Nobody likes to waste food. With thanksgiving over, it's time to put those leftovers to good use. Open up your fridge and get ready to prepare a delicious vegan casserole made up of classic thanksgiving staples like mashed potatoes, cranberry sauce, stuffing and gravy. Plus, this recipe includes kale for an extra nutritional boost. Enjoy!
Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 8 people
Leftover Ingredients
- 4 cups leftover mashed potatoes*
- 1.5 cups cranberry sauce
- 4 cups leftover stuffing**
- broth optional
- vegan gravy***
Ingredients for the Kale
- 2 tablespoon vegan butter
- ½ yellow onion chopped
- 2 cloves garlic
- pepper to taste
- red pepper flakes optional
- 1 bunch kale approx. 5 cups, stems removed and roughly chopped
- ½ cup broth*****
- hot sauce optional
Instructions
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If using the kale, prepare it first. Melt the vegan butter in a pan over medium heat. Add the onion, garlic, pepper & red pepper flakes and cook for 2-3 minutes, stirring frequently. Add the kale and broth. Turn heat to low and cover for 8-10 minutes, or until kale is wilted. Stir and remove from the heat.
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Preheat the oven to 400 degrees and grease a large baking dish. Layer the potatoes on the bottom of the dish followed by the cranberries. Next add the kale, being sure to avoid adding any broth that remains in the bottom of the pan - this will make your casserole soggy. Lastly add the stuffing to the top.
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Place in the oven and bake for 30-40 minutes. Check the casserole after 20 minutes. If the stuffing appears to be drying out, add a couple spoonfuls of broth over the top.
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Remove from the oven and serve with gravy.