Give Your Vegan Thanksgiving Leftovers New Life
Thanksgiving dinner is a feast of gratitude, comfort, and abundance — but the day after often brings a fridge full of leftovers. If you’ve gone all out with your plant-based dishes, you might be wondering how to make the most of your vegan Thanksgiving leftovers without eating the same plate again and again.
Luckily, vegan cooking makes reinventing leftovers easy, delicious, and fun. Many plant-based ingredients — from roasted vegetables and mashed potatoes to lentil loafs and cranberry sauce — adapt beautifully into new recipes. With a little creativity, you can turn yesterday’s meal into fresh, exciting dishes for breakfast, lunch, or dinner.
In this guide, you’ll discover inspired vegan Thanksgiving leftovers ideas that minimize food waste and maximize flavor. And while you’re reimagining your meals, consider reimagining your wardrobe, too. The Dharma Store offers stylish, vegan-themed t-shirts made from organic cotton — perfect for lounging, cooking, or gifting during the holidays.
Let’s dive into the tastiest ways to transform your Thanksgiving leftovers into crave-worthy vegan meals.
1. Thanksgiving Leftovers Vegan Breakfast Hash
Start the day after Thanksgiving with a hearty, savory breakfast made entirely from leftovers.
How to make it:
Chop up roasted potatoes, sweet potatoes, Brussels sprouts, or other veggies from your feast. Add leftover lentil loaf or tofu roast if you have it. Heat a skillet with olive oil, toss everything in, and sauté until crisp and golden. Add a sprinkle of smoked paprika or nutritional yeast for a flavorful boost.
Why it works:
The caramelized edges and hearty textures make this an easy and satisfying brunch option. Pair it with avocado toast or a drizzle of vegan aioli for extra indulgence.
2. Vegan Thanksgiving Leftover Sandwich
A Thanksgiving sandwich is a classic post-holiday meal — and it’s just as good vegan.
How to make it:
Layer slices of lentil loaf or vegan roast with cranberry sauce, mashed potatoes, and stuffing between two slices of whole-grain or sourdough bread. Add a bit of fresh spinach or kale for crunch, then toast it in a pan until the outside is crispy and warm.
Pro tip: Spread vegan mayo or a touch of mustard for an added kick.
Why it works:
It combines all the comforting Thanksgiving flavors into one handheld meal — easy, portable, and incredibly satisfying.
3. Leftover Mashed Potato Vegan Croquettes
Turn your mashed potatoes into crispy, golden bites that are perfect as a snack or side.
How to make it:
Mix leftover mashed potatoes with breadcrumbs, minced herbs, and a touch of nutritional yeast. Shape into small patties or balls, then coat lightly in breadcrumbs. Pan-fry or bake until golden brown.
Serving idea: Pair with vegan gravy or cranberry sauce for dipping.
Why it works:
Croquettes are crispy on the outside and creamy inside — a great way to make potatoes feel new again.
4. Stuffing-Stuffed Mushrooms
Give your leftover stuffing a flavorful upgrade by turning it into elegant appetizers.
How to make it:
Remove the stems from large mushrooms, brush with olive oil, and fill the caps with leftover stuffing. Sprinkle with vegan cheese if desired, then bake at 375°F for 20 minutes until the tops are crisp.
Why it works:
It’s simple, crowd-pleasing, and turns side dish leftovers into an entirely new experience.
5. Vegan Shepherd’s Pie with Thanksgiving Leftovers
This recipe uses a mix of your leftovers to create a rich, comforting dish that feels brand new.
How to make it:
Layer lentil loaf or chopped vegan roast with roasted vegetables in a baking dish. Spread leftover mashed potatoes on top, drizzle with a bit of olive oil, and bake at 400°F until golden.
Why it works:
It’s the ultimate comfort food, combining everything great about Thanksgiving into a single dish that reheats beautifully.
6. Cranberry Oat Breakfast Bars
Don’t let leftover cranberry sauce go to waste — it makes a great base for chewy, sweet-tart breakfast bars.
How to make it:
Mix rolled oats, almond flour, a touch of maple syrup, and coconut oil to form the crust. Press half into a baking pan, spread cranberry sauce on top, then add the remaining oat mixture. Bake at 350°F for 25 minutes, cool, and cut into bars.
Why it works:
It’s a quick breakfast or snack that feels like dessert, with bright cranberry flavor shining through.
7. Leftover Veggie Soup
Transform your roasted vegetables into a cozy, hearty soup.
How to make it:
Combine leftover roasted carrots, parsnips, potatoes, or squash with vegetable broth in a pot. Simmer for 10 minutes, then blend until smooth. Add coconut milk for creaminess and adjust seasoning with salt and pepper.
Why it works:
It’s simple, nourishing, and stretches your leftovers into multiple servings. Plus, it freezes beautifully for later meals.
8. Vegan Thanksgiving Grain Bowl
Grain bowls are one of the easiest ways to repurpose leftovers while keeping meals nutritious and balanced.
How to make it:
Start with a base of cooked quinoa, brown rice, or farro. Add leftover roasted veggies, lentil loaf crumbles, and a spoonful of cranberry sauce. Drizzle with tahini dressing or vegan gravy.
