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Thanksgiving is one of my favorite holidays. Food is literally at the center of the celebration. However, I am also one of those people that gets tired of eating the same thing over and over and over again. So I created some repurposed leftover recipes, including this one for a vegan vegetable chowder.
One thing I love about leftover recipes is that they’re not really recipes. They much more similar to how I typically cook when I’m not developing a recipe for the blog. I look in the fridge, pull out some ingredients, decide on a dish and cooking technique, and go.
This vegetable chowder is so adaptable with the ingredients you have on hand. I think the only critical component is the leftover mashed potatoes. But really, they don’t have to be leftovers at all. You can boil 2 to 3 potatoes in the broth and oat milk and smash them into a chowder.
Make this vegetable chowder on the stovetop or stir all the ingredients in a slow cooker and heat on low for 2 hours before serving.
The key to repurposing leftovers and leftover recipes is creativity. Here are a few tips on how to repurpose your leftovers:
- Pick a final dish: casserole, soup, pasta, burrito, or salads are good options.
- Match flavors: add cumin and tomato sauce for an enchilada casserole or sesame oil and rice vinegar for an Asian stir fry.
- Select one or two key ingredients: focus on an ingredient like black beans or polenta, then determine what other vegetables, grains, herbs, or spices complement them best.
- Stick with the basics: go for simple recipes or new twists on old favorites. It’s much easier than trying to repurpose leftover lasagna into stuffed calzones.
Have some leftover tips of your own? Want to challenge me with a leftover question? Leave a comment below! And stay tuned for more repurposed leftover recipes coming soon.
If you’re looking for other soup options, check out this creamy potato soup with broccoli and this curried carrot soup that’s also vegan.
Repurposed Leftover Vegetable Chowder
An easy leftover recipe, this vegetable chowder is vegan and gluten free. Use leftover mashed potatoes and roasted vegetables for a delicious, hearty soup that’s ready in under 30 minutes.
low sodium vegetable broth
chopped into ½-inch pieces (see note)
diced roasted carrots
sliced sauteed mushrooms
In a large pot, heat oat milk and vegetable broth over medium heat.
Add mashed potatoes and stir until well combined. You can add more oat milk or broth as desired to get the consistency you prefer.
Add cooked vegetables. Reduce heat to low and let simmer until heated through.
The framework of this leftover recipe for vegetable chowder is quite flexible. I used a 1 to 1 ratio of leftover vegetable to leftover mashed potatoes but you could easily increase or decrease that ratio depending on how chunky you like your soup.
If you need to reheat the vegetable chowder, I recommend adding more broth or milk as needed. The starch of the mashed potatoes acts as a thickener and you will need more liquid to achieve a soup-like consistency when reheating.
I use Pacific Foods brand oat milk instead of milk or cream in this leftover vegetable chowder recipe to keep the recipe vegan. Oat milk has a more savory quality compared to almond or cashew milk. You can use other nut milks but be sure to select an unsweetened variety.
If you have leftover turkey, you can add it to the vegetable chowder when you add the cooked vegetables.
CHECK THE FRIDGE
I used carrots, green beans, and mushrooms for this recipe to mimic traditional Thanksgiving leftovers such as green bean casserole. You could easily use whatever leftover or fresh vegetables you have in your fridge such as celery, cauliflower, parsnips, or broccoli.