A common complaint and misconception about eating vegan by those who are not one of us is that it is expensive, theoretically more-so than what they usually consume. That however is dependent on what & where you eat, plus if you often do your own cooking (which ironically, most people I hear this from do not). Making your own cuisine at home is the best way to see the myth expelled and in addition to that, there are methods for stretching veg eats beyond how the average person may think to do so.
If one chooses to embrace the lifestyle of healthy habits in their kitchen to a point that they continuously matriculate with the processes, there likely may come a time when a vegetable juicer is added to the list of tools in that room. Once it is put to use, what is likely the most popular vegetable juice, carrot, may be made. That is what happened to me and I now have a favourite vegetable juice combo – carrot, celery, ginger. One day I realized that these three are also common ingredients in packaged vegetable broth & bullion and the mental light bulb went on to experiment trying to make my own broth with the pulp from the juicer.
I added it along with the two other prominent ingredients, garlic & onion (whole…yet to find an appetite for garlic or onion juice), to a pot with water at a ratio of 1:2, boiled it and allowed it to steep overnight.
The end result was great; I strained it into containers and froze them.
I now make it on a regular basis. Notice how I use different size containers; I can pull a big one out the freezer for a big pot or small one for a small pot. It makes a fantastic substitute for dishes calling for chicken or beef broth and making it with scraps one would usually just throw away seems to make it taste even better especially considering the savings over buying pre-made vegetable broth from the grocery store. Combining carrots, celery, and onion like this is also a mixture that the alleged culinary champs, the French, use so often that they have given it a name – mirepoix.