What to Do With Veggies After Making Stock?

Last Updated on May 31, 2023 by Lauren Beck

As someone who cherishes every ingredient and despises food waste, I know the struggle of what to do with leftover veggies after making stock. 

But fear not! In this article, I’ll share six creative ways to repurpose those veggies and transform them into delicious dishes. 

Get ready to turn your stock leftovers into culinary delights that will leave you satisfied and proud of your resourcefulness. Let’s dive in and give those veggies the culinary makeover they deserve!

6 Things To Do With Veggies After Making Stock

  1. Soup or Stew: Use the cooked veggies as a hearty soup or stew base. Blend them with a bit of the stock, add your favorite seasonings and proteins, and simmer for a comforting meal.
  2. Sauce or Gravy: Puree the cooked veggies and combine them with some stock to create a flavorful sauce or gravy. Use it to enhance the taste of your pasta dishes, roasted meats, or vegetable dishes.
  3. Fritters or Patties: Chop or mash the cooked veggies, mix them with breadcrumbs, herbs, and beaten eggs, then shape them into fritters or patties. Pan-fry them until golden and enjoy them as a tasty side dish or vegetarian burger.
  4. Veggie Spread: Blend the cooked veggies with cream cheese, Greek yogurt, or mayonnaise to create a flavorful spread. Spread it on bread or crackers for a quick and tasty snack.
  5. Vegetable Stock Reduction: Simmer the stock leftovers to reduce and concentrate the flavors. Use the reduced stock as a base for sauces, risotto or to enhance the taste of various dishes.
  6. Compost: If the veggies are too soft or have lost their flavor, consider adding them to your compost bin. They will decompose and contribute to nutrient-rich soil for your garden.

How Can You Repurpose Stock Leftovers Effectively?

  • Store Properly: Transfer the stock leftovers and cooked veggies to airtight containers or freezer bags. Label them with the date and freeze them for future use. They can be kept in the freezer for up to three months.
  • Label and Date: Properly label the containers with the contents and date to avoid confusion and ensure you use them before expiration.

What Are Some Recommended Uses for Bones and Vegetables After Preparing Broth?

  • Make a Flavorful Soup: If the bones and vegetables still have some flavor, you can simmer them again in water to extract more taste. Add fresh herbs, spices, and aromatics to create a flavorful soup base.
  • Feed Your Pets: If you have pets, consider giving them cooked vegetables after removing any bones. It can be a healthy addition to their diet but always check with your veterinarian first.

What Are the Signs Indicating That It’s Time to Discard Vegetable Stock?

Vegetable Stock on a Pot
  • Off Odor: If the vegetable stock smells foul, it’s a sign that it has spoiled and should be discarded.
  • Mold or Discoloration: If you notice any mold growth or significant discoloration in the stock, it’s best to err on the side of caution and dispose of it.

How to Make a Good Vegetable Broth?

  • Start with Fresh Vegetables: Use a variety of vegetables such as onions, carrots, celery, leeks, and mushrooms for a well-rounded flavor [1].
  • Add Aromatics: Enhance the taste by adding garlic, herbs like thyme or parsley, and a bay leaf.
  • Simmer Slowly: Bring the ingredients to a boil, then reduce the heat and let them simmer gently for about an hour to extract all the flavors.
  • Strain and Store: Strain the broth, discard the solids, and let it cool before storing it in airtight containers in the refrigerator or freezer.


Don’t let those leftover veggies from making stock go to waste! You can transform them into delicious and satisfying dishes with a little creativity and some handy tips. 

From soups and sauces to fritters and spreads, there are endless possibilities to repurpose these veggies and minimize food waste in your kitchen. 

Embrace the challenge of turning leftovers into culinary triumphs and let your imagination run wild. 

So next time you make stock, don’t toss those veggies aside—give them a second life and enjoy the flavors of resourcefulness and deliciousness. Your taste buds and the planet will thank you!


Lauren Beck
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