In a world that’s becoming more conscious of food waste, finding creative ways to repurpose leftovers is essential. That’s why I put together this post on 10 vegan discard recipes for zero waste baking. These recipes help you not only reduce waste but also treat yourself to some delicious plant-based desserts that you might not have considered before.
If you’re someone who loves vegan baking or is passionate about sustainability, this post is perfect for you. Whether you’re a seasoned chef or just starting out in the kitchen, you’ll find plenty of inspiration here. The recipes are simple, fun, and perfect for anyone looking to make the most out of plant-based ingredients.
What can you expect? Each recipe focuses on using leftover ingredients that often go discarded, like banana peels and aquafaba. You’ll discover creative ways to transform these ingredients into delightful treats, from banana peel cake to coconut water sorbet. These ideas are not only practical but also help you embrace zero waste cooking while indulging in some tasty plant-based desserts.
So, roll up your sleeves and get ready to cut down on food waste while having fun in the kitchen. Let’s dive into these delicious recipes that turn scraps into scrumptious bites!
Key Takeaways
– Learn to make a Banana Peel Cake that uses peels often thrown away, turning them into a sweet treat.
– Discover how to whip up Aquafaba Chocolate Mousse, using leftover chickpea water for a rich, creamy dessert.
– Use stale bread to create a comforting Stale Bread Pudding, saving it from the compost bin.
– Turn your vegetable scraps into Muffins for a tasty snack that’s full of nutrients.
– Enjoy a refreshing Coconut Water Sorbet with leftover coconut water, perfect for hot days.
1. Banana Peel Cake
Craving something sweet but want to waste less? Banana peel cake turns the often-discarded peels into a delicious treat that’s moist and flavorful. Not only does this cake satisfy your dessert desires, but it’s also packed with nutrients from the peels, making it a guilt-free indulgence!
Ingredients:
– 2 ripe bananas
– 2 banana peels (washed and chopped)
– 1 cup sugar (or sweetener of your choice)
– 1/2 cup vegetable oil
– 1 cup flour (whole wheat or all-purpose)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 tsp vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a cake pan.
2. In a bowl, mash the bananas and chopped banana peels until smooth.
3. Mix in the sugar, oil, and vanilla until combined.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually combine the dry ingredients with the wet mixture until just mixed.
6. Pour the batter into the prepared cake pan.
7. Bake for about 45 minutes, or until a toothpick comes out clean.
8. Let cool before serving!
– Use ripe bananas for a sweeter taste.
– Serve with a vegan frosting or dusted with powdered sugar for an extra touch.
FAQs:
– Can I use other fruit peels? Yes! Apple or pear peels work well too.
This delightful cake is a fantastic way to incorporate banana peels into your diet, making it a hit among friends and family.
Banana Peel Cake
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2. Aquafaba Chocolate Mousse
Looking for a light dessert that feels indulgent? Aquafaba chocolate mousse is a delightful way to enjoy a rich treat without any dairy. Made from chickpea liquid, this vegan mousse is creamy, airy, and perfect for satisfying your chocolate cravings!
Ingredients:
– 1/2 cup aquafaba (chickpea liquid)
– 1 cup dark chocolate (dairy-free)
– 1/4 cup maple syrup or sweetener of choice
– 1 tsp vanilla extract
Instructions:
1. Melt the chocolate in a microwave or a double boiler, then let it cool slightly.
2. In a mixing bowl, whip aquafaba on high until stiff peaks form (about 5-10 minutes).
3. Gently fold in the melted chocolate and vanilla extract until just combined.
4. Add maple syrup to taste, folding gently to maintain fluffiness.
5. Spoon the mousse into serving dishes and refrigerate for at least an hour before serving.
– Make sure your aquafaba is at room temperature for best results.
– Top with fresh fruit or nuts for added texture.
FAQs:
– Can I use other types of chocolate? Yes! Any dairy-free chocolate works well.
This mousse is a showstopper, perfect for dinner parties or a cozy night in. Plus, it helps reduce waste in a delicious way!
Did you know aquafaba can whip into glossy peaks, powering vegan discard recipes like this dairy-free mousse? It turns leftover chickpea liquid into a luxurious treat, proving zero-waste baking can be indulgent and practical.
