What to do with leftover veggies from stock?

Mashed up with olive oil or butter, say, they make a lovely side dish, or turn them into curries, soups and stews. Here, I use them up in a comforting pie, fortified with beans for bulk, texture and flavour.

What can I do with leftover fruit and vegetables?

A salad is a perfect outlet to use up any and all produce you have. It's almost too easy to be real. Smoothies are lifesavers when it comes to snack or mealtime because, just like a salad, you can put whatever you want in it.

How to make vegetables yummy?

Using different seasonings can completely transform your plant-based cooking. Spices like chile powder, curry, smoked paprika, cinnamon, cumin, and black pepper can do wonders for vegetables. And never forget the most important seasoning: salt (just remember to add a little bit at a time and keep tasting).

Can you eat leftover vegetables?

Tips to keep leftovers (including cooked vegetables) Refrigerate leftover food within 2 hours after cooking and eat them as soon as possible. To ensure food safety, the World Health Organization and some relevant authorities recommend that leftovers should not be stored in the refrigerator for longer than 3 days.

Can you reuse vegetables for broth?

All you have to do is save up your leftover vegetable scraps (peels, ends, cores) in the freezer – seriously! Once you have enough, dump those scraps into a pot full of water and simmer. Cook for a few hours, and you've got yourself some tasty homemade vegetable broth.

What vegetables should not be included in vegetable stock Why?

Vegetables to Avoid When Making Vegetables Stock Starchy vegetables like potatoes and turnips will make for a gummy, cloudy vegetable stock. Beets overpower their aromatic counterparts. Zucchini and greens beans become bitter when slowly simmered for as long it takes to make this stock.

What are 4 different ways that vegetables can be consumed?

Vegetables may be raw or cooked and can be fresh, frozen, canned, or dried.

How can you make vegetable dishes attractive inviting and stimulating to people who do not eat many vegetables?

Hide the vegetables: Sneak veggies into dishes by means of blending them into sauces, soups, or dips. For instance, puree carrots and add them to a spaghetti sauce, or mix spinach into a smoothie. This way, children may not even recognize they're ingesting veggies.

15 Recipes for Leftover Veggies (2024)

21 Comments

Raise your hand if you have some random vegetables going south in your kitchen. I’m raising my hand high over here. Here’s a collection of flexible recipes to reference when you have leftover veggies or greens in your fridge. Let’s save the vegetables!

This roundup was requested by my mom, and I hope it’s a handy resource for you, too. (Be sure to bookmark it.) You can always use the search bar at the top of the page to find recipes for a specific type of produce. I also have an ingredient index, which you can bookmark or access through the menu bar—hover over “all recipes” then “ingredient” then “view all”.

When I write recipes, I always try to include tips on how to “change it up”, which you can find in my recipe notes. In my cookbook, those tips turned into cute banners that you’ll see over the recipe photos. You can also skim the comments to learn how C+K readers have successfully changed the recipe. Please get creative with your vegetables and leave a comment on the recipe to share how it turned out!

Bean Salads

Chickpea Salad with Carrots and Dill

“I’ve been eyeing this recipe for weeks. Just made it (finally) and it’s just fabulous! I made with cilantro and cucumbers because I didn’t have celery or dill on hand. But it’s a super versatile recipe which I LOVE!” – Kelly

“I made this at college last semester for a Thanskgiving potluck among volunteer farmers on the student farm. Everyone loved it, me among the everyone, so thank you for this recipe! I have just made it again–I added peas and broccoli, and used arugula and walnuts instead of pepitas and spinach. (I think I added broccoli and peas the first time too–I always add more vegetables)” – Ciara

Buddha Bowls

Build-Your-Own Buddha Bowl

This is a new recipe and I haven’t received feedback on it yet. Please try it and leave a comment on the post to let me know how you like it!

Fried Rice

Extra Vegetable Fried Rice

“So delicious! I added bell pepper, purple cabbage and edamame beans! Will definitely be making this again.” – Kate

Frittatas

“I love this recipe! I didn’t have spinach so I used kale and it turned out well! I just added the kale to the pan a little earlier so it had more time to soften. I also use Monterey Jack, as I prefer the taste with eggs.” – Lindsay

Kale Salad

Anything-Goes Kale Salad with Green Tahini Dressing

“Thank you so much for this lovely salad, beautiful and delicious! The dressing is such a nice combination. Just the thing after a weekend of not-so-healthful eating.” – Wendy

Greek Kale Salad with Creamy Tahini Dressing

“At the risk of being dramatic, this is the salad to end all salads! I finally made this after having the recipe saved for weeks, and I am sold. Not only is it delicious fresh, it keeps so beautifully with dressing on! This was my first kale salad ever – the only thing I did differently was omit the peppers and substitute pumpkin seeds for sunflower seeds. It would probably be good with a mild feta too. Thank you!!!” – Sarah

Pasta

Vegan Mac and Cheese

“The starch release from the grated potato made the thickness of the sauce perfect, the broccoli was an excellent addition, next batch I plan on adding cauliflower too. My whole family loved it.” – Michelle

Pizza

Broccolini Almond Pizza

“Made this tonight, and it was fantastic! I added sliced black olives, shiitake mushrooms and artichoke hearts and it was so good. We hardly have any leftovers!” – Joe

Quesadillas

10-Minute Quesadillas

“Great quesadillas, and with more vegetables than my usual version, which I consider an improvement. I was suspicious of using raw onion and red peppers, but it worked fine.” – MacFadden

Risotto

Easy Brown Rice Risotto with Mushrooms and Fresh Oregano

“This is literally the tastiest thing I’ve ever made. I never comment online, but I just made this tonight for my boyfriend, and it is so addictive, I just had to let you know! I omitted the parm because I’m a vegan, and it was still so amazing! Thanks, Kate and Cookie!” – Courtney

Tacos

Roasted Butternut Squash Tacos

“Kate, this recipe was delicious. I did not have cabbage, but without it I still enjoyed. I was leary of butternut squash, however, when you roast it with sweet potatoes and in the chili powder, it turned out amazingly delicious. I added jalapenos to it and oh boy can’t say how much I enjoyed eating it with corn tortillas. Thanks for another recipe I won’t lose. :)” – Anna

Soup

Quinoa Vegetable Soup with Kale

“I made this recipe tonight. I modified it by using the vegetables I had at home: carrots, butternut squash, zucchini, onion, kale and spinach. Used quinoa and added turmeric. Topped it with Parmesan cheese. Delicious.” – Karen

Stir-Fries

Spring Veggie Stir-Fry

“Love this stir-fry! I have made it several times now, all with different vegetables, and it has turned out great every time. So delicious and full of flavor. Thanks!” – Kiara

More resources you might appreciate: 13 healthy make-ahead breakfast recipes, 16 recipes that pack well for lunch and 20 simple weeknight dinners. You might also like my monthly seasonal produce guides and healthy kitchen essentials. View all roundups and resource posts here.

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