Leftover Cooked Veg Recipe Ideas:

Bubble And Squeak Jacket Potatoes

Preheat the oven to 200 degrees C. Thinly slice 4 spring onions and shred 75g cooked brussels sprouts.

Prick 8 jacket potatoes with a fork, then sprinkle over lots of sea salt. Place on a baking tray and bake for 1 hour until cooked through and golden.  

Remove from the oven but leave it on. Split the potato skins in a cross shape with a sharp knife. Scoop out the fluffy cooked potato into a large bowl, being careful not to break the skins apart too much in the process. Stir through 200g cream cheese (or vegan alt), plus the spring onions and shredded sprouts. Season to taste.

Spoon the filling back into the potato skins and sprinkle over cheddar or vegan cheese. Return to the oven for another 10 mins.  

(Recipe via Delicious Magazine)

Beetroot And Carrot Savoury Pancakes

Grate 50g leftover carrot and 50g beetroot. To make the pancake batter, pour 250g self-raising flour, the carrot, the beetroot, 2 tsp bicarbonate soda and a generous grind of salt and pepper in a large bowl. Mix well.

In a separate bowl, gently beat 2 eggs or 6 tbsp aquafaba. Add 90g melted spread or butter and 420g milk of choice. Stir again, then add to the pancake mix. Mix everything until well combined.

Heat a drop of oil in a frying pan. Spoon in the pancake batter and cook for 1 min on each side. Keep the pancakes warm in the oven until you’ve cooked all the batter. To make a herby topping, mix 200g mascarpone cheese (or vegan alternative), 200g Greek-style yoghurt (dairy or plant-based), 2 tbsp lemon juice and large handfuls of roughly chopped herbs together in a bowl.

(Recipe via Bangers & Mash)

Vegetable Fritters

Roughly mash 600g of leftover cooked vegetables in a large bowl. Use whatever veggies you have – like roast potatoes, carrots, swede, parsnips and red cabbage. Stir in 1 tsp curry powder or smoked paprika. Beat in 1 egg or 3 tbsp aquafaba, then 50g wholemeal flour and salt and pepper.

Heat 1 tbsp oil in a large frying pan over medium heat. Drop in a heaped tbsp of the mashed vegetables, placing them well apart from each other. Flatten them a little and shape into rounds. Fry for about 5 mins on one side, then 3-4 on the other.  

Repeat this process until all the mixture has been used up. Serve with yoghurt or tomato sauce, and accompany with coleslaw or salad.

(via Tin and Thyme)

Harissa And Marmalade Roasted Root Veg

Heat oven to 200 degrees C. Empty 500g cooked parsnips and 500g boiled carrots into a large roasting tin. Drizzle over 2 tbsp oil and season. Mix together 1 tbsp rose harissa and 3 tbsp marmalade, then spoon over the veg and toss to coat.

Roast for 45-50 mins, until the veggies are sticky and caramelised.

(Recipe via BBC Good Food)

Cabbage Fried Rice

Rinse 185g jasmine rice until the water runs clear. Drain well and cook according to package instructions with 1 tbsp butter or vegan spread and 1/2 tsp salt. Once cooked, remove from heat and set aside.

Finely slice leftover cabbage (around 1/2 of a large). Finely dice 1 medium onion and grate 1 large carrot. Heat a large wok over very high heat. Add 2 tbsp oil then toss in the cabbage, carrot and onion. Saute for 7-10 mins, stirring constantly, until the cabbage starts to turn golden. 

Add 2 tbsp butter (or vegan spread) and the cooked rice, then stir to combine. Add 2 tbsp soy sauce, 1 tsp sesame oil, plus salt and pepper to taste. Stir well to combine, then serve.

(Recipe via Natasha’s Kitchen)

Broccoli Salad

Toss leftover broccoli with crunchy leaves, like romaine lettuce. Add sliced red onions, chopped nuts of your choice and any other leftover veggies you want.

To make a simple vinaigrette, whisk together equal parts of olive oil, vinegar or lemon juice, and salt and pepper to taste. Toss the salad and dressing together, then serve.

(Recipe via Elpasony)