From fridge to feast: The joy of plant-based scrappy cooking

VfL Roving Chef Claire discusses 'scrappy cooking'; a low-waste, plant-powered approach that encourages creativity in the kitchen while saving money and helping the planet.

There’s something deeply satisfying about transforming humble ingredients into something delicious, nourishing and totally plant-based – especially when those ingredients might otherwise be lost and forgotten at the back of the fridge!

You may have seen the hype and trending posts on social media: home cooks and chefs everywhere are rescuing broccoli stems, wilting greens and forgotten bits of veg from the compost bin, turning them into meals that are as tasty as they are thrifty. This idea has even blossomed into bestselling cookbooks devoted to the concept. Furthermore, it has inspired chefs here as VfL to work towards zero waste.

But scrappy cooking isn’t just about less waste; it’s also about experimentation, community sharing, and learning to see everyday food differently. Whether you’re cooking for one, feeding a family, or sharing meals with friends, this approach is all about making the most of what you have and having fun in the process of creation.

What is scrappy cooking?

At its core, scrappy cooking means using every part of your produce and pantry staples, even those bits we often discard – like stems, leaves, peels and crumbs – and turning them into flavourful, satisfying plant-based meals. Scrappy cooking is about:

•  Minimising food waste at home and reducing pressure on our environment.
•  Stretching your budget further by using what’s already in the cupboard.
•  Boosting creativity with flexible recipes that adapt to whatever you’ve got.

Broccoli stems can become plant-based sushi, citrus peels can flavour sauces, and sad wilting greens can liven a hearty stew or stir-in for cous-cous or quinoa.

Scrappy Chickpea & Vegetable Stir-Fry

Here’s a simple, scrappy plant-based recipe to get you started – hearty, colourful, and perfect for clearing out bits and pieces in your fridge.

Serves 2–3

Vegan

Preparation time: 5 minutes

Cooking time: 5 minutes

• 1 tbsp olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup mixed vegetable scraps (broccoli stems, carrot ends, bell pepper offcuts, etc.)
• 1 can chickpeas, drained and rinsed (save the aquafaba), or cashew nuts
• 1 tbsp soy sauce or tamari
• 1 tsp maple syrup or a pinch of sugar
• 1 tsp chilli flakes (optional)
• 2 cups cooked rice or noodles
• Handful of greens (spinach, kale, cabbage)
• Zest or peel from one citrus fruit (lemon or orange)

Method

1. Heat the olive oil (or water) in a large frying pan over medium heat.
2. Add the sliced onion and cook until fragrant.
3. Toss in all the vegetable bits – stems, ends, peel bits – whatever you have. Sauté until tender.
4. Stir in the chickpeas, soy sauce/tamari, maple syrup and chilli flakes (if using). Mix well to coat.
5. Add your greens and cooked rice or noodles. Heat through until everything is warm and wilted just right. (About 5 minutes.)
6. Sprinkle citrus zest over the top to brighten the whole dish.

Serve hot, with a little extra soy sauce or chilli on the side.

Chef's tip: This is a very forgiving recipe – feel free to substitute tofu, lentils, grains or herbs depending on what’s in your fridge.

Scrappy cooking is about more than just stretching a few vegetables. It is a shift in mindset, which encourages us to respect our food by using it creatively, reduce environmental impact by keeping food out of landfill, and feed ourselves and others with joy (not waste).

This method of cooking goes beyond making carrot peel chips and using up leftover aquafaba. And who knows? A simple lemon peel, carrot top or broccoli stalk might become your next favourite flavour twist!

VfL's One-Pot Meals guide is packed full of recipes that lend themselves well to scrappy cooking. Why not try experimenting with different leftover veggies in our soups, stews and casseroles? Overripe bananas are perfect for our Vegan Banana Bread. Chef Ollie loves to use them in his Fortified Milkshakes.

If you’ve tried scrappy cooking at home, we’d love to hear your tips or favourite 'fridge clean-out' creations. Pop them into the comments below.