enjoy a hearty meal without the meat. Packed with savory plant-based ingredients, this dish brings together the warm flavors of stuffing, mushrooms, and a rich, creamy sauce that will make you forget it’s vegan. It’s the kind of dish that can be made ahead of time, allowing you to savor the moments with family and friends instead of being stuck in the kitchen.
Historically, casseroles have been a staple in American kitchens since the 19th century, evolving from simple baked dishes to the complex and varied creations we see today. This vegan version pays homage to that tradition while embracing modern dietary preferences. With a combination of lentils, vegetables, and spices, this casserole is not only comforting but also nutritious. And let’s be honest, who doesn’t love a dish that can be prepped in advance? It’s like giving yourself a high-five for future you!
To make this casserole even more appealing, we’ve swapped out traditional turkey for lentils and mushrooms, which provide a hearty texture and umami flavor. The stuffing is made with whole grain bread, fresh herbs, and vegetable broth, ensuring that every bite is packed with flavor. Plus, it’s a great way to use up leftover bread, so you can feel good about reducing waste while enjoying a delicious meal. Just remember, if you’re going to make this ahead of time, you might want to label it clearly in the fridge—no one wants to accidentally dive into a casserole thinking it’s lasagna!
So gather your ingredients and get ready to create a dish that’s not only satisfying but also a crowd-pleaser. Whether you’re serving it for a holiday gathering or a cozy weeknight dinner, this vegan Make-Ahead Turkey and Stuffing Casserole is sure to impress. And who knows? You might just convert a few meat-lovers along the way. After all, if they can enjoy this dish, they might just start believing that vegetables can be the life of the party!
Ingredients
- 1.5 cups green lentils
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion
- 2 medium carrots
- 2 medium celery stalks
- 8 ounces mushrooms
- 3 cloves garlic
- 1 teaspoon thyme
- 1 teaspoon sage
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups whole grain bread
- 0.5 cup nutritional yeast
- 1 cup almond milk
- 0.25 cup fresh parsley
Instructions
- Preheat your oven to 350°F (175°C). This temperature is ideal for baking the casserole evenly without burning the top.
- Rinse the green lentils under cold water and then combine them with 2 cups of vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat to low and simmer for about 20-25 minutes until tender but not mushy.
- While the lentils are cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery, sautéing for about 5-7 minutes until the vegetables are softened and fragrant.
- Stir in the sliced mushrooms and minced garlic into the skillet. Cook for an additional 5 minutes, allowing the mushrooms to release their moisture and become tender.
- Add the cooked lentils to the skillet along with thyme, sage, salt, and black pepper. Mix everything well and let it cook for another 2-3 minutes to meld the flavors.
- In a large bowl, tear the whole grain bread into bite-sized pieces. This will help it absorb the flavors of the casserole better.
- Pour the lentil and vegetable mixture over the torn bread in the bowl. Add 1 cup of almond milk and 1/2 cup of nutritional yeast, stirring until the bread is well coated and the mixture is evenly combined.
- Transfer the mixture into a greased 9x13-inch baking dish, spreading it out evenly. This size is perfect for ensuring even cooking and easy serving.
- Cover the dish with aluminum foil and bake for 25 minutes. This helps to steam the casserole and keep it moist.
- After 25 minutes, remove the foil and bake for an additional 15-20 minutes until the top is golden brown and crispy. You’ll know it’s done when the edges are bubbling and the top has a nice crust.
- Once out of the oven, let the casserole sit for about 10 minutes before serving. This resting time allows the flavors to settle and makes it easier to cut.
- Garnish with fresh parsley before serving for a pop of color and freshness. It’s the finishing touch that makes all the difference!
- Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave, but be sure to add a splash of almond milk to keep it moist.
- Enjoy your hearty vegan casserole, and remember: it’s not just a meal, it’s a celebration of plant-based goodness!
Nutrition (per serving)
- Calories: 320
- Carbs g: 45
- Protein g: 15
- Fat g: 10
- Sugar g: 4
