using fridge vegetables

Balance healthy ingredients beautifully with this vegan casserole recipe.

This meal served as six portions provides 217 kcal, 8g protein, 40g carbohydrate (of which 28g sugars), 3g fat (of which 0.5g saturates), 9g fibre and 1.9g salt per portion. 

Aubergine and bean casserole

vegetable oil

onions, quartered

garlic clove, crushed

250 grams/9 ounces chestnut mushrooms, halved

aubergines,

x 400 grams/14 ounces can borlotti or butter beans

brown sugar

tsp smoked paprika

100 milliliters/3½fl oz vegetable stock

molasses

tbsp tomato ketchup

Dijon mustard

milliliters/1¼fl oz sherry vinegar

parsley

Tender, sweet and salty miso aubergines sit on top a simple bowl of noodles and steamed veg for a perfect vegetarian Japanese-inspired dinner. This eats really well the next day in a lunchbox!

Each serving provides 491 kcal, 18.5g protein, 67g carbohydrates (of which 12.5g sugars), 13g fat (of which 2g saturates), 13g fibre and 2.7g salt. 

Miso aubergine with noodles

150 grams/5½oz rice noodles

150 grams/5½oz mangetout

spring onions, roughly chopped

tbsp sesame oil

sesame seeds

lime, juice only

tbsp coriander

aubergine, halved lengthways, flesh scored

tbsp white miso

fresh root ginger,

soy sauce

salt and black pepper

This simple courgette gratin makes a great side dish as it’s creamy and flavoursome without being too rich. Serve with a salad for a light supper.

Each serving provides 273 kcal, 10g protein, 5.5g carbohydrate (of which 4g sugars), 23g fat (of which 12g saturates), 2g fibre and 0.7g salt. 

Courgette gratin

olive oil

800 grams/1lb 12 ounces courgettes, sliced into 5mm/¼in rounds

thyme

basil leaves

100 milliliters/3½fl oz crème fraîche

milliliters/2fl oz milk

plain flour

75 grams/2½oz gruyère

Crunchy greens are the perfect foil to the lemon-rich tahini dressing in this substantial, vegan, healthy dinner.

Each serving provides 324 kcal, 11g protein, 30g carbohydrates (of which 28g sugars), 15g fat (of which 2g saturates), 12.5g fibre and 3g salt. 

Greens with giant couscous and tahini

130 milliliters/4fl oz hot vegetable stock

60 grams/2¼oz wholewheat giant couscous

broccoli

green beans,

150 grams/5½oz kale

tahini

lemon juice

tsp sea salt flakes

black pepper

Make a courgette pasta sauce in this easy vegetarian recipe from Antonio Carluccio. The spinach balls are amazing.

Courgette pasta with spinach balls

spinach

eggs,

nutmeg

garlic clove, blended to a purée with ½ tsp water

breadcrumbs

garlic cloves, peeled, finely chopped

chilli, finely chopped

60 grams/2¼oz parmesan,

A simple and delicious cauliflower cheese recipe – a classic comfort food. This also makes a wonderful accompaniment to a vegetarian roast. 

Cauliflower cheese

cauliflower,

grams/1½oz butter

grams/1½oz plain flour

400 milliliters/14fl oz milk

tsp English mustard

grams/3½oz mature cheddar, grated

Clear the slightly sorry greens and leftover potatoes out the fridge to make this versatile vegetable curry. It can easily be doubled to serve four.

Fridge-raid saag aloo

tbsp sunflower or coconut oil, plus extra for frying

potatoes,

onion,

curry powder

root ginger

green chilli, roughly chopped or ¼ tsp chilli flakes

garlic clove, finely chopped

tomatoes, tomatoes

sugar

greens,

salt

basmati rice

These protein-packed stuffed peppers make a filling vegetarian meal. If you don’t like goats' cheese these they also work well with feta. 

With a GI of 41 this meal is <a href="https://www.bbc.co.uk/food/diets/high_protein_low_GI_diet">high protein, low GI</a> and provides 373 kcal per portion.

Stuffed peppers 

grams/1¾oz wholegrain long-grain rice

red and 1 yellow pepper

low-calorie cooking spray

courgette, diced

grams/2½oz cherry tomatoes, halved

garlic cloves, crushed

tsp cumin

tsp coriander

grams/¾oz almonds

½ orange, zest only, finely grated

tbsp roughly chopped fresh flat leaf parsley (or coriander)

grams/3½oz

The perfect way to use up leftover veg – you can use scooped-out baked potato, mash or crushed roast or fried potatoes for this super-simple bubble and squeak. Top with fried eggs and a dash of chilli sauce for a seriously satisfying brunch or supper.

Bubble and squeak

oil,

butter

225–250 grams/8–9 ounces leftover vegetables, leeks

300 grams/10½oz leftover cooked potatoes

herbs,

free-range eggs

This is the best courgette soup recipe when you've got a glut, A creamy soup that's full of contrasting textures and flavours.

