VEGAN THANKSGIVING LEFTOVER WAFFLE SANDWICHES

Put your leftovers to sensible use and build these vegetarian Thanksgiving Leftover Waffle Sandwiches. the last word Thanksgiving meal that's entirely drool worthy. 

So let’s speak batter. Obviously, this can be not a 1 size fits all reasonably formula. counting on however creamy your mashed potatoes ar or however wet your stuffing is, can confirm what proportion or however very little flour and milk you utilize to form the batter.

VEGAN THANKSGIVING LEFTOVER WAFFLE SANDWICHES

For the vegetarian turkey breast, I went with my go-to – Gardein. however you'll simply swap this for any whole of vegetarian Chicken. I like breaded for this formula.

And lastly, I served this up with the simplest vegetarian Gravy formula. This gravy isn't solely entirely saporous, however it solely takes a number of minutes to whomp up. So, haven't any worry if you don’t have any gravy leftover, you'll build atiny low batch right before intake these sammies!

INGREDIENTS:

FOR THE MASHED POTATO WAFFLES:

• non-stick spray
• 2 cups leftover mashed potatoes
• 1/2 cup flour
• 1/3 cup non-dairy milk unsweetened

FOR THE STUFFING WAFFLES:

• 2 cups leftover stuffing/dressing
• 1/4 cup flour
• 1/4 cup non-dairy milk unsweetened

FOR THE SANDWICHES:

• 1 tbsp olive oil
• 2 cloves garlic chopped
• 3 cups kale chopped
• salt & pepper to taste
• red pepper flakes optional
• 8 vegan chicken/turkey breasts
• 1 can cranberry sauce
• vegan gravy

INSTRUCTIONS:

1. Heat a waffle iron to the highest temperature and preheat oven to the recommended temperature on your chicken/turkey package.
2. Combine mashed potato waffle ingredients in a bowl, adjusting flour and milk ratio until your batter is moist but not soupy. Spray the waffle iron with non-stick spray and press about 1/4 cup of batter into each section of the waffle iron. Close the waffle iron and cook until crispy. 
3. Place finished waffles on a plate and cover with foil to keep warm. Repeat process with remaining batter, making sure to spray the iron with non-stick spray between each waffle. You should be able to get 2 large waffles out of the batter.
4. Combine leftover stuffing ingredients in a bowl, again, adjusting the flour and milk ratio until your batter is moist but not soupy. Repeat the same process as you did with the mashed potato waffles. 
5. Place finished waffles on the same plate and cover with foil.
6. When your oven is heated, cook chicken/turkey according to package instructions.
7. Heat the olive oil in a pan over medium heat. Add garlic, kale and a sprinkle of salt & pepper to the pan and sauté until kale is wilted. Add red pepper flakes (if using) and remove from the heat. 
8. To assemble, cut waffles into quarters. Place a mashed potato waffle on a plate followed by cranberry sauce, a chicken/turkey breast, a pile of kale and finally a stuffing waffle. Serve with warm gravy. 
9. Leftover waffles can be reheated in the oven or a toaster. 

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