Today’s recipe is a little bit different, it’s what to do with your leftover sides. I don’t know if this is a me problem, or a vegan problem, but I always cook way too much veg for my family. Whether that’s the case in your house every year, or you have fewer people around your table in 2020 and overestimate how much you’re going to need, this Christmas leftovers pastry recipe is a tasty way to use up all of your excess vegetables.
I made this with the idea in mind that you’d have leftover cooked vegetables on your table, so I prepped everything the same way I would for a Christmas dinner, then left them overnight and made this the next day to make sure this would work properly.
However, if you’re wanting to make this fresh, not using leftovers, I used the following quantities. And the recipes I followed to prepare them can be found in the post linked below.
Amounts used:
- 1 medium baking potato
- 3 parsnips
- 1 large carrot
Nutritional information
Per serving this recipe provides 7g of fibre, a quarter of the RDA of vitamin C and half of your daily vitamin A requirements.
This recipe contains approximately 378 calories per serving. Please note that if you are using leftovers to make it that number will vary slightly as there’s likely to be a slight fluctuation in the quantities of each vegetable used.
Vegan Christmas Leftovers Pastry Recipe
This is an easy and delicious way to use up your leftover Christmas vegetables without eating roast dinners for days after Christmas or letting them go to waste. Very quick to make and easy to prepare.
This recipe is gluten free, dairy free, soy free, nut free and vegan.
Vegan Christmas Leftovers Pastry Recipe
Ingredients
- 1 medium potato
- 3 parsnips
- 1 large carrot
- 3 heaped tbsp tomato puree
- ½ tsp dried thyme
- 1 sheet gluten free puff pastry
Instructions
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If you don’t have precooked leftover vegetables, follow the recipe linked above.
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Preheat your oven to 200°C/gas mark 6
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While the oven is heating up, remove the pastry from the fridge and remove from packaging. It’s easier to work with at room temperature.
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Cut the pastry sheet in half, leaving it on the paper it was originally rolled in.
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Spread the tomato puree evenly over one of the halves, the add your vegetables evenly over that. Sprinkle the thyme over them, then carefully add the other half over the top, make sure that the edges meet.
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Tuck the top sheet over, use a fork to press the edges down, then brush them very lightly with some sunflower oil or melted coconut oil to replace the egg wash. Lightly slice the top sheet, then place on a baking tray, with the lining paper and place in the oven for approximately 35 minutes until the pastry is cooked and golden.
Serve and enjoy!
Do you normally have heaps of leftover vegetables in your house too? What do you typically do with yours?
Until next time,
Sophie
This looks delicious and the perfect way to use leftover vegetables! Thanks for sharing.
This seems delicious even to me, a non-vegan. It is funny how veggies seem so much more appealing when someone else has prepared them beautifully. I’ll be sharing this recipe with my vegan friend.
This looked so simple to do!! A great way to use up leftovers of all sorts. Are your family Vegan or do you cook for yourself? Or do you live on your own?
Hayley || hayleyxmartin
My mum is about 90% vegan, eats vegan at home all the time and most of the time when out, but occasionally orders something veggie rather than vegan. Last year I made a GF vegan Christmas dinner for us, my grandparents and aunt, so all of the sides, desserts etc were safe for me to eat but my nan made a turkey and brought that over for the meat eaters to have as their main. The three of them had a tiny serving of our main dish to try alongside their turkey, or took a little home if they were too full!
I love this idea! It sounds delicious and it is a great way to use leftovers. Thank you for sharing this recipe!
I love that you can use leftover sides to make a completely new dish!! I am loving the fillings of the pastry. You have a whole different mindset of what you’re eating. It is great that it doesn’t take much time to prepare either. Thanks for sharing this idea and recipe!
Nancy ✨ mdrnminimalists.com
This is such a smart idea that way you don’t feel like you’re eating the same thing and you don’t have any leftovers afterwards.
http://www.fashionradi.com
Darn, this looks soooo good and I’m gluten free! Honestly, I’d totally try this otherwise because it’s a brand new way (for me) to use up veggies and looks super delicious.
This is a really good idea for leftover vegetables! We usually don’t have any leftover for the next day, I don’t know if that’s because we go all out that day and eat tons or we’re just quite good at making the right amount hehe. I think it’s because usually we don’t have that many people over, it’s usually just my parents, me and my brother so we don’t cook too much! xx