10 Leftovers Recipes | Cooking With Jade

10 Leftovers Recipes

6 MINS READ
10 Leftovers Recipes

1. VEGETABLE FRIED RICE

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

vegetable rice

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

SHEPHERDS PIE

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

Veggie Wrap

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

VEGAN CURRY

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

Vegan Tacos

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

vegan lentil soup

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

vegan burrito bowl

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

VEGAN STIR-FRIED NOODLES

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

VEGAN SPINACH AND MUSHROOM QUICHE

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

VEGAN LEFTOVER PIZZA STUFFED PEPPERS

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.


Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

What's Your Favorite Morning Drink?


This will close in 0 seconds

AI Avatar
Ask me cooking questions!