17 leftover veg recipes
Cut down on waste and put your leftover veg to good use with our recipes, from carbonara topped with crispy cauli leaves to colourful shredded veg miso soup and vibrant carrot top salad
Want to use up veg from your veg box? Try our recipes below, or check out our recipes here to use spring onions, carrots, cabbage and more.
Best leftover veg recipes
Crispy veg peelings with curry salt
Use up all your veggie peelings, as well as any loose left-over veg, to make these epic crisps with an easy curry spice.
Cauliflower carbonara with roasted leaves and pine nuts
Approaching cooking with a 'root-to-fruit' mentality – using the whole of the vegetable – is a great way to cut down on waste. Cauliflower lends itself to this treatment really well, as the oft-discarded leaves crisp up beautifully once roasted, and this vegan carbonara is a great example.
Middle Eastern roast carrot salad with herby carrot top yogurt
This spiced roast carrot salad recipe uses the whole vegetable, with those leafy green tops going in a herby yogurt dressing. Serve this easy recipe as an impressive side dish at your next family dinner.
Spring onion bhajis with mint and coriander chutney
Crispy bhajis are great for using up the rest of that big bunch of spring onions, while those odds and ends of mint, coriander and ginger will make the perfect dip for them.
Shredded veg miso soup
Clear out that fridge of kale, carrot and leek to make this umami-rich soup for a nourishing, low-calorie meal.
Not only will this recipe use up a courgette glut, but it'll also put that neglected spiralizer to work. Serve with poached eggs for a quick weekend brunch with fewer than 250 calories.
Tray-roast squash, sweet potato and grain salad
Use up butternut squash and sweet potato to cook a batch of this great salad for lunches during the week. Add crumbled feta or leftover chicken to change things up. Quick, healthy and delicious.
Try this take on the Middle Eastern classic, using leftover carrots. They give these delightful falafel balls a lighter taste and texture.
Courgette soufflé omelette
Get courgette involved in this soufflé omelette. It's really easy, ready in under 30 minutes and just 350 calories, but still tastes delicious. We think it makes the perfect midweek meal for one. We have more great omelette and frittata recipes for using up veg right here.
Spiced root vegetable fritters with harissa and lime yogurt
Check out these spicy veggie fritters, which will use up root veg such as celeriac, parsnip and beetroot. They pack plenty of flavour and make for a great snacking recipe.
Refried smashed roasties with green harissa and yogurt
Use up those uneaten roast potatoes with this punchy recipe. Make this quick dish for an easy side dish.
Spanish pepper and potato omelette
A great comfort food dish which also does a wonderful job of clearing out the fridge. Our best Spanish omelette recipe is made with red onion, red pepper and new potatoes. Serve with a rocket salad.
Shredded veg salad with Japanese sesame dressing
Use up carrots, cabbage, spinach, radishes and cucumber to make this tangy low-calorie salad. Ready in just over 30 minutes, it makes a perfect quick and easy mid-week meal.
Sweet potato and miso soup
Got sweet potatoes, kale or spring onions kicking around that need eating? Make this velvety, wholesome soup, packed with plenty of umami flavour.
Root veg hash
A great recipe for using up root veg like carrots, parsnips and potatoes. Satisfying at any time of day, it's easy to make, vegetarian and under 500 calories.
Italian-style shredded brussels salad
Looking for ways to use up leftover brussels sprouts? Look no further. This low-calorie Italian-style brussels salad with crispy pancetta and toasted walnuts will put them to good use.
Roasted banana caramel swirl ice cream
Bananas and milk are two things that Brits throw away most of. No more! Even those bananas that are black and spotty are welcome here – they’re actually better as they are super ripe and sweet.
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