Sunday, November 25, 2018

Turkeyless Roast And Veggie Casserole

It's Shepard's pie, but not.
Tofurky sandwiches and salads are popular around this time- simple, convenient ways to utilize leftover central.

Leftover mac and walnut cheese overloaded with yummy broccoli.
I had much to work with. A little less than half a turkeyless roast coated in gravy, a slew of undercooked potatoes and carrots, and unused Trader Joe's Vegan Mozzarella screamed, "bake together!" After boiling the hardened potatoes and carrots, I slightly mashed and mixed with the "roast."
Whilst warming spirits inside with blended memories of the Friendsgiving meal, this delicious casserole is a hearty dish perfect for the cold.

Turkeyless Roast And Veggie Casserole Ingredients and Preparation

2 1/2 cup cooked potatoes
1 cup mushrooms
1/2 cup carrots, cooked until soft and tender
1 cup chopped turkeyless roast (or any holiday "meat" substitute)
1 cup vegan mozzarella
2 tablespoon nutritional yeast

Preheat oven to 350 degrees.
Mix together potatoes, mushrooms, carrots, and turkeyless roast, mashing it together.

Smooth mixture into a baking dish. 

Top with vegan mozzarella and nutritional yeast. Bake for 30 minutes. 

Rosemary leaf decoration. 

The first scoop-- imperfect yet very delicious. 

More leftovers? Of course! 

2 comments:

  1. Definitely looks like a great way to use up leftovers!

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  2. Isn't part of the joy of Thanksgiving the leftovers? I love finding new ways to repackage the same food for myself.

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