Vegan Christmas Leftovers Sandwich (Festive & Easy Plant-Based Recipe)

Name: Vegan Christmas Leftovers Sandwich
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 3-4
Ingredients: 6-7 cups (350 g) red cabbage, thinly sliced (mandoline recommended); 2 tbsp (30 g) raisins; 2 bay leaves; ½ tsp mustard seeds; 1 cinnamon stick; 2 star anise; ½ tsp whole peppercorns; 1 cup pickling vinegar (225 ml) (e.g., white wine or apple cider vinegar); ½ cup (125 ml) water; 2 tsp granulated sugar; 2 tsp salt; 1 onion, chopped; 4 garlic cloves, minced; 2 celery sticks, chopped; 2 carrots, chopped; 2 tbsp olive oil; 4 dried shiitake mushrooms (or ½ cup dried mushrooms of choice); 2 tbsp tomato paste; 2 sprigs rosemary; 2 sprigs thyme; 4 sage leaves; 1 bay leaf; 1 cinnamon stick; 1 tsp salt; ½ tsp black pepper; 2 cups (500 ml) vegetable stock; ⅓–½ cup (100 ml) filtered coffee; ⅔ cup (150 ml) red wine; 4 tbsp soy sauce; 3 tbsp balsamic vinegar

WITH GRAVY AND FESTIVE PICKLED RED CABBAGE

Some may see using leftovers to make a meal as a micro act of anti-consumerism, but I see it as yet another opportunity to stuff myself with gravy, but this time in a sandwich form. This recipe depends on personal choices and individual leftovers, so use it merely as a guide. These two pieces of bread are your blank canvas, and feel free to put anything your heart desires between them - or what you have left over. It is totally up to you if gravy won't be a part of your Christmas spread. But also, I would reconsider that. Have gravy. Gravy is THE spirit of Christmas. And in the spirit of Christmas, I am sharing a couple of jolly recipes with you, which you can cook for your celebration and stuff in the sandwich the next day.

⬇️ JUMP TO RECIPE ⬇️

Vegan Christmas Leftovers Sandwich (Festive & Easy Plant-Based Recipe)

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.