Vegan on the Cheap: Great Recipes and Simple Strategies that Save You Time and Money
Format: PDF / Kindle (mobi) / ePub
You don't have to blow your budget to eat great meatless and dairy-free meals every day.
With Vegan on the Cheap, you can enjoy delicious vegan meals every day of the week. Veteran food writer and vegan authority Robin Robertson provides 150 mouth-watering, exciting recipes that cost just 50 cents to $2 per serving-hefty savings to go with hearty vegan meals.
This book presents great options for savory soups and stews, satisfying salads, hearty noodle dishes, first-class casseroles, favorites for the slow cooker, and meatless and dairy-free recipes for classics like pizza, burgers, and sandwiches. Plus, there's even a chapter for desserts to satisfy every sweet tooth. Throughout the book, smart tips and creative ideas help you save money by cooking in bulk, prepping meals in advance, and finding tasty ways to reuse leftovers.<ul dir="ltr">* Includes 150 money-saving recipes for delicious vegan meals like Walnut-Dusted Fettuccine with Caramelized Vegetables and Fresh Pear Galette* Written by renowned vegan and vegetarian expert and food writer Robin Robertson, author of 1,000 Vegan Recipes Features cost-per-serving icons that highlight the cost of each affordable dish* Packed with affordable recipes and money-saving tips, this is the ultimate resource for every vegan kitchen.
are two basic rice recipes, one for the stovetop and one for the oven. Both are easily doubled for batch cooking. If you want to add more flavor to the rice, cook it in vegetable stock (page 45) instead of water or add a teaspoon or two of vegetable broth base. Depending on the saltiness of the broth or how much broth base you add, you’ll need to eliminate or cut back on the salt. Rice cooking times can vary greatly, depending on the type of rice used and even the brand. Stovetop Rice 11⁄2 cups
added. There are several good-quality vegetable bases available in both powder and paste form. If you’re a fan of the more expensive prepared broths sold in cans or aseptic containers, consider diluting them by half with water (freezing what you don’t use) to get twice as much for your money. Soup and Stew Savvy 61 Red Bean Gazpacho Anytime <$1.00 per serving Makes 4 to 6 servings Gazpacho is typically summertime fare when fresh tomatoes and other vegetables are ripe for the picking. Now
parsley or cilantro 1 tablespoon toasted sesame oil 1 tablespoon ketchup 2 tablespoons light brown sugar 1⁄ 2 1⁄ 4 cup crushed unsalted roasted peanuts teaspoon crushed red pepper (optional) 1 In a blender or food processor, combine the garlic, green onions, and ginger. Process until well minced. Add the tofu, peanut butter, soy sauce, vinegar, oil, ketchup, sugar, crushed red pepper, if using, and soy milk. Blend until smooth. Set aside. 2 In a large pot of boiling salted water, cook the
4 servings When you crave a tasty stir-fry, save the money on takeout, and make this recipe instead. If you have leftover veggies, you can use them instead of the broccoli and carrots. 3 cups small broccoli florets 11⁄2 to 2 tablespoons light brown 1 large carrot, thinly sliced 1 pound extra-firm tofu, drained and pressed 1⁄ 3 cup plus 1 tablespoon cornstarch sugar 2 tablespoons rice vinegar 2 tablespoons dry sherry 1 tablespoon ketchup Canola oil, for frying 1 teaspoon toasted sesame oil
bowl, combine the walnuts, oats, bread crumbs, and flour. Add the parsley, basil, thyme, savory, salt, and pepper. Stir in the tofu mixture and the vegetables and mix well to combine. 5 Scrape the mixture evenly into the prepared pan and smooth the top. Bake until firm, 45 to 50 minutes. If the top begins to brown too much, cover loosely with foil. Remove from the oven and set aside for 10 minutes on a wire rack before slicing. 154 V E G A N on the Cheap Three-Bean Loaf <$1.00 per serving