Vegan on Budget 💰
I am sure many people did not see my old post. The prices are outdated but still it can be a good guide for baby vegans or who are trying to save which is not easy in the current economy 🙃
It has the grocery list, breakfast and main menu.
I am also attaching the link to the pdf file if you want to save it
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Some lunches from this week
The edamame I ate like half of before I took a pic. It's got broccoli, ginger, garlic and tamari on it.
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Beautiful little vegan cafe in Antwerp, Belgium: Plant B!
I have no idea what I ordered but it was delicious. Some kind of open vegan sandwich, with all sorts of yummy flavors. Highly recommend this place if you’re ever in Antwerp🇧🇪
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Sun-Dried Tomato, Basil and Chickpea Burgers
The remarkable flavors of this Sun-Dried Tomato, Basil and Chickpea Burger are irresistible! Add a touch of innovation to your plate with these deliciously crafted veggie burgers. Let them steal the spotlight as the centerpiece of your meals!
Add to the dining experience by serving these burgers as a delightful lunch or dinner option. They are perfect for gatherings, family meals, or anytime you crave a burst of vibrant and creative flavors. These burgers are an invitation to relish life’s pleasures while nourishing your body with every bite!
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a very stressful day but at least the food was comforting, healthy and so very delicious 🥹
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Suppe der Woche: deli-Classic „Käse“-Lauch-Suppe mit „Hack“, dazu hausgebackenes Brot. Bon Appetit!
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This Korean-style 🌶️ spicy tofu and vegetable stir-fry https://www.everyveganrecipe.com/recipe/spicy-korean-stir-fry.html?mtm_campaign=srecipe_042023&mtm_medium=social&mtm_source=tumblr is a protein-rich and flavorful dish with a deep and complex heat, balanced with maple syrup and toasted sesame oil. Served over brown rice, this makes a delicious lunch or dinner, and a great option for weekly meal prep.
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mushroom yogurt pasta || 10-15 mins
it’s pretty hard to show off earthy/hearty food in an appealing way, but you gotta take my word for it! this was honestly so nice + it made my apartment smell amazing!!
ingredients
- 1 serving dry gf or regular pasta (about 70g)
- a handful of chestnut mushrooms (like 5)
- 1/2 yellow onion
- a splash of soy milk (30g-ish, enough to coat the pan but not so it’s all swimming)
- 1 dissolved stock cube in 1 cup of water or a cup of veg stock
- a dollop of soy yogurt (30g-ish, enough to make it creamy but add more if you like it v v creamy)
- 2-3 frozen spinach or frozen kale cubes
- enough olive oil to fry up the goods (10-15g)
recipe
1. bring a saucepan of water to a boil and salt the water, add the pasta once ready, or as according to instructions + don’t worry if it cooks before the sauce is ready cuz we’re gonna toss it through the sauce anyway
2. as that happens, dice up your onion and sauté in the olive oil on high heat in a frying pan stirring semi frequently, as you’re doing so, you can also slice up the mushrooms and add those in once the onions have browned a little (like 5-6min)
3. once the mushrooms have absorbed the oil, add in the soy milk and slowly add the stock, adding more and more as the water cooks away
4. add the yogurt and then your frozen leafy green of choice and reduce to medium low with the pan covered, stirring and adding more stock if it starts to dry up
5. add the drained pasta to the sauce and give a nice toss through, serving into your fav bowl of choice and optionally adding some yogurt and a further drizzle of olive oil to finish up with
voila ✨
notes
optionally you can also work in miso into this recipe and it adds a bit of depth to the sauce
pumpkin seeds make a great topping and add even more healthy fats to this dish
chilli flakes go amazingly with the cream sauce
to reheat, just pop in the microwave for about 2-3 mins stirring halfway or make on the stove again with a bit of extra water or stock to revive the moisture
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enjoy !!
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