Best 4 Veggie Juice Pulp Meatballs Recipes
Are you looking for a creative way to use leftover veggie juice pulp? Look no further than veggie juice pulp meatballs! This delicious and nutritious dish is a great way to add more vegetables to your diet and reduce food waste. Whether you are a vegetarian, vegan, or simply looking for a healthier alternative to traditional meatballs, this recipe is sure to satisfy. With just a few simple ingredients and a little bit of time, you can create a mouthwatering dish that the whole family will love.
Let's cook with our recipes!
VEGGIE MEATBALLS WITH COCONUT RED CURRY SAUCE
Provided by Katie Lee Biegel
Categories appetizer
Time 40m
Yield 8 servings
Number Of Ingredients 11
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
These veggie burgers are not only packed with a lot of flavor and nutrients, but they're also very economical because they're made with leftover pulp from juicing.
Provided by Jonathan Melendez
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 151.3, Fat 6.5, SaturatedFat 4.4, Cholesterol 31, Sodium 566.9, Carbohydrate 20.2, Fiber 3.8, Sugar 5.8, Protein 4.5
VEGGIE PULP MUFFINS (JUICER LEFTOVERS)
Make and share this Veggie Pulp Muffins (Juicer Leftovers) recipe from Food.com.
Provided by DarkStarBTJyahoo.com
Categories Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 158.3, Fat 9.9, SaturatedFat 5.9, Cholesterol 54.6, Sodium 211.9, Carbohydrate 14.5, Fiber 0.5, Sugar 2.4, Protein 2.9
JUICE PULP MUFFINS RECIPE BY TASTY
Here's what you need: flax meal, water, milk, maple syrup, applesauce, fruit and vegetable pulp, apple cider vinegar, vanilla extract, whole wheat flour, rolled oats, baking powder, baking soda, salt, cinnamon, nutmeg, nonstick cooking spray
Provided by Rachel Gaewski
Categories Breakfast
Yield 12 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 171 calories, Carbohydrate 34 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, Sugar 7 grams
Tips:
- Use a variety of vegetables. This will give your meatballs a more complex flavor and texture. Some good choices include carrots, celery, onions, zucchini, and mushrooms.
- Don't overcook the vegetables. You want them to be soft enough to blend easily, but not so soft that they lose their texture.
- Use a food processor or blender to blend the vegetables. This will make them smooth and easy to mix with the other ingredients.
- Add some seasonings to the vegetable mixture. This could include salt, pepper, garlic powder, onion powder, or any other spices you like.
- Use a binder to hold the meatballs together. This could be bread crumbs, oats, or even mashed potatoes.
- Cook the meatballs in a pan with a little oil. This will help them to brown and become crispy.
- Serve the meatballs with your favorite sauce. This could be a tomato sauce, a cream sauce, or even a simple gravy.
Conclusion:
Veggie juice pulp meatballs are a delicious and healthy way to use up leftover vegetable juice pulp. They are easy to make and can be served with a variety of sauces. So next time you have some leftover vegetable juice pulp, don't throw it away! Use it to make these tasty meatballs.
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