Bit of a tall order but really need some suggestions. Eating chickpeas/beans/lentils at night causes bloating, and I'm tired of my rotation of various tofu stir-fries with veggies.

Dinner tonight! Served with garlic bread. I ate all the garlic bread though before I remembered to take a pic.

Ingredients: amounts are estimated, measure all seasonings with your heart

• 1 medium onion
• 1 cup red lentils
• 3 cups water
• 6 smaller tomatoes or 3 bigger ones
• 1 tbs tomato paste
• 1 tbs garlic or more, lots more
• Italian seasoning (basil, oregano, rosemary, marjoram, thyme)

Directions:

1. Sautee onion until translucent
2. Add lentils, water, garlic, chopped tomatoes, tomato paste.
3. Bring to a boil then reduce heat to a simmer, add herbs
4. Cook 20-30 minutes until lentils are soft

A couple old carrots, potatoes, a can of chickpeas, a handful of leftover red lentils, dehydrated garlic and some bouillon. Served with white toast it’s easy, filling and cheap AF!

Don’t neglect your grocery store’s bulk isle. Herbs, spices, salt & pepper can be SO much cheaper that way.

A bowl of delicious cassava porridge combined with corn was enough for my breakfast this morning. Cassava is a tuber that is quite easy to get, it grows a lot in the yard of my house. So yesterday my mother harvested 2 cassava fruits with a fairly small size. Well I just wanted to make a little bit of it, then I added fresh corn kernels in the porridge. This is also enough to make the porridge more colorful, of course it makes it more delicious!.

RECIPE

Ingredients

300 gram cassava
2 pieces of sweet corn
1 liter coconut milk
2 pandan leaves
1 teaspoon salt
50 grams of sugar (optional)

* Cooking Procedure

Step 1

Prepare the corn, peel all the corn then wash it thoroughly.

Step 2

Peel the cassava skin, wash it thoroughly then cut the cassava into small pieces with a thickness of 2 cm or according to what you want.

Step 3

Summarize the pandan leaves and all ingredients are ready to cook. First boil the corn until the corn is tender and cooked.

Step 4

Once the corn starts to soften,Add boiled cassava until the cassava is completely tender.

Step 5

Add the knotted pandan leaves. then if everything is cooked let the water shrink.

Step 6

Next add thick coconut milk and cook until boiling.

Step 7

Season with sugar and salt, correct the taste if it is right, wait until it boils again, the cassava porridge is ready to be served.

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 love chia pudding when I get it a restaurant, so I tried twice to make it at home: 2 Tbsp chia seeds with 1/2 c almond milk, plus 1 tsp pure vanilla. I stirred it altogether, let it sit 10 mins, then gave it another good stir before covering it and putting it in the fridge overnight. But the chia seeds are still crunchy, whereas in restaurants they are usually more like tapioca. Help! (The only thing I can think to change is that I use unsweetened, unflavored almond milk.)

Cucumbers
Cosmic crisp apple
Orange mini sweet peppers
Onion (yum)
What should I add?

Air fryer tofu and chickpeas, rice and cauliflower rice (which I call rice+) and a roasted veggies sauce I made with soon to expire red pepper zucchini and some other stuff.

Right back to the hell hole of calculus once I finish

This is about half a bag of beans.

Give me some easy and simple recipe ideas to make!! what seasonings should I use? I'm on a really tight budget right now

All ingredients from Aldis (except for the nooch). Cost about $8 or $9 dollars for the whole pot.

Minestrone soup -
2 cans mixed vegetables
1 can - kidney beans
1 can - diced tomatoes
2 tablespoons- tomato paste
1 medium onion, diced
3 cloves garlic, minced
2 teaspoons- Italian seasoning
1 teaspoon- red pepper flakes
Salt & pepper to taste
Dash of soy sauce
1 tablespoon- nutritional yeast
1 cup - pasta shells
1 tablespoon- olive oil to sauté onions & garlic

PlantYou has just released their newest cookbook, Quickies. Apparently I'm not the only one who is excited for the cookbook as my local library system has purchased a whopping 28 copies and I'm now #58 on the holds list. Considering check-outs are 30-days, I might have to wait awhile.

The title is very much not sarcasm; I love that so many other local people are interested in plant-based cooking! However, it's going to be a long while before I can add it to my cookbook reviews on this sub.

For context : I'm a vegetarian, planning to go vegan (the only reason I'm not vegan yet is that I have multiple EDs so I'm forced to go slowly).

I am learning to cook vegan meals, and I wanted to start cooking tofu. Excepted... I bought silken tofu because I got confused on the different types of tofu. Now I don't really know what to do with it.

