Vegan rhubarb, spinach and raspberry protein smoothie

    5 min

    This is a lovely and fresh tasting vegan and sugar free smoothie. A hit for the whole family. Kids love the pink colour and have no idea there is some hidden spinach inside!


    London, England, UK
    5 people made this

    Serves: 1 

    • 200g (7 oz) rhubarb
    • 60g (2 oz) beetroot, peeled
    • 250ml oat milk or to taste
    • 1 handful fresh spinach leaves
    • 340g (12 oz) silken tofu
    • 140g (5 oz) frozen raspberries
    • 1 dash vanilla extract
    • agave syrup, to taste

    Prep:5min  ›  Ready in:5min 

    1. Cut rhubarb and beetroot into small chunks and whizz in a blender with oat milk, spinach, tofu and raspberries until smooth. Add vanilla, agave syrup and a handful of ice cubes. Whizz again until smooth then pour into a serving glass and serve.

    See it on my blog

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