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    You are here: Home / Entrees / Vegan Thanksgiving Leftover Sandwiches

    LAST UPDATED: November 25, 2019 • FIRST PUBLISHED: November 25, 2019

    Vegan Thanksgiving Leftover Sandwiches

    Jump to Recipe Print Recipe
    Vegan Thanksgiving Sandwiches

    These scrumptious vegan Thanksgiving sandwiches are made with savory marinated tempeh topped with cranberry sauce, gravy, or whatever leftovers you've got on hand!

    Vegan Thanksgiving Sandwich on a Plate with Pumpkin and Jar of Cranberry Sauce in the Background

    I love Thanksgiving leftovers! But even my favorite dishes can get old after a few days, which is why I'm a big fan of repurposed Thanksgiving leftovers.

    Last year I turned my leftover mashed potatoes into mashed potato pancakes. But what about the other side dishes? The veggies, the cranberry sauce, the gravy? Well, good news! This sandwich potentially uses all of them, and pretty much any other vegan side dishes you've got lying around.

    They all get piled between a couple of bread slices, on top of a big savory tempeh patty!

    Tempeh Sandwiches

    Table Set with Partially Assembled Vegan Thanksgiving Sandwich on a Plate, Jar of Cranberry Sauce, Pumpkin and Dish of Gravy

    If tempeh is a new ingredient to you, check out this guide to learn more about it (and even how to make your own, if you'd like).

    Tempeh works great in this recipe for a few reasons.

    • Protein. Most of your Thanksgiving sides are probably lacking in this department. Tempeh is protein-packed, so it'll help balance things out!
    • Flavor. We'll be marinating our tempeh in some savory seasonings to give it a flavor that goes great with all those side dishes.
    • It's easy. Tempeh is really easy to cook! All you need to do for this recipe is marinate it and then grill it in a pan. You can even make it in advance and reheat it, so when sandwich time arrives there's minimal work to do!

    Cooking the Tempeh

    Collage Showing Steps for Making Tempeh Patties for Vegan Thanksgiving Sandwiches: Mix Marinade, Marinate Tempeh, and Pan-Fry Tempeh

    First, if you typically find tempeh to be too bitter for your taste, you can start out by steaming it. This step is totally optional, but steaming will take away that bitter flavor. Just pop the tempeh into a steamer basket, stick it in a pan with some water, cover, and steam away for about 10 minutes.

    Or you can use my lazy method: wrap the tempeh in a wet paper towel, stick it on a plate, and microwave it for 4 minutes.

    Next, Mix up your marinade ingredients: some soy sauce, vegetable broth, apple cider vinegar, a touch of maple syrup, garlic, and some poultry seasoning.

    Cut your slab of tempeh in half thickness-wise, then width-wise, to make 4 square-shaped slabs. Stick them in a dish, pour the marinade over top, and let them soak for 30 minutes or more.

    Once the tempeh is done marinating, oil up a pan and place it over medium heat. Add the tempeh slabs and cook them on each side, until they're lightly browned. You should have some leftover marinade — pour it over the tempeh while it cooks to infuse it with extra flavor.

    Assembling the Sandwiches

    Gravy Being Poured Over a Partially Assembled Vegan Thanksgiving Sandwich on a Plate

    Grab some bread and optionally slather it with vegan mayo. Pile on the tempeh and whatever side dishes you've got — I'm using my spiced wine cranberry sauce, Dijon Brussels sprouts, and super simple vegan gravy in the photos.

    Dig in and enjoy!

    FAQ & Vegan Thanksgiving Leftover Sandwich Tips

    • What kind of bread works best with these sandwiches? Use a sturdy sliced sandwich bread that can handle lots of fillings! I used a semolina loaf, but sourdough or multigrain would be delicious as well.
    • The sandwiches in the photos are topped with my spiced wine cranberry sauce, Dijon Brussels sprouts, and super simple vegan gravy, in case you were wondering. But the sky is the limit — you can use just about any side dishes in these sandwiches.
    • Need some side dish ideas for the holiday? Check out this massive collection of vegan Thanksgiving recipes!
    • Make ahead option: the tempeh patties can be made ahead of time and reheated in the microwave or oven. They'll keep in a sealed container in the fridge for about 3 days.
    • What is poultry seasoning? Does it contain poultry? Poultry seasoning is a blend of herbs that's normally used to season poultry. I've never seen one that actually contains poultry. Look for it in the spice aisle.

