A Simple Whole-Food Plant-Based Holiday Casserole Recipe

From Carol Barnett’s Kitchen to Yours

The holidays are a time for good food, shared traditions, and gathering around the table with the people we care about. For many families, that also means looking for dishes that feel festive and satisfying, without being overly complicated.

This whole-food plant-based holiday recipe offers a comforting and familiar centerpiece: a hearty “unturkey” casserole made with marinated tofu, sprouted-grain stuffing, and savory mushroom gravy. It’s a practical option for holiday meals, whether you’re fully plant-based or simply looking for a nourishing, vegan holiday main dish to share with friends and family.

Preparing and sharing plant-based food can be joyful on many levels: supporting human health, aligning with compassionate values, and creating meals that truly sustain. This recipe is designed to do just that, offering a flavorful, approachable dish for the holiday season and beyond.

Whole-Food Plant-Based Unturkey Casserole

Adapted from Peter Golbitz, Tofu & Soyfoods Cookery (1998)

This plant-based holiday casserole comes together in three simple components:

1. The marinated tofu (“unturkey”)

2. A hearty stuffing made with sprouted-grain bread

3. A savory mushroom gravy

Once prepared, everything is layered and baked into a satisfying whole-food plant-based holiday main dish.

Ingredients:

For the Unturkey

• 1 14-16 oz container regular (not silken) tofu

• 1 clove garlic, minced, or ½ tsp garlic powder

• 1 tbsp wine vinegar, red or white

• 1 tbsp soy sauce or liquid aminos

• 1 tsp prepared mustard (spicy brown or Dijon preferred)

• ½ tsp dried oregano

• ½ tsp powdered rosemary

• ½ tsp rubbed sage

• ½ tsp dried thyme

• 1 tsp toasted sesame oil (optional)

For the Stuffing

• 6 slices Ezekiel bread (7 Sprouted Grains variety is good)

• ¼ to ½ cup sherry, white wine, veg broth, or water

• 1 carrot, chopped fine

• 1 stalk celery, chopped fine

• 1/2 medium onion, chopped fine

• Herbs: ¼ tsp each oregano, rosemary, sage and thyme 

• Or 1 tsp poultry seasoning if you have it

For the Mushroom Gravy (makes 3 cups)

• 8-10 mushrooms

• 3-4 cloves garlic

• 1/2 cup sherry, white wine, veg broth, or water

• 4 tbsp cornstarch, flour, or a mix

• 3 cups water

• 2 tbsp soy sauce

• 2 tbsp white wine vinegar or other light-colored vinegar

• 2 tsp toasted sesame oil (optional) 

Notes on Ingredients:

You can use any variety of Ezekiel bread except perhaps the Cinnamon Raisin (at least I wouldn’t like that!). The herbs for the stuffing and the tofu marinade are traditional for the season, but you can add or substitute other herbs, if you like. You can use either powdered/rubbed herbs, or dried leaves that have been crushed to release their flavor. Fresh herbs are great if you have them (you can use 2-3X the volume) but aren’t necessary.

Instructions:

1. Prepare the Unturkey

• Slice the tofu into strips: I like to cut the block lengthwise into 3 panels, then cut each into strips—long or short, whatever you like. 

• Place the strips in a large shallow bowl with the garlic and other ingredients and give it a good stir. It’s okay if the tofu slices crumble a bit. 

• Cover the bowl and let them marinate while you prepare the other pieces.

2. Prepare the Stuffing

• Toast the Ezekiel bread slices. Slice them crosswise to make small cubes and place them in a mixing bowl.

• In a saucepan, sauté the veggies and herbs in the liquid at medium heat until soft, about 10 minutes. 

• Spoon the veggies over the bread cubes and mix thoroughly.

3. Prepare the Mushroom Gravy

• Rinse the mushrooms; chop them and the garlic, and sauté them in a large saucepan in the liquid at medium heat till the mushrooms have shrunk a little, about 5 minutes.

• In a small bowl, whisk the cornstarch or flour with about 1 cup water, then add the rest of the water and mix thoroughly. Add to the pan with the mushrooms and bring to a simmer; it will start to thicken. 

• Cook, stirring, for a couple of minutes. Stir in the soy sauce, vinegar, and toasted sesame oil if using.

4. Assemble and Bake the Casserole

• You’ll need a 9x13” casserole dish or two 8x8” casserole dishes that are lightly oiled, nonstick, or lined with parchment paper. 

• Preheat the oven to 350 degrees Fahrenheit.

• Spoon the stuffing into the casserole. Then spoon about one-half of the Mushroom Gravy over the stuffing, reaching even the corners (unless you like crispy stuffing, in which case, leave the edges uncovered by gravy). Then spoon the marinated tofu evenly over the stuffing, including all the marinade.

• Cover with foil and bake 30 minutes. Remove the foil and bake for an additional 10 minutes to brown the tofu.

• Serve hot with the remaining Mushroom Gravy on the side.

Try This Nourishing Dish for the Holidays

This whole-food plant-based unturkey casserole is a comforting option for holiday meals, offering familiar flavors in a form that aligns with health-forward, compassionate values. Whether served for Thanksgiving, Christmas, or another seasonal gathering, it’s a satisfying plant-based holiday recipe that can be enjoyed by everyone at the table.

For those interested in exploring more plant-based recipes and resources, the RLMI Community offers additional meal ideas, education, and support to help make lifestyle change feel doable and sustainable.