Robyn in Berkeley made a super-gravy-ful plate of leftovers: technically an open-face hot seitan sandwich with mushroom gravy, stuffing, mashed potatoes and cranberry sauce, but I bet about 35 percent of that plate is gravy alone. Still! Everything except the single slice of bread is homemade, and the seitan is Ellen’s chef Roberto’s recipe. Really, it looks delicious; hard to go wrong with homemade seitain and gravy! Happy post-Thanksgiving weekend, Robyn!
Reader Jon T. made a great stack of a sandwich with his leftovers: it’s Tofurky, avocado, spring greens and Vegenaise on nine-grain bread, accompanied by roasted red potatoes and steamed broccoli. Tofurky and avocado, nice call. Happy post-Thanksgiving weekend, Jon!