I’m sure this has happened to a lot of you – there’s a recipe you’re just so excited to try, but gosh darn it, it’s 7 o’clock, your stomach is growling, and you simply don’t have that bounty of kale that the recipe calls for. Well, look no further than this here guide. Below you’ll find out what vegetables are good substitutes for each other and when (because sweet potatoes aren’t always going to be good substitutes for carrots). I’ve placed a chart below and also provided a PDF for you to download, print, and stick to your fridge for easy reference.
This is a preliminary reference for helping you use what you already have. By no means is this a complete list (of vegetables or all the ways you can interchange them), but it is a good starting guideline to get you thinking about when and how you can switch in a veg for another one (or a variety of veg in place of one). I’ve listed some of the best replacements, and then indicated with a (P) when I think just a partial substitution would be more successful. But play around! Food is fun, and getting creative in the kitchen can mean you discover the newest best thing! Kohlrabi coleslaw! Chopped zucchini salad with arugula pesto! Carrot and zucchini pancakes! The world is your oyster turnip, so shake things up.
VEGETABLE | RAW | COOKED |
Arugula aromatic, delicate leaf | Salad Greens, Lettuce, Mustard Greens, Spinach, Basil/Mint (P) | Kale, Spinach, Swiss Chard, Mustard Greens |
Basil aromatic, delicate leaf | Pesto: Arugula, Spinach/Kale (P), Parsley, Cilantro | Oregano, Thyme, Arugula |
Beets earthy, sweet, crunchy | Grated/Spiralized: Carrot, Radish, Zucchini, Fennel (P) | Roasted: Sweet Potato, Potato, Carrot, Squash, Turnip Pickled: Carrot, Turnip |
Cabbage sulphurous, hearty, crunchy | Coleslaw: Carrot, Kohlrabi, Bok Choy, Radish (P), Turnip (P), Fennel (P) | Bok Choy, Kale |
Carrots earthy, sweet, hearty, crunchy | Grated: Beets, Fennel (P), Zucchini (↑ moisture) | Soup/Stew: Sweet Potato, Winter Squash Roasted: Beets, Turnip, Sweet Potato, Fennel (P), Onion (P) |
Cucumber cool, delicate flavour, crunchy | Salad: Zucchini, Tomato Pickled: Carrot, Green Beans, Beets | N/A |
Kale hearty, sturdy leaf | Salad: Mixed Salad Greens, Lettuce, Spinach | Spinach, Bok Choy, Mustard Greens, Swiss Chard, Arugula (P) |
Lettuce delicate leaf, flavour can be buttery, spicy, etc., crisp | Spinach, Lettuce, Arugula | N/A |
Potatoes hearty, earthy, starchy | N/A | Roasted: Sweet Potato (good for pancakes as well), Turnip, Beet |
Spinach sturdy leaf, crisp | Salad Greens, Kale, Arugula, Lettuce | Kale, Swiss Chard, Mustard Greens |
Sweet Potato sweet, earthy, starchy | N/A | Roasted: Carrot, Squash (cubed), Potato, Turnip, Beet Soup: Carrot, Squash, Potato |
Squash sweet, soft | N/A | Roasted/Mashed: Sweet Potato, Carrot, Potato (P), Turnip (P) |
(P) = partially replace