Plant-Based Bloody Marys

Bloody Marys are such a staple morning drink.

It’s like want some vegetables? But make it alcoholic? Bloody Mary.

Want a hangover cure? But make it a whole meal? Bloody Mary.

Tomato and pretty much any sort of juice is one of my most favorite beverages… but reverse that and add some vodka, and you get a great avant or apres ski drink.

Let’s check out how I make one of my favorite boozy beverage:

Plant-Based Bloody mary : pepperochinis, olives, lemons, vegan bacon, celery, hot sauce
Charcuterie board… but make it bloody mary

Description: Vegan Bloody Mary

Diet: Plant- Based, Vegan, Gluten-Free,  Nut-Free

Ways to make low-waste: buy tomato paste, buy bulk veggies, buy pickled items in glass jars, make your own bloody mary mix

Recipes makes: 5 servings of Bloody Marys

Prep time: 15 minutes

Cook Time: none

Put-Together-Time: 1 minute

Total time: 16 minutes


2 small cans of tomato paste

1 cup of water

7 oz. of Dented Brick vodka

1 tablespoon of olive juice

1tablespoon of pickle juice

2 tablespoons of vegan Worcestershire Sauce

1 teaspoon of parsley

2 tablespoons of sriracha

Pepperoncini peppers

Klausen chilled pickles

Kalamata olives

Celery stalks

1 teaspoon of lemon juice

Zatural Pink Himalayan Sea Salt


Benevolent bacon



Mix  tomato paste, olive juice, pickle juice, Worcestershire Sauce, sriracha, parsley, vodka, lemon juice, pepper, and Zatural salt  in a jar and shake

Garnish with pepperoncini peppers, pickles, celery, lemon, olives, and Benevolent bacon.

Yep, it’s that easy.

Plant-Based Bloody mary : pepperochinis, olives, lemons, vegan bacon, celery, hot sauce

Your full-time plant eater and full-time Bloody Mary maker,





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