This was heaven, a recipe that had all of my favorite things.
I know I mentioned that I made vegan burger sliders for my BDay party. Well in addition to having leftover vegan sliders, I had leftover buns and mini bagels…so I googled what to do with them and found a recipe for a strata.
I didn’t take as many pictures of this as I should have, but it was a quick and easy way to throw together some vegan leftovers!
Super simple and tasty! Great for leftovers!
This was a leftover dish that turned out quite nice. I have a bad habit of buying soup that I never actually eat in the winter, especially now that California winters mean no snow and minimal cold. I bought a container of vegan butternut squash soup from TJs sometime last December and never got around to eating it, so I started looking in to what I could do to use it in leftovers: pasta was both creative and more summer-friendly.
It seriously doesn’t get better than this. Seriously.
Had to use my leftover potatoes somehow.
I know, it might not sound appealing, but this was a great recipe. I had tons of left over oyster mushrooms from our farm, so this is how I used them!
The original recipe for this was non-vegan and required tortellini. I did buy vegan ravioli in its place, but had to add penne to fill up the casserole dish since the ravioli was only a tiny amount.
I saw this non-vegan recipe online and decided I had to make it vegan. Turned out pretty tasty and great for leftover casseroles!