- I might just make this because I want it
not because I've leftovers.
(upbeat music)
Alright guys we are back here
with Thanksgiving holiday food,
I'm pretty excited about today's video.
I'm gonna show you how to repurpose your leftovers.
Hi guys I'm Candice, The Edgy Veg
welcome back to my channel,
If you're new here hit that subscribe button
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I'm going to show you how to take your holiday leftovers
whether it's Thanksgiving or Christmas dinner
and turn them into something else
after three days of eating the same thing.
I'm so excited because today's video
is sponsored by Napoleon,
Napoleon make beautiful barbecues
that are designed to make your life a little bit easier.
I'm so thrilled that they are sponsoring us once again
and supporting vegan creators just like me.
So thank you so much to Napoleon for sponsoring us.
Alright so chances are your Thanksgiving
is looking a little bit different this year,
your Christmas is looking a little bit different this year,
Hanukkah whatever it is that you celebrate.
So I wanted to show you some ways to use those leftovers
you probably have a little bit more than usual
because there's just a few of you.
Then I'm gonna show you how to repurpose your sides
by making a delicious cranberry glazed skewer out of them
and I'm going to show you how to repurpose your main
using whatever vegan protein you used as your main
and making some delicious Thanksgiving burgers.
So in terms of leftovers
chances are you have a combination of any of these.
So you're gonna have some vegetables
whether it's beets, carrots, Brussel sprouts, potatoes
whatever it is that you make
it doesn't really matter,
use just what I'm doing today as a guideline
for whatever it is that you have.
So for me I like two different types of potatoes,
so I have mashed potatoes and roasted potatoes
and then some Brussels sprouts and some roast carrots.
We kind of like to do like a schnitzel situation
for Christmas or Thanksgiving.
We kinda alternate between doing a roast for one
and like a schnitzel situation for the other
but you can do this with whatever protein
it is that you have.
First I'm gonna start with is the skewers and our burger
kind of the inside,
so I'm thinking with the mashed potatoes
instead of just throwing mashed potatoes onto a burger.
I'm gonna make little croquettes
but I'm gonna shape them to be almost like little discs
kind of like a hash Brown.
So our burger is going to be cranberry whatever protein
this hash Brown I'm going to make
or potato pancake of leftover potatoes and some gravy.
The first thing I'm going to start with
is making our potato croquettes,
you can also just make crickets and eat them.
They're kind of like potato tots kind of
but I'm going to shape them into patties
because I want them to sit on top of the burger,
kind of like adding a hash brown to a sandwich or a burger.
So I'm just taking my leftover mashed potatoes
and kind of using my latke recipe
and just kind of eyeballing it
depending on how many mashed potatoes
do you have leftover is going to kind of depend
on the ingredients here.
So I'm gonna add my mashed potatoes to a bowl
and then a binder I'm going to add some aquafaba,
some flour
and then baking soda and garlic powder,
and a little bit of salt.
And just mix that altogether
and just keep adding more flour as you need to.
You don't want it to be too wet
but you also don't want it to be too dry.
I said baking soda but I actually meant baking powder,
mix that all together
and then we are going to fry these,
you can also bake them if you want to.
This is one of two things
we're not going to make on our Napoleon barbecue,
I've my oil in a pan here heat about I don't know,
a cup-ish, half a cup to a cup.
And while I'm waiting for that to heat up
I'm also going to heat up my gravy that I have leftover
and so that is ready to go.
There is also a side burner on my Napoleon barbecue
that I'm going to keep it warm out there
while I'm cooking up everything else.
So I'm just kind of forming them into little,
I don't know to called them like hash Browns.
While the oil is heating up,
I'm just sticking them on the side of this bowl here.
So I have four which is perfect,
I have four left over petty
they're going to make four burgers.
There we go,
I'm going to make the glaze for the cranberry
glazed veggies,
pretty much all I'm gonna do
is throw in my cranberry, some sugar,
spices, vinegar and blend it all together
and then cook it down.
I have my leftover cranberry sauce,
we have some apple cider vinegar
and then we have garlic powder,
chili powder and paprika,
some Dijon mustard and some Brown sugar.
(laughs)
(blending)
Now I'm adding it to my pan
and I'm going to cook that,
I'm gonna bring it to a boil and then it'll thicken up,
and then we'll just take it off the heat.
Now you can take whatever vegetables you have leftover,
I have some potatoes, carrots and Brussels sprouts
but if you have turnips and beets
and whatever just use those.
So I'm just gonna add them all to a bowl
and then pour on some of the glaze,
carrots, potatoes, and our sprouts.
And then I'm gonna pour on so about half,
you want some saved for dressing after
and brushing but then also it all depends on you
if you also want to dip it.
But I mean it seems like a lot of cranberry
and just kind of gently mix it
your veggies are gonna be pretty soft
cause chances are you roasted them more
boiled them or whatever.
