Leftover vegetable recipes. Do you have vegetable leftovers and want to turn them into delicious meals but couldn’t figure out what to prepare? I know how you feel wasting food, that’s why I will help you save money and turn leftover vegetables into delicious meals for at least a few days.
Looking for great ways to use your leftover vegetables so they don’t end up in the trash? Whether you have a single serving of cooked veggies from last night or a handful of uncooked spinach and broccoli florets lurking in the fridge drawer, we’ll be sharing leftover vegetable recipes that will help you put the veggies to excellent use and create delicious and healthy meals.
The following recipes with leftover vegetables will help to create healthy, colourful, and delicious meals in a matter of minutes. There is no reason to throw nutritious veggies away; give them a new lease of life by turning the vegetables into a tasty meal.
Leftover Vegetable Soup Recipe
Do you have some leftover leafy greens and vegetable roots in your kitchen? Turn them into tantalizing, nutritious, and filling soup with this leftover vegetable soup recipe. This meal is loaded with vitamins, minerals, and carbohydrates.
Please, try this dish and let’s know how you feel about it in the comment section below.
- Large Carrots (peeled & chopped into small sizes) 2
- Celery (washed & chopped into small sizes) 2 ribs
- Vegetables (peeled & chopped into small sizes) 3 cups
- Large onion (peeled & finely chopped) 1
- Garlic (peeled & finely chopped) 2 cloves
- Bay leaf 1
- Beef stock 2 ½ cups
- Vegetable oil ¼ cup
- Ground Cumin ½ teaspoon
- Kosher salt
- Black pepper
How To Prepare Leftover Vegetable Soup:
To prepare this leftover vegetable recipe, get a large soup pan and heat the vegetable oil over medium heat. Add the onions and let it cook until it starts to soften. Then add the celery, chopped carrots, and garlic and allow it to cook for another five minutes. After that, add the chopped vegetables to the soup pan and stir.
Add beef stock, ground cumin, and bay leaf. Cook for about twenty minutes or until the vegetables are soft. Then pour the soup into a food processor and blend. You can either leave it chunky or create a smooth soup, depending on your preference. Season with salt and pepper to taste and cook for another five minutes. Serve and enjoy!
Kale Salad with Tahini Dressing Recipe
I’m sharing this recipe for leftover vegetables because it tastes like a Greek Kale salad ordered from a five-star restaurant when I tried it out. This salad is creamy, delicious, and packed with fiber, vitamins, minerals, and protein. You can get it ready in just twenty minutes.
- Curly green kale 1 medium-size bunch
- Cooked chickpeas 1½ cups
- Sunflower seeds 1/3 cup
- Kalamata olives (thinly sliced) ½ cup
- Finely grated Parmesan 1/3 cup
- Extra-virgin olive oil ¼ tsp
- Oil-packed sun-dried tomatoes 1/3 cup
- Fine sea salt
- Tahini 1 cup
- Lemon juice 3 tbsp
- Extra-virgin olive oil 1 tbsp
- Fine seal salt ¼ tsp
- Water 2 tbsp
- Garlic (pressed or minced) 1 clove
- Dijon Mustard ½ tsp
- Freshly ground black pepper
How To Prepare Kale Salad With Tahini Dressing:
To prep the Kale Salad: get a large bowl and place the chopped kale in it. Sprinkle lightly with salt and massage the kale with your hands until they appear darker and more fragrant. Add the sun-dried tomatoes, extra-virgin olive oil, chickpeas, and Parmesan.
Place the sunflower seeds in a small skillet, add olive oil and a few dashes of salt, then toast it over medium heat. Cook and stir intermittently for about five minutes. Afterwards, pour the seeds into the large salad bowl
To prepare the creamy Tahini dressing: Mix the Tahini, lemon juice, mustard, olive oil, garlic, and salt in a small bowl. Whisk until thoroughly combined. Add water and continue to whisk until blended. Then season it to taste with the freshly ground black pepper.
Pour the tahini dressing on the salad. Toss until the Kale salad is evenly coated with the dressing. Serve and enjoy!
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Leftovers Vegetable Fritters Recipe
Making vegetable fritters is one of the great ways to use your cooked leftover vegetables. This mouth-watering dish is quick and easy to make. All you have to do is combine a few ingredients with your leftover veggies, and the fritter will be ready in about twenty minutes.
Each serving of this vegetable fritter recipe will give you 2 grams of protein, 9 grams of carbohydrates, 2 grams of fiber, and loads of vitamins.
- Cooked leftover vegetables 600g
- Egg 1
- Wholemeal flour 50g
- Curry powder 1 tsp
- Sunflower oil 1 tbsp
I used roast parsnips, braised red cabbed, swede, and roast potatoes to prepare this dish. You can use any veggies of your choice.
How To Make Vegetable Fritters:
Place all the vegetables in a large bowl and mash roughly. Stir in the spice, beat in the egg, and add flour. Then season with salt and pepper to taste. After that, pour the sunflower oil into a large non-stick frying pan and place it over medium heat. Scoop tablespoons of the veggie mixture and place them well apart in the pan.
Flatten them with the back of your spoon to make it take a round shape. Then fry each side for about 4 – 5 minutes. You can reduce the heat if it looks like the vegetable fritters might get burn.
Repeat this process until you use all the mixture. Serve hot with tomato sauce. What more, you can complement this leftover vegetable recipe with coleslaw or salad.
I hope you enjoy these recipes and you will not waste anymore the leftover vegetables. An alternative to all these recipes is to store the vegetables in plastic bags and place them in the freezer and use them anytime you want to prepare a meal.
To have everything ready and organized, use a plastic bag and add all the ingredients that you will need for each meal and place a label on that bag so you know which one to pick when open the freezer.