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!

Course Main Course

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 25

Servings 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