10 Leftovers Recipes

1. VEGETABLE FRIED RICE

Cooking time: 15 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS

Calories: 280 | Total Fat: 10g | Total Carbohydrates: 40g | Dietary Fiber: 3g | Protein: 8g

KITCHEN TOOLS

• Large pan or wok
• Knife and cutting board
• Measuring spoons
• Wooden spoon or spatula

INGREDIENTS

• 2 cups cooked rice (leftover)
• 1 cup mixed vegetables (e.g., peas, carrots, bell peppers)
• 1/2 cup tofu or tempeh, cubed (leftover or fresh)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp ginger, minced
• 1 tsp garlic, minced
• 2 green onions, chopped

DIRECTIONS

• Heat sesame oil in a large pan or wok.
• Add ginger, garlic, and tofu/tempeh, and stir-fry until lightly browned.
• Add mixed vegetables and continue to stir-fry until tender.
• Add rice and soy sauce, stir well, and cook until heated through.
• Garnish with green onions and serve.

2. VEGAN SHEPHERD’S PIE

Cooking time: 30 minutes | Preparation time: 20 minutes | Servings: 4

NUTRITIONAL FACTS

Calories: 220 | Total Fat: 4g | Total Carbohydrates: 40g | Dietary Fiber: 9g | Protein: 8g

KITCHEN TOOLS

• Skillet or frying pan
• Knife and cutting board
• Baking dish
• Measuring spoons
• Wooden spoon or spatula

INGREDIENTS

• 2 cups leftover mashed potatoes
• 1 cup cooked lentils (leftover or fresh)
• 1 cup mixed vegetables (e.g., peas, corn, carrots)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tsp thyme
• Salt and pepper to taste

DIRECTIONS

• In a skillet, sauté onions and garlic in olive oil until translucent.
• Add mixed vegetables, cooked lentils, tomato paste, thyme, salt, and pepper.
• Stir in vegetable broth and simmer until the mixture thickens.
• Transfer the mixture to a baking dish and top with mashed potatoes.
• Bake at 375°F (190°C) until the top is golden brown, about 20-30 minutes.

3. VEGGIE WRAP

Cooking time: 0 minutes | Preparation time: 10 minutes | Servings: 2

NUTRITIONAL FACTS

Calories: 450 | Total Fat: 15g | Total Carbohydrates: 60g | Dietary Fiber: 12g | Protein: 15g

KITCHEN TOOLS

• Knife and cutting board
• Measuring spoons
• Spatula or butter knife (for spreading hummus)
• Optional: aluminum foil or parchment paper (for wrapping the tortillas)

INGREDIENTS

• 2 large tortillas
• 1 cup hummus (leftover or fresh)
• 2 cups mixed greens
• 1 cup cooked chickpeas (leftover or fresh)
• 1 cup sliced roasted vegetables (e.g., bell peppers, zucchini)
• 1/4 cup red onion, thinly sliced
• 2 tbsp tahini sauce

DIRECTIONS

• Lay out tortillas and spread hummus evenly on each.
• Layer with mixed greens, chickpeas, roasted vegetables, and red onion.
• Drizzle with tahini sauce.
• Roll up the tortillas tightly, cut in half, and serve.

4. VEGAN CURRY

Cooking time: 25 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS

Calories: 350 | Total Fat: 15g | Total Carbohydrates: 45g | Dietary Fiber: 10g | Protein: 12g

KITCHEN TOOLS

• Large pot
• Knife and cutting board
• Measuring spoons
• Wooden spoon or spatula

INGREDIENTS

• 2 cups cooked chickpeas or lentils (leftover or fresh)
• 1 cup cooked rice (leftover)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• Salt and pepper to taste

DIRECTIONS

• In a large pot, sauté onions and garlic until soft.
• Add curry powder, turmeric, cumin, salt, and pepper, and cook for a minute.
• Stir in coconut milk and cooked chickpeas or lentils.
• Simmer for 15-20 minutes until heated through.
• Serve over cooked rice.

5. VEGAN TACOS

Cooking time: 10 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS

Calories: 350 | Total Fat: 5g | Total Carbohydrates: 65g | Dietary Fiber: 12g | Protein: 12g

KITCHEN TOOLS

• Skillet or frying pan
• Separate skillet or microwave (for heating tortillas)
• Knife and cutting board
• Measuring spoons
• Spatula or wooden spoon

INGREDIENTS

• 2 cups cooked black beans (leftover or fresh)
• 1 cup cooked quinoa (leftover)
• 1 cup salsa
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 8 small tortillas
• Toppings: shredded lettuce, diced tomatoes, avocado slices, vegan cheese (optional)

DIRECTIONS

• In a skillet, warm black beans, cooked quinoa, salsa, and spices until heated through.
• Heat tortillas in a separate skillet or microwave.
• Fill tortillas with the bean and quinoa mixture.
• Top with your choice of toppings.
• Serve as tacos.

