These Vegan Thanksgiving Leftovers Bowls take all of your delicious vegan Thanksgiving leftovers and transform them into a delicious one bowl meal! Pack it with plant-based chickpea power, or substitute in leftover turkey for a comforting meal that’s ready in no time.
When you’re an American living outside of America, you celebrate American holidays when it’s convenient. Which is why here in Holland, we celebrated Thanksgiving today.
It was the tulip-family’s first ever Thanksgiving so I brought my A game. I made these buttermilk biscuits and this sweet potato casserole with marshmallows (which was obviously a super American show stopper, especially for the guest who’d never eaten a marshmallow (!!!)) and this cranberry sauce and an apple pie that was American on bottom and Dutch on top (i.e. covered in chopped stroopwafels).
We went around the table and said what we were thankful for, I educated them on the importance of changing into sweatpants between dinner and dessert in order to fit more food, and it was overall a great American-outside-of-America Thanksgiving.
So in preparation for tomorrow (and to prepare you for Friday), today I’m sharing these Vegan Thanksgiving Leftover Bowls! They take everything good about Thanksgiving and transform it into a one bowl meal, drizzled with a smooth and savory vegan gravy. Have a great day of eating and joy tomorrow, and the next day when you’re exhausted and have a tower of leftovers, this recipe has your back.
- 4 Tbsp olive oil 60 mL
- 1 tsp salt + a pinch
- ½ tsp cinnamon
- ½ tsp white pepper
- ¼ tsp cumin
- 1 large sweet potato peeled and cubed
- 1 can chickpeas strained and patted dry*
- 1 cup Brussels sprouts halved
- 1 large carrot peeled and sliced into chunks
- 1 tsp honey or maple syrup
- 1 cup leftover mashed potatoes
- ½ cup cranberry sauce
Vegan Gravy (optional)*
- 1 Tbsp oil
- 2 Tbsp chopped onion
- 1 clove garlic minced
- 1 Tbsp soy sauce
- 1 Tbsp nutritional yeast
- 2 Tbsp flour
- 1 cup low-sodium vegetable broth
- Whisk to combine olive oil, 1 tsp salt, cinnamon, pepper, and cumin.
- Toss sweet potato chunks through the oil mixture, then use a slotted spoon to remove and lay on a large parchment paper lined baking sheet.
- Add chickpeas to what is left of the oil mixture, toss to coat, and spoon onto the same baking sheet.
- Throw Brussels sprouts and carrots onto the baking sheet, sprinkling each with a pinch of salt, and drizzling honey over the carrots.
- Cook at 400 degrees F (204 C) for 25 minutes, or until veggies are fork tender.
- If you’re making the vegetarian gravy, heat oil in a saucepan over medium heat then add onion and garlic. Cook until translucent (a few minutes), then add soy, nutritional yeast, and flour. Stir to combine then slowly pour in broth, stirring continuously. Bring to a simmer then cook until gravy reduces to a thickness of your liking. Cover to keep warm and set aside.
- Heat up your leftover mashed potatoes in the microwave just before veggies are done cooking.
- To assemble, spoon mashed potatoes into the bottom of a bowl 2 or 3 serving bowls. Top equally with each of the veggies, adding more mashed potatoes on top if you’d like. Spoon on a dollop of cranberry sauce.
- Drizzle with gravy and serve warm!
Tips & Tricks
- *If you’re not vegetarian, just use leftover turkey gravy and sub in turkey for the chickpeas!
- If you have any of these veggies as leftovers from Thanksgiving, just skip the roasting, heat them up, and throw them in with everything else!
This recipe was first published on Amanda’s Cookin’, where I’m a contributor.