Vegan Zero-Waste Recipes

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Welcome to the Zero-Waste section of my website which is filled with recipes that use up veggie scraps (like the tough ends of asparagus stalks), nut milk pulp (like okara) and the parts of fruits that you would normally throw away (like watermelon rinds and orange peels).

Coriander chutney tofu scramble garnished with fresh cilantro and scallions.

Coconut Coriander Chutney Tofu Scramble

400 Calories, Asian Cuisine, Entrées, Gluten-Free, High-Protein, Indian Cuisine 🇮🇳, Nut-Free, One-Pot, Recipes, Side Dishes, Spring, Stovetop Recipes, Summer, Tofu, Under 30 Minutes, Weeknight, Zero-Waste Recipes

A super easy way to use up your coconut coriander chutney from Indian takeout: use it as the sauce base for a chutney tofu scramble. Never waste chutney again!

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A bowl of cream of asparagus soup drizzled with vegan cream and fresh sauteed asparagus.

Vegan Cream of Asparagus Soup

200 Calories, Blender, European Cuisine, Gluten-Free, Nut-Free, One-Pot, Recipes, Side Dishes, Soups, Spring, Stovetop Recipes, Under 30 Minutes, Zero-Waste Recipes

This vegan cream of asparagus soup is light, creamy, and delicately flavoured. It’s a smart way to use up your tough asparagus stalks and ends. Zero waste!

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A ddukbaegi filled with Korean kimchi okara stew strewn with scallions and sesame oil, on a grey countertop next to a copper spoon.

Kongbiji Jjigae (Okara Soybean Stew)

300 Calories, Entrées, Fall, Gluten-Free, High-Protein, Korean Cuisine 🇰🇷, Nut-Free, Recipes, Spring, Stovetop Recipes, Summer, Winter, Zero-Waste Recipes

Kongbiji jjigae is an old Korean recipe for using up okara, the leftover pulp from making soy milk. Serve this spicy, funky stew with rice for a low-waste meal.

Kongbiji Jjigae (Okara Soybean Stew) Read More »

A jar of vegan pandan kaya sits on a white table next to fresh pandan leaves and a loaf of pandan bread.

Vegan Pandan Kaya (Eggless Nyonya Kaya)

Asian Cuisine, Blender, Breakfast, Gluten-Free, Nut-Free, Oil-Free, Over 700 Calories, Recipes, Sauces, Spring, Stovetop Recipes, Summer, Tofu, Zero-Waste Recipes

Nyonya kaya is a creamy coconut jam from Southeast Asia. This vegan pandan kaya is rich, sweet, and addictive. Spread it on toast, or eat by the spoonful!

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Armenian Watermelon Rind Preserves (մուրաբա)

100 Calories, Appetizers, Armenian Cuisine 🇦🇲, Fall, Gluten-Free, Nut-Free, Oil-Free, Recipes, Side Dishes, Stovetop Recipes, Summer, Zero-Waste Recipes

Reduce food waste by saving watermelon rinds to use in this delectable Armenian watermelon preserves recipe (known as tzmeroog rechel or tzmeroog murabba).

Armenian Watermelon Rind Preserves (մուրաբա) Read More »

Vegan Okara Sausage (with Customizable Flavours)

200 Calories, Blender, Fall, Global Cuisine, High-Protein, Instant Pot, Meal Prep, Nut-Free, Recipes, Side Dishes, Snacks, Stovetop Recipes, Summer, Zero-Waste Recipes

This recipe uses okara (the leftover pulp from making soy milk) for a tasty zero-waste vegan sausage. Easy meat-free Andouille, pepperoni, chicken sausage, and more!

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a large round paska loaf sits surrounded by smaller paskas on a gingham towel.

Vegan Paska (Eastern European Easter Bread)

400 Calories, Bread, Breakfast, Nut-Free, Recipes, Russian Cuisine 🇷🇺, Side Dishes, Spring, Ukrainian Cuisine 🇺🇦, Zero-Waste Recipes

Vegan paska is an enriched sweet bread eaten as part of Ukrainian Easter holiday tradition. Bursts with zesty orange flavour thanks to the use of whole oranges.

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