Healthy, High-Fiber Veggie Burgers Made With Juice Pulp

Juice Pulp Veggie Burgers

Ingredients

• 3 Carrots, peeled and chopped in thirds
• 1 small Beet, peeled and chopped in half
• 2 Celery stalks, peeled and chopped in thirds
• Handful Parsley or Kale, chopped in half
• 1-2 inches of Ginger, peeled
• ½ Lemon, rind removed
• Juice all ingredients in juicer, makes 2 generous servings of juice

• 1 1/2 cups Juice pulp (preferably containing beets, carrots, kale, celery, or parsley)
• 1 shallot, or a small onion, diced
• 3 garlic cloves, diced
• 1 cup chopped mushrooms, or pulse in a food processor until fine
• 1/2-cup white cannellini beans, (any kind of bean works too)
• 1 teaspoon garlic powder
• 1 tsp. oregano
• 1 tsp. cumin
• 1 tsp. smoked paprika
• 1 tsp. salt

Instructions

1. Prepare the oven to 375 degrees. Line a baking tray with parchment paper and set aside.
2. Heat up 1 Tablespoon of olive oil in a large skillet on medium heat. Add the chopped shallot, garlic and mushrooms. Cook for 5-7 minutes until cooked through. Add in the drained and rinsed beans and spices, mashing slightly with the back of the spoon.
3. Turn off the fire, and add the veggie pulp to the skillet. Mix well until combined with an ice cream scoop or two spoons, form 10 2” inch patties. Drizzle with some oil and bake for 25 minutes until crispy, flipping midway. Let cool on the tray before serving.

31 Delicious, Plant-Based Recipes to Make on Repeat