Vegan Thanksgiving Leftovers Recipes

You were so stuffed with yummy vegan food you thought you'd never eat again. And here it is, just one day later, and you're hungry already!! The good smells of yesterday still hang in the air, and the fridge is packed with the delightful remains. Wondering how to make them into something special? Here are some ideas.

Let's start the day with some lovely Leftover Mashed Potato Cakes:




Ready for lunch already? How about something light, like this vegan quiche?




Okay, now that we've whetted your appetite for leftovers, here are some additional vegan Thanksgiving leftover recipies you may find useful, depending on what you have.

Got sweet potatoes? You may like some vegan Sweet Potato Hash!




I like the looks of this vegan Gluten-Free Cornbread Stuffing with Maple Roasted Acorn Squash):




And here's an invitation to play with your food... The Leaning Tower of Thanksgiving:




Oooh, these vegan Thanksgiving Leftovers Puffs look delicious:




Ready for dessert? Make a vegan sweet potato pie. (To keep it vegan, do not use honey, use one of the other suggested sweeteners!)




And by now you're probably really thirsty! Sip on this!




Top it all off with some of these Vegan Pumpkin Spice Cupcakes:




I hope you got some great ideas for using your vegan Thanksgiving leftovers! Now I'm off to my kitchen....

Fall in Love with Vegan Soup!

It's autumn, and as the days (and nights!) grow cooler, we think warm thoughts. Imagine holding a warm bowl of soup in your hands and smelling its fragrant aroma. Feast your eyes on images of these vegan soups shared on Pinterest. Click your favorite to go to the pin for that recipe.

Butternut squash soup is a fall favorite, with its delicious flavor and golden orange color. This recipe features sage and roasted butternut squash - what an awesome combination!




Or how about some lovely sweet potato soup? Sweet potatoes are a good source of beta carotene to give your immune system a bit of a boost.




And who doesn't love vegetable soup, fresh, homemade, and waaaarm! This one has quinoa, a protein-rich ancient grain to help it stick to your ribs and keep you strong and healthy in the cooler months.




Take it up a notch with this spiced lentil, tomato and kale soup. This one-pot recipe has lots of spices, including cayenne, all of which you can adjust to suit your personal taste. Lentils are a satiftying protein source and add body to the soup while cayenne adds extra heat to warm you up.




If you love potato leek soup, take a look at this traditional Swedish soup that combines potatoes and leeks, carrots and parsley, and also rutabaga!




Hope these vegan soup ideas have whetted your appetite. You'll find lots more vegan soup recipes at Pinterest. Or see our page of Vegan Soup Cookbooks. Bon Appetit!

Vegan Jambalaya

Source: gazingin.com via FairyLynne on Pinterest

I saw this vegan Jambalaya recipe on Pinterest, re-pinned it right away, went right into the kitchen and made it, and soon thereafter I ate it!

I didn't have celery, diced tomatoes, paprika or beans, or vegetable broth, and skipped the cayenne since I was using spicy vegan sausage (Tofurky Italian) which is quite spicy enough for me.

So mine was a very basic version, but yummy nonetheless!

And here comes a true confession...out of all my thousand plus pins/repins, this is only the second recipe I've made!

So what was the other one? It was this: a simple recipe for no-cook chocolate candy.

Vegan Chocolate Candy

Source: chocolatecoveredkatie.com via FairyLynne on Pinterest

The image above goes to a recipe by Chocolate Covered Katie (via Pinterest.)

Here is my simple recipe for no-cook chocolate candy using coconut oil, cocoa powder, a pinch of salt, and a single serving amount of stevia. (I use powdered Stevia by Kal.) The original recipe I saw had waaaaaaay to much stevia which gives things that unique stevia overly sweet-ness that's somehow bitter at the same time.

I don't really measure the coconut oil and cocoa powder for this; I put maybe 4 tablespoons coconut oil in a small container, add cocoa powder in perhaps an equal amount. The mixture should still be quite liquid. Add the salt and stevia, stir well. Taste to see if it's to your liking. If not, add more of whatever you think it needs, then cover and place in the freezer for about 15 minutes. When hardened, take it out and break it into bite-size pieces. Eat immediately or put into fridge for later. (I use small leftover dishes for making/storing.)

Option: add a handful of raw chopped walnuts, or whatever is your favorite.

These chocolate bites will melt in your mouth and in your hands - but that's fine with me since it's "finger-lickin' good"!

How many it serves depends entirely on your appetite for chocolate! For me, I usually eat a quarter or half, and save the rest for another day. Usually the next day. :-)

Personally, I don't heat coconut oil to melt it. I live in Florida, and most of the year it is liquid already. In colder weather I just put it in the mixing dish, and it's soft enough to mix in the cocoa powder. If yours is really solid, heat it very gently! You can just place the amount you will use in the mixing container and place it in a shallow container of hot water. It liquifies at "room temperature" so it doesn't take much heat or time.

Final note: if at all possible, use fair trade chocolate! After all, we are wanting goodness for ourselves, and enjoying our treats, however we do not want them at the expense of child slavery in the cocoa-producing regions, do we? Thanks! (Hershey's cocoa, seen in the photo at the top of this post, is NOT fair trade.) Yes, fair-trade cocoa and chocolate cost more, but in this case there's a good reason for that. A very good reason.