Aquafaba Chocolate Mousse
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3. Stale Bread Pudding
Got some leftover bread that’s gone stale? Stale bread pudding is a comforting dessert that transforms old bread into something warm and delicious. This recipe is incredibly versatile, allowing you to add your favorite spices, fruits, or nuts for a personalized touch!
Ingredients:
– 4 cups stale bread (cubed)
– 2 cups almond milk (or any plant-based milk)
– 1/2 cup sugar (or maple syrup)
– 1/4 cup oil or melted coconut oil
– 1 tbsp cinnamon
– 1 tsp vanilla extract
– Optional: chopped fruits or nuts
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, whisk together almond milk, sugar, oil, cinnamon, and vanilla extract.
3. Add the cubed bread and stir until soaked well.
4. Fold in any fruits or nuts if using.
5. Transfer the mixture to the baking dish and bake for 45 minutes or until golden brown.
6. Let cool slightly before serving, and enjoy warm!
– The more stale the bread, the better!
– Serve with a drizzle of vegan cream or syrup for added sweetness.
FAQs:
– Can I use fresh bread? Yes, but you may need to adjust the liquid as fresh bread absorbs less.
This pudding is a warm hug in dessert form, perfect for chilly days when you want something comforting without the waste!
Stale Bread Pudding
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4. Vegetable Scraps Muffins
Do you have leftover vegetable scraps? Vegetable scraps muffins are a creative way to use bits of leftover veggies in a wholesome snack. These muffins are perfect for breakfast or as a quick snack, making it easy to reduce waste while enjoying a nutritious treat!
Ingredients:
– 2 cups vegetable scraps (carrot tops, broccoli stems, etc.)
– 1 cup flour (whole wheat or all-purpose)
– 1/2 cup sugar
– 1/2 cup plant-based milk
– 1/4 cup oil
– 1 tbsp baking powder
– 1/2 tsp salt
Instructions:
1. Preheat your oven to 375°F (190°C) and line a muffin tin with liners.
2. In a large bowl, mix the vegetable scraps with the flour, sugar, baking powder, and salt.
3. In another bowl, combine the plant-based milk and oil.
4. Pour the wet mixture into the dry ingredients, stirring until just combined.
5. Distribute the batter evenly into the muffin tin.
6. Bake for about 20 minutes, or until a toothpick comes out clean.
7. Allow to cool before serving.
– Feel free to experiment with different vegetables!
– Serve warm with your favorite spreads.
FAQs:
– Are these muffins savory or sweet? They can be either; adjust the sugar based on your preference.
These muffins are nutritious and a brilliant way to ensure nothing goes to waste, all while delighting your taste buds.
Vegetable Scraps Muffins
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5. Leftover Nut Milk Pudding
What do you do with leftover nut pulp from making milk? Leftover nut milk pudding is a creamy, satisfying treat that makes great use of that pulp. This custard-like dessert is not only easy to prepare but also a fantastic way to minimize waste while enjoying a delectable snack!
Ingredients:
– 1 cup nut pulp (from almond or cashew milk)
– 1 cup plant-based milk
– 1/4 cup maple syrup
– 2 tbsp cornstarch
– 1 tsp vanilla extract
Instructions:
1. In a saucepan, whisk together all ingredients over medium heat.
2. Continuously stir until the mixture thickens (about 5-7 minutes).
3. Pour into serving dishes and refrigerate until set (about 1 hour).
4. Enjoy chilled, topped with fruits or nuts of your choice!
– Customize with flavors like cocoa or spices to switch it up.
– Serve with a sprinkle of cinnamon or nutmeg for an added kick.
FAQs:
– Can I use this with any nut milk? Absolutely! Any nut milk will work great.
This pudding is an easy, luscious dessert that makes the most of your plant-based milk production, reducing waste in a delicious way.
Leftover Nut Milk Pudding
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6. Citrus Peel Marmalade
Do you love the bright flavors of citrus? Citrus peel marmalade is a delightful way to use the peels of your lemons or oranges, turning what would normally be thrown away into a tangy spread. This simple recipe adds zest to your breakfast and helps keep your kitchen waste-free!
