Be it Thanksgiving or Christmas, one of the best things about the holidays are all the leftovers. But after a while the reheated plates and sandwiches get boring. So this year, whip up a batch of my Loaded Vegan Holiday Leftover Nachos Recipe and enjoy your fave holiday feast in a fun new way!
For The Tortilla Chips
- 8 ounces Tortilla chips or thick-cut kettle chips
- olive oil spray or cooking spray
- ½ teaspoon poultry seasoning or ¼ teaspoon sage
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon black pepper
For The Nachos
- 1 cup leftover vegan turkey, mushrooms or whatever your holiday protein was – roughly shred to make bite sized pieces
- ½ cup leftover roasted vegetables
- 1½ cups leftover stuffing divided
- 1 cup leftover mashed potatoes
- 2½ cups shredded vegan cheese
- ½ cup cranberry sauce
Serving
- 2 tablespoons chopped fresh parsley
- Leftover gravy, warmed up
Preheat the oven to 375°F.
Place the tortilla chips on a large rimmed baking sheet and lightly spray with cooking spray. Sprinkle the seasonings over the chips and toss well to coat. Bake for 5 minutes.
Remove from the oven and top with the vegan turkey.
Chop the vegetables and sprinkle over the turkey. Crumble 1 cup of the stuffing over the nachos.
Add the cheese, and top with the remaining ½cup of crumbled stuffing. Dollop small spoonfuls of mashed potatoes and cranberry sauce over top.
Increase the oven temperature to 400°F and bake for an additional 10 to 12 minutes or until the cheese is melted and bubbly.
Top with fresh parsley and serve with warm gravy for dipping.
1 comment
I never thought about it that way before. Great insight!