Our buddy Zak had a serious carrot juice craving this past weekend so we did the only logical thing: we got a 10 lb. bag of carrots!
We love our champion juicer and had all the parts out anyway since we had just juiced a bunch of starfruit (best juice ever!).
Of course, after juicing we’re always left with a bunch of fruit/veggie pulp. We’re not big on wasting (especially when it’s edible), so I had to think quickly about what I wanted to make with all that pulp!
[Carrot pulp apparently doesn’t photograph well.]
I immediately thought of making a veggie burger. To be honest, I’m not sure of the exact amounts of everything because I threw it all together randomly and added as I saw necessary. I kept them vegan and was completely surprised when they came out great! They held up just enough to flip and were soft and moist. The boys tried them with all types of toppings (bbq sauce, homemade wasabi-lime sauce, mustard, etc.) and concurred that they were good enough to make again . I had a leftover patty on top of a raw veggie salad today and it was the perfect lunch!
Veggie + Black Bean Burgers
[Ingredients – use scant measurements to taste]
- 3 c shredded carrots with juice squeezed out (or carrot pulp from juicer)
- 1 small zucchini, shredded and pressed
- 1 small onion, minced
- 1/2 red bell pepper, chopped finely
- 2 Tbsp Veganaise
- 1 can black beans, separated and rinsed and drained
- 3 Tbsp salt-free Spike
- 2 Tbsp ground flaxseed
- herbs and pepper to taste
In a food processor or blender, process Veganaise + half the black beans.
In a large bowl, mix together all ingredients, including Veganaise mix and the other half can of black beans(you can use an egg instead of flaxseed if you like or add water/oil if it’s too dry).
Form balls of about 1/2 c and smoosh them into patties.
Heat a skillet or pan to medium high heat.
Coat pan with olive oil/spray
Leave the patties to brown for a few minutes before flipping over and heating through the other side (should only flip them once).
Enjoy! Makes about 10 patties. We decided they were best warm on a salad, but get creative!