Author: Annika Hsi ‘23
This recipe is a quick and easy way to repurpose Thanksgiving leftovers and reduce food waste. Food waste can be a big problem, especially during the holiday season, with over 450 million pounds of Thanksgiving food being wasted each year.
For this homemade version of Wawa’s Gobbler hoagie, my leftovers happened to be plant-based, but since this recipe is super customizable, you can always experiment with whatever Thanksgiving dishes you have in the fridge!
Ingredients:
- Bread (i.e. hoagie roll, sourdough, etc.)
- Thanksgiving leftovers, such as:
- ½ cup of stuffing or mashed potatoes
- 3-4 slices of vegan turkey or chicken
- ¼ cup of roasted vegetables
- Gravy or cranberry sauce
Instructions:
Step 1: Cut and toast the bread.
Step 2: Layer on the ingredients. I usually put stuffing or mashed potatoes on the bottom, then vegan turkey/chicken or roasted vegetables on top. If you don’t have your own leftovers or if you want to experiment with some plant-based foods, here are some ideas for sandwich fillings:
- Stuffing: I replaced the butter with Earth Balance and the eggs with 2 tbsp of ground flaxseed mixed with 5 tbsp of water.
- Roasted Vegetables: I coated Brussels sprouts with olive oil, salt, pepper, and thyme. Then I baked them at 415°F for 30-45 min.
- Plant-Based Chicken: For meat, I used Lightlife Smart Tenders. Lightlife is a carbon-neutral company that produces a variety of different soy-based meat replacements.
Step 3: Enjoy!
Recipe inspired by Wawa
This series is brought to you by student group, Greening Dining
