Want to make something fun with the food you have leftover from Thanksgiving? Make poutine! It is simple, delicious and a great way to change things up if you are bored of plain ol’ leftovers.
If you’re like us on Thanksgiving, we always make way too much food and have leftovers for like a week after. After a few days of eating them, we are OVER IT and can’t think of eating Thanksgiving food for a long time. Except for mashed potatoes…those have a special place in my heart let’s be real.
Jasmine and I thought that it would be a great idea for this month’s Leftovers Series to be all about Thanksgiving since we couldn’t be the only ones in this boat! Introducing….my Leftover Thanksgiving Poutine.
Homemade fries piled high with our homemade vegan roast, stuffing, mushroom gravy, easy cranberry sauce, and thyme. You could really add whatever the heck else you want, have fun with it! Cheese would have been great on this as well, we just didn’t have any leftover 😉
We know that this isn’t really a “recipe” as it is using a bunch of leftovers, but we wanted to share our idea with you in case you needed something to change things up!
Jasmine put together a Thanksgiving leftovers recipe of her own: mashed potato cakes. Her recipe will be going live this coming Friday along with a recipe video for the two, so stay tuned for that!
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
A great way to use up Thanksgiving leftovers that is simple and easy to make. This poutine is delicious and a great way to change things up if you are bored of plain ol’ leftovers. Plus, it’s all vegan!
Homemade French Fries
3 medium russet potatoes, peeled and cut into thin fries
1 tablespoon olive oil (or cooking oil of choice)
Salt and pepper, as desired
1 1/2 cups vegan stuffing (either homemade or storebought)
Preheat the oven to 450°F and line a large baking sheet with parchment paper or a silicone mat.
In a large bowl, add in the potatoes, olive oil, salt, and pepper. Mix to combine with a large spoon until everything is well coated and incorporated onto the potatoes as evenly as possible.
Pour the seasoned potatoes onto the lined baking sheet and lay them out in a single layer. If needed, bake in two batches or use a second baking sheet to ensure nothing is overlapping. Add any additional seasonings if desired (fresh herbs, paprika, etc) and pop it into the oven. Bake for 40 minutes, mixing halfway through.
Remove the fries from the oven and cool until easy to handle. Transfer the fries to a large serving plate and spread them out so they are evenly distributed.
Next up, add the toppings. You can really add as much as you would like and whatever toppings or leftovers you have on hand. If you have not already done so, warm all of the toppings before moving on. We sprinkled ours with the chopped vegan roast and stuffing, drizzled over mushroom gravy, adding a few spoonfuls of cranberry sauce and them a sprinkle of fresh thyme.
The nutrition facts were not calculated for this recipe as the toppings will vary from homemade and storebought and we cannot guarantee what toppings/leftovers will be added.
Prep Time:15 minutes
Cook Time:30 minutes
Category:Entree, Side, Leftovers
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