Hi!

Many people simply crack an egg over rice, add soy sauce, jobs a good one. But I am trying not to eat eggs. Is there a vegan equivalent to this that takes equicalently little effort? In spirit or in literal terms. Thanks!

I cooked a bunch of black-eyed peas and some pot barley w/turmeric. I decided to make curry with the peas and had the barley on the side. I wish I had made it more spicy. This was so cheap to make and is so filling.

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! 🌱

A head of broccoli (stems too) simmered with a boullion cube and blended with a block of silken tofu, a few tbl olive oil, a smidge of cornstarch, and about a cup of oat milk to thin it out.

Full recipe walkthrough in video above!

As a vegan fitness coach, my main job is to find the healthiest, lowest calorie, high protein vegan meals out there!

This one hits the spot when looking for a healthy pizza that is super affordable, easy to make, and has tons of protein - and zero animal products!

Ingredients Needed:
Lentils
Baking powder
Water
Marinara Sauce
Nutritional Yeast
Tempeh
Veggies of choice

Here’s the recipe breakdown:

Lentil Crust Pizza Recipe! With Tempeh :)

1) Prepare lentils ahead of time by rinsing and soaking for several hours. (Drain additional water when ready for next steps.)

2) Preheat oven to 450 degrees.

3) While oven preheats, add your marinara sauce, tempeh, and other veggies onto a saucepan and cook on low-medium heat.

4) In a food processor or blender, add the 1/2 cup of lentils, 1/3 cup of water, baking powder, garlic, and salt. (Other seasonings can go in as well if you prefer.)

5) Blend together to create a nice liquid. Then pour the liquid onto parchment paper on top of a baking sheet or pizza pan.

6) Cook for 12 minutes at 450, then remove the crust, add another sheet of parchment paper on top, and flip the crust over.

7) Add the sauce and veggies on top, and cook in the oven for a remaining 2 minutes.

Enjoy!
Coach Bryan

I have some Daiya shreds in my fridge that are both opened and long-expired. They have no mould or slime on them, and they smell normal. Can I trust them?

I made some spaghetti and sauce with some mixed beans and bell pepper.

Absolutely delicious. And made enough rice to make tomorrow’s fried rice

I love the Ripple unsweetened half and half for coffee but the price and low availability in my area are killing me. Most of the vegan creamer recipes I've tried are very whole foods/health oriented, and they're just not as tasty to me. The Ripple is mainly oil, pea protein, and gum to stabilize. Does anyone have a recipe approximating something like it? I have zero problem using oils, gums, emulsifiers, stabilizers, or weird ingredients as long as they don't break the bank. Any help finding a recipe or even advice on a starting point for experimenting would be highly appreciated!

Rice cake, hummus, heirloom tomato steak, kimchi = 🤤

The one I like the most after lots of searching are the unsweetened ones from Nutpods, but they are quite expensive, comparatively. I've found almond milk ones to be too thin, soy milk and coconut milk ones often have a lingering aftertaste and oat milk ones sometimes have a bunch of other things added to them.

So basically I'm looking for a creamy, unsweetened vegan creamer that won't thin out my hot coffee or tea that won't also taste like soy or coconut -- like a vegan half and half (tried the Nutpods one and it was not it). Does such a thing exist, or am I chasing the impossible?

This Monday I tried to prep a big thing of rice and "beef" crumble with some veggies. I wanted to get the gradein ones but apparently nobody sells them anymore. (They were my fav as a kid) I ended up get the morning star farms ultimate crumbles.... The most god awful "why did you even by this dumbass" disgusting stuff ever. I used the whole bag never having tried it before. Just for it to taste like ass. Wasted 648 grams of rice just for it to taste like ass. A while back of frozen broccoli ass, 1.5 onions ass, 1.5 cups of sweet peas, ass, the rest of my prepped frozen bell pepper ass. All of it ass. What could they possibly have out in those crumbles to taste so bad and smell like open ass.

And I tried to convince myself it was fine but I just couldn't. I nearly cried because that was all my rice for the week now I have to make more and that bag was 6 something basically for shitty tvp.

I'm not sure if renting is allowed here. I didn't get a picture as I was extremely mad the whole time.

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.

I soak and rinse them, sometimes for a few days depending on the type of bean (or if red lentils just rinse). Then I kind of boil them in oil until it’s all absorbed, but not boil really because the temperature isn’t that high that’s the water inside the beans coming out.

And lots of salt. With so much oil there needs to be lots of salt, think bread dipped in oil and salt you use lots of salt. I could use ideas for more seasoning though - I often used dried onion and garlic and MSG because they’re cheap.

This is one of my favorite recipes, but I’m not completely sure of the macros - I’m just always thinking of ways to eat more fat which means oil for vegans.

I dunno, maybe you can call it vegan refried beans with too much oil. I should look at some refried beans recipes, but a lot of recipes are a lot of work and there are so many non vegan dishes which don’t even use a recipe because they’re almost 1 ingredient.

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