We really enjoyed this casserole. It is slightly sweet from the apples but it is also a hearty and filling main meal.

Vegan Winter Casserole with Apples, Winter Squash and Chickun

Serving Size: 4


creamy cheesy pumpkin sauce:

  • 1½ cups pumpkin puree (winter squash)
  • ¼ cup nutritional yeast
  • ¼ cup dry mustard powder
  • ¼ teaspoon nutmeg
  • ¼-⅓ cups vegetable bouillon
  • 1 teaspoon thyme
  • 1 teaspoon cornstarch
  • salt and pepper to taste

for the casserole:

  • 3 cups pumpkin (winter squash), cubed and steamed
  • 2 apples, chopped
  • 1 small red bell pepper, about 1.2 cup chopped
  • 1 (15 ounce) can chickpeas, drained
  • 8 ounces vegan soy protein pieces, ‘chickun’-style


  • handful panko bread crumbs
  • handful non-dairy cheese, shredded
  • rosemary sprigs as garnish

also needed:

  • margarine or spray cooking oil

Vegan Winter Casserole with Apples, Winter Squash and Chickun


  1. Begin by making the sauce:
    1. Measure 1½ cups pumpkin (winter squash) puree. Either from a can or by making it yourself from scratch by steaming chopped winter squash then using a staff mixer or food processor.
    2. Add the nutritional yeast, mustard powder, thyme and nutmeg.
    3. Puree the mixture.
    4. Depending on the thickness of your puree add ¼-⅓ cup of vegetable bouillon to make the sauce.
    5. Add 1 teaspoon cornstarch and mix well.
    6. Season to taste with additional salt and pepper if needed.
  2. For the casserole:
    1. Pre-heat the oven to 425 F or 220 C.
    2. Prepare 3 cups of winter squash (pumpkin). If using an organic red kuri squash you can leave the skin on, if using a butternut or other type squash, remove the skin, de-seed and cut into bite sized pieces.
    3. Steam the prepared pieces a dente.
    4. Remove from the steam and set aside to use later.
    5. Chop the red onion and bell pepper.
    6. Drain the can of chickpeas (reserve the liquid aquafaba to use for another recipe).
    7. Core and chop the apples.
  3. Using margarine or spry cooking oil, grease the baking dish.
  4. Place all the ingredients including the chicken pieces in the baking dish and lightly mix to combine evenly.
  5. Pour the sauce over the mixture and gently mix to cover the ingredients with the sauce.
  6. Sprinkle a handful of panic or other breadcrumbs over the top of the casserole.
  7. Add shredded non-dairy cheese over the top.
  8. Place the lid on the casserole dish and place in the pre-heated oven to bake for 45 minutes.
  9. Remove from the oven when done, add the rosemary leaves as garnish and allow the casserole to cool slightly before serving.