Fibre-Packed Leftover Veggie Sauce
Got veggies in the fridge that are about to turn? Don’t toss them—turn them into a gut-loving veggie sauce! This easy, fibre-packed sauce is perfect for boosting plant diversity and can be frozen for a quick, nutritious base for pastas, pizzas, or grain bowls. Bonus: Freezing veggies helps preserve their gut-friendly nutrients while making weeknight meals effortless.
Ingredients:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2-3 cups mixed leftover vegetables (e.g., zucchini, bell peppers, carrots, mushrooms, eggplant, spinach—whatever you have!)
- 1 can (400g) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil (or a handful of fresh basil at the end)
- ½ tsp smoked paprika (optional, for depth)
- ½ tsp chilli flakes (optional, for heat)
- Salt & pepper to taste
- ½ cup water or vegetable broth (adjust for consistency)
Instructions:
- Heat olive oil in a large pan over medium heat. Sauté onion until soft, about 3-4 minutes.
- Add garlic and cook for another minute until fragrant.
- Toss in your chopped leftover veggies and cook for 5-7 minutes, stirring occasionally.
- Stir in tomato crushed tomatoes, herbs, smoked paprika, and chilli flakes. Add water or broth to thin it out if needed.
- Simmer for 15-20 minutes, stirring occasionally. If using fresh basil, stir it in at the end.
- Blend the sauce for a smoother consistency
- Let cool completely before storing.
Why You’ll Love It:
A great way to reduce food waste and use up any leftover veggies!
Boosts your diet’s plant diversity which supports good gut health!
Freezer-friendly for quick and easy meals later.
Storage & Freezing:
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Portion into freezer-friendly containers or silicone ice cube trays and freeze for up to 3 months.
Ways to Use:
- Toss with pasta for a quick meal.
- Use as a pizza base sauce.
- Add to soups or stews for extra flavour.
- Serve over grilled tofu or roasted vegetables.
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