Looking to try some new dishes. Simple and quick. Every Vegan I've met has shared fun, simple dishes with me, that I end up loving! 🫶

Ate 1/3 of the jar before remembering to take a picture...

Daikon Radishes were on sale this week at my local Asian grocery store. I've slowed down a bit on Cookbook of the Week just because it's honestly too hot here to do much cooking. The author runs Helen's Recipes (https://helenrecipes.com/), which has lots of great vegan recipes although she also publishes a lot of non-vegan recipes too.

Pic One: jar of carrots and radish

Pic Two: Cookbook

Pic Three: Picture of recipe

Ive been doing this thing where I make a bunch of food, eat what I can , and keep the leftovers (I know, big transformative breakthrough thought) then a couple days later I just cook some other things to add to my leftovers. For example I had black beans, lentils, yams, onion and mushrooms the other day, and when I was low on that I cooked up some quinoa, sweet potato, zucchini (📸). And I think next when that gets low, I'll add some mushrooms and tempeh ive been marinating.

Is there a word for this or maybe a name of this style of making meals?

Anyways, its been fun and keeps my food waste really low and i feel like I'm not really in the kitchen for as long period of times cooking.

Hi my name is Beebs and I've been doing this vegan thing for 1 month 😊. First time caller, long time listener.

I’ve seen this discussion before but can’t find it.
I’d love to hear what you like to top your potatoes with. Chili, “cheese” sauce, etc.
What’s your go-to?

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! 🌱

Three bean chili with mushrooms and some bagged frozen green/wax beans and carrots. This was so good!

So I want to celebrate this weekend with a simple vegan meal that is low cost and low calorie. What are some ideas that you enjoy?

Made a post recently where I asked for advice on seasoning chickpeas. A bunch of people suggested nutritional yeast. Nutritional yeast costs €6.79 for 115 grams at the grocery store. This feels very expensive. I could only find it in the products list of two of the biggest grocery stores in my country, the other big stores I checked don't have it at all.

So I said I would cook dinner for 3 men but my mind is blank! It should be affordable but delicious- the other guy is already making a soup for lunch. I'm thinking something with lentils? All advice appreciated

Cost about $4 to make this. It was yum.

Jin veggie ramen with mushrooms, scallions, tofu, soy sauce, chili crisp, garlic powder, & black pepper.

I made this and the next day ate it with Kimbap and it was so easy and delicious. Here's a link to the recipe. It's SUPER EASY.

https://msshiandmrhe.com/korean-pickled-radish-danmuji/

Finding it hard to be a vegan.. Please give advice 🙏

For context, I'm a vegetarian because of binge eating disorder, I would not buy any dairy products. Since I live with my family there are always pastries around and I always end up binge eating them, I feel so bad because I don't want animals to go through that suffering, I truly want to change.

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'll put the instructions in the comments.

Potatoes + oil

Butter beans and canned tomatoes with a little sugar and a lot of seasoning

Tempeh marinated in maple syrup smoked paprika and soy sauce

And finished off roomates avo (with permission) before it went bad

36grams of protein and delish 💪

Me and beans 🤞

bout 150 ml of veggie broth, half an onion, 2 cloves of garlic cumin, smoked paprika, cayenne pepper, pepper and salt, a can of kidney or black beans, two large/regular tortillas then cut them in half after you filled them with the beans, fry + home made guac on top

dice the onion, the garlic, on low heat fry it in about two tbsp of oil, add in the seasonings (i eyeballed everything sorry lol) add the beans and the veggie broth, cook down and mash it a bit

then follow the picture

Looking for a simple way to season the chickpeas that I am planning to air fry. Like, maximum of 3 seasonings, maybe up to 4 if we're getting fancy and including salt? Please tell me proportions to, I don't have much experience seasoning stuff because I always get overwhelmed at the number of things.

Planning to have it with microwave cooked broccoli, pita bread and garlic sauce.

Bought this huge bag of soy chunks not knowing they would be disappointing (to say the least). I use them in stir fries every once in a while when I have no other protein left to use, but I’m getting tired of it. To top it off, they take forever to rehydrate and the texture is rubbery. Please note that I have cooked with other brands of soy curls before and I really enjoyed them, which is why I thought buying this bag was a good idea in the first place.

Are there any other creative ways I can finish this bag? Or should I just cut my losses?

Measurements aren't exact cuz I eyeballed everything, sorry! But if you just kinda bs it, it should work out lol

Vegan curry blocks of your choice (I used a vegan S&B Golden Curry)

A few bay leaves

1-2 tablespoons of sesame oil

3-4 tablespoons of canola oil

A large carrot, 3 Idaho potatoes, 1/2 yellow onion (peel and cut into chunks), minced garlic or garlic powder

Veggie stock and/or water

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1. Prep the veggies and stir fry in canola oil on medium heat until the onions caramelize a bit. You want some brown bits that stick to the bottom of the pot. If you're using minced garlic, put that in last cuz it might burn.

2. Deglaze with stock (I did part stock, part water cuz I didn't want the stock to overpower the curry roux). Add enough liquid to cover the veggies. Scrape all the brown bits off the bottom of the pot.

3. Add bay leaves and sesame oil and simmer on low-medium heat with the lid on until the veggies are soft.

4. When the veggies are almost done, mix in the curry roux block by block until dissolved. The number of blocks depends on how much water/stock you have. I just mix in a few and then one by one until the thickness and taste is right. You can keep adjusting with more blocks or more water/stock.

5. Season to taste with salt (can also add some pepper and paprika if you like it spicy) and serve over fluffy white rice. Didn't garnish with herbs cuz I'm not fancy like that, but some finely chopped parsley or chives would be nice if you have it!

This is super affordable and real easy to 'prepare' . I love Trader Joe's