Italian-style courgette soup

60 milliliters/2fl oz extra virgin olive oil

tbsp chopped garlic

basil leaves, chopped

sea salt and ground white pepper,

courgettes,

750 milliliters/1¼ pint chicken stock

60 milliliters/2fl oz single cream

crusty bread

green salad

An easy veggie curry that makes a cheap and healthy meal. It uses basic store cupboard ingredients so is very quick and easy to cook. It's simple to make vegan too, just swap the yoghurt for a dairy-free alternative.

Each serving provides 335 kcal, 9g protein, 41g carbohydrate (of which 14.5g sugars), 12.5g fat (of which 1.5g saturates), 10g fibre and 0.5g salt.

Easy vegetable curry

potatoes

carrot,

cauliflower (around 300 grams/10½oz),

tbsp sunflower or vegetable oil

tbsp curry powder

tomatoes

300 milliliters/10fl oz vegetable or chicken stock

peas

plain yoghurt

mango chutney, to serve

A simple salmon traybake that's really easy to throw together, using soy sauce, chilli and lime. Feel free to change up the vegetables.

Each serving provides 553kcal, 45g protein, 11.5g carbohydrates (of which 10g sugars), 35g fat (of which 6g saturates), 6g fibre and 2.3g salt.

Salmon traybake

½ lime, juice only

soy sauce (gluten-free if required)

½ tsp caster sugar

salmon fillets

grams/3½oz Tenderstem broccoli,

grams/3½oz green beans,

red pepper, sliced

garlic clove, grated

root

spring onions, white part finely chopped, green part thinly sliced

red finger chilli, very finely chopped

tsp sesame oil (optional)

Hersha shows you how to cook salmon with absolutely no effort. A complete one-pan dinner.

Make It Easy: Salmon traybake

This stir-fry is packed with veg and vitamins, and plenty of protein too from the eggs and sesame seeds. To scale up this budget stir-fry just add extra veg. 

Each serving provides 286 kcal, 17g protein, 31g carbohydrates (of which 6g sugars), 8g fat (of which 2g saturates), 9g fibre and 0.7g salt.

Vegetable egg-fried rice

tsp rapeseed oil

spring onions, thinly sliced

red pepper, seeds removed and thinly sliced

garlic cloves, finely chopped

broccoli,

300 grams/10½oz freshly cooked basmati rice, cooled

175 grams/6 ounces frozen peas

eggs, lightly beaten

sea salt and black pepper

This healthy udon noodle soup combines heady “umami” Japanese flavours with fresh veg and springy, chewy noodles. You can find most of the ingredients in an Asian supermarket.

Udon noodle soup

kombu seaweed

dashi powder

ginger,

tbsp white miso paste

caster sugar

mirin

tofu,

garlic clove,

shiitake mushrooms, sliced

bok choi, sliced

75 grams/2½oz kale, shredded

courgette,

grams/2¾oz sugar snap peas

tbsp Japanese soy sauce

grams/2½oz mushrooms,

spring onions, finely sliced

tsp shichimi pepper

x 150 grams/5 ounces packet udon rice noodles

Courgette fritters are an easy, cheap and quick vegetarian lunch or dinner. This recipe uses peas and cumin, but you can use whatever vegetables and spices you have.

Each serving provides 283 kcal, 15.5g protein, 24g carbohydrates (of which 4g sugars), 15.5g fat (of which 2.3g saturates), 3g fibre and 1.8g salt.

Courgette fritters

120 grams/4½oz courgette, coarsely grated

sea salt

½ tsp baking powder

tbsp plain flour

1½ tsp ground cumin

grams/2 oz frozen peas, thawed

vegetable oil,

tbsp plain yoghurt

mango chutney

Delicious and low-calorie vegan burgers with a zesty avocado vegan mayo. Perfect for a barbecue. 

These aubergine burgers can form part of a low-calorie diet of 1200–1500 calories a day. 

Each serving provides 433 kcal, 9g protein, 64g carbohydrates (of which 17g sugars), 14g fat (of which 3.5g saturates), 11g fibre and 0.7g salt. 

Top 19 using fridge vegetables recipes from across the web

The most viewed using fridge vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Aubergine and bean casserole

Miso aubergine with noodles

Courgette gratin

Greens with giant couscous and tahi...

Courgette pasta with spinach balls

Cauliflower cheese

Fridge-raid saag aloo

Stuffed peppers

Bubble and squeak

Italian-style courgette soup

Easy vegetable curry

Salmon traybake

Vegetable egg-fried rice

Udon noodle soup

Courgette fritters

Vegan aubergine burgers

Crispy vegetable pancakes

Roast cauliflower with cashew nuts

Summery green coleslaw

Top 19 using fridge vegetables recipes from across the web

The most viewed using fridge vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Aubergine and bean casserole

Miso aubergine with noodles

Courgette gratin

Greens with giant couscous and tahi...

Courgette pasta with spinach balls

Cauliflower cheese

Fridge-raid saag aloo

Stuffed peppers

Bubble and squeak

Italian-style courgette soup

Easy vegetable curry

Salmon traybake

Vegetable egg-fried rice

Udon noodle soup

Courgette fritters

Vegan aubergine burgers

Crispy vegetable pancakes

Roast cauliflower with cashew nuts

Summery green coleslaw

The most viewed using fridge vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine