alt: two gray teapots on gas stove
title: Waste-Free Cooking

Meta Description: Discover 11 easy zero waste recipes that make sustainable cooking simple and delicious. Perfect for eco-conscious chefs looking to minimize food waste without sacrificing flavor.

Sustainable cooking is more important than ever, and waste-free cooking is a fantastic way to contribute to a healthier planet while enjoying delicious meals. By utilizing every part of your ingredients and planning your meals thoughtfully, you can significantly reduce food waste in your kitchen. Here are 11 easy zero waste recipes that will help you embrace eco-friendly cooking without compromising on taste or convenience.

1. Savory Porridge Breakfast

Start your day with a hearty and sustainable meal by repurposing leftover vegetable scraps.

Ingredients:

Vegetable scraps (e.g., carrot peels, onion ends, celery leaves)
1 cup rolled oats
2 cups vegetable broth
Spices of choice (salt, pepper, herbs)

Instructions:

Simmer the Scraps: In a pot, combine vegetable scraps with vegetable broth and simmer for 20 minutes to create a flavorful base.
Add Oats: Remove the scraps and add rolled oats to the broth. Cook until the porridge reaches your desired consistency.
Season: Add salt, pepper, and your favorite herbs to taste. Serve warm for a nutritious breakfast that minimizes waste.

2. Apple Steel-Cut Oatmeal

A sweet start to your morning that uses up surplus apples.

Ingredients:

1 cup steel-cut oats
4 cups water or almond milk
2 apples, chopped
1 tsp cinnamon
Sweetener of choice (honey, maple syrup)

Instructions:

Cook Oats: In a saucepan, bring water or almond milk to a boil. Add steel-cut oats and reduce heat to simmer.
Add Apples: Stir in chopped apples and cinnamon. Cook until oats are tender and apples are soft.
Sweeten: Add your preferred sweetener and serve hot. This recipe is perfect for using up extra apples before they spoil.

3. Vegan Pancakes

Transform overripe bananas into delicious pancakes, reducing fruit waste.

Ingredients:

2 ripe bananas
1 cup flour (whole wheat or all-purpose)
1 cup plant-based milk
1 tbsp baking powder
1 tsp vanilla extract

Instructions:

Mash Bananas: In a bowl, mash the bananas until smooth.
Mix Ingredients: Combine flour, baking powder, and vanilla extract. Gradually add the plant-based milk and mashed bananas, stirring until batter is smooth.
Cook Pancakes: Pour batter onto a heated skillet and cook until bubbles form on the surface. Flip and cook until golden brown. Enjoy with your favorite toppings.

4. Pakoras – Cauliflower Stems Indian Fritters

Utilize vegetable stems and stems in this flavorful Indian snack.

Ingredients:

Cauliflower stems, chopped
1 cup chickpea flour
Spices (cumin, coriander, turmeric)
Water
Oil for frying

Instructions:

Prepare Batter: Mix chickpea flour with spices and enough water to form a thick batter.
Coat Stems: Dip the chopped cauliflower stems into the batter, ensuring they are well-coated.
Fry: Heat oil in a pan and fry the coated stems until crispy and golden. Serve hot with chutney.

5. Creamy Aubergine Noodles

A low-carb dish that makes the most of eggplant and other leftover vegetables.

Ingredients:

2 eggplants, sliced into noodles
1 cup mixed leftover vegetables
2 cloves garlic, minced
1 cup coconut milk
Salt and pepper to taste

Instructions:

Prepare Noodles: Use a spiralizer to turn eggplants into noodle-like strands.
Cook Vegetables: Sauté garlic and mixed vegetables until tender.
Combine: Add eggplant noodles and coconut milk. Cook until the eggplant is soft and the sauce is creamy. Season with salt and pepper.

6. Homemade Pizza Dough

Create versatile pizza bases while reducing ingredient waste.

