12 Creative Recipes to Help You Use Up That Leftover Tomato Paste! – One Green Planet

Tomato paste is an essential ingredient for so many staples like stews, curries, and kinds of pasta. Unfortunately, it always seems like you open a whole can just to use a couple of tablespoons and forget about the rest until the next deep fridge cleanout… This food waste is frustrating both for your budget and the environment, however, with these recipes that waste can be a thing of the past! Here are 12 recipes you can plan to make throughout the month that will use up the entire can of tomato paste.

1. Goan ‘Beef’ Curry

Source: Goan ‘Beef’ Curry

This Goan ‘Beef’ Curry by Vaishali Honawar is a good dish to serve when you need to please different palates, including carnivorous ones. This is also a good dish to make the day before — the flavors meld and merge beautifully when the curry has time to stand. Keep in mind you need to marinate the meat substitutes for at least two hours — I wouldn’t recommend cutting on time because the substitutes need to absorb the marinade to give you the most flavor. Once that’s done, this dish comes together in minutes.

2. Mushroom Bourguignon with Mashed Potatoes

Source: Mushroom Bourguignon with Mashed Potatoes

You’ll love this Mushroom Bourguignon with Mashed Potatoes by Trudy Geneus. Mushrooms are filling, easy to make flavorful, and packed with nutrients. They are also one of the most nutritional foods that you can consume on this planet. Some of the nutritional benefits of mushrooms are: boost the immune system with powerful antioxidants, are high in selenium, help you to absorb calcium and iron with their high Vitamin D content, lower blood pressure and so much more.

3. Crispy and Sweet Sesame Cauliflower Bites

Source: Crispy and Sweet Sesame Cauliflower Bites

These Crispy and Sweet Sesame Cauliflower Bites by Trudy Geneus will give you the satisfaction you crave through their amazing flavor-profile. Whether you are a new or existing plant-based eater, you’re gonna love this!

4. Black Bean Chili Pot Pie With Cumin Sweet Potato Crust

Source: Black Bean Chili Pot Pie With Cumin Sweet Potato Crust

This Black Bean Chili Pot Pie With Cumin Sweet Potato Crust by Alison Murray will keep you feeling cozy all winter long. This pie is tasty, spicy, and hearty!

5. Vegan Pepperoni Pan Pizza

Source: Vegan Pepperoni Pan Pizza

This Vegan Pepperoni Pan Pizza by George Lee is such a crowd-pleaser! This no-knead, fool-proof pan pizza is topped with daikon radish “pepperoni,” homemade vegan mozzarella, and a simple yet delicious tomato sauce.

6. Moroccan Tagine “Couscous”

Source: Moroccan Tagine “Couscous”

This Moroccan Tagine “Couscous” by Katie Martin is a beautifully aromatic vegan vegetable stew with just enough heat to give the dish a nice kick without overpowering the sweet spices.

7. Red Pepper Jam

Source: Red Pepper Jam

You can serve this delicious Red Pepper Jam by Viktoria Radichkova as a dip with pita chips, spread on a toasted piece of bread, and make a bruschetta, serve next to burgers or other meat, or use in place of ketchup. It’s a great snack and appetizer.

8. Red Lentil Tikka Masala

Source: Red Lentil Tikka Masala

Everything about this Red Lentil Tikka Masala by Kristen Genton is wonderful. The flavors are on point, the texture on point, the satisfaction on point … everything! Red lentils are cooked in a creamy, spicy sauce that will delight your palate and keep you full. Plus, it cooks in just 30 minutes! Such a delicious and filling meal––you have to try it!

9. 30-Minute Spicy Peanut Soup

Source: 30-Minute Spicy Peanut Soup

This 30-Minute Spicy Peanut Soup by Kirsten Kaminski will be your new favorite! Hearty and creamy, it’s packed with tender butternut squash, collard greens, and tofu. So healthy and flavorful! This vegan peanut soup is perfect for freezing so you can have leftovers on busy days — it’s also a great way to stretch your dollar because it uses filling, affordable ingredients and can last longer by serving with grains.

10. Tomato and Mushroom Tortellini Soup

Source: Tomato and Mushroom Tortellini Soup

This Tomato and Mushroom Tortellini Soup by Elsa Brobbey is comforting and deeply flavorful. The broth is thick and tomatoey with hints of fragrant herbs and spices. It’s an extremely satisfying soup, full of vegetables. It’s oh-so-delicious and perfect on blustery rain-drenched nights when served with a side of bread.

11. Low FODMAP Vegan Bolognese

This Low Fodmap Vegan Bolognese by Stefani Weiss is super flavorful, comforting, satisfying, veggie-packed, simple to make, and so delicious! It is very simple and only requires ten ingredients and thirty minutes to make.

12. Vegetable Korma

Source: Vegetable Korma

This Vegetable Korma by Nikki and Zuzana is sweet, mildly spicy, creamy…and super tasty. Plus there is a super quick and easy “curry paste” that is great to have in one hand when you are short on time. It has broccoli, sweet potato, and carrots, but you can add in whatever you’d like really. This vegetable korma is so cozy and delicious––perfect for fall!

Learn How to Cook Plant-Based Meals at Home

Reducing your meat intake and eating more plant-based foods is known to help with chronic inflammation, heart health, mental well-being, fitness goals, nutritional needs, allergies, gut health, and more! Dairy consumption also has been linked to many health problems, including acne, hormonal imbalance, cancer, and prostate cancer, and has many side effects.

For those of you interested in eating more plant-based we highly recommend grabbing our favorite plant-based cookbooks and downloading the Food Monster App — with over 20,000 delicious recipes it is the largest plant-based recipe resource to help reduce your environmental footprint, save animals, and get healthy! And, while you are at it, we encourage you to also learn about the environmental and health benefits of a plant-based diet.

Here are some great resources to get you started:

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