What to do with your Thanksgiving Leftovers (Vegetarian Edition)
Too many mashed potatoes left after Thanksgiving? Don’t worry, we’ve got you covered. Vegetarian or vegan or just don’t like turkey? We’re here to help you out. Here are some recipes to stop you from wondering not only what to do with that cranberry sauce you have left in fridge, but also with the rest of your Thanksgiving leftovers!
Thanksgiving Leftover Poutine by Farm Fresh Eats - Use your leftover gravy and potatoes at the same time!
Mashed potatoes are definitely not boring when used in this Leftover Mashed Potato Cakes w/ Raspberry Ginger Mustard Chutney recipe by An Edible Mosaic. You can also make doughnuts with this recipe from Dinner with Julie and rolls by Spicy Southern Kitchen. If you’re feeling something a little less cake-y, why not try this mashed potato and mushroom quesadilla from Cooktoria? Mashed potatoes are truly the side dish that keeps on giving.
Roasted Carrot Soup by Show Me the Yummy - We love using carrots in our juices, but we also love it in a good soup! Put your leftover carrots to good use with this perfectly autumnal soup.
Gingered Carrot & Kale Ribbons by Rachael Ray (VG) - A one-pot meal packed with flavor and healthy greens.
Roasted Carrot Salad by Inspired by Charm - Not sure what to do with your roasted carrots? Toss them in a salad with tangy cranberries and crunchy arugula. Cheese optional!
Pumpkin Breakfast Parfait by Fiveandspice - Not sick of pumpkin yet after all that pumpkin pie? Use your leftover pumpkin puree for this delicious breakfast treat (or any time of day treat).
Pumpkin soup by Cookie + Kate (VG) - Another fall favorite.
Pumpkin Spice Latte on Kitchn - save yourself the Starbucks trip and make your own.
Check out our other blog post for more ways to use your pumpkin!
Cranberry Cookie Bars by simplycooking101 - Don’t know what to do with your leftover cranberry sauce? Tired of turkey and cranberry sandwiches? When in doubt, make cookies! And if you’re not in the mood for cookie bars, try these Cranberry Tartlets from Martha Stewert instead.
Warm it up to use as a sauce for desserts, like ice cream and cake, spread it on toast, add it to cocktails, or use it to flavor yogurt. Just add as little or as much sauce as you want for a fall yogurt treat! You can also add it to labneh for a delicious dip.
Veggie Broth by the Minimalist Baker (VG) - Use up your veggie leftovers and scraps with easy 1-pot vegetable broth recipe. It makes the perfect base for all sorts of dishes, like soups, stuffings, and even pot pies!
Sweet Potato Gnocchi by Food With Feeling (VG) - Use up your leftover sweet potatoes in this simple 3-ingredient gnocchi recipe!
Sweet Potato Pancakes by Happy Healthy Mama (VG) - All you need are two ingredients for a not-so-typical breakfast!
Sweet Potato Chips by the Cookie Rookie (VG) - Crispy and golden, the healthy alternative to potato chips.