Vegan plant-based recipes from leftover pulp - from nut milk, coconut milk, soy milk (okara), juice...
Any nut milk pulp? Raw Vegan Cheesy Onion bread/crackers have a unique taste and can be done with almost any nut/seed milk pulp, such as almond, walnut, cashew, hemp or similar nut or seed milk pul
INGREDIENTS: 2 LB - Onions, sliced (not shredded, shredded onions will taste bitter), 2 Cups - Nut/seed pulp (any nut or seed pulp will work, except maybe grain pulp or coconut pulp), 2 Cups - Fax seeds, soaked in 2 x more water) or grounded flax seeds with1 cup of water, 0.25 Cup(s) - Coconut oil or any other oil such as flax or olive oil (optional or use less), 2 Tbsp - Soy sauce or miso (reduced sodium or use less), 0.25 Cup(s) - Nutritional yeast (optional), 2 Tbsp - Lemon juice and/or vinegar (optional)
Making own soy milk will benefit you with a lot of soy milk pulp (also called okara, tofu dregs). It is amazing high protein byproduct that can be used making veggie burgers, pancakes and baked
INGREDIENTS: 3 Cups - Soy milk or yogurt pulp (wet, not strained), 3 Cups - Rolled oats, 1 Cup - Blackstrap molasses, 1 Cup - Whole wheat or spelt flour, 1 tsp - Walnuts or other similar nuts or seeds (chopped) or raisins, 0.5 Cup - Cacao powder, 1 Tbsp - Flax meal, 1 tsp - Vanilla powder (optional), 0.5 tsp - Salt (optional), 0.5 tsp - Baking soda , 1 Pinch - Stevia powder (optional), to taste - Extra sweetener (optional)
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