Today: Thanksgiving leftovers go vegan.
Make these sweet potato cakes, is the answer. Thanksgiving sides are often vegan as written, which means that we vegans make out incredibly well with leftovers. I always gravitate towards sweet potatoes (seriously, who wouldn’t?). Roasted sweet potatoes make a terrific addition to stir fries, hearty green salads, or hash, while leftover sweet potato mash can be enjoyed on its own or as the base for these tender, sweet and savory cakes. If you like, serve these in warm pita with cranberry sauce, a drizzle of tahini, and some leftover greens (sautéed collards, brussels sprouts, whatever you’ve got).
More: Collard leaves can also be wrapped around your favorite sandwich fillings for an easy, green lunch.
And while you’re at it, grab my simple recipe for vegan mashed sweet potatoes, which features creamy coconut milk as a base.
Serves 6 to 8
5 to 6 sweet potatoes (about 3 1/2 pounds), peeled and chopped roughly
3/4 cup coconut milk, full fat
Salt and pepper, to taste
1 tablespoon maple syrup (optional; add if you like your mashed sweet potatoes to be sweeter)
1 teaspoon ginger, grated
1 1/4 cups leftover sweet potato mash
1 1/2 cups chickpeas, cooked
2 tablespoons chickpea flour (or all-purpose flour)
1/3 to 1/2 cups bread crumbs (panko or regular)
1/2 teaspoon smoked paprika
1 teaspoon cumin
1/4 cup scallions, white and green parts, chopped
Salt to taste
Pepper to taste
Olive oil, for frying
Photos by Mark Weinberg