Spring Onion Bhaji Recipe with Mint and Coriander Chutney

Best recipes to use up veg

  • Easy

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

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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.

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Ingredients

  • We use leaves, roots and trimmings

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.

191016_Olive_CrispyVegPeelingsCurrySalt

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.

Vegan Spaghetti Carbonara with Cauliflower

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.

Middle Eastern Carrot Salad with Herb Yogurt

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.

Spring Onion Bhaji Recipe with Mint and Coriander Chutney

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.

Vegan Miso Soup with Veggies Recipe

Courgette fritters

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.

Easy Courgette Fritters Recipe

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.

Tray Roast Squash& Grain Salad

Carrot falafel

Try this take on the Middle Eastern classic, using leftover carrots. They give these delightful falafel balls a lighter taste and texture.

Vegan Falafel Recipe with Carrot




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.

shredded chicken salad

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.

Sweet Potato Soup Recipe with White Miso

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.

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.

Brussels Sprout Salad Recipe

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.

Roasted Banana Ice Cream with Caramel
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