My breakfast this morning was nutritional yeast nacho cheese, gluten free tortilla chips, an apple, a carrot and a coffee with almond milk creamer I was gifted 🤣 the struggle is real some days. I dont even have a pic to share because I ate it all at random times while doing chores around the house before work.
If you had to survive on just one vegan meal every single day, what would you choose — and do you think you’d actually never get bored of it?
Would it be a comforting bowl of vegan pasta, a spicy tofu rice bowl, loaded tacos, or something simple like avocado toast? Some people say vegan food lacks variety, while others believe it offers endless creative options that are healthier, tastier, and more satisfying than expected.
currently visiting my sister and she's had this papaya lying around for weeks getting old and i've been trying to figure out ways to use it since i'm not the biggest fan of eating them plain
i came up with this super simple and cheap curtido (a quick pickled cabbage relish that is super customizable and takes literally 15 min)
i blended half a medium ripe papaya, hot water, habanero sauce, and veggie bullion until smooth, about the viscosity of tomato sauce. i then added enough vinegar (ratio 1:10 or 2:10 to your sauce depending on how vinergary you like stuff, i like mine extra 🤤) shredded a small cabbage very thinly and added it and that's it 😁
peeling the papaya and shredding the cabbage were the most time consuming parts but all in all this took me maybe 15 mins
this was delicious! i made mine extra spicy and it is such a bright addition to all of my meals so far, it's super versatile and can be used as a topping, dip, filling, etc
pictured are garnaches which is a belizean street food made with beans cheeze (id omit next time unless fully melted which i was too lazy to do tbh) tomato/enchilada sauce and the curtido, the tostadas con nopal🌵were on sale haha
the papaya flavor doesn't come through at all! i'm actually kinda bummed about it because i was excited for it i was expecting idk like a mango or pineapple habanero type of vibe which sounds hella good to me so i think next time i make this i will pan fry with a tiny bit of sugar until all the water is cooked out and then blend it and hopefully the papaya flavor will come through more!
Hi ! The titles pretty self explanatory. I originally started as a vegan two years ago in my freshman year at college . I had a pretty inconsistent diet due to the fact that I was scared that I was gonna have the freshman 15 so I decided to stop eating and spolier alert that sent me into a food spiral for most of my freshman year of college. I decided to put myself on a diet of sorts or just change my lifestyle in general from just eating junk food to eating more whole grains and no meat. Prolly wasn't the best decision at the time just cause I was having trouble with consistency and the cafeteria options are so limited. One day they would have options for vegans and vegetarians and other days they'll have no vegan options.
Around the 3 month mark of being a vegan, I came home from school and I slowly devolved into a vegetarian (my sister has been a vegetarian for the last 5 years, so to me it was easier for my family to get behind - my family didn't understand the whole being vegan thing and they would always say "so what can you eat ? Only salad right? "
And since I didn't have a job (and still dont), I'm not able to buy the options I want .Basically this post is to see how I can come back to being a vegan. Should I go to food pantries? How has that worked out for other people with limited access? What should I do ? I'd really appreciate some advice !
* Also I don't want to eat fast food anymore. Within the last week, I ate at tropical smoothie, taco bell, and Arby's (I got a shake and a cherry turnover) and all my food had hair in it - everything but the shake ofc. So I wanna prepare my own food. *
*Also I don't know if this is important but I go to school in Louisiana and when I come home after school I'm in Tennessee*
I’m making chickpea salad tea sandwiches for a function. I usually make the filling very basic for myself: chickpeas, mayo, mustard, dill relish, salt and pepper. And I have them on whole wheat.
But since this is for others should I jazz them up?
I’m definitely doing them on soft white sandwich bread for the visuals; crustless and cut into rectangular fingers.
Maybe add finely diced red onion for crunch and color? Fresh dill in them or scattered on the plate for decoration? Something else?
Let me know your thoughts please. I always want to make the veggie option extra tasty.
Spicy peanut sauce: sriracha, peanut butter, soy sauce
Tofu marinated in said sauce
Brown rice and all of the nuch
Unsalted peanuts and spring onions to make it pretty lol
I'm looking to go to the gym soon, and will be starting my vegan journey soon. However, money is tight.
I need bean recipes for protein, where beans would be the main dish. Think a bean burrito, but most I y beans and not rice.
Something where most of the meal is protein from beans, if that makes sense.
Just under $40 for all this. Most excited by the raviolis!
I’m 10 weeks pregnant with our first baby and struggling so much with food.
