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Veggie Blast Smoothie

Try this zesty veggie smoothie for a refreshing breakfast or snack.

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Servings
3/4 cup
Calories Cholesterol Sat Fat Carbs
72 0mg 0g 15g
Recipe Chef Pamela Kurp
Course Beverages
Cuisine American
Diet Vegan
Prep Time 20 minutes
Ingredients
  • 2 tomatoes (sliced with skins removed)
  • 1/2 C carrots (peeled and sliced)
  • 3/4 C water
  • 2 celery stalks
  • 1 garlic clove
  • 1 tsp horseradish (prepared)
  • 1/4 tsp hot sauce
  • 1/4 tsp black pepper
  • 1/4 tsp salt
Course Beverages
Cuisine American
Diet Vegan
Prep Time 20 minutes
Ingredients
  • 2 tomatoes (sliced with skins removed)
  • 1/2 C carrots (peeled and sliced)
  • 3/4 C water
  • 2 celery stalks
  • 1 garlic clove
  • 1 tsp horseradish (prepared)
  • 1/4 tsp hot sauce
  • 1/4 tsp black pepper
  • 1/4 tsp salt
Servings
3/4 cup
Calories Cholesterol Sat Fat Carbs
72 0mg 0g 15g
Recipe Chef Pamela Kurp
Instructions
  1. Add all ingredients to a blender and blend on high speed until well mixed; chill and serve.
Recipe Notes

Cover and store for up to three days in the refrigerator.

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