Article from the ebook “20 Vegan Recipes in 25 Minutes.”
When I started thinking about this ebook, I was considering the reality of our weeknights and how we choose what we’re going to eat. Is it the prep time? The budget? What we’re craving at the moment? But also, the leftovers we have in the fridge!
It’s something I deal with too, but I’ve got a few good ideas for using them effectively! I’ve included my best leftover-based recipes in this ebook: mini pizzas, customizable tartines, a vegan cheese board to create, a noodle broth perfect for using up small vegetable leftovers… most of the recipes can help you make the most of leftovers.
But I also wanted to add a small guide that goes over all my ideas! So here they are.
- Cooked rice
I asked on Instagram what the hardest leftovers to use were, and the most frequent answer was already-cooked rice! A little bit left, not enough for another meal, it’s tough to get the perfect amount ;)
In the “bowls and salads” section of my website, you’ll find recipes for meals made of several elements, including small amounts of rice. In general, I only use a few spoonfuls per plate, so that’s one idea for finishing up extra!
Otherwise: re-cook it with plant milk, sugar, and vanilla to make rice pudding, blend it into a red bean ball recipe, or use it in vegetable patties!
- Raw vegetables
You know, the ones that don’t go together at all, that are half-cut already, or the ones too big to eat in one go (hello, cabbages), or the ones you’re not too keen on that you received in your vegetable box and have no idea how to cook…
Those with long cooking times (root vegetables, squash…): put them in a stew, a soup, a vegetable broth, or a noodle broth…
Those with quick cooking times (peppers, onions, bok choy, mushrooms…): put them on a pizza, on tartines, or serve them as an appetizer dipped in sauce…
- Canned legumes
Honestly, I prefer to use the whole can directly in my dish, even if it means having leftovers from the dish itself… I find it easier not to waste than having leftover canned goods!
But when I do have some, they go straight into my stir-fries, tacos, or any of my soy protein recipes like burger steaks, etc. In the recipes on my site, you can add leftover legumes to the baked chili casserole, lentil soup, or soy “beef” for taco night!
- Sautéed or roasted vegetables
I often use these in meals made of a variety of small things, so even a tiny bit of leftovers can find a place ;)
The most effective dishes for this are complete bowls where you can add a small leftover of cooked veggies without a problem! They also work well on a shared platter.
- Tomato sauce
This was another popular answer to my Instagram poll, and it surprised me! Tomato sauce is something I use often and it keeps for a good week, so I don’t think I’ve ever thrown it away! The perfect recipes to use up a bit: tofu alla parmigiana, mini pizzas, baked chili casserole, spaghetti with sausage crumble, and lentil soup!
- Soy cream
I can’t imagine how one could struggle to finish soy cream because I can never get enough of it! So the good news is that there are plenty of recipes here to help you finish those cartons.
Use it in sautéed mushrooms, on top of pizza, in risotto, as lemon cream on tacos, or add it to a sauce recipe, creamy pasta, or creamy soup…
- Coconut milk
Like with legumes, I usually use the whole can directly to avoid leftovers. But if I do have any left, it goes into a chickpea (or tofu) curry stew, lentil soup, scrambled tofu… or even in a dessert or hot chocolate ;)
- Tofu
To store tofu, it’s important that it’s submerged in water. Changing the water can also help extend its life.
For small leftovers, I cut it into small chunks and cook it according to my tofu sauté recipe available on my blog! I add it to any pasta dish, savory crepes, or a potato gratin, and it’s perfect :)
Otherwise, when I’ve bought too much and need to use a larger amount, I blend it with water to use as cream or as a base for a vegetable quiche!