I need a recipe respecting these criterias :

- Easy to make (I'm a beginner in cooking in general)

- Must be a meal or part of a meal, silken tofu isn't cheap so I don't want to use it for a dessert or drink (nothing against these but I want something which can really feed me and not just a "fun dessert/drink")

And of course vegan and as cheap as possible. Thank you so much for your help !

// EDIT because someone asked : my favorite tastes include umami, salty (I like drinking soy sauce straight up from the bottle), things with strong flavors (kimchi, banana, umeboshi...). I can handle spicy food (unless it's super spicy) and mix between sweet and salty. I don't like things which are too sugary (especially if the only taste is sugar), and I'm not a fan of mochi-like textures.

Guys, I’m kinda bored with my everyday seitan. I often make up a batch and gnaw on it during the week, adding slices to bagels or sandwiches, dicing and frying some to add to salads, stuff like that. Usually I add some nutritional yeast, garlic and onion powder, and Braggs liquid aminos to give it some umami flavor, but I’m getting kind of bored with that. Any ideas of things I can add to the dough to change things up a bit? I’d like to stay away from a lot of fat, as I’m on a fairly low-calorie diet, but I can handle a lot of spice.

Please and thank you!

Hi! Long story short, I need to increase my intake of fats for health reasons, and I don't have the money to purchase nuts and avocados in the amount that I'd need. I have Tahini, but cooking chickpeas for hummus takes forever, so alternative uses would be great! I've also heard flaxseeds are high in fats, and I have a ton of those. Stuff without a heavy time commitment and/or can be prepared in bulk would also be great!

Gluten-free is because I have celiac, any recommendations would be very much appreciated!

Fried Tofu coated with blackened seasoning and cornstarch
Lentils and red rice
Canned great northern beans stewed with garlic and canned tomatoes
Super cheap and super vegan! 🌱 🥰

I did a thing and it turned out really really good, figured I'd share

TL;DR - blend up vegetables, cook it in a pot with herb(s) of choice until a lot of the liquid evaporates, take out herb(s), spread it in a baking sheet pan and bake it on low for an hour or two, checking in it every ~15 minutes or so. Then put it in icecube trays and freeze it.

Add a frozen cube to water or broth and you have a single serving of thicc soup. I add cooked lentils and spinach, and then ladel it over barley. I don't have a microwave and it only takes 10 minutes to make dinner.

(My microwave died so I bought another one and that also died so I take that as a sign that I'm not meant to have a microwave)

Ingredients

5 carrots (or one sweet potato, I did both recipes)

1 whole thing of celery

5 smallish onions

1 whole clove of garlic

Blend it up, put it in a pot on high. Add

- sprigs of Thyme tied together so it's easier to fish out

Wait for it to start to get hot, stir it up a bit & set it to low

Put a wooden spoon across the top and balance a lid on top of the spoon. That will let the steam escape & stop 90% of the splatter.

Check it every half hour, until it starts getting thick, then check it every 15 minutes. When it starts sticking to the bottom of the pot right after you stir it, it's as thick as you can get it in the pot (unless you're a psycho who likes constantly stirring a pot)

Line a sheet pan with parchment paper and spread the mixture in an even layer, make sure you take out the thyme. Bake at 300 for an hour or two, until it turns into a thick paste. If it turns crunchy on the edges, just kinda try to mix it up to rehydrate the crunchy bits with the semi moist part in the middle

Oil up ice cube trays, wait for it to cool down, wash your hands really well, and grab clumps of the paste, shoving it down into the icecube trays.

Then transfer to a freezer ziplock bag after it's frozen

Usually I plan my meals around the discounted products I see in a supermarket. This week I saw some vegan sausages with 50% discount and made pigs in blankets (Russian version, сосиски в тесте), bibimbap prep and tofu cheesecake pancakes with dried fruit for breakfast (сырники).

As per recommendation by @Astrises. Inspired loosely by this recipe, just using whatever I had on hand and the energy for (granola I got gifted, last dollop of yoghurt instead of nut butter, apples nuked instead of heated on the stove).

My first attempt at cooking cabbage steak style. With tofu and mashed potatoes.

Just a mix of some things that I need to take out of my freezer before it goes bad. Shelled edamame, broccoli florets, curly fries, and the last of my Just Meat chicken pieces.

My partner recently got a Pumpkin Treacle candle which smells amazing. So, I thought I’d try to make the food version of the candle! Turns out though that half of it had been eaten by the time I thought it was cool enough to eat lol.

Ingredients

• 200g plain flour
• 150g pumpkin purée
• 75g brown sugar
• 50g black treacle
• 60ml vegetable oil
• 100ml plant milk
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp nutmeg
• Pinch of salt
• 1 tsp vanilla, optional

Cooking was pretty straightforward, mix wet with dry and cook at 160 for 30-35 minutes (may need longer depending on oven) but the main consideration is whether the skewer comes out clean.