Vegitamins, gravy, and more: 5 uses for veggie cocktail

Guest post by SmashedTogether

We talked about one of the keys to buying a juicer on this post. Now let’s talk about what to do with said juice.

By: Breville USACC BY 2.0

I can’t drink vegetable juice. But if you throw some clam, tabasco, and vodka in there… it’s gone before you can say “another Caesar, please.” But I just can’t bring myself to sip on the stuff without the extra goodies.

However, I ALWAYS keep a jug or a can in my fridge, because veggie cocktail is the secret weapon that adds flavour and nutrition to ALL THE FOOD.

Here are five out-of-the-box reasons to keep some around…

1. Gravy

I add a splash to every roast I make, especially pork and beef. Instead of adding beef stock as liquid (let’s face it, modern meat is pretty lean and doesn’t give as much for drippings as your Grandma’s roast did), I add about 3/4 cup to the pan with my onion and carrot to flavour the gravy. The result is a rich, full-bodied sauce that has a few more vitamins than it might otherwise!

2. Tomato sauce

Isn’t it comforting to come home to a crock pot full of pasta sauce ready for you to enjoy? I love to add the veggie juice to my sauce recipes to hide those extra few veggie vitamins [Can we call these “vegitamins”? Thanks! -Eds]. I often need to add some liquid to a sauce if I want it to cook all day, so why use plain water when you can kick that sauce up a notch?

3. Deglaze a pan

You’re sautéing and your meat/veggies are starting to stick to the pan? You’ve taken the goodies out and want to use the pan drippings to make a tasty sauce? Sounds like you need some wine. Get the wine, pour it into a glass and drink. Then, use some veggie juice to deglaze the pan and save your wine for better purposes.

4. Marinate meat or veggies

Add your spices, a dash of soy sauce or Worcestershire, and let the flavour soak into your beef, chicken or pork for a few hours before grilling or baking.

5. Use as stock

I love making soup, but I have to admit, most of the flavour in my soups come from meat bones, and veggie stock always seems terribly bland to me. Save yourself the hassle and use juice to make delicious soup — or at least give it a kick!

Use your imagination and start hiding vegetables in ALL THE THINGS!

Cooking? Cocktails? Cleaning? What are your favorite veggie juice uses?

Comments on Vegitamins, gravy, and more: 5 uses for veggie cocktail

  1. Awesome! I’ve had a can of tomato juice sitting in my cupboard for 4 months and I’ve been tearing my hair out over how to use it (beyond a Bloody Mary!). Can’t wait to incorporate this into my next attempt at soup.

  2. “Get the wine, pour it into a glass and drink. ”
    Hahaha! I like a little wine in my sauce so I probably won’t do this one but all the other suggestions are fantastic!

  3. I’m lactose intolerant and I’ll happily use any kind of veggie juice as a base for most soups, stews and sauces instead of “real dairy or lactose-free substitute products (which kinda gross me out) whenever the recipe calls for milk or cream and it’s delicious. I guess that’d work for vegans as well.

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