What to do with Vegan Leftovers

Posted · 6th May 2020

We all know that feeling of guilt when we reluctantly have to discard food in the bin or that sense of bewilderment when we open cupboards or the fridge door to discover a handful of half-empty packets, tins or ingredients that we have no idea what to do with. Well, now is the time to see leftovers in a brand-new light.

Leftovers are often an inevitable sight when clearing up after a meal, but with a dash of invention and sprinkle of ingenuity, you will be amazed at just how far your leftover ingredients can go.

From timeless comfort food to aromatic soups, we’ve come up with a few of our favourite simple vegan leftover recipes – guaranteed to reduce waste, save money and satisfy your hungry tummy. Plus, some useful tips on making your ingredients go further.

Vegan Bubble and Squeak

The epitome of classic English comfort food. Originally made to use up leftovers the day after a Sunday roast, this vegan bubble and squeak is incredibly easy to make using leftover mash and vegetables.

This versatile recipe combines the sweet tenderness of onion and cabbage, but can be adapted to utilise many different vegetables such as carrots, brussel sprouts, kale, turnips and parsnips. Don’t forget to listen to the bubbling and squeaking sound of the cabbage as it sizzles away in the frying pan.
Serve with vegan baked beans or sausages for a nutritious, filling and gratifying meal.


  • 2 tablespoons oil (coconut, vegetable, rapeseed or olive)
  • 1 onion, thinly sliced
  • 100 g cabbage, roughly chopped
  • Leftover mashed potatoes
  • Salt + pepper to taste

For the cooking method, click here.

Tofu Miso Soup

This is a great way to use up left over tofu and veggies in a quick and easy recipe. Our tofu miso soup really packs a punch with fresh ginger, finely chopped garlic and tamari soy sauce making for a fragrant and spicy broth. This low-calorie recipe is ideal as a super healthy mid-week meal and brings the warm flavours of Asia to the dinner table in just 15 minutes.


  • 250g Cauldron Organic Tofu, cut into small cubes
  • 4 tbsp Tamari (Japanese) soy sauce
  • 4 tbsp rice wine
  • 2 litres vegetable stock
  • 2 garlic cloves, finely chopped
  • 4cm piece fresh ginger, finely chopped
  • 1/2-1 red chilli, finely chopped
  • 50g fine rice noodles
  • 1 medium carrot, sliced into thin matchsticks
  • 1 medium courgette, sliced into fine matchsticks
  • 4 spring onions, sliced into fine matchsticks
  • 2 level tsp miso paste

For the full cooking method, click here.

Flourless Black Bean Brownies

The coronavirus outbreak may have afforded us more time to hone our baking skills, but some of us are struggling to buy flour in the shops so, try these rich, fudgy and delicious black bean brownies instead. Created by our friends at Sweet Simple Vegan, these Flourless bakes are full of fibre and ready in roughly 40 minutes, they only require simple and easy to find ingredients, many of which we often already have in as cupboard staples

The walnuts and chocolate chips are optional, but highly recommended for added crunch and texture. Anybody with a sweet tooth will crave these moreish treats


  • 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
  • 1/2 cup organic cane sugar (we used raw but it is not necessary)
  • 1 (15 oz.) can (1 3/4 cups) black beans, drained and rinsed
  • 1/4 cup unsalted peanut or almond butter*
  • 3/4 cup cacao (or cocoa) powder
  • 2 tbsp brewed espresso (or strong brewed coffee; optional)
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp sea salt


  • 2 tbsp crushed walnuts
  • ¼ cup and 2 tbsp dairy-free semi-sweet chocolate chunks

For the full cooking method, click here.

Tips and tricks

We’ve also asked our Cauldron family for their top tips on making your ingredients go further! Lucy and Lentils gave us these pearls of wisdom

  • Freezing produce is one of the easiest ways to preserve fresh fruit and veggies that might be on the turn including, spinach, kale, ginger, corn, banana, mango, beans, broccoli. They can all be added to smoothies, curries or steamers without the need for defrosting!
  • Save time by batch cooking meals such as soups, stocks, pasta sauces and curries and freeze for a later date. It’ll take an hour or two to make but you’ll thank yourself later on in the week!
  • Herbs that are on the turn can either be mashed into pesto, dressings and pastes. Another good way to preserve herbs is to fill a freezer ice cube tray with olive oil and place the chopped fresh herbs inside to make little pockets of flavourful olive oil. These can be popped straight into the pan when cooking to add a boost of extra flavour to your dish.
  • It’s a great time to experiment with using all of the veg. So instead of throwing away those broccoli stalks, spring onion ends, cauliflower leaves and any other scraps, take the time to look up recipes that may help get the most out of your veg. Creating vegetable stocks will always be more flavourful than shop bought and this way, you can also control how much salt and sugar goes in too!
  • There are loads of savvy recipes out there – such as using sweet potato peel to make truffled chips, or broccoli stalks to make a crunchy miso infused stir fry. Potato skin peels, drizzled in olive oil, rosemary, sea salt and garlic make the best crisps when roasted at 200ºC for 25 minutes.

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