What to do with Juicing Pulp: About a Million Ways to Use This Veggie Goodness

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Article at a Glance

  • Juicing pulp contains nutrients such as fiber, vitamins, minerals and phytochemicals
  • Pulp can be used in cooking or baking without altering the taste or texture significantly
  • You can also make the pulp into a snack such as fruit leathers or energy balls

Juicing has grown enormously in popularity in recent years, and many people now include juicing as part of their normal daily routine. Juicing is a fun and tasty way to make the most of the wide range of vitamins, minerals and other nutrients fresh fruit and vegetables have to offer.

Once our juicer extracts the juice from whole fruit and vegetables, it leaves us with the pulp.

Juicing pulp still contains many beneficial nutrients – particularly fiber, but also vitamins, minerals and valuable phytochemicals contained, for example, in the skin. (source)

It can often seem such a waster to throw it away – but what else can we do with it?

Here are about a million (well, OK – almost!) different ways of using the pulp leftover from juicing.

Tips For Using Juicing Pulp

  • Fruit and vegetable pulp freezes well, so you can freeze it each day as it’s produced and have a big baking day to use several batches at once.
  • Many of the suggestions use either fruit juice pulp or vegetable pulp. Getting into the habit of juicing your fruit first and emptying out the pulp before juicing your vegetables is a good way to keep your fruit juice separate from vegetable juice to make your pulp more useable.
  • Alternatively, if you have a specific use for your pulp in mind before juicing, juice these ingredients first so you can keep this pulp separate from your other juice ingredients.

Baked Goods

There is a whole world of uses for fruit and vegetable pulp when it comes to baked goods. Experimenting with different combinations of fruit, vegetable and a mixture of fruit and vegetable juice pulps means that the variations on recipes are pretty much endless!

There are a wide variety of ideas and recipes to which fruit and vegetable pulp can be added. The pulp barely changes the texture of baked goods in most cases, just as in carrot cake. It just makes the mixture a little more dense.

Blitz fruit pulp well with your blender and add to sweet cakes, brownies, muffins, pancakes and breads, and vegetable pulp to savory baked goods for delicious treats that have extra hidden nutrition – the kids won’t even know it’s there!

Make Carrot Halwa

This is a sweet and spicy pudding traditional in India. It can be eaten warm or cold.

Gently stir fry two cups of carrot pulp in some unsalted butter or coconut oil until the carrot pulp changes color slightly. Stir in two cups of full fat cow’s milk or coconut milk which has been gently simmered and reduced in volume by half. Cook until no liquid remains in the pan.

Add four tablespoons of honey or a quarter cup of sugar, half to one teaspoon of cardamom powder and cinnamon powder. Stir fry for a few minutes – until the mixture lifts away from the edges of the pan. Transfer to a dish and spread into a one to two inch layer.

Top with chopped nuts and leave to cool slightly before cutting into squares. We challenge you to only eat one piece at a time!

Make Your Own Sweet Snacks

Mix pulp based on beetroot, carrots, apples and celery in a ratio of 2:1 with dates, add some dried coconut and cinnamon, and anything else you like – dried fruit, for example. Moisten with orange juice or honey, and form into small balls for a delicious healthy energy filled snack. These snacks can also be dehydrated so they keep for longer.

Make Fruit Leathers

Fruit leathers, or fruit roll-ups are very easy to make, much healthier than the shop bought version and a great way of using up leftover fruit juice pulp.

You can use fruit pulp from only one type of fruit, or any combination of a variety of fruit juice pulp to make a mixed fruit flavor. Blitz up some fruit pulp in your blender, adding a little water or juice if necessary.

Add two tablespoons of gelatin and blend to mix well. You may have to experiment with more or less gelatin.

On a dehydrator sheet or baking tray, spread the mixture on to parchment paper into a layer about a quarter inch thick. If you make the layer too thin, it will be difficult to peel off later.

Use your dehydrator or oven on very low setting to dry out the mixture – this usually takes around 8 hours, so could be done overnight.

Cut the dried mixture and the parchment into strips, or peel the mixture from the cooking parchment and use a clean piece, and roll up into spirals.

They can last for months in an airtight container. You can experiment with veggie leathers too!

Pulpy Popsicles

Kids and adults alike love popsicles, especially in hot weather. Store bought popsicles generally contain additives and preservatives to improve flavor, texture and shelf-life.

You can make your own healthy alternative by adding a little fruit juice back into the fruit pulp.

Blend the mixture well, pour into popsicle molds and freeze for a tasty, healthy summer treat.

Add to Oatmeal

And other breakfast cereals for extra flavor and nutrition. Oatmeal is a super food all on its own.

Oats can help to improve the condition of hair, nails and various skin conditions and irritations, including breakouts and eczema. (source)

They have anti-inflammatory and antioxidant properties, help to avoid constipation, reducing the amount of toxins in the body also contain numerous nutrients to benefit hair and nails.

Oats can help with weight loss, are full of protein, and contain essential B vitamins, magnesium and potassium.

Adding juicer pulp to oatmeal enhances the nutrients even more, and increases the amount of antioxidants.

