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:

1. Heat olive oil in a large pan over medium heat. Sauté onion until soft, about 3-4 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Toss in your chopped leftover veggies and cook for 5-7 minutes, stirring occasionally.
4. Stir in tomato crushed tomatoes, herbs, smoked paprika, and chilli flakes. Add water or broth to thin it out if needed.
5. Simmer for 15-20 minutes, stirring occasionally. If using fresh basil, stir it in at the end.
6. Blend the sauce for a smoother consistency
7. 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.