Overwhelmed by your leftovers?

These simple, hearty, and delicious recipes will help you use up your sweet potatoes, cranberry sauce, stuffing, potatoes, and more—while being kind to animals by leaving them off your plate. 

Sweet Potato Pancakes

1 cup mashed leftover sweet potatoes
2 cups plant-based milk
2 vegan replacement eggs
2 cups flour
2 tablespoons brown sugar
4 teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
⅛ teaspoon nutmeg

1. In a medium bowl, whisk together the replacement eggs, plant-based milk, and sweet potatoes. 
2. In a large bowl, mix the dry ingredients. Add the sweet potato mixture.  
3. Heat a nonstick griddle or skillet over medium heat. Add a small amount of coconut or canola oil to the pan. Drop the pancake batter by ¼ cups. Flip the pancakes when they begin to bubble on the surface, then cook for another two minutes.
4. Serve with warmed maple syrup.

Cranberry Oat Blender Muffins (Gluten-Free)

2 cups oats (quick-cooking or old fashioned, gluten-free)
2 ripe bananas
2 vegan replacement eggs
1 teaspoon vanilla
3 tablespoons sugar
1 ½ teaspoons baking soda
½ teaspoon baking soda
Pinch of salt
1 cup leftover cranberry sauce
½ cup of mix-ins like chocolate chips or chopped nuts (optional)

1. Preheat the oven to 400°F. Lightly grease a 12-cup muffin pan or line with papers. 
2. Place all ingredients (except cranberry sauce and optional mix-ins) in a blender and process on medium-to-high speed until well combined. Stop to scrape down the sides of the blender as needed until the batter is smooth. 
3. Incorporate the cranberry sauce and optional mix-ins by stirring them into the batter by hand. 
4. Divide the batter evenly among the muffin cups, filling each ¾ of the way to the top. 
5. Bake for 15 minutes or until a toothpick inserted comes out clean. Cool muffins for at least 15 minutes before enjoying.

Savory Leftover Soup with White Beans

Olive oil
1 medium onion, diced
4 cups vegetable stock
2 cups leftover mashed potatoes
2 cups leftover stuffing
4 cups vegetable stock
½ teaspoon dried thyme
1 16 oz. can of white beans
½ cup leftover carrots, diced
Leftover bread (white, cranberry, pumpkin, or other)

1. On the stovetop, heat a soup pot over medium heat. Chop onions and cook in olive oil until translucent. Spoon the onions out into a small bowl; set aside. 
2. Add the vegetable stock, stuffing, potatoes, and thyme to the pot on the stove. Simmer for 10 minutes. Use an immersion blender (or transfer to a traditional blender) and process the soup base until it is velvety smooth. 
3. To the blended soup base on the stovetop, add the cooked onions, carrots, and white beans. Return to a simmer for five minutes. Season with salt and pepper to taste. 
4. Serve alongside toast made with leftover bread. 

Psst—do you have a few spare minutes while your muffins are in the oven?

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