• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vegan Heaven

  • Home
  • Recipes
  • Going Vegan
  • About
    • About Me
    • Impressum
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
  • ×
    • a hand dipping tortilla chips in a bowl with vegan nacho cheese
      Vegan Nacho Cheese
    • a hand holding a white bowl of sweet potato curry with rice over a wooden board
      Sweet Potato Curry
    • a grey plate with black bean pasta with bell pepper, lime wedges, and fresh cilantro on a wooden board
      Black Bean Pasta
    • yellow curry with bell pepper and carrots over brown rice in a grey bowl
      Yellow Curry
    • a blue and white bowl with millet porridge with a spoon with a pear and a cup of coffee in the background
      Millet Porridge
    • turmeric energy balls in a blue bowl with a glass of smoothie in the background
      Ginger Turmeric Energy Balls
    • a cast iron skillet with pasta with bell pepper on a white wooden board
      Vegan Pasta Rasta
    • Vegan Lentil Soup in two white and brown pots on a marble counter top with a spoon and bread on the side
      Vegan Lentil Soup
    • Vegan Parmesan cheese in a glass jar with a white spoon on a wooden board
      Vegan Parmesan Cheese
    • vegan dal with rice in a white bowl with a spoon on a marble countertop
      Red Lentil Dal
    • a pot with one pot pasta with leek and tofu on a marble countertop
      One Pot Pasta with Leek and Smoked Tofu
    • a cast iron pan with Tuscan pasta with sun-dried tomatoes and spinach on a white wooden board
      Vegan Tuscan Pasta

    Pumpkin Casserole

    Published: Sep 13, 2022 by Sina · This post may contain affiliate links · Leave a Comment

    • Facebook
    Jump to Recipe Print Recipe
    Pumpkin Casserole in a white dish with a text overlay

    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

    Pumpkin Casserole

    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! 
    5 from 5 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Vegan, Vegetarian
    Prep Time: 10 minutes mins
    Cook Time: 25 minutes mins
    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
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

    More Recipes

    • vegetable biryani in a white pan on a wooden board with parsley and mint in the background
      Vegetable Biryani
    • five vegan zucchini bread slices on a marble counter top with more zucchini bread on a wooden board in the background and chocolate chips on the side
      Vegan Zucchini Bread
    • a white bowl with green bean salad with tomatoes and kidney beans on a wooden board
      Green Bean Salad
    • a grey bowl with spinach tomato pasta on a wooden board
      Spinach Tomato Pasta

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter
    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Grilling

    • six grilled vegetable kabobs on a white plate on a marble countertop sprinkled with fresh herbs
      Vegetable Kabobs
    • Black Bean Patties (Vegan & Grillable)
      Vegan Black Bean Burgers (Grillable!)
    • Vegan Potato Salad with Pickles in a Bowl
      Vegan Potato Salad
    • a hand dipping a piece of bread into a bowl of vegan dip
      Creamy Vegan Dip with Dates
    • two tofu vegetables skewers with pineapple and red bell pepper on a plate with brown rice
      Tofu Vegetable Skewers
    • a stack of lentil burgers on a white plate with a bowl of salad in the background
      Lentil Burgers
    Sina Weber, Blogger

    About Sina

    As a mom of twins, I know how busy life can be. So if you're looking for easy and quick vegan recipes the whole family loves, this is the right place for you!

    Learn more about me →

    Popular Recipes

    • Lemon Spaghetti with Spinach
      Lemon Spaghetti with Spinach (One Pot)
    • One Pan Mexican Quinoa in a black pot on a white wooden countertop with limes and parsley on the side
      One Pan Mexican Quinoa
    • a hand eating roasted chickpeas out of a small white bowl on a marble counter top
      Roasted Chickpeas
    • Thai Pineapple Fried Rice Recipe (Vegan)
      Thai Pineapple Fried Rice Recipe (Vegan)
    • Vegan meatballs with Spaghetti
      Vegan Meatballs with Spaghetti
    • Creamy Vegan One Pot Pasta (Asian Style)
      Creamy Vegan One Pot Pasta (Asian Style)

    Healthy Recipes

    • Greek Pasta Salad in a Bowl with a Salad Server
      Greek Pasta Salad with Easy Greek Vinaigrette
    • a white bowl with quinoa black bean salad on a marble countertop with limes in the background
      Quinoa Black Bean Salad
    • a grey bowl with brown rice, lettuce, guacamole, and sofritas with a fork
      Sofritas
    • Chickpea Salad in a white bowl with a wooden spoon and two lemons in the background
      Vegan Chickpea Salad
    • Vegan Pad Thai on a white plate with limes in the background and a hand picking up some noodles with chop sticks
      Vegan Pad Thai
    • Easy Vegan Chickpea Curry with Potatoes
      Easy Vegan Chickpea Curry

    Footer

    Impressum/Legal Notice
    Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Tumblr
    • Twitter

    Affiliate Disclaimer:

    Some posts may contain affiliate links, which means that if you click on one of the product links and actually decide to buy it, I’ll receive a small percentage of the total price - of course this does not cause any extra costs for you. I only recommend products that I personally love and use regularly.

    Copyright © 2025 by Vegan Heaven · Privacy Policy