This is an easy and tasty way to use up leftover stuffing and mashed potatoes. All you need is a little liquid vegan egg and you’re ready to go. These are particularly good with vegan sour cream and red pepper jelly and make a quick lunch or side for the days after the holidays when you don’t want to cook anything fussy.
What you’ll need:
- Leftover bread stuffing and mashed potatoes.
- Liquid vegan egg (like Just Egg).
- Vegan butter and olive oil.
These are great as a side or make a main meal served with a simple salad. I hope you try them as they’re a great way to use up leftovers. Also try my vegan Thanksgiving turnovers here as another way to use leftovers! Get my great recipes for perfect vegan mashed potatoes and bread stuffing!
Vegan Leftover Stuffing and Potato Cakes
8
servings10
minutes10
minutesNeed an idea on how to use up leftovers? Look no further!
Ingredients
Equal portions of leftover bread stuffing and mashed potatoes (I used about 2 cups of each)
4 oz liquid vegan egg like Just Egg
1 teaspoon fresh or dried thyme
Salt & pepper to taste
Equal parts olive oil and vegan butter to fry
Directions
- Place the stuffing and mashed potatoes in a medium sized mixing bowl. Add the vegan egg, thyme, salt and pepper and mix well with a spoon or clean hands.
- In a large frypan, heat the oil and butter over medium heat until hot. Form the cakes using a large ice cream scoop or spoon and flatten slightly with the palms of your hands.
- Place cakes into the oil and butter and cook for 3-5 minutes on each side. Don’t crowd the pan and work in batches of about 4 cakes at a time.
- Transfer to a paper towel lined pan to drain and keep warm in a low oven if not serving immediately.
- Sprinkle with a last hit of salt and serve with vegan sour cream or gravy.
Did you make this?
Tag @bigboxveganeats on Instagram and hashtag it #bigboxvegan
Pin this recipe!
Follow @bigboxvegan on Pinterest
Like Big Box Vegan on Facebook!
Follow us on Facebook
