I love Thanksgiving casserole! There’s something about Thanksgiving flavors that just feel like home.
The aroma of sage and rosemary drifting from the kitchen, the sound of family catching up, and that comforting mix of savory, soft, and crispy in every bite.

This Plant-Based Thanksgiving Casserole brings all that nostalgia into one baking dish — no turkey required. It’s got a hearty base of rice and mushrooms, a protein-packed layer of white beans seasoned with herbs, and a crisp, golden bread dressing baked on top.

The result? A dish that tastes like stuffing, gravy, and comfort — all rolled into one beautiful, plant-based centerpiece.

This version uses a homemade dressing recipe but Pepperidge Farm and Kooshy both have versions that do not have eggs, chicken stock or bits of meat in them. We did a taste test and Kooshy won out, but just slightly behind Pepperidge Farm, so I think you’re good with either. Beware they both have high sodium content, so you probably won’t need to use salt on anything else in the casserole.

Pro Tip

If you’re hosting, prep each layer the day before — rice, beans, and dressing — and refrigerate separately. Assemble and bake the day of for a fresh, just-from-the-oven aroma that will make your kitchen smell like Thanksgiving morning.

Cost Comparison

If you make it completely homemade, it’s the difference between $1.65 and nearly $4! If you use the Kooshy or Pepperidge Farm stuffing version, it’s still cheaper at $1.85 per serving.

Nutritional Highlights

Less than 260 calories per serving is half the calories of the traditional turkey & dressing plate
You’ll get 11 grams of protein from the beans!
Tons of rich antioxidants in the rosemary, sage and thyme

Final Thoughts 🌻

This casserole has become my new Thanksgiving go-to. It’s the kind of dish that brings everyone together — even the non-plant-based guests go back for seconds.

Serve it family-style, add a ladle of mushroom gravy, and let the comfort of herbs, bread, and beans remind you what the holidays are really about: connection, gratitude, and good food made with love.

Stay sunny, and eat more plants, y’all.

Thanksgiving Casserole

A cozy, layered bake that captures all the flavors of Thanksgiving — creamy rice, savory mushrooms, herbed white beans, and a crisp bread-dressing topping. It’s warm, satisfying, and 100% plant-based.

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Prep Time 30

Cook Time 40

Total Time 1 10

Servings: 6 serving

Course: Main Course

Cuisine: American

Calories: 260

Ingredients Method

Ingredients

Base Layer

1 cup brown or wild rice cooked (about 3 cups cooked)
1 tbsp veggie broth or water for sautéing
1 cup mushrooms diced
½ onion diced
2 celery stalks diced
1 tsp garlic powder
1 tsp fresh thyme or ½ tsp dried
1 tbsp fresh sage minced
1 tbsp fresh rosemary minced
Salt & pepper to taste

White Bean Layer

2 cups cooked white northern beans or 1 can, drained and rinsed
¼ cup veggie broth
1 tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1 tsp fresh thyme
Salt & pepper to taste

Dressing Layer

4 cups cubed whole-grain or sourdough bread lightly toasted
1 cup low-sodium veggie broth add gradually for texture
½ onion diced
2 celery stalks diced
1 tbsp fresh sage minced
1 tbsp fresh rosemary minced
1 tsp thyme
Salt & pepper to taste
1/2 cup pecans chopped
1/2 cup small apples diced

Method

Preheat oven to 375°F. Lightly mist or brush a 9×13 casserole dish with veggie broth.
Cook rice according to package directions; set aside.
In a large skillet, sauté onion, celery, and mushrooms in veggie broth for 5–7 minutes until softened. Season with herbs, garlic powder, salt, and pepper.
Spread the cooked rice in an even layer in your casserole dish. Top with the mushroom mixture.
Combine beans, broth, and seasonings in a bowl, leaving them whole and lightly coated. Spoon evenly over the mushroom layer.
In a large bowl, mix toasted bread cubes, onion, celery, herbs, and just enough broth to moisten. Don’t let it get soggy.
Fold in pecans and apples.
Sread dressing evenly over the bean layer. Cover with foil and bake for 20 minutes. Remove foil and bake another 15–20 minutes, until golden and crisp on top.
Cool slightly before serving. Pair with mushroom gravy or cranberry sauce for a true holiday flavor.