As the title says, I'm looking for textured soy proteins, But as cheap as possible (I have no money)
Do you have any recommendations for me? Thank you very much 🙏🏿
Not a good photo but it was sooo delicious and refreshing. It's essentially a cold beet soup so I wasn't expecting much but 10/10
I get overwhelmed trying to figure out where to start and will just not eat instead. So what's your shopping list? I looked through this sub for general pantry staples and took notes, but I'm curious to make my own post and see how you make them into meals. I tend to buy things and have no clue what to do with them
I'm trying to find soy crips like shown in the image above but I can't find them in bulk, just small quantities that are expensive.
Well, the title says part of my question—basically, do you use tofu whey?
Could I use it like buttermilk? Maybe use it in smoothies? Vegan ricotta?
The photo was definitely an afterthought as evident by the bitten wrap.
So we have Great Northern beans and some shredded tofu I got from an Asian market. Spinach and a fiber wrap from Aldi. I kinda make the beans and tofu wet by adding the bean juice and some veggie broth and it makes it more like a fun think it eat by tearing off the wrap and eating it by hand. And the wrap it toasted with some garlic powder, dill, and lemon pepper and roasted red tomato oil.
Very filling and hearty
I have nothing against salads, I've had some really good salads before, but I have a bunch of stomach problems that leave me with an upset stomach a lot. The typical slightly bitter taste of the vegetables combined with the dressing just ends up being really unappealing when I have to eat something on a bad day.
I'm also just trying to improve my diet and could use some variety, there's only so much unflavored steamed broccoli and spinach that I can handle lol.
EDIT: Thank you for all the suggestions!
Our local grocery store sells $5 produce bundles through Flash Foods (an app in Canada and the US). This week I got 3 bundles containing a ton of vegetables and fruits. I keep a pretty well-stocked pantry and freezer with bulk grains and proteins, so my weekly shopping is usually just produce.
Sunday meal prep included:
I don't love eggplants, so I might give it away to a friend. This week's proteins are black beans and dal.
Gotta be honest...not really a bean person. But I want to be. So can you drop some of your favorites? I'm not utilizing beans to its fullest potential
Grape leaves stuffed with rice, tvp, tomatoes and veggie stock. I made soy yugurt tzatziki, went really well together! Ate it for 4 days in a row.
Hello! Greek yogurt is usually very expensive where I live, so even though it's a higher protein option than regular curd I wasn't able to use it often. However, I have recently been able to set it at home and will be setting it again. Now I have the somewhat luxurious struggle of using it up. I've used it as oatmeal topping with fruits, on its own with fruits and granola, and I know it can be used in like a garlic dip or tzatziki for dipping veggies and chips in.
So now I'm looking for savoury recipes where it can be used, in a full-meal context rather than just for snacking or dessert. Online I was mostly able to find dips and dressings, so curious if anyone has other suggestions. TIA!
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! 🌱
Just not a big fan of curry flavor!
Please help me out.
Each week, I get a plant-based cookbook from the local library and try to cook one new recipe.
This week's cookbook is Vegan Vibes by Jenné Clairborne. Her previous cookbook, Sweet Potato Soul was featured a few months ago. Jenné is a vegan chef and cooking instructor from Atlanta, Georgia. She runs the popular vegan site, Sweet Potato Soul, which includes a ton of wonderful recipes and a monthly lifestream cooking class.
For our international friends, soul food is a traditional African-American cuisine from the US South that is deeply rooted in the history of slavery and Black resilience. Soul food uses techniques and ingredients from West & Central Africa, Indigenous North American, and European influences. At times, soul food has not received the respect it deserved but now is recognized by many as an intangible cultural masterpiece.
Jenné's recipes are based on her philosophy that "a successful vegan is healthy, vibrant, and colorful"... Vegan living and eating should be fun, exciting, and always delicious. The food should nourish and fuel your body, but also your soul".
The cookbook includes sections on breakfasts, appetizers, soups & salads, entrées, desserts, beverages, and sauces. It's a bit hot to eat soup here, but there are a couple of recipes I'm saving for colder weather such as chickpea & sweet potato bisque. I'd like to try her black bean pizza crust (although need to track down flaxseed meal first). This week, I'm going to make her avocado pineapple ice pops and hibiscus pineapple skin tea.
Overall, this cookbook is a great follow-up to Sweet Potato Soul. It has a ton of great soulfood recipes for vegans but is also a great introduction to plant-based cooking for folks who want to adapt cherished recipes.
Previous cookbooks of the week include:
As always, I'll try to answer questions about the book and love to read comments from other people that have liked it as well.
Sometimes you just want a big bowl of crispy veggies. Romaine, grape tomatoes, cucumber, orange bell, roasted pumpkin seeds, a bit of scallion and parsley, some balsamic dressing. I ended up adding a few croutons.
Hey, so I ordered a bunch of TVP by accident, and I’m looking ways to use it up. Can anyone help provide me with ideas?
Beans from a can that I spruced up, and homemade rice. Paired with tortilla chips, cherry tomatoes, and romaine lettuce. This whole meal cost maybe a dollar? Less if you make the beans yourself but I favor convenience. Took 20 minutes to throw together which is always appreciated.
We have a nearly daily breakfast of mine. Edamame avocado spread on crusty toast with some fruit. It's quick filling and delicious especially with the sweet habanero hot sauce.
Rough recipe of you wanna make it: 100g frozen shelled edamame 50g of avocado (or whatever half is for your size) A clove of garlic (or more if you'd like, it's all I had left today) Some lemon juice or lime (up to you) Nutritional yeast 5g A pepper of sorts (I used canned jalapenos as I forgot to get any peppers at the store) Oil if you'd like I didn't since I'm on a cut rn (still very good) Salt, paprika (smoked if you can), black pepper, (whatever other seasoning you'd like)
You'll need to thaw the edamame so I boil some water and pour it in whatever I have the frozen edamame in then butter some bread while that thaws.
Throw everything in then start pan toasting your bread
Then emersion blend, food processor, or mash with fork, might work with a mortar and pesel (idk how to spell that).
Then spread it on the toast and top with whatever, I used to put sesame seeds on when I had them could do some herbs or whatever, hot sauce or Sriracha works great.
I don't really do recipes and the only reason why I have measurements for some stuff is because I track my calories for the gym so sorry for the lack of details on whatever I post.
Made a delicious cherry tomato salad! Blueberries are nice too.
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! 🌱