So you’ve feasted. And one of the best parts is, there are a load of leftovers. If you’re anything like me, you strictly made more for this exact purpose, right?
Here are three of our favourite ways to still enjoy them, but in a whole new way–and even better, they’re vegan, too!
Kale and Potato Patties
1 bunch kale, chopped
1 tablespoon olive oil
1 tablespoon vegan nondairy margarine, such as Earth Balance
3 large onions, diced
1 clove garlic
2 tablespoons chopped fresh sage
3 cups mashed potatoes
1/4 cup sliced scallions
Sea salt and freshly ground black pepper
In a steam basket over boiling water, steam the kale until softened. Set aside. Sprinkle with sea salt.
Preheat the oven to 400 degrees F. Put the oil and margarine in a large, nonstick skillet. Bring to medium-high heat. Add onion and sage. Cook for about 10 minutes until the onion is softened. Add the garlic. Cook for an additional minute, until fragrant.
Put the potato in the same bowl as the kale. Mix well. Stir in the scallions, onion mixture, and salt and pepper. Cool slightly.
Shape portions of the potato mixture into 8 equal patties, about 1/2-inch thick. Put on a baking sheet and bake for 20 minutes. Flip, baking 5 more minutes. Change the oven to the broiler setting and broil for 5 minutes or until browned. Serve warm.
Savory Mashed Potato Muffins
2 1/2 cups mashed potatoes
2 tablespoons vegan nondairy margarine
1 cup finely chopped mushrooms
2 scallions, minced
1/3 cup whole grain flour
2 tablespoons ground flaxseeds mixed with 1/4 cup warm water
2 teaspoons baking powder
1/2 teaspoon fine sea salt
A few grinds freshly ground pepper
Put the potatoes in a large bowl.
Put the nondairy margarine in a skillet. Bring to medium-high heat. Add the mushrooms and scallions. Cook until the vegetables are softened and the liquid has absorbed, about 7 minutes. Remove from heat.
Preheat the oven to 375 degrees F. Lightly grease a mini-muffin tin. Stir the mushroom mixture into the mashed potatoes. Add the flour, flaxseed mixture, baking powder, salt, and pepper. Mix well. Divide the mixture into the muffin tin.
Bake for 40 minutes or until golden brown. Cool 5 minutes in the pan before moving into a serving dish. Enjoy warm.
Lentil Shepherd’s Pie
1 tablespoon olive oil
2 large onions, chopped
1/2 cup dried lentils, rinsed and inspected for stones
3 1/2 cups water
1 1/2 cups sliced carrots
1/2 cup chopped celery
1 cup frozen cut green beans
1/4 teaspoon ground cumin
1/4 teaspoon chili pepper
1/4 teaspoon dried thyme
1/4 teaspoon ground sage
1/4 teaspoon dried oregano leaves
2 cloves garlic, minced
2 tablespoons tamari or soy sauce
6 cups mashed potatoes
1 (14.5oz) can diced tomatoes
1 teaspoon ground pepper
1 tablespoon pure maple syrup
A few dashed hot sauce (optional)
Sea salt and pepper to taste
Lemon to taste
3 to 4 tablespoons extra-virgin olive oil.
Put the olive in a large skillet. Bring to medium heat. Add the onion and cook on medium, stirring often, until caramelized about 30 minutes. For a richer caramelized flavor, cook on medium-low for about 1 hour. At the end, stir in the garlic, letting cook for an additional minute or two.
Meanwhile, put lentils in a large saucepan. Add the water. Cover and cook on medium until the lentils are al dente, about 20 minutes. Add the carrots, celery, green beans, spices and herbs. Cook for another 25 to 30 minutes, until the vegetables are tender and the lentils are soft, adding additional water as needed.
Preheat the oven to 425 degrees F. Stir 2 cups potatoes, the tomatoes, peppers, maple syrup, hot sauce, and onion mixture. Mix well. Scrape the mixture into a 3 quart casserole dish. Season with salt, pepper, and lemon. Drizzle with olive oil. Bake 25 to 30 minutes, until browned and bubbling. Let stand 10 minutes before serving.