Ingredients:
– 2 cups citrus peels (from oranges or lemons)
– 2 cups water
– 1 cup sugar
– 1 tbsp lemon juice
Instructions:
1. Chop the citrus peels into small pieces and place them in a saucepan.
2. Add water and bring to a boil, then simmer for about 20 minutes.
3. Stir in the sugar and lemon juice, cooking for another 10 minutes until it thickens.
4. Pour into sterilized jars and let cool before sealing.
– Experiment with different citrus fruits for unique flavors!
– Store in the fridge for up to 2 weeks.
FAQs:
– Can I use store-bought citrus peels? Yes, just ensure they are pesticide-free.
This marmalade is a perfect example of zero waste cooking, allowing you to enjoy every part of your citrus fruits!
Did you know citrus peels can become a pantry treasure? This vegan discard recipes tip shows how turning peels into marmalade saves waste and boosts flavor, making your mornings brighter with a tangy spread.
Citrus Peel Marmalade
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7. Apple Core Crisp
Ever thought about using apple cores? Apple core crisp is a delicious way to ensure no part of the apple goes to waste. This dessert creates a crunchy topping that pairs wonderfully with vanilla ice cream or yogurt, making it a smart and tasty choice for your next treat!
Ingredients:
– 4 apple cores (from any variety)
– 3 cups oats
– 1/2 cup brown sugar
– 1/4 cup flour
– 1/2 tsp cinnamon
– 1/4 cup melted coconut oil
– 1/4 cup water
Instructions:
1. Preheat the oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, mix the oats, brown sugar, flour, cinnamon, and melted coconut oil.
3. Place the apple cores at the bottom of the baking dish and sprinkle the oat mixture on top.
4. Pour the water evenly over the mixture.
5. Bake for about 30 minutes or until golden and bubbly.
6. Serve warm with dairy-free ice cream or yogurt.
– Use a variety of apples for different flavors.
– Enjoy this dish as breakfast or dessert!
FAQs:
– Can I use other fruit cores? Yes! Pears or even peach pits work well.
This apple core crisp is a smart and tasty way to enjoy every bite of your apples, making it a perfect zero waste dessert!
In vegan discard recipes, apple cores become a crave-worthy crumble. Turn scraps into sweet, shareable treats—no waste, all flavor. Top with vanilla ice cream for a simple, zero-waste dessert.
Apple Core Crisp
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8. Pumpkin Seed Granola
Have leftover pumpkin seeds after carving? Pumpkin seed granola is a crunchy, nutritious snack that transforms those seeds into a delicious treat. This granola is perfect for breakfast or as a quick snack, offering a great way to reduce food waste while enjoying a wholesome bite!
Ingredients:
– 2 cups rolled oats
– 1 cup pumpkin seeds (cleaned)
– 1/4 cup maple syrup
– 1/4 cup oil (coconut or vegetable)
– 1 tsp cinnamon
– 1/2 cup dried fruit (optional)
Instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, pumpkin seeds, maple syrup, oil, and cinnamon.
3. Spread the mixture onto the baking sheet and bake for 30 minutes, stirring halfway through.
4. Allow to cool and mix in dried fruits if using.
5. Store in an airtight container.
– Feel free to customize with nuts or other seeds!
– Enjoy with yogurt, milk, or as a snack on its own.
FAQs:
– Can I use other seeds? Definitely! Sunflower or chia seeds are also great options.
This granola is a delicious way to repurpose your pumpkin seeds, keeping your snacking sustainable and tasty.
Pumpkin Seed Granola
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9. Leftover Rice Cookies
Do you have leftover rice sitting around? Leftover rice cookies are a creative way to use uneaten rice, transforming it into a chewy, delightful treat. This innovative recipe minimizes food waste while satisfying your sweet cravings, making it a must-try for any home chef!
Ingredients:
– 1 cup cooked rice (white or brown)
– 1/2 cup flour (whole wheat or all-purpose)
– 1/2 cup sugar
– 1/4 cup oil
– 1 tsp baking powder
– 1/2 tsp vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet.
2. In a bowl, mix the cooked rice, flour, sugar, oil, baking powder, and vanilla until combined.
3. Scoop spoonfuls of dough onto the baking sheet, spacing them evenly.
4. Bake for 15 minutes or until golden.
5. Allow to cool before enjoying!
– Add chocolate chips or nuts for extra flavor!
– These cookies freeze well, making them perfect for meal prep.
