Happy Thanksgiving! By the time you get to reading this today, I hope your meal was a delicious success and you are properly stuffed! I also hope you shared wonderful quality time with your family and friends. Thanksgiving kicks off the season of gratitude, and although food plays a pivotal role in this season for me, it is the time with family and friends that I treasure most, (while we sipping a glass of wine and eating a delicious plate of food). Yes, it really is all about the food for me!
Come tomorrow and you will be most likely be looking at a fridge full of leftovers. I am not opposed to leftovers and do enjoy them in general for the time it saves me in preparing lunch on a busy day, but I need to turn them into a new dish before I eat them a second time. That typically means a “bowl” of some kind for me. If you follow me on Instagram, you have seen the countless vegan bowl pics I have posted for lunch. I have shared a half a dozen bowl recipes here on my blog too: Taco Bowl, Big Fat Greek Bowl, and a BBQ Tofu Bowl, to name a few. Today, I add the Thanksgiving Leftovers Bowl!
Thanksgiving Leftovers Bowl
This is really to make. Like any bowl, start with your greens, layer on your protein, grains, and any additional veggies on top in small piles around the bowl. Top with a killer sauce or dressing and that is it. For my Thanksgiving Leftovers Bowl, I will start with a layer of my Kale and Brussels Sprouts Salad, and add in some chopped meatless holiday roast. I will also add some of my creamy dairy-free mashed potatoes. To top it all off, I am pouring Julie Hasson’s Rich Brown Gravy from her book, Vegan Diner.(She is also the author of Vegan Casseroles and 6 other cookbooks. Be sure to check out the rest of Julie’s amazing recipes on her blog.)
- 1/3 cup nutritional yeast flakes
- 1/4 cup garbanzo bean flour
- 2 tablespoons oat flour (gluten-free or regular)
- 2 tablespoons soy sauce
- 2 1/2 cups water
- 2 teaspoons granulated onion
- 1 teaspoon granulated garlic
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rubbed sage
- 1/2 teaspoon salt, optional
- Freshly ground black pepper, to taste
- Ground white and black pepper, to taste
- In a heavy saucepan over high heat, whisk together the yeast and flours, cooking until it smells toasty.
- Remove the saucepan from the heat, whisk in the water, soy sauce, salt, and onion, garlic, parsley, sage and salt, whisking until mixture is smooth.
- Return saucepan to the heat, whisking constantly over high heat until gravy thickens and comes to a boil.
- Reduce the heat and simmer for 2 to 5 minutes. Serve the gravy hot.
- This can be made ahead and reheated.
What are you serving this Thanksgiving that will taste great in a Thanksgiving Leftovers Bowl? Please tell me in the comments below. For more vegan bowl ideas, download a free copy of my Vegan Bowl Checklist here.