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32 Leftover Veg Recipes
Knowing what to make with your leftover vegetables can be tricky, especially if you don’t have time to make a complicated meal. We can often find ourselves throwing them out because we’ve run out of ideas.
If you’re finding it difficult to think of new ways to cook your leftovers, we’ve rounded up 32 leftover veg recipes that will impress your guests, satisfy your stomach and introduce your little ones to delicious greens. Whether you’re plant-based or a meat eater, we’ve got beautiful easy-to-follow recipes that will elevate your dinner table, keep reading to find your favourite.
Vegetarian Leftover Veg Recipes
Leftover Pumpkin Stuffed Shells
Love garlic? We hope so, because you’ll be putting a full bulb into this crispy midweek traybake delight. This recipe uses three types of cheese to make it extra delicious and will only take up an hour of your time.
Your cheese-filled delight is here.
Extra Vegetable Fried Rice
Craving a takeaway but trying to stay healthy? This recipe uses any random vegetables left in your fridge to create a beautiful vegetable rice bowl. This dish can be made vegan and gluten free with a couple of easy swaps and takes just over half an hour to make for one!
Use up your fridge bits here.
Next Day Shakshuka
Shakshuka is a North African dish that you commonly eat as a breakfast, but can be served whenever you want it! All you need are some leftover cooked vegetables, plenty of harissa for heat, and tomato passata for the sauce for this delicious veggie meal.
Turn the heat up for breakfast here.
Roasted Veg and Halloumi Pie
This traybaked crunchy filo recipe will give you up to eight servings so is a perfect meal to eat for lunch the next day. Using veg that you almost certainly will have in your cupboards, just add halloumi for some salty goodness on top.
Filo yourself up here.
Belgian Mashed Potatoes (Stoemp)
Stoemp is a Belgian staple of creamy mashed potatoes with chopped vegetables mixed in. It’s a perfect side dish which can be made with any leftovers and takes 30 minutes to make. Use starchy potatoes mashed with a little milk as your base and add whichever veggies take your fancy!
Change up your mash here.
Roast Carrot Salad with Carrot Top Yoghurt
Carrot tops are so often thrown away during the prep process of cooking, but this super easy side dish keeps them to use as a delicious pickle topping for the yoghurt. Even better, it’ll take no more than an hour of your time to make this gluten-free four serving meal.
Get creative with carrots here.
Roasted Veg Pizza
Not only does this handy recipe look absolutely delicious, it also teaches you how to get the perfect balance of veg, dough and cheese to ensure your pizza doesn’t get too soggy. Add in their marinara recipe and you’ve got a winning dish.
Make your own takeaway here.
If you’re always left with extra veggies when you make ratatouille at home (we know we always are), then all you need to do is add those castoff bits into a pan to make this delicious soup. You can even garnish it with leftover ratatouille for an extra mix of flavours, we love it.
Find this delicious soup here.
Cheesy Broccoli Nuggets
A fun way to introduce your little ones to veggies. All you need are leftover broccoli florets (cauliflower, spinach or courgette will also do the trick), grated cheese, eggs and almond flour mixed together with a pinch of salt for a delicious and easy snack.
Get this five-ingredient nugget here.
This north Indian dish can be made with any vegetables you have leftover in your fridge. It’s creamy, full of delicious crispy cashews and can be served with any carb you like, from rice and roti to quinoa.
Find your biggest pan and make this dish here.
Vegetarian (or Vegan) Feijoada
Feijoada is the meaty national dish of Brazil and is traditionally eaten on weekends as it’s such a big and hearty meal. It’s very easy to make as you can put all the ingredients in a slow cooker for the day, don’t forget to serve with caipirinhas!
Cook your weekend dish here.
Weekly Leftover Greens Smoothie
This recipe is as simple as it is healthy. But all your leftover greens into a blender, add honey, lemon and chia seeds (or whatever flavourings you like) and blitz. This should give you up to four servings of green goodness.
Get blending here.
Stacked Roasted Vegetable Enchiladas
This is a truly versatile dish as you can add meat, take away dairy and use whichever vegetables you like to create this freezer friendly recipe. It takes around 90 minutes from prep to serve so is an ideal weekend dish for a family.
Start stacking here.
Roasted Veg Korma
This recipe focusses on leftover Christmas dinner but you can just substitute in any leftovers from your Sunday roast. Your curry can be made in one big pot and will come out deliciously smooth thanks to a large dollop of double cream mixed in.
Spice up your veg here.
Vegan Leftover Veg Recipes
Carrot and Chickpea Salad
Perfect for lunches, brunches or anything in between. This crunchy quick-to-make salad is elevated by the hot and crunchy pumpkin seeds (pepitas in this recipe). Ideal to make the night before as it’s a dish that improves with time.
Get crunching here.
