These Thanksgiving leftovers recipes will help you repurpose vegan holiday roasts, vegetable side dishes, and even pie into something new & inviting.
When Thanksgiving is over, and the counters are lined with leftovers, it can feel like you’re suddenly in an episode of Chopped.
The “mystery basket” is basically yesterday’s Thanksgiving dinner.
Once you’ve grown tired of the same old same old, how will you repurpose all of those ingredients into something that is tempting to eat?
Here are some mouthwatering Thanksgiving leftovers recipes to spark your creativity and appetite.
In this post:
Repurpose leftover holiday roasts
Reuse homemade seitan chicken, vegan ham, or store-bought holiday roasts from Gardein, Trader Joe’s, Tofurky, Field Roast, or Herbivorous Butcher with these enticing Thanksgiving leftovers recipes.
Leftovers sandwich
Of course, the obvious solution for leftovers is a Thanksgiving leftovers sandwich.
Fill it with slices of vegan turkey, cranberry sauce, and avocado.
The mixture of sweet and savory is such a tasty combo.
Serve with lemony roasted potatoes.
Open faced sandwich
Growing up, hot open faced sandwiches were a mainstay after the holidays.
Pile up seitan chicken with mashed potatoes on a slice of bread. Then drench it in easy vegan gravy.
The soft bread and mashed potatoes are so dreamy with chewy seitan underneath.
Serve it with broccolini or sautéed kale.
Pot pie
Leftover seitan or holiday roast is wonderful cubed into a vegan pot pie.
It’s filled with carrots, peas, onions, and celery in a creamy cashew sauce.
Make it easy on yourself, and use a frozen pie crust.
Serve with roasted Brussels sprouts.
Wild rice soup
Cube any leftover seitan chicken or holiday roast into vegan wild rice soup.
It’s dotted with chunky pieces of carrots, celery, onions, and kale.
The cashew broth is flavored with rosemary, thyme, and herbs de Provence for a homey lunch or dinner.
Serve with crusty bread or an easy spinach salad.
Tortilla soup
Warm up with a spicy bowl of vegan tortilla soup! Not only is it delicious, it’s also a terrific way of re-using leftover seitan.
This hearty soup is filled out with black beans, corn, and fire roasted tomatoes.
Top it with crunchy tortilla strips, avocado, cilantro, and non-dairy cheese.
Vegan chicken salad sandwich
Vegan chicken salad sandwiches are one of my favorite easy lunches, and a great way to repurpose leftovers.
Break up leftover vegan turkey or seitan chicken in a food processor along with celery, onions, pickles, mayo, and seasonings.
Pro tip: If your holiday roast includes stuffing too, throw some of that in as well. It adds great Thanksgiving flavor!
Enjoy a scoop of vegan chicken salad in a leafy green salad, or put it on a bun with pickles.
Serve with potato chips or coleslaw.
Chef salad
You’ll feel like you’re in a 1990’s diner with this vegan chef salad.
Cube any leftover seitan chicken, ham, or holiday roast.
Then add it to a romaine lettuce salad along with tomatoes, cucumbers, vegan cheddar, and avocado.
(An optional pinch of black salt adds egginess to the avocado!)
Finish with a generous drizzle of vegan ranch dressing.
Serve on its own, with garlic bread, or an air fryer baked potato.
Seitan piccata
Leftover seitan gets reimagined with this seitan piccata.
A silky lemon and white wine sauce invigorates browned seitan.
Suddenly, it’s an elegant dinner.
Serve with mashed potatoes, air fryer asparagus, and/or sautéed kale.
Rachel sandwich
Repurpose leftover seitan chicken or vegan turkey into a Rachel sandwich.
It’s similar to a reuben, but with coleslaw instead of sauerkraut, and seitan chicken instead of corned jackfruit.
Finish with melty non-dairy cheese and Thousand Island dressing.
Serve with fried pickles.
Field Roast báhn mì
If you made Field Roast celebration roast (not en croute), repurpose it into a vegan bánh mì!
Cut the roast into slices, season it, and then serve it on French bread with fresh herbs and quick pickled vegetables.
The herbs and veg add such a nice lightness to this flavorful sandwich.
Serve it with sesame kale or baked french fries.
Pineapple fried rice
Do you have leftover vegan ham?
Brown chunks of it, and add it to pineapple fried rice.
Vegan egg mcmuffin
Leftover vegan ham is also delicious in a vegan egg mcmuffin.
Toast English muffins. Then load them up with eggy tofu, non-dairy cheddar, and vegan ham.
So good!
Leftover seitan ham is also a great addition to any of these dishes:
- Use it as a topping for vegan baked potato soup or split pea soup
- Add it to a pierogi quesadilla or breakfast quesadilla
Repurpose side dish leftovers
Revitalize forgotten side dishes by transforming them into one of these dishes.
Poutine
Leftover easy vegan gravy and vegan feta come together like total champs in vegan poutine.
Just bake some fries. Then pile them up with gravy and vegan feta cheese.
Take it to the next level by adding browned seitan chicken and cranberry sauce for fully loaded Thanksgiving leftovers poutine (above).
Pierogi quesadillas
If you have leftover mashed potatoes, you owe it to yourself to make pierogi quesadillas!
They have all of the flavors of pierogi without fussing with dough.
Add sautéed onions, melty non-dairy cheese, and tangy sauerkraut. Then encase it in a tortilla.
Serve with yogurt ranch dip.
Tacos with cranberry salsa
Leftover cranberry salsa balances the smokiness of sweet potato tacos.
It adds a delightful tart sweetness.
Finish with a sprinkling of green leaf lettuce, avocado, and cilantro.
Salad with persimmons
Leftover roasted delicata squash adds heartiness to a salad with persimmons.
It’s finished with caramelized onions, pistachios, and a light & bright white wine vinaigrette.
Sweet potato smoothie
Make your morning smoothie extra filling with leftover cooked sweet potato.
With mango, pineapple juice, vanilla, and cinnamon, a sweet potato smoothie is perfect for breakfast.
Repurpose beverages
Don’t forget that quintessential holiday beverage! You can repurpose vegan eggnog into a reimagined dish of its own.
French toast
Put that leftover vegan eggnog in the refrigerator to good use! It makes an excellent batter for vegan French toast.
Dip the slices in vegan eggnog, and then brown in a skillet with non-dairy butter.
Finish with a sprinkling of powdered sugar, strawberries, and maple syrup.
Serve with seitan sausages.
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