Make sure they're completely coated
and we're just gonna skewer them,
if you are using bamboo skewers or wooden skewers
make sure that you soak them,
so that they don't burn on the barbecue.
Spread them through I mean whatever order
you wanna do is up to you,
I would definitely use at least one of each.
And again you can do this with whatever vegetable
if you have something like I don't know,
asparagus you can kind of fold it in half
and put it on if you want it to.
(upbeat music)
Alright I'm going to barbecue all of these,
I find that it's just like a nice way
to kind of change up your cooking.
Just a nice way to not be in the kitchen but be outside
and if you are social distancing with people outside,
this is a great way to cook food
and then like bundle up and eat outside.
So I'm cooking it on my Napoleon barbecue,
the way I'm gonna do for the burgers is just,
grease the cast iron grill.
We're gonna throw on our schnitzel or patties,
or whatever it is that you have for your protein.
And then because they are vegetarian
they are going to take roughly the same amount of time
as the vegetables,
so I just like to put them all on at the same time.
The Napoleon that I have is the Rogue® XT 425,
so it has this nice area here
where I'm going to toast my buns.
You can also kinda cook more delicate items up here
If you want let's say you're cooking like pineapple
on the barbecue or whatever.
It's a really nice spot to put them up here,
also we have the cast iron grill
with the fun sizzle area which is over here,
just like some more cooking areas
really so that you don't have to keep running in and out
when you're using your Napoleon.
I'm gonna let these cook
come back in a couple of minutes and turn them.
Oh, it could go for a little bit longer,
so give everything a quick flip
the buns are already toasted,
so I've gone ahead and taken those off,
but the veggies are just going to take
just the littlest amount of time.
You just want them to have that char and be warmed through
so excited they're gonna taste so smokey and delicious.
And because of that cast iron grill here,
see how nothing's sticking.
especially if you're cooking a lot of vegetables
that sort of thing that's exactly what you want.
It's so annoying when I cook veggies
and they get stuck to the grill,
let's see how they're coming off we love that
but it's just nice to take your Thanksgiving leftovers
and while it is the same thing that you're eating
for the next few days.
And that you have been eating for the next few days,
at least you get a little bit of smokiness to the flavor
from the grill and it just kinda changes it just enough.
Okay, and I am going to say this is like my,
this is the God-honest truth,
I have been afraid to use barbecues
for most of my life because fire really scares me.
So with this guy with the Napoleon,
I can just turn the knob and like it lights on its own.
If you are looking for a barbecue
the just is very intuitive,
it makes your life easier check out Napoleon.
We have our beautiful repurposed holiday leftovers
using our Napoleon barbecue
and I'm going to now this is completely up to you
but I like to just take a little pastry brush
and just spread some of that extra glaze
that we save over all of the skewers
and just the sweetness from the cranberry glaze
and then the smokiness from the barbecue.
So do that for all of them,
you can also save some extra glaze
add like a little dip on the side you want,
once that's done we can build our burgers.
Friends we are here,
we're going to build the burger.
I'm going to start with some cranberry on the bottom,
so I found these buns
they actually kind of look like brioche buns
but there's no egg in them and no dairy,
which I was very excited about.
But you can use whatever button you want,
if you have leftover dinner rolls use those.
I don't generally make dinner rolls after dinner
because there is enough bread
with everything else that I'm making.
If you don't have leftover cranberry sauce
because you use it all for your glaze,
just use some leftover glaze here.
And then I'm going to add my patty,
then I have these leftover,
they're kind of like caramelized onions,
but they're what did I call them?
Glaze onions.
I have these glazed onions they're kind of sweet tangy,
they're really, really tasty.
I have some of that,
but again you can use whatever you have leftover
and then our potato patty.
Now of course we have to add our gravy on top,
another great thing if you're using my gravy recipe,
you can just freeze the leftovers.
And then if you just not grieve in the pinch
you can just thaw it
and there you have a Thanksgiving
or holiday inspired burger.
(upbeat music)
Alright guys there you have it
a delicious spread made all out of leftovers.
So you feel like while you're eating the same food
it's a little bit different
and made completely on my Napoleon barbecue.
So I don't even have to be in my kitchen
a place where I probably similar to you,
I've spent a lot of time this holiday season.
Let me know how you plan on repurposing
your holiday leftovers
and maybe you have like a super cool idea
I didn't even think about.
I also wanted to thank Napoleon once again
for sponsoring today's video,
for challenging me to come up
with some really cool leftover ideas
and cooking them out on the barbecue.
You should also check them out up
and to leave a bunch of information about them
in the description box down below.
Something I haven't talked about,
the inspiration for this burger
was actually a friend's episode
where Monica makes Ross' the sandwich
with like the moist maker on the inside,
that was the inspiration for this.
If you haven't seen that episode you should watch it,
that's funny.
I'm gonna have a burger,
who hates burgers? No one.
I might just make this because I want it
not because I've the leftovers,
if you have any requests leave them
in the comments section as well. Bye.