Holiday Leftover Brunch

Everyone 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

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