Vegetable Smoothie


Thanks to Jackie at The Vegan Diet for pointing us to this recipe from SmoothieWeb


2 cups tomato juice
1/2 cup chopped red bell pepper
1/2 cup peeled and chopped cucumber
3 tbsps lemon juice
2 tbsps chopped scallions
2 tsps vegan Worcestershire sauce
1/4 tsp salt
1/4 tsp fresh-ground pepper
1/4 tsp hot-pepper sauce

Combine all ingredients in a blender and blend until smooth. Chill for at least 30 minutes. Fill 4 glasses with ice and divide the smoothie mixture among the glasses. Serves 4

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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