Vegan Thanksgiving Leftover Casserole
This Vegan Thanksgiving Leftover Casserole combines all of your favorite thanksgiving flavors into one compact and delicious dish. Serve with vegan gravy!
Ingredients
- 4 cups leftover mashed potatoes*
- 1.5 cups cranberry sauce
- 4 cups leftover stuffing**
- broth optional
- vegan gravy***
FOR THE KALE****
- 2 tbsp vegan butter
- 1/2 yellow onion chopped
- 2 cloves garlic
- pepper to taste
- red pepper flakes optional
- 1 bunch kale approx. 5 cups, stems removed and roughly chopped
- 1/2 cup broth*****
- hot sauce optional
Instructions
- 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.
- 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.
- 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.
- Remove from the oven and serve with gravy.
Notes
*You can get some of my favorite mashed potato recipes here and here.
**You can get some of my favorite stuffing recipes here, here and here.
***You can get my gravy recipe here.
****If you have a different leftover veggie, you can omit the kale and just use what you have.
*****I used vegan chicken broth. You can get this at Whole Foods or online, here.
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