Vegan Mac and Cheese
This super creamy recipe will delight anyone who’s looking to transition to non-dairy foods as it’s really close to the real thing! Use up your leftover broccoli florets in this 40 minute saucepan meal and fill 2-4 stomachs along the way.
Find your new favourite mac ‘n cheese recipe here.
You’ll never waste another vegetable in your fridge once you’ve mastered the art of pickling them to your taste. Always ensure that you’re using a 1:1 ratio of water to vinegar and spice to your heart’s content for a delicious salad addition, housewarming gift or snack.
Begin your pickling journey here.
Leftover Vegetable Soup
The ideal meal to have as a backup in your freezer for cosy days indoors, simply add all your vegetables to a pot with some extra spices for flavour and cook! You can swap in any veg you like (even mash potato for some extra creaminess) and simply blend to taste.
Warm yourself up here.
Spicy Sriracha Vegan Bowl
There’s no fixed veggies that need to go into this recipe, all you need are two oven trays covered in baking paper filled with whatever needs to be used from your fridge! While the veg is cooking, simply mix your sriracha sauce and cook the quinoa to make up your bowls. The best part is that they’ll last up to three days.
Mix your midweek veg here.
Rainbow Vegetable Noodle Stir Fry
This peanut-based dish can be made in 20 minutes and made gluten-free by swapping out the noodles with courgette spirals. This recipe uses cabbage, carrot and peppers but you can use whichever veggies you have left in the fridge, try it out today!
Experiment with veggie combos here.
Spicy Potato Peel Crisps
You’ll never throw away your potato peelings again once you’ve read this recipe. All you need is to lay them flat on a baking tray, add vegetable oil, salt and any spice you like before cooking them for 15 minutes.
Save your potato peels here.
Vegan Tagliatelle Bolognese
A dish that swaps out meat substitutes for all the leftover mushrooms in your home to create a delicious weeknight meal. This simple meal is enhanced by the spices added to the sauce and only takes an hour to make compared to the longer timings of meat equivalents.
Fungi for all the family here.
Vegan Rice Bowl with Smoky Tempeh
This gluten free lunchtime delight can be batch made ahead of your working week for ease. The recipe tells you how to make the perfect crispy tempeh, super fluffy brown rice and is perfect to use up your leftover veggies.
Transform your lunches here.
Meat and Fish-based Leftover Veg Recipes
A crowd pleaser that can be made vegetarian by swapping out the bacon for a plant-based substitute or completely omitted. The recipe recommends cheating a little and buying a pie crust for ease, as well as blending your leftover veg to make sure you can get it into the oven as quickly as possible.
Enhance breakfast time here.
Easy Chicken Minestrone Soup
Clear out your fridge of vegetables with this super easy recipe, simply add them with leftover chicken to a casserole dish and cook for 15 minutes. This dish will feed a large family, keep you going with lunches for a whole week, or help anyone who’s feeling under the weather.
Empty your fridge for soup here.
Sweet Potato Breakfast Hash
All the best parts of a cooked breakfast thrown into a pan together with four eggs dropped on top for good measure. Swapping in a sweet potato adds so much extra flavour to this dish, and will set you up for the day beautifully.
Elevate your breakfast here.
The beauty of a frittata is that it’s very easy to get right, you don’t need a strict recipe at all apart from plenty of eggs and leftover veg. The recipe we’ve chosen allows for a no-meat option as well for the vegetarians out there.
Find your perfect combination here.
Bubble & Squeak
This British classic has saved many mornings where you’re not feeling at your best. With this recipe all you need is the leftovers from a roast and a bit of streaky bacon for beautifully easy breakfast that is perfect when served alongside baked beans.
Save your roasties here.
Prawn & Cod Cake
Use your leftover mash to create homemade fishcakes that are super healthy and totally delicious when served with a poached egg on top. Chop in some chives and squeeze over plenty of lemon for a delicious garnish.
Bake your fishcakes here.
Japanese Shredded Chicken and Veg Salad
Ideal for using up carrots, white cabbage and spinach. Simply pickle your veg in rice vinegar while cooking the chicken for a quick and easy marinade, sprinkle on sesame seeds at the end and you’ve got a perfect midweek meal.
Reuse your cabbage and carrots here.
Shepherd’s Pie with Leftover Mash
This easy dish goes against tradition by not fully covering the pie with mash, but that doesn’t stop it being full of flavour and completely delicious. It’s made even easier by the fact you can cook the whole meal in a single skillet. You’ll be sure to love it.
Make the most of your mash here.
Beef and Root Veg Pasties
Another Sunday Roast special, plus if you’re not a meat eater this recipe will still hit the spot. This may test your kitchen skills a little to ensure the pasties aren’t over filled, but when served with salad your roasties will taste even better the day after.
Unleash your inner star baker here.