Pumpkin Casserole

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This pumpkin casserole with vegan ground meat and feta is the ultimate comfort food in fall! It’s super easy to make, packed with flavor, and ready in just a little over half an hour! 

a pumpkin casserole in a white dish with a wooden spoon on a wooden countertop

Why This Recipe Works 

Oh how I love pumpkin recipes in the colder months! This easy pumpkin casserole is one of my new favorites. 

  • It’s super easy to make! All you have to do is sauté the onion and the garlic and then add the chopped tomatoes and the cubed pumpkin. Season everything with oregano and thyme and transfer it to a casserole dish. Then add the crumbled vegan feta on top and bake it for about 20 minutes. 

 

  • Just perfect for fall! This dish is warming, comforting, and packed with flavor. It makes such a great weeknight dinner in the fall. 

 

  • It’s healthy, low-carb, and it can easily be made gluten-free! I love that this dish is low-carb but still pretty filling. If you want to make it gluten-free, make sure that the vegan ground beef you are using doesn’t contain any gluten. 

I’ve made this dish quite a few times and it was always a real winner. It’s even better with fresh herbs! 

What Goes Into This Recipe (with Substitutions):

the ingredients that go into this recipe on a marble countertop

  • Pumpkin – I used Hokkaido pumpkin for this recipe. I really love it because you can eat the skin, which makes preparation so much easier. However, you can also replace it with Butternut squash. 
  • Onion – white onion. 
  • Garlic
  • Vegan Ground Meat Crumbles – use your favorite brand. 
  • Tomato Paste 
  • Canned Diced Tomatoes
  • Tomato Passata 
  • Thyme & Oregano – I used dried herbs for the sauce, but I also like to add fresh herbs on top before baking the casserole.
  • Salt & Pepper 
  • Vegan Feta – use your favorite brand. You could also use a homemade version. 

How To Make This Recipe 

a collage of four photos that show how to make this recipe

1. Step: Preheat your oven to 350 °F. Finely chop the onion and the garlic. In a large pan, heat some oil and sauté the onion for 2-3 minutes or until translucent. Then add the garlic and cook for another minute. Next, add the vegan ground meat crumbles and cook until lightly browned or follow the instructions on the package. 

2. Step: Cut the Hokkaido pumpkin into cubes (about 1 inch). 

3. Step: Add the spices, the canned tomatoes, the tomato paste, and the passata to the vegan ground meat. 

4. Step: Stir well and season with salt and pepper. Cook for 2 minutes. 

a collage of four step-by-step photos that show how to make this recipe

5. Step: Then add the pumpkin cubes and stir well. 

6. Step: Transfer everything to a casserole dish. 

7. Step: Crumble the vegan feta with your fingers and sprinkle on top of the pumpkin casserole. 

8. Step: Bake for 20-25 minutes at 350 °F until the vegan feta is lightly browned. Enjoy! 

Recipes Notes

  • I like to use Hokkaido pumpkin for this recipe. Its skin is edible, which saves you a lot of time. It has a mild, sweet, and a bit nutty taste and a rater firm texture. 
  • We usually eat this dish just by itself, but you can also serve it with a bit of whole wheat bread, baguette, or even with my focaccia bread. 
  • Pumpkins and other winter squash have a tough skin and flesh, which makes cutting them rather hard. Placing them in the microwave or oven for a bit makes things much easier as it softens the skin a bit. 

Frequently Asked Questions

How Long Does This Dish Last? 

Stored in an airtight container in the fridge, it will last 3-4 days

Can I Freeze It? 

Yes, you can freeze leftovers for up to 3 months. Reheat them in the oven. 

Related Recipes 

  • Vegan Pumpkin Soup 
  • Vegan Pumpkin Pie 
  • 36 Stunning Vegan Pumpkin Recipes You Need To Try This Fall!
  • Vegan Pumpkin Muffins 
  • Vegan Pumpkin Bread 
  • Pumpkin Smoothie 

I Love To Hear From You! 

I hope you like this pumpkin casserole as much as we do around here.

If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest! 

Sina 

a pumpkin casserole in a white dish with a wooden spoon on a wooden countertop

Print

Pumpkin Casserole

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This pumpkin casserole with vegan ground meat and feta is the ultimate comfort food in fall! It's super easy to make, packed with flavor, and ready in just a little over half an hour! 
Course Main Course
Cuisine American
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 330kcal
Author Sina

Ingredients

  • 1 onion, finely diced
  • 2 cloves of garlic, minced
  • 14 oz vegan ground meat crumbles
  • 1 Hokkaido pumpkin about 28 oz
  • 2 tablespoons tomato paste
  • 1 can diced tomatoes
  • 1 cup tomato passata
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • salt, to taste
  • black pepper, to taste
  • 5 oz vegan feta (I used store-bought)
  • fresh thyme and oregano (optional)

Instructions

  • Preheat your oven to 350 °F. Finely chop the onion and the garlic. In a large pan, heat some oil and sauté the onion for 2-3 minutes or until translucent. Then add the garlic and cook for another minute. Next, add the vegan ground meat crumbles and cook until lightly browned or follow the instructions on the package. 
  • Cut the Hokkaido pumpkin into cubes (about 1 inch). 
  • Add the spices, the canned tomatoes, the tomato paste, and the passata to the vegan ground meat. 
  • Stir well and season with salt and pepper. Cook for 2 minutes. 
  • Then add the pumpkin cubes and stir well. 
  • Transfer everything to a casserole dish. 
  • Crumble the vegan feta with your fingers and sprinkle on top of the pumpkin casserole. 
  • Bake for 20-25 minutes at 350 °F until the vegan feta is lightly browned. Enjoy! 

Notes

  • I like to use Hokkaido pumpkin for this recipe. Its skin is edible, which makes saves you a lot of time. It has a mild, sweet, and a bit nutty taste and a rater firm texture. 
  • We usually eat this dish just by itself, but you can also serve it with a bit of whole wheat bread, baguette, or even with my focaccia bread. 
  • Pumpkins and other winter squash have a tough skin and flesh, which makes cutting them rather hard. Placing them in the microwave or oven for a bit makes things much easier as it softens the skin a bit. 

Nutrition

Calories: 330kcal | Carbohydrates: 53g | Protein: 20g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 653mg | Potassium: 1850mg | Fiber: 12g | Sugar: 13g | Vitamin A: 4939IU | Vitamin C: 61mg | Calcium: 284mg | Iron: 6mg

The post Pumpkin Casserole appeared first on Vegan Heaven.





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