What to do with green juice pulp - vegan salami recipe

What to do with green juice pulp - vegan salami / sausage recipe

Welcome back to Health Origins! If you're like me - making green juices - you are left with a lot of juice pulp that is a shame to just throw away, especially if you have been juicing organic produce as well. Fear no more, I have a few delicious recipes to share with you, how to make use of your green juice pulp. This time it's a delicious vegan salami / sausage recipe!

Vegan Salami/Sausage

▶️ Ingredients

3 cups green juice pulp (use beetroot in your juice for red colour)
3 Tbsp peanut butter (or other nut/seed butter)
1 Tbsp tomato paste or ketchup
3/4 tsp salt
1 tsp onion powder
1 tsp smoked paprika
1 tsp ground coriander seed
1/2 tsp garlic powder
1/2 tsp cumin
1/4 tsp grated fresh nutmeg (about 1/4 of the nut)
1 tsp Dijon mustard (optional)
3/4 cup gram (chickpea) flour

Steam for 1h in Instant Pit or 1.5h in a regular pot. Store in a container in the fridge for up to 10 days.

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Sending love and light,
Inga

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[karlamcampbell]

I thought it looked Natural
before the oven I'm going to try it!
thank you Inga

[jonnymiskatonic]

Very interesting! I think I will try this.