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Vegan Burger Made from Juice Pulp Debuts in San Diego

The upcycled burgers are made using hundreds of pounds of carrot, beet, spinach, kale, and lettuce pulp.

California sandwich chain Mendocino Farms partnered with juice shop Pressed Juicery to repurpose its plant waste into the revolutionary “Rescued Vegetable Burger.” Mendocino Farms “upcycles” 300–500 pounds of beet, carrot, spinach, kale, turmeric, and romaine lettuce pulp each week and combines the mixture with spices, brown rice, grilled onions, and white beans to create the burger patty—which is served vegan as-is on a butter-free brioche bun with dairy-free Thousand Island dressing, vegan cheese, and vegetable toppings. “We know people are trying to have a more plant-based, healthy lifestyle,” Mendocino Farms co-found Mario De Poro told local media outlet LaJolla Light, “and when we set out to make this burger, we wanted it to taste good. It takes like veggies, but there is a moistness to it. It has a savory, umami quality to it.” The new burger will be on the menu at Mendocino Farms’ La Jolla location in San Diego for three months.

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This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

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