Veggie Juice Pulp Meatballs Recipes

VEGGIE MEATBALLS WITH COCONUT RED CURRY SAUCE

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and saute until translucent, 7 to 8 minutes. Stir in the ginger and garlic and cook 1 minute. Stir in the red curry paste, then add the coconut milk and fish sauce. Whisk to combine. Bring the mixture to a low boil, cover, reduce the heat and simmer for 10 minutes. Add the meatballs and simmer an additional 10 minutes.
• Turn off the heat, stir in the lime juice and transfer to a serving bowl. Garnish with the cilantro and scallions.

JUICE PULP VEGGIE BURGERS

Steps:

• In a large bowl, combine the juice pulp, onion, garlic, oregano, cumin, salt, chili powder, egg and breadcrumbs until well incorporated. The mixture should stay together when squeezed. If it's too wet, or is falling apart, try mixing in a bit more breadcrumbs as needed. Portion out into 6 equal mounds, and then shape into patties using your hands. Place on a baking sheet or plate and continue shaping each one.
• Place a griddle pan over medium-high heat. Once hot, grease with 1 tablespoon coconut oil and fry 3 patties at a time. Cook for about 2 to 4 minutes on the first side, or until golden brown, and then flip over and cook for 1 to 2 minutes longer. Return to plate. Grease the griddle once more with the remaining coconut oil and cook the remaining 3 patties in the same way.
• To assemble the burgers, split the buns open, and toast, then spread with mayo or mustard if you wish and fill with a patty, lettuce and slice of tomato. Sandwich together and serve immediately.

VEGGIE PULP MUFFINS (JUICER LEFTOVERS)

Steps:

• In medium bowl mix dry ingredients.
• In a skillet, lightly sautee veggie pulp in the butter.
• In large bowl beat eggs, sour cream & mustard.
• Add veggie pulp and mix well.
• Stir in dry ingredients until just moistened.
• Divide evenly between 12 greased or lined muffin cups.
• Bake @400 for 15-18 minutes or until a toothpick comes out dry.

JUICE PULP MUFFINS RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (180ºC).
• Make the flax eggs: combine the flax meal with the water and set aside for 10 minutes to gel.
• In a large bowl, combine the milk, maple syrup, flax eggs, applesauce, fruit and vegetable pulp, apple cider vinegar, and vanilla. Stir for about 30 seconds, until well-combined.
• Add the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir for about 30 seconds, until combined.
• Grease a 12-cup muffin tin with nonstick spray. Then, fill each cup with the batter about ¾ of the way full. Sprinkle the tops with oats.
• Bake for 20-25 minutes, until a toothpick inserted in the center of a muffin comes out clean.
• Let cool for at least 15 minutes, then serve.
• Enjoy!