1. Beetroot Burger
Beet pulp makes the perfect base for a veggie burger, no grating required! Plus, because the juice is already extracted, the mix is less soggy, so your burgers hold together beautifully.
2. Carrot Cake
Skip the hassle of grating carrots. Juice them first, then use the pulp for a moist, flavour-packed carrot cake. Two wins in one go.
3. Veggie Soup
Made a trendy celery juice? Don’t toss the pulp, add it to soups or pasta sauces for extra depth and richness.
Want more ideas?
Think muffins, crackers, granola bars, or even homemade bread with carrot, beet, or courgette pulp. Or try a fresh tzatziki using cucumber pulp. Zero waste, maximum taste.