Zero Waste Recipe: Make Veggie Stock from Kitchen Scraps

Dec 15, 2021Pulp Pantry
Zero Waste Recipe: Make Veggie Stock from Kitchen Scraps

When you have stalks, stems, leaves and more lying around, there's nothing better and easier than making your own vegetable stock.

Our recipe editor, Aleigh Michelle, shows us how!

How to reduce food waste?

You can fight food waste at home by getting crafty with some of our recipe solutions to tackle the food waste problem.

This is the easiest zero waste recipe in the book.

Let's make a versatile, delicious veggie stock from the veggie scraps you have at home.

This recipe is part of a larger recipe series in which we'll show you how to cook with your vegetable scraps and odds, ends and stems at home.

Food waste has a massive environmental impact - especially when it comes to food waste produced in your home.

Most of this waste gets sent directly to the landfill if you don't have green bins or compost available in your city. And food waste is the top solution to fight climate change according to Project Drawdown. 

There are so many ways to reduce food waste, and this veggie stock recipe from your upcycled veggie scraps might be one of the easiest ways to prevent food waste. 


Vegetable Scrap Stock

Yield: About 6 cups
Prep time: 5 MinTotal time: 5 Min
This recipe is customizable and EASY. Just save up all your vegetable scraps throughout the week in a paper bag or container in your freezer, put it in a pot with water and simmer.


  • Onion ends + skins
  • Shallot ends + skins
  • Chard stalks
  • Kale stems
  • Carrots ends
  • Celery ends
  • Bell pepper stems
  • Fresh hearty herbs like Rosemary, Oregano, or Thyme (I tend to have ones on their tail end of life that I toss in the mix)
  • A bulb of fresh garlic, smashed with skins on
  • Fresh ginger, sliced
  • 2 sheets of dried kombu
  • A handful of dried chilis (optional)
  • 5-6 cups of filtered water


  1. I always use the largest pot I have on hand to make this (6 quart volume) so I can yield the most stalk when it’s finished.
  2. Remove all the vegetable scraps you’ve collected throughout the week and place in your pot. If you’re low on onion scraps I will sometimes roughly chop an extra one and toss it in the mix to enhance the flavor. Add the garlic, ginger, kombu, and chilis. Fill to the brim with filtered water leaving about and inch or so of room at the top. Bring to a boil then cover and let simmer for 4-6 hours giving it a stir every couple hours or so.
  3. When the stock is done, take off heat and let cool just a bit. Get a few reusable containers. (I repurpose my takeout containers). Fill them up and place in the freezer and use at your leisure!



About Pulp Pantry


Pulp Pantry turns overlooked resources like upcycled vegetable juice pulp into wholesome everyday snacks that make it convenient and delicious to eat more servings of vegetables and fiber. Pair them with dips, top them on your salad, or dig in as an afternoon snack. A delicious, satisfying, crunchy, nutritious snack for every day (hello extra veggies, and fiber).

With 5g fiber & prebiotics in each serving, Pulp Chips the best go-to snack to satisfy cravings and hunger.

Try all four of our delicious flavors: Barbecue, Salt n' Vinegar, Jalapeño Lime, Sea Salt.



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