Leftover Vegan Thanksgiving Sandwiches

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Leftover Vegan Thanksgiving Sandwiches

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November 13, 2021
November 13, 2021

Carolyn Strickland

Carolyn Strickland

  • ✓ 4 slices whole grain or sourdough bread, toasted
  • ✓ 6 tablespoons leftover cranberry sauce
  • ✓ 2 tablespoons Dijon mustard
  • ✓ 1- 1.5 cups leftover seitan roast, sliced thin - see below for other options
  • ✓ ½ cup leftover mashed potatoes or mashed sweet potatoes
  • ✓ ½ cup leftover stuffing
  • ✓ ½ cup leftover cooked greens (such as kale, collards, spinach, or chard)
  1. In a small bowl, mix together leftover cranberry sauce and Dijon mustard. Spread cranberry-Dijon sauce on each slice of toasted whole grain bread. This spread is delicious and really makes the sandwich special!
  2. Top two slices of the bread with half of the sliced seitan, ¼ cup mashed potatoes or sweet potatoes, ¼ cup stuffing, and ¼ cup leftover cooked greens
  3. Place a second slice of bread on top to complete your sandwich. Cut in half and serve

Options - instead of seitan roast, you could use slice store-bought Tofurky roast or Tofurky sandwich slices, lentil “meatloaf”, or any meat replacer. Instead of cooked greens, you could use fresh greens like baby kale, spinach, or romaine lettuce. To really raise the nutritional value, top your sandwich with some microgreens, like broccoli, kale, alfalfa, or sunflower

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