FAQs:
– Can I use other grains? Yes! Quinoa or millet can work too.
These cookies turn leftover rice into a delightful treat, keeping your kitchen savvy and resourceful.
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10. Coconut Water Sorbet
Feeling hot and in need of a refreshing treat? Coconut water sorbet is the perfect solution, utilizing leftover coconut water for a light and hydrating dessert. This sorbet is easy to make and perfect for warm days, ensuring you make the most of your ingredients!
Ingredients:
– 2 cups coconut water
– 1/2 cup sugar or sweetener of choice
– 1 tsp vanilla extract
Instructions:
1. In a bowl, combine coconut water, sugar, and vanilla. Stir until the sugar is dissolved.
2. Pour the mixture into a shallow dish and place it in the freezer.
3. Every 30 minutes, stir the mixture with a fork until it becomes fluffy and frozen (about 4-5 hours).
4. Scoop and serve in bowls!
– Add fresh fruit pieces for added flavor!
– Garnish with mint leaves for a fresh look.
FAQs:
– Can I use flavored coconut water? Yes! It can add an interesting twist to your sorbet.
This coconut water sorbet is a light and refreshing dessert, perfect for those warm summer days, and a fantastic way to enjoy every bit of your coconut!
Coconut Water Sorbet
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Conclusion
Baking with a zero waste mindset not only embraces sustainability but also encourages creativity in the kitchen. These vegan discard recipes invite you to rethink what you consider waste and transform them into delightful treats. Each recipe not only helps reduce food waste but also showcases the potential of plant-based ingredients to create delicious moments. Let’s continue to create and inspire with our baking while being mindful of our environmental footprint. What’s your favorite way to turn leftovers into something scrumptious?
Join the zero waste revolution in your kitchen, and share your culinary creations with friends and family!
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Frequently Asked Questions
What are vegan discard recipes and how do they fit into zero waste baking?
Vegan discard recipes are meals and desserts made by repurposing leftover plant-based ingredients instead of letting them go to waste. They’re perfect for zero waste cooking because you turn scraps like overripe fruit, stale bread, and almond pulp into tasty baked goods. To get started, take a quick scraps inventory, pick a vegan discard recipe from the list, and swap in what you have. This approach supports sustainable recipes and reduces food waste solutions in your kitchen.
What leftovers work best for transforming into vegan plant-based desserts?
Some of the most forgiving leftovers for vegan discard recipes include overripe bananas and stone fruit, apples and berries, bread ends, stale cookies, almond or other nut pulp from making plant-based milks, oats and cereal bits, and even citrus zest. Start by pairing these scraps with simple pantry staples (flour, sugar, oil) to create easy plant-based desserts that taste great. For example, ripe fruit can become muffins or crumbles, while almond pulp can become cookies or bars.
How should I store and organize scraps so they’re ready for vegan discard recipes?
Store scraps in clearly labeled containers or freezer bags and keep a running scraps checklist. Freeze overripe fruit in portions for quick retrieval, keep bread ends in a resealable bag, and store nut milks’ pulp in the fridge for a few days or in the freezer for longer zero waste cooking readiness. Label with dates and to-dos, so you can mix and match scraps into vegan baking projects without waste.
Are vegan discard recipes beginner-friendly, and how can I start quickly?
Absolutely—these recipes are approachable for beginners in vegan baking. Start with simple combos like mash-and-make desserts or crumb-tinished treats. Gather a small scraps kit (ripe fruit, bread ends, almond pulp), pick a straightforward recipe, measure once, and bake. As you get comfortable, you’ll see how quickly leftovers become delicious, sustainable recipes that feel like a treat rather than a chore.
How can I customize vegan discard recipes to fit dietary needs or available ingredients without waste?
Customization is key to turning scraps into reliable meals. Swap flours (all-purpose, whole wheat, or gluten-free), adjust moisture with a bit more or less liquid, and substitute sweeteners or fats to suit dietary needs. If you have nut allergies, use seeds or rolled oats instead of nut pulp; if you’re avoiding refined sugars, try bananas or apple sauce for sweetness. Always test small batches first to ensure texture and taste stay satisfying while keeping food waste solutions intact.
Related Topics
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zero waste baking
sustainable recipes
plant-based desserts
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vegan cooking techniques
upcycled ingredients
