Holiday Leftover Brunch

Vegan Holiday Leftover Brunch RecipesEveryone is stuffed (for now) but there is so much food leftover! What to do, what to do!  Well, host an after Thanksgiving brunch to get rid of your leftovers before you eat them all or worse, they go bad.  Invite your friends, have some mimosas and do Thanksgiving all over again, the brunchy way ; )  Enjoy some of these fun recipes to whip up any time over the holiday weekend!

Leftover Scrambled Hash

  • 16 ounces extra firm tofu, pressed and drained
  • 1 teaspoon canola oil
  • 2 tablespoons white onion, finely chopped
  • 2 green onions, finely chopped
  • 1/8 teaspoon turmeric
  • 1/4 teaspoon soy sauce or tamari
  • Salt & Pepper to taste
  • 1 cup left over stuffing
  • 1 cup leftover vegan turkey, diced or chopped

Loosely crumble tofu with fingers into bowl.

Heat oil in medium skillet over medium-high heat. Add onion and saute until slightly translucent, about 1 minute. Stir in scallions, turmeric, and soy sauce and cook until combined, about 20 seconds. Add tofu and stir-cook until evenly colored and still slightly moist, 1 to 1 1/2 minutes. (Do not let tofu dry out or overcook.). Add in the stuffing and vegan turkey. Season with salt and pepper to taste.

Pumpkin Pecan Pie Pancakes

  • 5 tablespoons vegan butter
  • 1 tablespoon brown sugar
  • 1/4 cup pecan halves
  • 2/3 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup silken tofu, firm, pressed and drained
  • 4 egg replacer powder (EnerG, not mixed as it will be done in the recipe)
  • 2/3 cup vegan buttermilk (1 cup plain soy milk with 1 teaspoon of apple cider vinegar, set aside to curdle for at least 15 minutes)
  • 1 1/4 teaspoons vanilla extract
  • 1 cup pumpkin puree
  • Confectioners’ sugar, for dusting
  • Maple syrup, for serving

Preheat oven to 350 degrees F.

Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.

In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.

Melt the remaining 3 tablespoons of butter. In a large bowl, add tofu, buttermilk, vanilla and melted butter and blend with a hand mixer until well blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.

Beat the egg replacer powder in with the appropriate amount of water listed in the directions on the box until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown.

Dust the pancake with confectioners’ sugar. Cut into wedges and serve with maple syrup.

Mashed Potato Tots

  • 2 cups cold mashed potatoes
  • 1 egg replacer, mixed
  • 3/4 cup shredded vegan cheddar cheese
  • 1/2 cup chopped green onions
  • 1/4 cup faux bacon bits
  • 1/2 cup dry bread crumbs
  • High heat oil for frying

Place the mashed potatoes in a bowl; let stand at room temperature for 30 minutes. Stir in the egg replacer, cheese, onions and bacon bits. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes.

In a cast iron or electric skillet, heat 1 inch of oil to 375°. Fry potato balls, a few at a time, for 2-1/2 to 3 minutes or until golden brown. Remove with a slotted spoon to paper towels to drain. Serve warm.

Dinner Roll Bread Pudding

  • 4- 6 leftover dinner rolls
  • 2 cups soy milk
  • 2 ripe bananas, sliced
  • 2 tablespoons tapioca flour or arrowroot powder
  • 3/4 cup sugar or maple syrup
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
Preheat the oven to 350F.Grease a casserole dish with butter. Break dinner rolls into small pieces and place in buttered casserole.
In a small bowl whisk together ½ cup soy milk and the arrowroot powder till no lumps remain. Add 1½ cups soy milk, maple syrup or sugar, vanilla, cinnamon, salt and nutmeg and whisk to combine. Pour over cubed bread and stir to coat every piece. Allow to sit for at least 15 minutes for liquid to soak into bread. Depending on what kind of bread you use and how stale it is, add more soy milk (¼ cup at a time) and allow more soaking time till every piece of bread is saturated and there’s a little bit of extra liquid. Mixture should look mushy and wet. Fold in bananas (using hands is the easiest for this), mashing up a little bit of the bananas. Pour mixture into loaf pan, patting down to make an even top.

Bake 28-35 minutes till top is puffed, slightly browned and feels firm. Allow to cool slightly before scooping and serving. Top with ice cream, syrup, chocolate chips, more bananas and/or whipped cream and enjoy!

Enjoy on Meatless Monday

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About Carolyn Scott-Hamilton

The Healthy Voyager, aka Carolyn Scott-Hamilton, is the creator and host of The Healthy Voyager web series, site, and overall brand. An award winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, Carolyn Scott-Hamilton is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time!

Comments

  1. I used this blog post in my “what to do with a pumpkin” round up. :)

    Vicki x
    alifeofgeekery.blogspot.co.uk

  2. In the Pumpkin Pecan Pie Pancakes, how much egg replacement powder? 4 teaspoons, 4 Tablespoons, or enough to replace 4 eggs? Or something else? Thanks!

  3. @ Dianne: Oh yes, enough to replace 4 eggs. Enjoy! Happy Holidays!

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