Juiced Pulp Bread

Sounds kind of disgusting to try to make a meal out of a mess.  Because after juicing, beets, carrots, chard, cucumbers and a whole bunch of other fresh greens that Jim picks, things tend to look extremely unappetizing.  The colors are beautiful, but the ground up insides of all those veggies are generally not something I would think to reconstruct into another edible dish.  That being said, we all know how much I loathe, throwing away perfectly good ingredients.  I decided to make a bread out of the pulp (something Tracy had done a few times before) and just throw together some basic baking essentials and hoped for the best.  It really was good, and was extremely similar to my zucchini bread.

I love recycling food!


3 cups juiced pulp

2 1/2 cups whole wheat flour

1/3 cup vegan “egg”

1/2 cup coconut milk

1/2 cup raw honey

1 overripe banana, mashed

2 tsp pure vanilla

2 1/2 tsp cinnamon

1/2 tsp nutmeg

1 1/2 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

  • Preheat oven to 350 degrees
  • In a large bowl combine pulp, “egg”, banana, honey, vanilla, cinnamon and nutmeg
  • In a separate bowl, mix together flour, baking soda baking powder and sea salt
  • Add in dry mixture to the pulp mix 1/2 cup at a time, until all of it is blended
  • Pour into a greased baking or cake pan, and bake at 350 degrees, for at least 1 hour (if it’s still mushy when it comes out, just let it cook an additional 15 minutes)


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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

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