Did you know that you can use the whole vegetable? From root, peel to stem - it’s all great.

Food fact: broccoli stems include the same amount of nutrients as the flower including Vitamin A, C, Fibre, Potassium and Folate

 
 

Using the whole vegetable can help you make the most of your veggies, reduce food waste, get creative and once again save you money.

There is more to broccoli and cauliflower then just the florets, there is more to pumpkins, carrots and potatoes than just their flesh.

Smart ways you can use it all include – Juicing or making smoothies, being a ‘Soup’erstar, roasting veg & stir-fries. Check out our ever growing recipe section for ideas.

Tips from the experts:

  • Blend it up - event the parts you’d usually throw away! You’ll be surprised what you can create with a quality blender! The tough, fibrous parts of the vegetable hold so much nutritional value - put them in your Vitamix and be impressed by the truly smooth result.

  • Roast your veggie scraps and use them as is or turn it into a roast veggie leftover soup.

  • Don’t throw away the broccoli stems - use them when roasting, stir frying or grating them and adding to sauces.

  • Utilise the cauliflower leaves by roasting or pickling them.

  • Use left over cabbage to make a ‘quick pickle’ or sauerkraut or kimchi.

  • Flavour your peels with some herbs and spices and dehydrate them for a tasty snack

  • Juice it up using your wonky vegetables and experiment with different flavours.

  • Use your leftover or wonky veg in recipes such as pesto, omelettes, smoothies, stir fry’s.  

  • Vegetable scraps can be stored in a designated container in the freezer – when you have enough use this as the base for your own vegetable stock.

 
 

 
 

USING THE WHOLE VEGETABLE MEANS YOU’RE HAVING A POSITIVE IMPACT ON THE ENVIRONMENT AND SAVING MONEY. GOOD FOR YOUR WALLET AND FOR YOUR HEART.

USE IT ALL TO GET THE MOST OUT OF YOUR VEGGIES.

 

Food Fact: Australian households account for the majority of food waste - 2.46 million tonnes or 32% of all food waste. Using the whole vegetable can help significantly reduce this statistic and help the environment.

 
 

There are so many interesting and tasty ways you can use your ‘leftover’ vegetables.

 
 

Using leftovers or vegetables that are no longer fresh are a great way to get in your veg and reduce waste.

Here are some of our favourite meal hacks that you can adapt to get the most out of all of your vegetables. Perfect for when you have veg in your fridge that isn’t as fresh and needs to be eaten.

Roast them up.

By roasting your vegetables, you can use them in salads, as a delicious side to any dish, in frittatas, make them into dips or even cook a delicious soup.

Mexi beans.

Use your leftover beans to create a spiced bean base to add to your salads, make a mexi bean pasta bake, make delicious burritos and tacos or even enjoy beans on toast.

 
 
 
 

Vegetable fritters/balls.

Use your veg to blend up into vegetables fritters or balls. You can eat these as snacks or use them on top of pasta instead of ‘meat balls’ or make a delicious sandwich, wrap or roll.

Vegetable fritters/balls.

Use your veg to blend up into vegetables fritters or balls. You can eat these as snacks or use them on top of pasta instead of ‘meat balls’ or make a delicious sandwich, wrap or roll.

 
 
 

PESTOS AND DRESSINGS

Use wilting greens to make pestos and dressings such as salsa verde and chimichurri

SAUCES, SOUPS AND SMOOTHIES

Leftover or wilted vegetables are still perfect for making sauces and soups or adding to smoothies

 
 
 
 

our friends at OzHarvest have shared 4 delicious recipes to help you love your leftovers.

Use it up - greens pie

use it up - grilled peach salad

use it up - sausage & broccoli pasta

use it up - savoury pancake

 
 
 

FREE TRY FOR 5 RECIPE

E-BOOK

 
 

Keen to learn more? Read on…

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