Thanksgiving Leftovers Sandwich height=

Thanksgiving Leftovers Sandwich

Serves1
Prep Time15 minutes
Cook Time25 minutes
Created By: Beyond Meat

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Ingredients

Products included in this recipe

Lightly Seasoned

// Vegan Cranberry Sauce //
1 12 oz bag fresh cranberries
3/4 cup water
2 tbsp Splenda
1 tbsp Vegan Mayo substitute

// Vegan Stuffing //
10 cups 1/2 inch bread cubes from 1 lb firm wh wheat or other sandwich bread
2 Tbsp + 1 Tbsp olive oil
1 Tbsp minced fresh garlic (2 - 3 cloves)
1 cup finely chopped onion
1 1/2 cups finely chopped celery
1/2 cup minced fresh parsley
1 tsp dried rubbed sage leaf
1 tsp dried thyme leaf

Optional: 1/2 tsp salt
1/2 tsp black pepper
2 - 3 cups vegetable stock OR 3 c. water + 2 veggie bouillon cubes

// Vegan Gravy //
1 tbsp Earth Bound "Butter"
1/4 cup whole wheat flour
1/4 teaspoon salt
1 teaspoon vegan chicken style flavoring or 1 teaspoon vegan beef style flavoring
1 can of vegan cream of mushroom soup
Season w/ sage and black pepper to taste

// The Rest //
1 12 oz pack of Beyond Meat Lightly Seasoned Strips
2 slices of vegan bread

Preparation

  1. // Vegan Cranberry Sauce //
  2. Place cranberries in a sauce pan with water and cover. Bring to a boil.
  3. Turn the heat off completely. Mix in Splenda and let sit for about 5 minutes. Cranberries should be saucy.
  4. Transfer to a bowl and place in freezer. Stir every few minutes to get it to cool faster. When cooled combine with Vegan Mayo substitute and refrigerate until ready to use.
  5. // Vegan Stuffing //
  6. Preheat oven to 400 degrees. Oil a large shallow casserole dish
  7. Toast bread cubes in a large baking sheet in the oven until golden brown. Set aside in a large bowl
  8. Heat 2 Tbsp olive oil in a large skillet on medium heat.
  9. Sauté onions, garlic, and celery until soft
  10. Using a rubber spatula, transfer the veggie mixture to the bowl of bread crumbs
  11. Add parsley, sage, thyme, optional salt, and pepper
  12. Stir until until everything is well mixed
  13. Add 2 cups vegetable stock, and stir until it is absorbed. Mixture should be moist and clumping together, but not soggy
  14. Bake in a covered shallow casserole or baking dish for 25 minutes
  15. // Vegan Gravy //
  16. Put oil or margarine in sauce pan and heat over medium heat. Add flour and stir with whisk.
  17. Add a little more oil if necessary. As soon as flour and oil mixture begins bubbling, add add Cream of Mushroom Soup
  18. Continue to stir as it cooks and thickens, to avoid lumps. When thickened and bubbling evenly, it is done.
  19. If necessary, thin slightly with water or soy milk, to consistency desired
  20. // The Rest//
  21. Sauteé Beyond Meat strips over medium heat for 5 minutes or until color is golden brown and texture has a slight crisp to it
  22. Place strips in food processor and pulse to evenly shred. You can also shred by hand.
  23. Toast bread and assemble using gravy as a dressing. Serve with mashed potatoes and use remaining gravy.

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