My typical lazy lunch: throw some things in a pan and add some sauce, then serve with rice or in a wrap (rice this time).

Today it was:
1/2 an onion
1 medium zucchini
some “beef” soy curls
Teriyaki sauce
Basmati rice

It made 2 servings so I have leftovers too!

The soy curls I order in bulk from Butler, I really like them. These were rehydrated in a vegan beef broth with mushroom powder and a few other spices added, then browned in a pan, with some Gravy Master to add color. I do a batch and use them for meals throughout the week.

Broccoli, White rice, sliced corn on the cob, and tofu fried in peanut oil.

Hello Cheap Vegan fam! What are you all prepping this week that's cheap and vegan? Keeping it simple with beans and rice, or trying something more advanced? Do you have any general tips for managing your mealprep process? Share your knowledge and help out your fellow vegans and aspiring vegans! Thank you all! 🌱

I used thinly-sliced onions, mushrooms, carrots, celery, red and orange bell peppers and nappa cabbage. I just used spaghetti since I had it on hand; I just made sure to cook it just a wee bit on the firmer side of al dente. The seasoning was a mix of tamari, dark mushroom soy sauce, sesame oil, Shaoxing wine and (instead of plain sweetener) a touch of maple syrup.

Maple gochugaru stir-fry (tofu, onions, carrots, bok choy, red chili peppers and water chestnuts) and seasoned soba noodles.

I read the rules before posting, and have tried posting at least a couple of times over the past year or so but my posts get instantly removed by the mods. I don’t think I broke any rules but I consistently eat very cheap and very vegan so I feel I could probably have a lot of input here if I knew what I was doing wrong. Thank you in advance for your time ☺️

For anyone looking for a cheap savory snack, this is basically canned chickpeas and a few pantry spices.

The main thing that makes a difference is getting the chickpeas as dry as possible before they go into the oven. That's what helps them actually crisp up instead of staying soft.

Ingredients

About 28 oz canned chickpeas, drained and rinsed

1 tbsp vegetable oil

1 tsp garlic powder

1 tsp paprika

1 tsp onion powder

1/2 tsp salt

Method

Heat the oven to 400°F / 200°C.

Drain and rinse the chickpeas really well.

Spread them out on a clean dry towel and gently rub them dry. Some of the skins will come off. I remove the loose ones but don't worry about getting every single skin.

Transfer the chickpeas to a baking sheet.

Add the oil, garlic powder, paprika, onion powder and salt. Toss until everything is evenly coated.

Spread them into a single layer.

Roast for about 40 minutes on the middle rack, giving the tray a shake once or twice, until the chickpeas are crisp.

They're good on their own, but also work really well on top of salads or bowls when you want something crunchy.

Full recipe is here:https://pashutfree.com/en-us/recipes/crispy-roasted-garlic-paprika-chickpeas-us

Tonight for a gathering I made 5 rolls of Korean Kimbap. Delicious! Everyone loved!!!

The Chef Ann Foundation is a US-based non-profit that promotes from-scratch cooking. For folks outside the US, school cafeterias serving mostly ulta-processed foods is an issue in schools. Until a decade or so ago, school cafeterias mainly made food on site but a number of factors have led to cafeteria food being comprised of shipped-in and reheated ulta-processed foods in many places.

The foundation has a resource repository called The Lunch Box, which contains bulk kid-approved recipes that are healthy and affordable. It's a great resource for vegans, especially if needing to cook for a crowd or have recipes to share for a big event like a potluck.

General Site: https://www.thelunchbox.org/ and the recipes

Crumbled extra/super firm tofu with salt, garlic, cumin, chili powder and chipotle powder mixed and warmed up in microwave, add some refried beans (we use dehydrated bean flakes), cilantro, lime, tomatoes, avocados, mango, or whatever you like on yours!

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Ingredients Needed

2 bunches of genjer vegetables
2 tomatoes
8 green chili peppers
2 red chili peppers
7 chili peppers
3 cloves shallots
3 cloves garlic
1 teaspoon salt
To taste ginger

Cooking Procedure

Step 1

Prepare the genjer vegetables first, cut the genjer vegetables by hand about 5 cm. Well here it would be better to cut the genjer directly by hand without using a knife.

Step 2

Next, prepare enough water then let the water boil completely until it bursts. Then turn off the stove then enter the genjer that has been washed and stir then close briefly for about a minute. After one minute the genjer is ready to cook, and the genjer has a soft texture not bitter at all.

Step 3

Chop the shallots then finely chop the garlic and set aside.

