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Thanksgiving leftover sandwiches are kind of legendary. We mean, the best part about Thanksgiving is getting to put all those leftovers in a sandwich, right? Well, why no try it in a taco? You can make this recipe using your Thanksgiving leftovers, but if you don’t happen to have a refrigerator full of leftovers, you can easily whip up some Thanksgiving tacos from scratch. Just roast a couple of veggies, sauté up some herbed seitan or veggie meat, top it off with some cranberry salsa and a drizzle of tahini, and you have yourself one glorious taco.

Thanksgiving Leftovers Tacos With Cranberry Salsa [Vegan, Gluten-Free]

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Serves

8

Ingredients

For the Cranberry Salsa:

  • 1 1/2 cups fresh cranberries
  • 1 large apple (a sweet variety, like Gala or Fuji, works best)
  • 1/2 a jalapeño pepper
  • 1 shallot or 1/2 small onion
  • Juice from 1 lime
  • 3 tablespoons of sugar or coconut sugar

For the Tacos:

  • 2 small sweet potatoes or mashed potatoes
  • 8 ounces Brussels sprouts
  • 8 ounces seitan or 2 cups any veggie meat, cubed
  • 2 1/2 tablespoons olive oil
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 8 flour tortillas (gluten-free if necessary)
  • Tahini, for drizzling (see notes)

Preparation

To Make the Salsa:

  1. Dice the apple, jalapeño, and shallot into 1/4-inch pieces. Remove the seeds from the jalapeno before dicing if you prefer.
  2. Add the cranberries, apple, jalapeño, and shallot to your food processor. Pulse several times so that the ingredients are finely chopped but are not liquefied.
  3. Put the mixture in a small bowl. Add the lime juice and sugar, then stir. Let the flavors meld for at least 15 minutes before serving.

To Make the Tacos:

  1. Preheat the oven to 425°F. Peel and cut the sweet potato into 1/2-inch cubes. Cut the Brussels sprouts into quarters.
  2. Line two baking sheets with parchment paper. Place the sweet potatoes on one sheet and the Brussels sprouts on the other. Drizzle 1 tablespoon of olive oil over each sheet, and sprinkle each with 1/2 teaspoon of cinnamon and salt. Toss to make sure the vegetables are well-coated.
  3. Bake both sheets for 15-20 minutes, until the sweet potatoes are soft and the Brussels sprouts are soft and beginning to brown. The sweet potatoes may need to be baked 5 minutes longer than the Brussels sprouts. Remove both sheets from the oven when they are ready.
  4. While the vegetables are baking, cut the seitan or veggie meat into bite-size pieces. Heat a skillet over medium heat.
  5. When the pan is hot, add 1/2 tablespoon of olive oil and the seitan. Add the thyme and sage and stir to make sure the seitan is well-coated. Cook the seitan for 5-7 minutes, turning the seitan frequently to brown on all sides.
  6. Remove from the heat once brown and crispy.
  7. Warm the tortillas in a skillet, add the sweet potatoes, Brussels sprouts, and seitan. Top with salsa. Drizzle tahini over each taco.

Notes

If your tahini is too thick to drizzle, thin it out with some warm water.



About The Author

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Annessia Maillet & Beth DeCarlo.

See My Recipes

Annessia Maillet is one-half of the vegan recipe and lifestyle blog, Cruelty Free Family. She lives in Fredericton, New Brunswick, Canada, where she spends her days peacefully parenting her three kiddos and cooking up vegan grub. Beth DeCarlo lives in Orlando, Florida, where she co-owns Valhalla Bakery, a vegan bakery where she works as a vegan dessert taste tester.

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