Ingredients:

2 cups flour
1 cup water
1 tbsp olive oil
1 tsp salt
1 tsp yeast

Instructions:

Activate Yeast: In a bowl, combine warm water and yeast. Let it sit for 5 minutes until frothy.
Mix Dough: Add flour, salt, and olive oil to the yeast mixture. Knead until smooth.
Rise: Let the dough rise in a warm place for 1 hour.
Bake: Roll out the dough, add your favorite toppings using leftover vegetables, and bake at 220°C (430°F) for 15-20 minutes.

7. Vegan Thai Coconut Soup

A rich and flavorful soup that uses leftover vegetable parts for the broth.

Ingredients:

Leftover vegetable scraps (carrot peels, onion ends)
1 can coconut milk
2 cups water
1 tbsp Thai red curry paste
Mixed vegetables

Instructions:

Make Broth: Simmer vegetable scraps in water for 20 minutes. Strain to obtain a clear broth.
Combine Ingredients: In the broth, add coconut milk and Thai red curry paste. Stir well.
Add Vegetables: Incorporate mixed vegetables and simmer until tender. Serve hot.

8. Vegetable, Chickpea, and Halloumi Traybake with Zhoug

A versatile meal that utilizes various vegetables and reduces food waste.

Ingredients:

Assorted vegetables (use any leftovers)
1 can chickpeas, drained
Halloumi cheese, cubed
Zhoug sauce
Olive oil, salt, and pepper

Instructions:

Prepare Ingredients: Toss assorted vegetables and chickpeas with olive oil, salt, and pepper.
Bake: Spread the mixture on a tray and bake at 200°C (400°F) for 25 minutes.
Add Halloumi: Add cubed halloumi and bake for an additional 10 minutes.
Serve with Zhoug: Drizzle with zhoug sauce before serving.

9. Simple No-Waste Rind Caribbean Curry

Transform watermelon rinds into a delightful Caribbean curry.

Ingredients:

Watermelon rind, peeled and chopped
1 onion, diced
2 cloves garlic, minced
1 tbsp curry powder
1 can coconut milk
Salt and pepper to taste

Instructions:

Prepare Rinds: Remove the green outer layer of the watermelon rind and chop the white part into cubes.
Sauté Aromatics: In a pot, sauté onions and garlic until translucent.
Add Spices and Rinds: Stir in curry powder and add the chopped rind.
Simmer: Pour in coconut milk and simmer until the rind is tender. Season with salt and pepper.

10. Rigatoni Pasta with Veggies

A creamy pasta dish that makes use of bulk vegetables before they spoil.

Ingredients:

250g rigatoni pasta
Assorted vegetables (peppers, onions, etc.), chopped
1 cup heavy cream or plant-based alternative
2 cloves garlic, minced
Parmesan cheese, grated
Salt and pepper to taste

Instructions:

Cook Pasta: Boil rigatoni according to package instructions. Drain and set aside.
Sauté Vegetables: In a pan, sauté garlic and assorted vegetables until tender.
Combine: Add heavy cream to the vegetables and bring to a simmer. Mix in the cooked pasta.
Serve: Top with grated Parmesan cheese, and season with salt and pepper.

11. Congee with Panda Rice and Red Lentils

A comforting porridge that utilizes vegetable scraps and lentils for added nutrition.

Ingredients:

Leftover vegetable cores and skins
1 cup red lentils
1 cup panda rice (or any short-grain rice)
6 cups water or vegetable broth
Toppings: boiled eggs, sautéed vegetables, herbs

Instructions:

Make Broth: Simmer vegetable scraps in water or broth for 20 minutes. Strain the liquid.
Cook Porridge: In the broth, add panda rice and red lentils. Cook until the mixture becomes creamy and porridge-like.
Add Toppings: Serve hot with your choice of toppings such as boiled eggs, sautéed vegetables, or fresh herbs.

Conclusion

Adopting waste-free cooking practices not only benefits the environment but also enhances your culinary creativity. By integrating these 11 easy zero waste recipes into your meal planning, you can significantly reduce food waste, save money, and enjoy delicious, sustainable meals every day.

Ready to take your waste-free cooking to the next level? Explore more sustainable recipes and innovative cooking solutions with the Sulten App.