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20 Root-to-Stem Plant-Based Recipes

Sharon Palmer

Paint your kitchen green with root-to-stem cooking. Wondering what that means? Well, it’s simple! Just try to eat as much of the plant as possible, thus reducing food waste, saving money, and cutting down your environmental footprint associated with food. All you have to do is focus on using the entire edible plant in your kitchen. Did you know that many plants are entirely edible, from the roots, to the stems, to the leaves, to the flowers, to the seeds? Beets, carrots and radishes are just a few examples. Did you know that the leaves of broccoli and cauliflower are also flavorful and highly nutritious? Even the peelings on so much of our everyday produce, such as apples, pears, carrots, potatoes, and cucumbers, doesn’t need to be discarded, as they are completely edible—and super nutritious. So many parts of the plants we eat every day are wasted, even though they are perfectly enjoyable. All of those nutritious parts end up in the trash. If you have a garden or visit a farmers market, you have the perfect opportunity to use the entire plant and do your part to reduce food waste, because often you get untrimmed produce—beets and carrots with their tops, and broccoli and cauliflower with their stems and leaves. I asked some of my favorite food bloggers to share their favorite root-to-stem plant-based recipes that encourage you to use parts of the plants which are typically discarded.

20 Root-to-Stem Plant-Based Recipes


Beanless Broccoli Stem Hummus, Kelly Page, Tasting Page
Carrot Top Pesto with Vegetable Noodles, Cassidy Payne, Euphoric Vegan

Kale Stem Pesto, Kathy Hester, Healthy Slow Cooking (shown above)
Papaya Seed Salsa, Valerie Zemba, Very Vegan Val


Everyday Detox Salad and Citrus Ginger Dressing, Julie West, The Simple Veganista (shown above)
Leftover Broccoli Stem Salad, Alexa Blay, Veggie Lexi


20 Root-to-Stem Plant-Based Recipes

Borscht with Beets and Beet Greens, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian (shown above)

Creamy Celery Soup, Julie West, The Simple Veganista (shown above)


20 Root-to-Stem Plant-Based Recipes

Beet Pizza with Beet Leaf Pesto, Katherine Hackworthy, Veggie Desserts (shown above)
Beet Root and Beet Greens Stir Fry, Richa Hingle, Vegan Richa

20 Root-to-Stem Plant-Based Recipes

Garden Veggie Burgers, Rebecca Pytell, Strength and Sunshine (shown above)
Quick Chickpea Curry, Jenna Braddock, RDN, Make Healthy Easy

Side Dishes

20 Root-to-Stem Plant-Based Recipes

Harissa Spiced Tomato Fried Rice with Beetroot Greens, Teenuja Dahari, Vegan Lovli (shown above)


20 Root-to-Stem Plant-Based Recipes

Carrot and Broccoli Chips, Kelly Page, Tasting Page (shown above)
Simply Roasted Radishes with Balsamic, Linda Meyer, Veganosity
Sweet and Spicy Sautéed Kale Stems, Kristen Stevens, The Endless Meal

20 Root-to-Stem Plant-Based Recipes

Maple Roasted Carrots and Cranberries with Pistachios, Renee DeLeon, Veeg (shown above)
Moroccan Roast Cauliflower, Jess Saunders, Vegan Punks
Roasted Baby Carrots with Carrot Top Pesto, Nicole Malik, Delicious Everyday
Roasted Carrots & Carrot Top Salsa Verde, Louise-Claire Cayzer, The Vegan Larder

For more plant-based recipe collections, check out:

40 Homemade Plant-Based Nutrition Bars, Balls, and Bites
20 Plant-Based Green Goddess Recipes
20 One-Dish Plant-Based Meals Under 500 Calories


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