Part of how we normally maintain a low grocery budget is by me spending a lot of time on grocery/meal planning and prep. For example I compare prices at different stores before shopping, plan meal ideas based on what’s in the pantry, and I spent a lot of time preparing meals and baking things like bread to save us money. Now that I’m pregnant I’m so exhausted I’ve found myself struggling to plan and cook and relying a lot on expensive convenience foods.
My husband is doing his best but he works more hours/week than I do and he is ok at putting together some basic meals, but I can only eat so much rice + tofu with broccoli + roasted yams, which is the main meal he cooks over and over again. I need some suggestions of other easy and quick meals that he could figure out quickly or that I can do when all I want to do is sleep.
Tofu "egg" salad over arugula, big bag o' sliced vegetables, big bag o' sliced fruits, homemade trail mix (almonds, cashews, shredded coconut, dried cranberries), Siggis dairy-free yogurt, dairy-free Gouda cheese slices, olives, Nature Valley PB protein bar, and natural peanut butter to-go!
Yesterday I made some curry using (too many) black-eyed peas, sweet potato, onions, tomatoes and some boxed seasoning for rajmah masala. I also made basmati rice. I had a cucumber to use up, as well as the rest of a jar of kimchi, so I diced and mixed and left it overnight. I had some for lunch today and It was really, really good!
I’ve never prepared asparagus before - should be interesting…
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! 🌱
Got inspired by this sub to finally get some black beans. A 1000kcal meal for 2€ (in France), I love the taste!
Ingredients:
1 cup fresh wheat flour Inr 12
1/2 cup semolina Inr 6
1 cup freshly grated coconut Inr 20
2 tablespoons jaggery Inr 5
1 teaspoon salt
1 teaspoon dry yeast mixed with 1 teaspoon sugar in warm water Inr 2
2 tablespoons coconut oil Inr 10
Oil for frying the donuts Inr 50
1/2 cup powdered sugar for coating Inr 10
Total Indian rupees ca. 115 = $1.2
Procedure
Grind the grated coconut and jaggery together using 1/2 cup of water. Set aside. You can mix coconut milk with sugar: 1 cup coconut milk, 2 tbsp sugar
In a bowl, mix the wheat flour and semolina, then add the salt. Combine thoroughly.
Add the yeast and sugar mixture to the flour and mix well.
Incorporate the coconut and jaggery mixture into the flour mixture, mixing it thoroughly.
Knead and combine the mixture into a soft dough.
Gradually add the coconut oil and knead further until you achieve the right texture.
Cover the dough and let it rest for about 1-2 hours, or until it doubles in size. If you are in a warm climate, it may rise in about an hour.
Once the dough has doubled in size, punch it down and divide it into equal portions. Shape each portion into a ball and use your finger to make a hole in the center, forming a ring shape. Cover the shaped donuts with a moist cloth and let them rest for an additional 30 minutes
You can choose to bake them, use an air fryer, or deep-fry them. I decided to deep-fry them due to unstable electricity.
After frying and allowing them to cool, coat the donuts in powdered sugar and enjoy!
Thank you.
Made this vegan bean salad for meal prep this week; I would love suggestions of other dense bean salads! It's the season!
Mediterranean Bean Salad from https://justinecooksvegan.com/mediterranean-dense-bean-summer-salad/ Recipe in a commnt
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 Japan by Julia Boucachard, which was originally published in French as Japon Vegan. The author, Julia, is bicultural French and Japanese through her parents. She runs the Mori Cafe in Paris, a Vegan-Japanese restaurant with a beautiful instagram, which opened in 2020. You can view a copy of her menu (with pictures) online.
Japanese food can sometimes be difficult for plant-based folks due to the hidden nature of dashi and bonito flakes, neither of which are traditionally vegan. It was with this difficulty in mind that Julia began veganizing her mother's traditional Japanese recipes. Those recipes ultimately led to the opening of her cafe in Paris, which showcases seasonal Japanese vegan foods.
The cookbook includes some great sauce recipes including mitarashi sauce, ponzu sauce, and demi-glace sauce. There are also plenty of main plant based dishes and desserts. I love that there is an entire Japanese street food section including yakisoba and onigiri. This week I'm going to make the green bean shiraae and a sauce or two.
Overall, this cookbook is a beautiful collection of vegan Japanese recipes. At only 155 pages and 70 recipes, it feels accessible to folks wanting to explore Japanese food for the first time and still interesting to those who are more familiar.
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.
Hey everyone, I’m just getting interested in eating vegan, and as a lifelong meat eater here, I’m curious on the texture of seitan, and I want to know what to expect, since it’s basically flavored dough.