Vegan Zero-Waste Recipes

Broccoli stalk salad with crumbled tofu, sesame seeds, and red pepper flakes.

High-Protein Broccoli Stalk Salad

Zero-Waste Recipes, No-Cook Recipes, 200 Calories, Salads, Spring, Summer, Fall, Gluten-Free, High-Protein, Meal Prep, Tofu, Under 30 Minutes, Asian Cuisine, Recipes

This high protein broccoli stalk salad turns shredded broccoli stems and crumbled tofu into a savoury, zero-waste salad. Perfect protein-packed lunch or side.

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Coriander chutney tofu scramble garnished with fresh cilantro and scallions.

Coconut Coriander Chutney Tofu Scramble

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

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

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

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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)

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

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

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

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Vegan Okara Sausage (with Customizable Flavours)

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

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