One of the most glorious parts of Thanksgiving is the loads and loads of leftovers piled up in the fridge. But let’s be honest with ourselves. There are only so many times you can eat a replica of your Thanksgiving plate. After around day two of eating the same meal, leftover fatigue starts to hit — hard. Instead of this, get creative with those containers full of seasonal eats, and we are not talking about your average leftover sandwich where everything just gets smushed together between two pieces of bread.
This post-Thanksgiving season, we dare you to make some truly unique leftover dishes! Don’t worry, we are here to help with the brainstorming. We spent hours sifting through the Food Monster App archives to find you the perfect recipes, so you can stop eating the same meal over and over again. When you’re eating these tasty dishes you will not even notice that they were made with leftovers!
Talk about a transformation.
Source: Spicy Bean Chili
Have leftover roasted potatoes on hand? This tasty, hearty, and healthy meal is the answer! A little bit of sweetness and a touch of savory flavor make this Spicy Bean Chili by Niki Webster the perfect go-to meal for cold days. You can mix in sweet potatoes, white potatoes, or yellow potatoes- every option yields an equally tasty result.
Source: Holiday Leftover Tart
Waste not, want not – and eat well while you’re doing it. This recipe by Shea Cope for Holiday Leftover Tart teaches you how to make all of the leftovers from Thanksgiving into delicious, flaky tarts. It combines your mashed potatoes, cranberry sauce, and several other staples into a refreshingly new dish.
Source: Thanksgiving Leftover Tacos
As previously stated, Thanksgiving leftover sandwiches are kind of legendary. But why not use the same strategy to make tacos? You can make this recipe by Cruelty Free Family for Thanksgiving Leftover Tacos in seconds, thanks to that post-holiday refrigerator full of leftovers. Top them off with some cranberry salsa and a drizzle of tahini, and you have yourself one glorious taco.
Gratitude: Plant-Based Thanksgiving Cookbook
No other holiday captures the spirit of home cooking the way Thanksgiving does. This is why you need the ultimate Thanksgiving cookbook, One Green Planet’s Gratitude: Plant-Based Recipes to Create your own Thanksgiving Tradition! In the cookbook, you’ll find our 100 most popular plant-based thanksgiving recipes like Soft Baked Pumpkin Doughnuts, Spiced Apple Cake with Cashew Frosting, Sweet Potato Chocolate Pudding with Nut Crumble Topping, Cinnamon Apple Hand Pies, and hearty entrees like Roast Root Vegetable Stack With Dukkah, Vegducken: Butternut Squash Stuffed With Eggplant, Zucchini, and a Mushroom Lentil Stuffing, and Seitan Roast With Sausage and Pear Stuffing and Apple Cider Gravy and so much more!
Source: Saffron Risotto
This vegan take on Saffron Risotto by Ida Hemmingsson-Holl is creamier than any other risotto you’ve had, thanks to the addition of cashew cream and nutritional yeast. You can toss on any leftover roasted vegetables you have and are guaranteed an indulgent meal. When paired with the “cheesy” risotto, the roasted vegetables create a flavor profile completely separate from the classic Thanksgiving one.
Source: Oven-Baked Latkes
Why eat mashed potatoes for days when you can get innovative and turn them into latkes? This recipe for the potato pancakes asks you to boil raw potatoes and then mash them, but you can save time and resources by subbing in the already seasoned mashed potatoes sitting in the fridge. Typically, latkes are fried and loaded with oil and fat, but not these crispy, Oven-Baked Latkes by Annie Markowitz!
Source: Potato Kofta
These soft, crispy Potato Kofta by Melanie Sorrentino are served in a creamy sauce inspired by the Indian dish, butter chicken. Steps in this recipe also include boiling and mashing potatoes, so you can transform your leftovers here too. The spiced sauce that coats the kofta is completely dairy-free and gets its rich, creamy texture from coconut milk. Serve this to your leftover-fatigued family, and they would never guess that those Thanksgiving potatoes snuck their way in there.
Source: Fall Harvest Collard Green Rolls
These Fall Harvest Collard Green Rolls by Denisse Salinas feature seasonal wild rice pilaf rolled into collard leaves for handheld packages of seasonal goodness. If you opted for rice stuffing this Thanksgiving, you can use that in place of the pilaf. You’re bound to have roasted veggies laying around, so you can roll those in as well. If that wasn’t enough leftover repurposing, you can also use cranberry sauce as the base for the cranberry balsamic dipping sauce!
These Apples Stuffed With Red Cabbage and Cranberries by Lilia Jankowska are as delicious as they are beautiful. The baked apples are stuffed with a tangy mixture of cranberries, apples, and red cabbage. The vegetable compote on the inside is complimented by the sweetness of the baked apple shell. Lucky for you, the recipe calls for cranberry jelly that can be easily swapped for that Thanksgiving cranberry sauce.
Source: Smoky Maple Veggie Sausages
Leftover meals tend to be for lunch or dinner, but you can repurpose your mashed sweet potatoes to make these Smoky Maple Veggie Sausages by Claudia Hollings for breakfast. The sausages normally call for sweet potato purée, but mashed sweet potatoes will have the same effect and pack in extra flavor. Serve them alongside pancakes or stuffed them inside a hearty breakfast sandwich. You can even freeze them for later!
You can also use those mashed sweet potatoes to make these Sweet Potato and Sage Corn Muffins by Courtney West, an autumn-inspired take on cornbread. The sweet potatoes will add a little natural sweetness, while the sage makes them fragrant and earthy. No one will guess that these muffins are made from leftovers!
Source: Green Bean Casserole Pizza
To make this amazing Green Bean Casserole Pizza, according to the recipe by Natalie Slater, you have to make a version of green bean casserole from scratch and then top your pizza with it. Why not make the process infinitely easier by using the leftover casserole you already have in the fridge? Top the pizza with extra crispy fried onions for a delectable dinner.
Source: Creamy Pumpkin Soup
Finish making (and eating, of course) your pumpkin pie? Take that leftover pumpkin purée and make this jazzed-up Creamy Pumpkin Soup by Gina Fontana with crispy chickpeas, pomegranate seeds, toasted pumpkin seeds, and artichokes! The breaded “parmesan” baked artichokes give this meal a little extra oomph, and the pomegranate seeds are a wonderfully sweet addition.
After stuffing yourself with all that Thanksgiving goodness, you might be craving something clean and nourishing. You can also use that opened can of pumpkin purée to make these White Bean and Pumpkin Veggie Burgers by Jasmine Briones. These burgers are filling, healthy, and just plain adorable. Plus, they will satisfy anyone’s taste buds, vegan or not.
Still find yourself craving more sweet pumpkin desserts even after all the pies have been devoured? These Pumpkin Spice Snickerdoodle Waffles by Sara Grandominico are a sweet breakfast option that you can make with the pumpkin purée. Healthy, grain-free, and naturally sweet. The banana flour gives such a great thick, dense, almost chewy texture.
Source: Pumpkin Bread Pudding
If you happen to have an extra pumpkin bread lying around or simply tried to make one that didn’t turn out too pretty, you can turn it into this equally tasty fall sweet. Enjoy a hefty scoop of warm Pumpkin Bread Pudding by Gretchen Price loaded up with fall-spiced coconut whipped cream! Raisins are mixed into this recipe for a more classic bread pudding feel.
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