Step 4

Cut the tomatoes and chop the green chilies, cayenne and red chilies according to taste. Then all the ingredients are ready.

Step 5

Prepare a spoon of cooking oil fry shallots and garlic until brownish yellow.

Step 6

Add tomatoes and chilies stir until evenly distributed and cook.

Step 7

Add a little water, then let everything wilt and add the genjer that was boiled earlier.

Step 8

Stir until evenly distributed and season with salt then leave until the genjer vegetables are cooked.

RECIPE https://peakd.com/hive-180569/@nurfay/how-to-cook-genjer-vegetables-without-bitter-stir-fry-genjer

I made seitan and used it in a hot open-faced sandwich with smashed potatoes, carrots and noochy gravy.

One of those "let's see what I have and then eat it" meals.

Buckwheat, dark soya tvp granules, zucchini diced into small cubes. Salt and pepper, cumin and allspice, garlic paste mixed in. Some green salsa on top and the last of the pickled beetroots.

Nothing special but not too bad either, the flavours worked nicely together.

I’ve already made a vegan bolognese with texturized soy, but I was looking for an alternative recipe that includes both texturized soy (for texture) and beans (because they’re much cheaper than texturized soy so I can make more). I can’t seem to find anything that includes both, so does anyone know any recipes that include both beans and texturized soy? Or any way to make that work?

Also how do you season texturized soy? I’m looking for inspiration lol

I’ve been struggling with my mental health lately (schizophrenia) so just grabbed some ready made vegan food to make it easier for me; to make sure I eat something. $47 for all of this, not too bad.

Going to make some grilled tomato sandwiches on sourdough with the dill dressing. Probably some chorizo tacos too.

That’s Anita by the way - she insists on inspecting all food that comes in the house.

I’m trying to plan easy/cheapish vegan meals for uni. I’d ideally like to track calories and keep protein somewhat high.
I was wondering if anyone could give suggestions for some quick or easy to meal prep + count calories for uni accommodation meals?

Thank you!

It was interesting to try doing a farmshare - had mixed feelings on the variety and amount in each weeks shipment. I would recommend anyone to try it out if they are interested- though I probably won’t be doing it again. Next year I’ll likely just garden.

It was nice to share everything with my family and coworkers though.

Hello Cheap Vegan fam! What are you all prepping this week that's cheap and vegan? Keeping it simple with beans and rice, or trying something more advanced? Do you have any general tips for managing your mealprep process? Share your knowledge and help out your fellow vegans and aspiring vegans! Thank you all! 🌱

I finally took some inspiration from others on here and made a poke bowl for my lunch tomorrow thanks eat cheap vegan fam.

* brown rice
* smoked tofu
* grated carrot
* edamame beans
* sweetcorn
* sauerkraut
* sesame oil/tamari/peanut butter sauce

I honestly can’t wait to eat it!! And I’ll save a fortune making my own food.

Any suggestions of more rice bowl combinations?

Update: I ate it today and it was soooo good. I won’t even mind eating it again tomorrow and finishing it off Wednesday. Thanks for all the suggestions kind folk. Yum!

I refuse to even approach my stove right now because it’s just far too hot 😭. Please let me know what your go to recipes are for the ultra hot days when the ideal meal is sucking on a few ice cubes🙏

In a month or so here, things will cool down as fall rolls in. I love to make soup but often end up making variations of the same 3-4 recipes. I'd love to have you share your favourite soup recipes with me which are inexpensive to make and whole-foods based (whether links to others' recipes or your own concoctions).

Here's one of my favourites:

Lentil Soup

1-1/2 cups green lentils, washed
1-1/2 quarts veggie stock or water
1/2 tsp salt
3 Tbs nutritional yeast
2 stalks celery & tops, chopped
1 Tbs celery seed, ground
1 onion, diced
2 carrots, diced
1-1/2 to 2 cups canned diced tomatoes
2 Tbs olive oil
1 Tbs lemon juice
1/2 or 1 tsp fresh tarragon, shredded (optional but highly recommended -- a smaller bit of dried tarragon can work, too)

Place lentils in pot. Add water / veggie stock, salt and yeast. Cover and simmer until almost tender. Add remainder of ingredients. Cover. Simmer until carrots are done (about 15 minutes or longer). Add the tarragon during the last 5 minutes of cooking.

This soup is great with fresh whole grain rolls smeared with vegan "cream cheese" or a bit of vegan margarine sprinkled with nutritional yeast.

Serves 5-6.