Why You’ll Love This Recipe

• Full Of Festive Flavors - the perfect balance of tangy and sweet festive flavors coming from leftover pickled red cabbage, delicious vegan gravy, cranberry sauce, roasted Brussels sprouts, and plant-based meat slices.
  
  

• Quick & Easy - takes only a few minutes to assemble, since we are using leftovers.
  
  

• Customizable - stuff the sandwich with the ingredients you have in your fridge.
  
  

• Zero Waste - a delicious, comforting way to use up holiday leftovers. 

Key Ingredients for Vegan Christmas Leftover Sandwich

• Festive Pickled Red Cabbage is a tangy and vibrant addition to the sandwich. It brings a perfect balance of sweetness and acidity that cuts through the richness of other ingredients. And it’s pink.
  
  

• Homemade Vegan Gravy, a rich and deeply savory sauce ties all the components together with its umami-packed goodness. It soaks the vegan meat and toast bread, but not in a bad way.
  
  

• Roasted Brussels Sprouts get caramelized with olive oil and balsamic vinegar. They add a gentle sweetness and bite to the sandwich. 

• Juicy Marbles Whole-Cut of your choice is a succulent plant-based protein that mimics the texture and depth of traditional meat, bringing a juicy and tender bite to the sandwich.

• Cranberry Jam adds the necessary sweetness and pairs perfectly with vegan meat and gravy.
  
  

• Grainy Mustard is a bold and tangy condiment that brings a fun textural element to the table (plus a popping sensation in your mouth) and refreshing acidity.
  
  

• Sourdough Bread is the carby vessel that carries the heavy festive burden of all these delicious components. Pan-fried in a generous amount of olive oil or vegan butter, the bread gets toasted to perfection. 

Equipment You’ll Need

• Cutting board

• Sharp knife 

• Measuring spoons and cups
• Kitchen scale 
  

• A small saucepan for heating pickling vinegar 

• Medium-sized saucepan for cooking gravy 

• Mandoline slicer (optional) for thinly slicing cabbage 

• Baking tray for roasting Brussels sprouts 

• Large non-stick pan for cooking vegan meat and pan-frying the bread 

• Sterilised glass jar for pickling the cabbage 

• Fine mesh strainer for straining the gravy 

How to Make a Vegan Christmas Leftover Sandwich 

1. Pickle the Red Cabbage

To a sterilized jar, add thinly sliced red cabbage, raisins, and spices. Bring the pickling liquid to a boil and pour into the jar. Let it sit at room temperature for at least 12 hours before transferring it to the fridge. 

2. Whip Up The Vegan Gravy 

Chop up all the vegetables. First, cook the onions in olive oil, then add garlic. Stir in celery, carrots, and dry mushrooms, and season with salt and pepper. 

Add tomato paste and cook to caramelize. Stir in the herbs and deglaze the pan with a mixture of vegetable stock, coffee, red wine, soy sauce, balsamic vinegar, and mustard.

Simmer for 30–40  minutes, then strain and thicken with a cornstarch slurry. 

3. Roast Brussels Sprouts

Trim and slice Brussels sprouts. Season with olive oil, balsamic vinegar, salt, and pepper, and roast in a preheated oven for 25 minutes or until crispy. 

4. Pan-fry Your Favorite Juicy Marbles Whole-Cut 

Defrost your favorite Juicy Marbles Whole-Cut in the fridge overnight. If in a hurry, place it in a bowl of cold tap water and let it defrost for 20 minutes. Cut into desired shape and pan-fry until nicely browned and crispy. 

5. Assemble Your Festive Vegan Sandwich

Toast slices of your favorite Sourdough bread in a pan with olive oil or plant-based butter.

Spread a layer of grainy mustard on the bottom slice. Layer pickled red cabbage, roasted Brussels sprouts, and your favorite Juicy Marbles Whole-Cut. Spoon over vegan gravy and finish with cranberry jam. Top with the second slice of bread and press down gently.