I don’t know about you but after a while of leftovers, I begin to get a little bored with the same exact meal over and over again...or I don’t have enough leftovers for an entire dish. It’s ok! I’ve got a super quick and easy #LeftoverHack to save the day and your dinner!

Notes & Substitutions:

Flatbread: I rotate between making homemade flatbread (which I partially cook, then freeze to use individually as needed) or I find a good fluffy pita bread or naan.
Vegan Parmesan: If you don't have (or can't find) vegan parmesan, you can use powdered vegan cheese (I like to use Beyond Better Foods Savory Sunflower) or nutritional yeast, but you won't need as much. Sprinkle a tad in at a time to get the flavor you prefer.
Balsamic Reduction: We love balsamic in our house! I’ve got a bunch of different kinds at different price points. For this recipe, I personally think the “economy” balsamic glaze (or peasant balsamic, as I sometimes call it) will work just fine. However, on days when I’m feeling fancy, I bust out just a little of the good stuff! Before you clutch your pearls, we only buy the fancy stuff when there’s a deal because I'm not sure we will ever be fancy enough to want to pay full price for balsamic vinegar.
Equipment: Ever since we have purchased our air fryer/pressure cooker/magic cooking machine, I cook my little individual flatbreads in that rather than in the oven because it is soooo much faster! If you are like me and freeze your flatbreads, all you have to do is pop your frozen flatbread on the ‘bake’ setting for 6-8 minutes to defrost it. Then you add your toppings as you normally would and cook the rest of the way. That’s my little meal prep time saver!

Ingredients: See ‘A Pinch, A Dash & A Smidge’ for measuring references.

Leftover Carrot Fettuccine & Vegan Brown Butter Bechamel Sauce
Flatbread
Vegan Parmesan (I like to use Follow Your Heart Parmesan)
Cherry Tomatoes (quartered)
Balsamic Reduction
A little olive oil
Salt & pepper to taste

Instructions:

If you are using an oven, preheat oven to 350 degrees. If you are using a magical kitchen gadget, see my time saving trick in the ‘Notes & Substitutions’ section above.
Add a dollop or two of the leftover vegan bechamel sauce (or any other sauce you’d prefer). Spread sauce out until the flatbread is covered.
Add the leftover carrot fettuccine, cherry tomatoes, vegan parm & any other toppings you would like.
Cook for about 8-10 minutes until the carrot ribbons begin to brown on the edges.
Slice & serve hot.