6. VEGAN LENTIL SOUP

Cooking time: 10 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS

Calories: 150 | Total Fat: 1g | Total Carbohydrates: 30g | Dietary Fiber: 12g | Protein: 8g

KITCHEN TOOLS

• Large pot
• Knife and cutting board
• Measuring spoons
• Wooden spoon or spatula

INGREDIENTS

• 2 cups cooked green or brown lentils (leftover or fresh)
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tsp cumin
• 1 tsp thyme
• Salt and pepper to taste

DIRECTIONS

• In a large pot, sauté onions, carrots, celery, and garlic until softened.
• Add lentils, vegetable broth, diced tomatoes, cumin, thyme, salt, and pepper.
• Simmer for 20-25 minutes until the vegetables are tender.
• Serve hot.

7. VEGAN BURRITO BOWL

Cooking time: 10 minutes | Preparation time: 10 minutes | Servings: 2

NUTRITIONAL FACTS

Calories: 500 | Total Fat: 15g | Total Carbohydrates: 80g | Dietary Fiber: 10g | Protein: 12g

KITCHEN TOOLS

• Skillet
• Knife and cutting board
• Measuring cups and spoons
• Bowls for serving

INGREDIENTS

• 2 cups cooked brown rice (leftover or fresh)
• 1 cup cooked black beans (leftover or fresh)
• 1 cup leftover roasted or sautéed vegetables (e.g., bell peppers, zucchini)
• 1 cup corn (frozen or canned)
• 1/2 cup guacamole (leftover or fresh)
• 1/4 cup salsa
• 1/4 cup vegan sour cream
• Fresh cilantro for garnish

DIRECTIONS

• Heat black beans, corn, and leftover vegetables in a skillet until heated through.
• Divide cooked rice between two bowls.
• Top with the bean and vegetable mixture.
• Add guacamole, salsa, vegan sour cream, and cilantro.
• Serve as a burrito bowl.

8. VEGAN STIR-FRIED NOODLES

Cooking time: 15 minutes | Preparation time: 15 minutes | Servings: 4

NUTRITIONAL FACTS

Calories: 300 | Total Fat: 10g | Total Carbohydrates: 40g | Dietary Fiber: 6g | Protein: 12g

KITCHEN TOOLS

• Large pan or wok
• Knife and cutting board
• Measuring spoons
• Spatula or wooden spoon

INGREDIENTS

• 8 oz cooked noodles (leftover or fresh)
• 2 cups mixed vegetables (e.g., broccoli, bell peppers, carrots)
• 1 cup tofu or tempeh, cubed (leftover or fresh)
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp sesame oil
• 1 tsp ginger, minced
• 1 tsp garlic, minced

DIRECTIONS

• Heat sesame oil in a large pan or wok.
• Add ginger, garlic, tofu/tempeh, and stir-fry until lightly browned.
• Add mixed vegetables and continue to stir-fry until tender.
• Toss in cooked noodles, soy sauce, and hoisin sauce, and stir-fry until heated through.
• Serve hot.

9. VEGAN SPINACH AND MUSHROOM QUICHE

Cooking time: 15 minutes | Preparation time: 45 minutes | Servings: 6

NUTRITIONAL FACTS

Calories: 150 | Total Fat: 10g | Total Carbohydrates: 10g | Dietary Fiber: 3g | Protein: 6g

KITCHEN TOOLS

• Oven for preheating and baking
• Blender for blending the tofu mixture
• Knife and cutting board
• Measuring cups and spoons
• Pie dish or pie pan for baking the quiche

INGREDIENTS

• 1 pre-made vegan pie crust
• 1 cup cooked spinach (leftover or fresh)
• 1 cup cooked mushrooms (leftover or fresh)
• 1 cup silken tofu
• 1/4 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 tsp turmeric
• Salt and pepper to taste

DIRECTIONS

• Preheat the oven to 375°F (190°C).
• In a blender, combine silken tofu, almond milk, nutritional yeast, turmeric, salt, and pepper. Blend until smooth.
• Spread cooked spinach and mushrooms in the pre-made pie crust.
• Pour the tofu mixture over the vegetables.
• Bake for 40-45 minutes or until the quiche is set and slightly browned on top.
• Let it cool for a few minutes before slicing and serving.

10. VEGAN LEFTOVER PIZZA STUFFED PEPPERS

Cooking time: 15 minutes | Preparation time: 30 minutes | Servings: 4

NUTRITIONAL FACTS

Calories: 300 | Total Fat: 10g | Total Carbohydrates: 40g | Dietary Fiber: 6g | Protein: 10g

KITCHEN TOOLS

• Oven for preheating and baking
• Baking dish
• Aluminum foil (for covering the peppers)
• Knife and cutting board
• Measuring cups and spoons

INGREDIENTS

• 4 large bell peppers
• 2 cups leftover pizza sauce
• 2 cups leftover pizza toppings (e.g., vegan cheese, vegetables, tofu)
• 1 cup cooked rice (leftover)
• 1/2 cup vegan mozzarella cheese
• Fresh basil leaves for garnish

DIRECTIONS

• Preheat the oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove the seeds.
• Mix leftover pizza sauce, pizza toppings, and cooked rice in a bowl.
• Stuff the bell peppers with the mixture.
• Top each pepper with vegan mozzarella cheese.
• Place the stuffed peppers in a baking dish and cover with aluminum foil.
• Bake for 25-30 minutes or until the peppers are tender.
• Garnish with fresh basil leaves before serving.

If you enjoyed these recipes or have suggestions on how we can improve them, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.