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Delicious Zero Waste Veggie Pie! The perfect way of reducing your food waste.

I teamed up with Love Food Hate Waste to create a recipe for their #compleating campaign. This is a sponsored recipe.

As you might be aware I am becoming more and more conscious and passionate about food waste and how I can reduce mine and inspire others to do the same.

Often perfectly edible veg gets chucked away at the end of the week but trying dishes like this can really help to reduce the amount of food you waste.

Potatoes are the number 1 most wasted food in the UK with an average of 170 potatoes thrown away each year per household with 4.4 million whole potatoes thrown away each day in the U.K!

You can even make a big difference by not peeling your potatoes or veg. Wasting the peel also reduces the nutrients you gain from eating the veg. You can just give them a scrub under water and use as per normal.

Here are a few reasons why you should start “compleating”

Money

• ‘Compleating’ – ie eating every part of your ingredient/meal – means you get the best value from the food you buy Nutrition

• Eating every part of your ingredient/meal means you make the most of the nutrients in your food Convenience

• Peeling vegetables like potatoes, carrots and parsnips is an unnecessary hassle. Save time by not peeling them and do something else you enjoy instead! Environment

• It takes a huge amount of resources – land, water, time, hard work – to bring food to your plate.

Now this veggie pie incredibly easy to make and trust me this will be a massive hit with family and friends.

What you’re going to love is that it’s:

Hearty

Healthy

Versatile

Super easy

Packed full of veg

& Delicious!

It will also easily feed 4 for under £10!

Using these simple ingredients it’s the best vegan and gluten free Zero Waste Veggie Pie you’ll make!

The great thing about recipes like that they’re so versatile! You could swap to use up the veg you have and it will work just as well so be creative and use up that leftover veg.

This recipe is so easy to make in 2 stages. Simply add all the ingredients into a baking dish and mix whilst the potatoes are boiling.

I love adding vegan cheese to my mash, it creates such a creamy dairy free delicious mash. I usually just add olive oil, cheese, salt and pepper and mash until smooth.

If you try this Zero Waste Veggie Pie let me know!

Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!

If you’re like me then you just LOVE the crunchy bits and I’m definitely one to “tidy” up the edges in the dish afterwards just for them!

On Pinterest? Why not save this photo below or any of your favourite photos to your boards so you can come back and try it at another time!

Zero Waste Veggie Pie gluten free, vegan, dairy free, egg free, refined sugar free 4.38 from 8 votes Print Pin Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 55 minutes Servings: 4 people Author: James Wythe Ingredients 1 kg maris piper potatoes 1 kg maris piper potatoes

Olive oil Olive oil

200 g vegan cheese, grated 200 g vegan cheese, grated

1 large garlic clove crushed 1 large garlic clove crushed

1 red onion, finely chopped 1 red onion, finely chopped

3 carrots grated 3 carrots grated

1 broccoli 1 broccoli

3 celery stalks finely chopped or grated 3 celery stalks finely chopped or grated

1 fennel root roughly chopped 1 fennel root roughly chopped

1 red chilli finely chopped 1 red chilli finely chopped

1 400g can chickpeas drained and rinsed 1 400g can chickpeas drained and rinsed

handful fresh parsley finely chopped handful fresh parsley finely chopped

1 lemon 1 lemon Instructions Pre-heat your oven to 200C

Slice the potatoes into small cubes, leaving the skin on. Place in a pot with boiling water for 12 minutes until soft

Meanwhile prepare the veg. Keeping the skin on the carrots, grate them straight into the baking dish. Add the chopped celery, fennel root, chilli (making sure to not waste any edible parts) parsley leaves and stalks, red onion, garlic, chickpeas and 100g of vegan cheese

To reduce food waste, chop the florets off the broccoli head and then grate the stalk. Add both to the baking dish along with the zest of 1/2 a lemon and the juice of the full lemon. Season with salt and pepper and mix all the ingredients

Once the potatoes are boiled, mash with olive oil (or how you prefer to do it) and add in the leftover 100g of vegan cheese and mash until smooth. Simply layer on top of the pie mix and place in the oven at 200C for 35 minutes DID YOU MAKE THIS RECIPE? Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames

Want others ways of using up leftover veg? Try my Hearty Potato Stew

Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy free food inspiration.

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