Just prepare your oatmeal or cereal as normal, and stir in however much juicer pulp you like. Adding frozen cubes of fruit pulp straight from your freezer also cools the oatmeal quickly.

This is an easy way to create a tasty and extra-nutritious breakfast to give you a great start to your day.

Oatmeal Flapjacks or Cookies

A yummy treat for the whole family that stores very well in an airtight container, oatmeal flapjacks or cookies are easy to make, are great for lunchbox snacks and are also a nifty way of using fruit juice pulp.

Add any combination of fruit pulp – about a cupful – to two cups of oatmeal and half a cup each of butter and brown sugar. Add 4 tablespoons of honey to mix, and whatever dried fruit, nuts and seeds you have to hand. The mixture should be fairly dry, and form into balls easily.

For flapjacks, press the mixture into a non-stick rectangular shallow baking tin in an even layer around an inch thick. For cookies, form the mixture into small balls, place on a baking sheet and press down slightly.

Bake in a preheated oven at 350ºF/180ºC/Gas 4. The flapjacks will take around 25 minutes until golden brown; the cookies will take less time – approximately 15 minutes or until golden brown.

Homemade Baby Food

Fruit and vegetable pulp is a great source of nutrients for making your own baby food as part of a well-balanced diet, and a great way to save money if you have a toddler.

Just add a little water to your juice pulp, blend to the consistency of store bought baby food – think apple sauce – and store in small jars, or freeze in ice cube trays to keep for longer.

Flavored Cream Cheese, Dips and Spreads

Fruit pulp mixed with cream cheese can be used as a sweet spread or sandwich filling, or in cheesecakes for extra nutrition and flavor.

Mix cream cheese with vegetable pulp as a savory bagel topping, sandwich or tortilla filling. Pulp can also be added to sauces and dips to thicken and add flavor. Or add to your favorite hummus recipe for a twist!

Veggie Burgers

Mix vegetable pulp into your veggie burger mix for extra flavor and nutrition, or add to a recipe for regular meat burgers.

You can also add vegetable pulp to meatballs, or make veggie balls, and serve in a tomato sauce with pasta.

Add to Meatloaf or Nut Roasts

Meatloaf and nut roasts make a fantastic meal for the whole family. To add extra nutrition, flavor, texture and bulk to your meatloaf or nut roast, just add blended vegetable juice pulp to your normal recipe and mix well. Nobody will notice the difference!

Vegetable Crackers

Blend vegetable pulp very finely and mix with double the amount of ground flaxseed, and add any herbs, spices and seasoning you like. The mixture should just hold together in a ball.

Transfer to a non-stick baking sheet or dehydrator sheet lined with parchment paper.

Spread the mixture into an even layer about a quarter of an inch thick. Bake at a very low heat or dehydrate until almost dry – this can take as long as 12 hours in a low oven, so could be done overnight.

Remove the baking tray from the oven and cut into squares – or whatever shape crackers you want. Return the crackers to the oven and bake again until completely dry.

Vegetable crackers are a brilliant, healthy snack for hungry children to eat between meals or when they arrive home from school. Try them with pulp-flavored cream cheese, or Broccoli Pulp Pesto Pate (below)

Broccoli Pulp Pesto Patè

Combine three cups of broccoli (you could also use other green vegetable) pulp in a food processor with a cup of fresh basil leaves, a tablespoon of flaxseed oil, one or two garlic cloves (to taste), half a cup of nuts, a quarter of a teaspoon of salt, freshly ground black pepper to taste.

This flavorsome pate will keep for two to three days if refrigerated in a sealed container.

Add to a Vegetable Stockpot

With plenty of water, seasonings and herbs to create tasty stock for gravies, soups, pasta sauces and stews. Strain well after cooking to remove all the fibers.

Add to Soups

Tasty and nutritious, a good soup can feel like a big cozy hug on a cold winter’s day.

Store bought canned and dried packet soups generally contain artificial additives and preservatives and particularly high levels of sodium.

Making your own soup is a great alternative, and gives the advantage of knowing exactly which ingredients are in it. Not only does the pulp provide extra taste and nutrients, it also adds instant thickness. Blend your pulp finely, and use an immersion blender at the end of cooking to create great soups full of goodness.

No one will even know the pulp is there!

Pulp Up Your Omelets

This is another quick and easy way of using up your vegetable pulp on days when your time is limited.

Prepare your seasoned egg mixture as for a normal omelet, then add blended vegetable pulp to the egg mixture, add stir well to distribute the pulp evenly. Cook as normal for extra flavor and nutrition.

The small pulp fibers work really well here, and you can add your own choice of vegetables, cheese and other ingredients as normal.

Powdered Pulp

Using a dehydrator or a low oven setting to dry out thin layers of pulp. Once completely dry it can be blended to a powder which can be added to just about any recipe for extra nutrition and as a natural thickening agent.

Pulpy Scrambled Eggs

Throw some pulp into your scrambled egg mixture. This is a very quick and easy way to use up your vegetable pulp. Simply whip up your egg mixture as you normally would, then add in the finely blended vegetable pulp of your choice before cooking as usual. Any vegetable pulp can be used for scrambled eggs.

