Maggie Baird Shares a Clever Way to Use Up Leftover Vegetables

By blending tofu or plant-based milk with various vegetables, the recipe creates a protein-packed sauce that feels indulgent.

The dish is a simple way to add nutrition to a familiar family favorite.

Quick Smiles:

• This recipe provides an easy way to boost fiber and protein intake.
• Frozen vegetables work just as well as fresh produce for the sauce.
• The dish offers a creamy texture without requiring heavy dairy products.

Baird suggests including sweet elements like sweet potatoes or carrots alongside acidic notes from tomatoes or lemon juice.

This balance ensures a complex flavor profile regardless of which vegetables are used.

“Tofu is so great as it adds creaminess in flavor and texture.”

Regarding preparation, she recommends a smart technique for carrots.

Instead of using a peeler, she suggests scraping them with the back of a knife to minimize waste while keeping them clean.

Ready to turn your extra vegetables into a gourmet meal? Try this sustainable approach to cooking tonight!

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