Why it works:
It’s customizable, colorful, and perfect for meal prep. You can mix and match different leftovers each day for variety.
9. Vegan Turkey (or Tofu Roast) Stir-Fry
If you had a vegan turkey substitute or tofu roast, don’t let those leftovers go to waste — they’re great in a quick stir-fry.
How to make it:
Cut the leftover roast or tofu into cubes. Sauté with garlic, ginger, and soy sauce, then toss in any remaining roasted vegetables. Serve over rice or noodles.
Why it works:
It’s quick, flavorful, and gives a savory twist to your leftovers with minimal effort.
10. Mashed Potato Vegan Gnocchi
This one’s a little adventurous — but turning leftover mashed potatoes into gnocchi is a creative and fun twist.
How to make it:
Mix mashed potatoes with flour until you have a soft dough. Roll into ropes, cut into pieces, and boil until they float. Toss with olive oil, garlic, and herbs, or a simple tomato sauce.
Why it works:
It transforms a simple side into a gourmet main course with just a few ingredients.
11. Vegan Sweet Potato Pancakes
Leftover sweet potatoes make for beautifully fluffy, lightly sweet pancakes.
How to make it:
Mash leftover sweet potatoes and combine with flour, plant-based milk, baking powder, and cinnamon. Cook on a griddle until golden and serve with maple syrup.
Why it works:
It’s a cozy breakfast that tastes indulgent yet uses ingredients you already have.
12. Cranberry BBQ Sauce
A creative spin on traditional cranberry sauce, this sweet-and-tangy version is perfect for sandwiches or dipping.
How to make it:
Simmer cranberry sauce with tomato paste, apple cider vinegar, maple syrup, and a dash of smoked paprika until thick.
Why it works:
It repurposes cranberry sauce into a versatile condiment you can use all week long.
13. Leftover Lentil Loaf Tacos
Yes, tacos — because there’s never a bad time for them.
How to make it:
Crumble your leftover lentil loaf and reheat it in a pan with taco seasoning. Fill corn tortillas with the mixture, add shredded lettuce, avocado, and a drizzle of vegan sour cream.
Why it works:
It’s quick, flavorful, and completely transforms the taste profile of your leftovers.
14. Vegan Pot Pie with Thanksgiving Leftovers
This is a fantastic way to use up multiple leftovers in one comforting meal.
How to make it:
Mix leftover lentil loaf, roasted veggies, and gravy in a baking dish. Top with puff pastry or pie crust and bake until golden brown.
Why it works:
The creamy filling and crispy crust make it feel brand new — no one will know it’s made from leftovers.
15. Stuffing Waffles
It sounds unusual, but leftover stuffing can become crispy, savory waffles that pair perfectly with cranberry sauce.
How to make it:
Mix leftover stuffing with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) to bind it. Press into a waffle iron and cook until crispy.
Why it works:
It’s creative, easy, and turns an ordinary side into something brunch-worthy.
16. Leftover Veggie Quesadillas
This is one of the simplest vegan Thanksgiving leftovers ideas — ideal for a quick lunch.
How to make it:
Spread vegan cheese on a tortilla, layer leftover roasted veggies or mashed potatoes, top with another tortilla, and toast until crispy. Serve with salsa or cranberry dip.
Why it works:
It’s customizable and a great way to use up small portions of different sides.
17. Vegan Pumpkin Smoothie
If you still have pumpkin puree from pie-making, blend it into a creamy, nutrient-rich smoothie.
How to make it:
Blend pumpkin puree with banana, oat milk, cinnamon, and a touch of maple syrup. Add ice and blend until smooth.
Why it works:
It’s a wholesome and refreshing way to extend the flavors of Thanksgiving into the week ahead.
Tips for Making the Most of Your Leftovers
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Store properly: Keep leftovers in airtight containers and label them with dates.
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Freeze smartly: Soups, lentil loafs, and mashed potatoes freeze well for future meals.
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Mix textures: Combine soft and crunchy components for more dynamic dishes.
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Season fresh: Add herbs, citrus, or sauces to brighten up reheated foods.
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Plan ahead: Intentionally make extra portions of versatile dishes that can be reused creatively.
Why Vegan Leftovers Are So Versatile
Plant-based ingredients are incredibly forgiving — they reheat well, mix beautifully, and often develop deeper flavors after sitting overnight. Whether you’re using beans, grains, or roasted veggies, vegan leftovers lend themselves to endless reinventions.
Plus, repurposing food reduces waste and aligns with the values of compassion and sustainability that many vegans hold dear.
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Final Thoughts: Enjoy Every Bite, Again
Thanksgiving may be over, but the good food doesn’t have to be. With these vegan Thanksgiving leftovers ideas, you can transform your holiday dishes into creative, satisfying meals that last for days.
From breakfast hashes and savory waffles to hearty pot pies and sweet treats, your fridge full of leftovers is an opportunity to keep the celebration going — without any waste.
So go ahead, reinvent your feast, savor every bite, and make the most of the season’s abundance.