    Vegan Thanksgiving Sandwich on a Cutting Board

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Vegan Thanksgiving Sandwich on a Plate with Pumpkin and Jar of Cranberry Sauce in the Background
    5 from 1 vote
    Print

    Vegan Thanksgiving Leftover Sandwiches

    These scrumptious vegan Thanksgiving sandwiches are made with savory marinated tempeh topped with cranberry sauce, gravy, or whatever leftovers you've got on hand!

    Course Sandwich
    Cuisine American
    Prep Time 40 minutes
    Cook Time 10 minutes
    Total Time 50 minutes
    Servings 2
    Calories 471 kcal
    Author Alissa Saenz

    Ingredients

    • ½ cup vegetable broth
    • 1 ½ tablespoons soy sauce
    • 1 tablespoon maple syrup
    • 2 teaspoons apple cider vinegar
    • 1 garlic clove, minced
    • 1 teaspoon poultry seasoning
    • ½ teaspoon onion powder
    • ¼ teaspoon black pepper
    • 1 (8 ounce) package tempeh
    • 1 tablespoon canola oil, or high heat oil of choice
    • 4 slices sandwich bread, optionally toasted
    • Vegan mayonnaise (optional)
    • Thanksgiving leftovers of choice, such as mashed potatoes, cranberry sauce, gravy, and veggies
    US Customary - Metric

    Instructions

    1. In a medium bowl, stir together the broth, soy sauce, maple syrup, apple cider vinegar, garlic, poultry seasoning, onion powder, salt, and pepper.

    2. Cut the slab of tempeh in half, thickness-wise, to create two thin slabs. Now cut each slab in half, width wise, to create 4 square shaped slabs.

    3. Place the tempeh slabs in a shallow dish and pour the broth mixture over them. Allow the tempeh to marinate for at least 30 minutes.

    4. Place a large skillet over medium heat and coat the bottom with the oil.

    5. Give the oil a few minutes to heat up, and then arrange the tempeh slabs in the skillet — fit as many as you can without overlapping and cook the rest in a second batch.

    6. Cook the tempeh for about 5 minutes on each side, until lightly browned. Ladle the excess marinade over the tempeh towards the end of cooking and allow the tempeh to continue cooking until the liquid evaporates.

    7. Slather the bread slices with the mayo, if using. Assemble the sandwiches using two tempeh slabs per sandwich, and topping the tempeh with Thanksgiving leftovers of choice.

    8. Serve.

    Recipe Notes

    Nutrition information includes bread and tempeh. Mayonnaise and toppings are not included.

    Nutrition Facts
    Vegan Thanksgiving Leftover Sandwiches
    Amount Per Serving (1 sandwich)
    Calories 471 Calories from Fat 195
    % Daily Value*
    Fat 21.7g33%
    Saturated Fat 3.2g16%
    Sodium 1180mg49%
    Potassium 589mg17%
    Carbohydrates 48.2g16%
    Fiber 1.3g5%
    Sugar 10.6g12%
    Protein 27.2g54%
    Calcium 27mg3%
    Iron 22mg122%
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. betsy shipley says

      December 01, 2014 at 10:15 am

      Looks similar to our tempeh reuben that we make quite a bit. It's always fun to try something new with tempeh since eventually I would like to compile a tempeh recipe book. Eventually our dream of a tempeh incubator will become a reality sometime next year so keep in touch via our website for important happenings in the world of tempeh.
      betsy shipley

      Reply
      • Alissa Saenz says

        December 02, 2014 at 9:00 pm

        I didn't even really think about it, but you're totally right - this is pretty reuben-esque. I'll definitely keep an eye out for your tempeh incubator and recipe book! :)

        Reply
    2. Kinsey says

      November 28, 2016 at 2:25 pm

      I just want to let you know that I think this is the most delicious thing I have ever had!!!!! I'm typing this with one hand bc the other hand is holding the wrap of goodness together ;) Thanks for posting such an awesome recipe!!!

      Reply
      • Alissa Saenz says

        November 29, 2016 at 9:22 am

        Yay! Glad you're enjoying it!

        Reply
    3. Laurel says

      November 28, 2019 at 3:15 am

      What a great sandwich recipe to try! Thank you so much for sharing! I can't wait to try it!

      Reply
      • Alissa Saenz says

        December 01, 2019 at 2:44 pm

        Thank you! I hope you enjoy it!

        Reply
    4. J M says

      October 14, 2020 at 8:18 am

      Can this be eaten cold do you think?

      Reply
      • Alissa Saenz says

        October 14, 2020 at 9:31 am

        Absolutely!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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