10 Low-Waste Recipes Using Stems, Stalks, and Leaves

If you’re wondering what to do with those extra stalks or the leaves on your beets or cauliflower, save them and make a recipe! You can do a lot of vegetable waste, and here are ten low waste recipes that will have you cooking with them. The best thing is to save them in a freezer-friendly bag and then use the scraps to make homemade vegetable broth! Not only will your vegetable broth be flavorful, but you’ll discover what kinds of vegetables you like in your broth rather than relying on the products in the store. Let’s start using our food waste!

We also highly recommend downloading the Food Monster App  — with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based, and allergy-friendly recipe resource to help you get healthy! And, don’t forget to check out our Eat for the Planet Archives!

1. Broccoli Stem Noodles With Asian Black Bean Balls

Source: Broccoli Stem Noodles With Asian Black Bean Balls

Don’t throw away those broccoli stems! Combat food waste by turning them into veggie noodles and making this recipe instead! These Broccoli Stem Noodles With Asian Black Bean Balls by Gabrielle St. Claire are tossed in an umami miso dressing, then served with black bean balls that have been glazed with an Asian-inspired sauce. If you haven’t used the broccoli florets, serve it with those, or just serve it with your favorite veggies.

2. Broccoli Stem and Carrot Slaw

Source: Broccoli Stem and Carrot Slaw

What if you have a beautiful bunch of broccoli and your family only wants to eat the top part, or what we call broccoli trees? Don’t toss the stems because there are so many ways to use them. You can grate them and drop them on top of a house salad, but it would also be nice in a basic slaw. Try this Broccoli Stem and Carrot Slaw by Lisa Dawn Angerame.

3. Broccoli Stalk Rice

Source: Broccoli Stalk Rice

Broccoli is a staple of any vegetable enthusiast, but it’s always frustrating to be left with a giant stalk and nothing to do with it – this Broccoli Stalk Rice by Helyn Dunn solves that problem. This recipe uses the stalks from the broccoli to make delightful rice that’s very similar in texture to cauliflower rice, and it cuts down on your food waste in the bargain. This rice is the perfect foundation for any meal you can imagine, so get creative.

4. Vegetable Stock

Source: Vegetable Stock

You can make this Vegetable Stock by Vaishali Honawar with the parts of your veggies that might usually be considered “waste.”

5. Crispy Roasted Cauliflower Leaves

Source: Crispy Roasted Cauliflower Leaves by Lorna

Cauliflower leaves are tasty when roasted until crispy with a little olive oil, salt, and pepper. The stalks taste a bit like actual cauliflower, but the leafy parts taste kind of like that crispy fried “seaweed” that you get from Chinese takeaways. Yummy! They’re great as a snack, and eating cauliflower leaves means less waste. By having these Crispy Roasted Cauliflower Leaves by Lorna, you’re eating for the planet in multiple ways. Go you!

6. Candied Orange Peels

Source: Candied Orange Peels

Make these Candied Orange Peels by Olivia Lin for all your baking needs! These tart, sugar-coated candy peels are just begging to top a show-stopping chocolate cake.

7. Coconut Creamed Beet Greens

Source: Coconut Creamed Beet Greens by Viktoria Radichkova

Coconut Creamed Beet Greens by Viktoria Radichkova with toasted buckwheat & macadamia nuts – creamy, nutty, and mildly sweet, this dish is delicious comfort food to enjoy!

8. Garlic Beet Greens

Source: Garlic Beet Greens

This Garlic Beet Greens recipe by Elaine Lander with orzo and cannellini beans is a staple for weeknight dinners. This garlic beet greens recipe with orzo and cannellini beans makes a quick, easy, vegan-friendly dinner on a budget.

9. Sautéed Beet Red Greens

Source: Sautéed Beet Red Greens

This Sautéed Beet Red Greens recipe by Rinku Bhattacharya is almost too simple to write down, but since I did like this particular combination, it is worth jotting down for my reference. If you do want ways to use up some winter vegetables, this is a nice and simple way to do just that!

10. Banana Peel Stir Fry

Source: Banana Peel Stir Fry

One of the plants with the most potential uses is bananas. Each part of it never needs to be neglected or discarded. Banana leaf is used to serve, the banana flower can be used in making cutlets or stir fry, the stem is edible in the form of another yummy stir fry, and the banana itself can be either eaten raw or cooked! Even the banana peel can turn into a very delicious stir fry to be paired with rice. Isn’t it amazing? Try this Banana Peel Stir Fry by Anupa Joseph!

Learn How to Cook Plant-Based Meals at Home!

Reducing your meat intake and eating more plant-based foods is known to help with chronic inflammation, heart health, mental wellbeing, fitness goals, nutritional needs, allergies, gut health, and more! Dairy consumption also has been linked to many health problems, including acne, hormonal imbalance, cancer, prostate cancer and has many side effects.

For those of you interested in eating more plant-based, we highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help reduce your environmental footprint, save animals and get healthy! And, while you are at it, we encourage you to also learn about the environmental and health benefits of a plant-based diet.

Here are some great resources to get you started:

• Weekly Vegan Meal Plans
• Plant-Based Health Resources
• Plant-Based Food & Recipes
• Plant-Based Nutrition Resources
• The Ultimate Guide to Plant-Based Nutrition
• Budget-Friendly Plant-Based Recipes
• High Protein Plant-Based Recipes
• Plant-Based Meal Prep

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