Veggie 'Fridge Raid' Jumble Recipe

Fridge Raid Veggie Jumble, left overs reduce food waste

Veggie 'Fridge Raid' Jumble Recipe


This veggie jumble is an amazing way of getting in the fridge for rogue and random bits and bobs - from the last onion, carrot, garlic, any greens, herbs to a handful of nuts or seeds...⁠

When all these bits add up and what we call 'jumble' them together this turns into a delicious pan of goodness AND at the same time reducing your food waste AND saving you money!

Ingredients to serve 4-6:

2-3 cloves garlic, finely diced

1 chillies, seeded and finely diced

A thumb sized piece of ginger, grated or finely diced

A handful of mushrooms, diced

2-3 sticks of celery finely chopped

1 red onions finely sliced 

A few carrots washed and finely chopped. 

Handful of Tenderstem Broccoli, roughly chopped

A handful of any other greens like kale, cabbage, spring greens wash and shredded. 

Cooked brown or basmati rice (cooked following instructions on pack)

Tamari Sauce

Toasted seeds or nuts for topping (pumpkin & cashews are our favourite) 

 Olive oil



1. Place a large wok or large pan over a medium heat and pour in 1 tablespoon of olive oil. 

2. Add the garlic, chilli and ginger allow them to sizzle for 30 seconds, stirring regularly followed by your onions. Let these cook for a minute or two. 

3. Add the mushrooms & celery stir together and let cook for a few minutes.

3. Add the rest of your chopped veggies & a good splash of Tamari. Jumble everything together & let cook for a further 3 or 4 minutes until the veggies are cooked but still lovely and crunchy.

4. Now tumble in your cooked rice & jumble all your rice and veggies together in the pan. 

5. Check that the rice is piping hot.

6. Pile into bowls with a sprinkle of toasted seeds or nuts & TUCK IN!



Literally raiding the fridge for any random veggies and turning them into something new & DELICIOUS!