Vegan Vegetable Juice
Revitalize your day with this refreshing and nutrient-packed vegetable juice, bursting with the vibrant flavors of fresh produce.
This homemade vegan vegetable juice is a fantastic way to incorporate more vitamins and minerals into your diet while enjoying a delicious drink.
Made with whole food plant-based ingredients, it's perfect for a quick breakfast or a mid-day pick-me-up.
At vegancooking.recipes, we encourage you to explore the richness of plant-based living through simple and satisfying recipes like this one.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Fresh vegetables are key to a vibrant juice. Feel free to substitute any vegetables based on your preference, such as adding beets for sweetness or kale for extra nutrients.
Tips & Notes
- •For a more refreshing taste, chill your vegetables in the refrigerator before juicing.
- •Experiment with different herbs like parsley or cilantro for additional flavor.
Recipe Variations
- •Add a green apple for a touch of sweetness.
- •Include a handful of parsley or mint for a refreshing twist.
Storage & Freezing
Store the juice in an airtight container in the refrigerator for up to 24 hours. Shake well before drinking, as separation may occur.
Frequently Asked Questions
Can I use frozen vegetables?
Yes, you can use frozen vegetables, but fresh produce will yield a better flavor and texture.
How long can I store the juice?
It is best consumed fresh, but you can store it in an airtight container in the refrigerator for up to 24 hours.
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Revitalize your day with this refreshing and nutrient-packed vegetable juice, bursting with the vibrant flavors of fresh produce.
Nutrition (per serving)
Ingredients
Instructions
- 1
Start by preparing all your vegetables. Peel and chop the carrots, wash and chop the cucumber, and core and chop the tomatoes.
- 2
In a blender, combine the chopped carrots, celery, cucumber, spinach, tomatoes, and ginger.
- 3
Add the lemon juice and water to the blender.
- 4
Blend on high speed until smooth. If the mixture is too thick, add more water as needed.
- 5
Once blended, strain the juice through a fine mesh sieve or nut milk bag into a large bowl or pitcher to remove the pulp.
- 6
Taste the juice and add a pinch of salt if desired.
- 7
Pour the juice into glasses and serve immediately, or refrigerate for up to 24 hours.
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