Vegan Thanksgiving Dinner Bowl (Leftover Idea)
Make this delicious vegan Thanksgiving dinner bowl using different leftovers from your holiday feast! Creamy mashed potatoes meet hearty chickpea loaf, crispy roasted Brussels sprouts and homemade gravy. Ready in 30 minutes and endlessly customizable!
Ingredients
Maple Brussels sprouts
- 2 cups Brussels sprouts 180 g
- ½ red onion
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- Pinch of salt
- ⅓ cup almonds sliced (40 g)
- ⅓ cup dried cranberries 50 g, soaked in water for 15 minutes
- Pinch of smoked paprika optional
- 1 teaspoon olive oil optional
For the Thanksgiving bowl
Instructions
- Preheat your oven to 425° F (220° C) and line a baking sheet with parchment paper.
- Trim the Brussels sprouts and remove any yellowish or damaged leaves. Then rinse them well, pat dry and cut them into halves.
- Slice your onion, then whisk together the balsamic vinegar with maple syrup and salt in a medium-sized bowl. You can add smoked paprika and olive oil here if you like.
- Add your prepared Brussels sprouts and onion into the bowl and toss until everything is coated with the marinade.
- Place on the prepared baking sheet, making sure the brussels sprouts are all face down.
- Transfer to the oven and roast for 15 minutes.
- In the meantime, reheat your leftover mashed potatoes and gravy in two separate pots or a skillet on the stove.
- Once the 15 minutes have elapsed, remove your baking sheet from the oven. Drain the cranberries and add them together with the almonds to your roasted veggies.
- On a second baking sheet, put as many slices of chickpea meatloaf as you want to reheat.
- Transfer the baking sheets into the oven and bake for 5-7 more minutes, until everything becomes fragrant and slightly golden.
- Once everything is warm, assemble your vegan Thanksgiving leftover dinner bowls with the mashed potatoes, gravy, chickpea loaf slices and roasted maple Brussels sprouts.
Notes
- You can also roast different veggies alongside or instead of the Brussels sprouts for this dinner bowl.
- Feel free to make use of any leftover lentil loaf or other vegan roasts instead of the chickpea meatloaf.
- Add a dollop of cranberry sauce to this bowl if you like!
- You can enjoy this vegan Thanksgiving bowl up to 4 days after Thanksgiving dinner — that’s how long the cooked items should keep well in the fridge.