Isn’t it funny how we cook our brains out for Thanksgiving only to end up with a fridge full of leftovers? Every year, without fail, I make too much food and have to find creative ways to use it all up in the following days. Sure, we could all just eat roasted veggies and cranberry sauce cold right out of the fridge. But where’s the fun in that? I like building an epic vegan Thanksgiving grilled cheese sandwich with leftovers. My goal is to give you some ideas on how you can do the same!
The beautiful thing about making vegan grilled cheese with Thanksgiving leftovers is that there are no wrong answers. No matter what you have sitting in your refrigerator, you can probably make a delicious vegan grilled cheese sandwich with it! For the purpose of this blog post, I used cranberry sauce and homemade vegan mac and cheese, which I made with our Sriracha Cheddar Cheeze Spread.
The crazy thing about this vegan Thanksgiving grilled cheese recipe is that you can even put day-old salad to use. The greens will wilt with the heat of the stove, and the dressing amplifies the flavor of the entire sandwich. Add some mashed potatoes and you’ve got a “cheesy” pile of veggies sandwiched between two slices of toasted bread. Honestly, I can’t think of anything else I’d rather eat while recovering on the couch all weekend.
I’m so curious to see how you build a vegan grilled cheese with Thanksgiving leftovers! It’s honestly such a versatile recipe. All you need is a fresh loaf of bread and a container of our smoky, tangy Smoked Provolone Cheeze Spread (or your favorite flavor!) If you make vegan Thanksgiving grilled cheese this weekend, please tag me on Instagram so I can see. I hope you have a GREAT holiday!
Vegan Thanksgiving Grilled Cheese Recipe
- 4 slices of bread (I used sourdough)
- 2 tablespoons vegan butter
- Sprinkle of garlic powder (optional)
- 1 container Plant Perks Smoked Provolone Cheeze Spread
- ½ cup Thanksgiving leftovers such as:
- Cranberry sauce
- Green bean casserole
- Mashed potatoes
- Vegan mac and cheese
- Roasted veggies
- Sweet potato casserole
- Warm a cast iron skillet over medium heat. While the skillet heats up, spread the vegan butter on one side of all four pieces of bread. Sprinkle with garlic powder, if using.
- Flip two of the pieces over and spread with Smoked Provolone Cheeze Spread. Add a few spoonfuls of Thanksgiving leftovers to the bread and top each sandwich with the remaining piece.
- Place a sandwich in the hot skillet and cook for 3 to 4 minutes on each side, carefully flipping when the underside is golden brown and crisp. Repeat with the remaining sandwich.
- Slice the sandwiches in half and enjoy warm.