However if you are planning to include asparagus in your juicing recipes, juice them first and keep the pulp from asparagus separate from the rest of your pulp to mix into your scrambled eggs – the flavors work really well together.

Vegetable Pulp Quiches

To add extra texture, flavor and nutrition to your quiches and savory flans and tarts, prepare your seasoned egg-based mixture as normal, then add finely blended vegetable pulp and mix well.

This makes a really tasty quiche or flan filling on its own, but you can still choose to add chopped or sliced vegetables to maximize the flavor and nutrients.


Add a layer of vegetable pulp when making lasagna to your normal layers of pasta, bolognese ragu and béchamel.

Simply stir fry blended fruit pulp in a little olive oil or coconut oil until it becomes tender and changes color slightly, then use as an extra layer when you assemble your lasagna.

It helps to separate the other layers, adds goodness and makes your lasagna extra tasty!

Enrich Your Bolognese Sauce

Spaghetti bolognese and pasta bakes appear regularly on the menu for many families, and are a great way of using up vegetable pulp.

Carrot and zucchini pulp work particularly well when well blended and added to your usual recipes, and are a great way of adding an extra portion of vegetable into your family’s diet without realizing!

Juice Up Your Mac and Cheese

This is a staple mid-week meal in many homes, and is a dish that is well-loved by children and adults alike.

Adding vegetable pulp to your mac and cheese dishes not only increases the fiber and nutrient content, but because it bulks up the dish, it has the effect of reducing the relative proportion of pasta in the mixture – effectively reducing your carbohydrate intake.

It also takes very little time to blend your vegetable juice pulp well and stir into the cheesy pasta mix before baking.

Add to Smoothies

For smoothies full of extra flavor and fiber, add some fruit pulp to your usual recipes. Alternatively, be adventurous and experiment in making vegetable smoothies.

Blend your choice of vegetable pulp with water, coconut milk or almond milk for a smoothies packed with fiber and other valuable nutrients.

You can add a little vegetable or yeast extract for extra flavor and vitamins. Be sure to blend your pulp smoothies very well to break down all the produce fibers.

Homemade Fruit Teas

Many of the nutrients from fruit and vegetables are found in high concentrations in the skin. You can benefit from these healthy nutrients by making your own fruit teas.

Simply boil some fruit pulp of your choice – either from a single type of fruit or a mixture – add some herbs or spices of your choosing, like cinnamon, nutmeg, ginger or rosemary. Simmer for a few minutes and allow to cool slightly. If you prefer, add some honey for sweetness before drinking.

You can experiment with vegetable juice pulp teas too – try adding a little yeast extract for extra flavor and vitamins.

Add Juicing Pulp to Your Composter

This is probably the easiest way to use your fruit and vegetable pulp and provides essential nutrients for the soil created.

On days when you’re too busy to do anything else with your juicer pulp, or if you’re having a lazy day (which all of us need once in awhile!) throw it into your composter to enrich your composting mix to produce high yielding, healthier compost soil.

Food for Your Wormery

Whether you have a small indoor wormery for your children to marvel and learn about how amazing and important worms are, or if you have designated a special area in your garden as a wormery, fruit and vegetable pulp is an excellent source of food, and can be added to the surface of your wormery in either case.

For an indoor wormery, adding brightly colored fruit and vegetable pulp which contrast well with the soil can help your children see exactly what and how quickly their worms get to work on their food!

Juicing Pulp Plant Food

The nutrients in juice pulp can be used as plant food to increase the health and yield of the plants in your garden. This is another incredibly easy way to use your juicing pulp – just blend well with water to break up the fruit and vegetable fibers as much as possible, and feed it straight to your plants!

Juice Up Your Pet’s Food

Another very easy idea to use up fruit and vegetable juicing pulp is to add it to your pet’s dinner. Mix it into your dog’s meals – try it out on the cat, and even the mouse, gerbil or guinea-pig.

One word of warning – some fruits and vegetables are unsafe for pets. Grapes, cherries, onions and avocado are toxic for dogs, and broccoli can cause gastric irritation in large amounts.

Make Your Own Pet Treats

This is an excellent way of using up fruit and vegetable juicing pulp, and saves money, as store bought pet treats can be very expensive.

For treats your dog will love, mix liver with blended juice pulp, add some oatmeal and eggs to make a mixture that will just hold together. Press into a shallow baking tin and bake in a preheated oven at 350ºF/180ºC/Gas 4 for around 20 minutes or until the surface is golden brown. Allow to cool slightly in the baking tin, and cut into small squares or sticks.

Final Thoughts

At first thought it may seem like there are limited uses for fruit and vegetable pulp, but hopefully you will find lots of inspiration and some surprising new ideas here for what to do with juicing pulp. With a little imagination and some time in the kitchen, the possibilities are almost endless.

A huge amount of recipes can be adapted to include fruit pulp, vegetable pulp, or both at the same time, and hopefully the ideas we’ve come up with will inspire you to create your own recipes and alternative uses for your juicing pulp.

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